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18 August 2025
| 15:03 | France diffhist +4 Winosaur talk contribs (→Production and Practices) | ||||
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N 14:48 | Ageing 2 changes history +3,659 [Winosaur (2×)] | |||
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14:48 (cur | prev) −6 Winosaur talk contribs (→Methods and styles) | ||||
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14:46 (cur | prev) +3,665 Winosaur talk contribs (Created page with "'''Ageing''' in wine refers to the process by which a wine evolves over time, whether in barrel, bottle, or other vessels. Unlike simple storage, ageing is a controlled transformation that can enhance complexity, soften textures, and develop aromas, though not all wines are designed to benefit from prolonged ageing.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref> == Historical context == The...") | |||
| N 14:17 | Phylloxera diffhist +3,579 Winosaur talk contribs (Created page with "'''Phylloxera''' (/fɪˈlɒksərə/) is a small, root-feeding insect of the species ''Daktulosphaira vitifoliae'' that devastated vineyards worldwide in the 19th century. Native to North America, the pest caused one of the most severe crises in viticultural history, often referred to as the “Great Wine Blight.” Its impact and the subsequent solutions transformed global winegrowing practices.<ref>Campbell, ''Phylloxera: How Wine Was Saved for the...") | ||||
| N 13:28 | Yeast diffhist +3,285 Winosaur talk contribs (Created page with "'''Yeast''' (/jiːst/) are unicellular fungi of great importance in winemaking, responsible for the alcoholic fermentation that transforms grape must into wine. The term derives from Old English ''gist'' and Proto-Germanic roots meaning "foam" or "boil", reflecting the frothing effect of fermentation. The most significant species in oenology is ''Saccharomyces cerevisiae'', though other genera also contribute to fermentation under certain conditions.<...") | ||||