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24 August 2025
| N 18:49 | Temperature (climate) diffhist +3,016 Winosaur talk contribs (Created page with "''For the influence of temperature on the wine itself during fermentation, storage and service, see Temperature (wine)''. '''Temperature (climate)''' refers to the heat regimes that shape grapevine growth, berry composition and the style of finished wine. Alongside soil and topography, it is one of the most critical elements of terroir.<ref>Gladstones, ''Viticulture and Environment'', Winetitles, 1992.</ref> == Growing season and thresholds == Grapevin...") | ||||
21 August 2025
| N 23:17 | Pressing diffhist +3,485 Winosaur talk contribs (Created page with "'''Pressing''' in winemaking refers to the mechanical extraction of juice or wine from grapes, a process that plays a central role in shaping both yield and style.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015.</ref> It follows either the crushing or fermentation stage, depending on whether white or red wines are being produced. == Background == The origins of pressing date back to antiqui...") | ||||
| N 12:11 | Maturation diffhist +2,834 Winosaur talk contribs (Created page with "'''Maturation''' in wine refers to the period following fermentation during which the wine develops its structure, stability, and sensory profile prior to bottling. It is distinct from ageing, which generally describes the evolution of wine in bottle. Maturation may occur in a variety of vessels, from oak barrels to inert materials such as stainless steel, each contributing differently to the wine’s character.<ref>Ribéreau-Gayon, Dubourdieu, Do...") | ||||
| N 10:13 | Traditional method diffhist +37 Winosaur talk contribs (Redirected page to Méthode traditionnelle) | ||||
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N 10:07 | Institut National de l’Origine et de la Qualité (INAO) 2 changes history +3,801 [Winosaur (2×)] | |||
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10:07 (cur | prev) +4 Winosaur talk contribs (→See also) | ||||
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10:07 (cur | prev) +3,797 Winosaur talk contribs (Created page with "'''Institut National de l’Origine et de la Qualité (INAO)''' (French: [ɛ̃stity nasjɔnal də lɔʁiʒin e də la kalite]) is the French public body responsible for regulating and overseeing agricultural products with officially recognised geographical indications, including wine. It plays a central role in the administration of the AOC system, which has shaped the identity of French viticulture since the 20th centu...") | |||
19 August 2025
| 16:22 | Champagne diffhist −218 Winosaur talk contribs | ||||
| 12:00 | Wine diffhist +4 Winosaur talk contribs (→Background) | ||||
| N 11:54 | Lees diffhist +3,365 Winosaur talk contribs (Created page with "'''Lees''' are the deposits of dead yeast cells, grape solids, and other particles that settle at the bottom of a vessel during and after fermentation. The term derives from the Old French *lie*, itself from the Latin *levare*, meaning "to lift" or "to rise"<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref>. In winemaking, lees are both a by-product and an important tool, influencing the [[flavour]...") | ||||