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18 August 2025
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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 10:47 | Tannins diffhist +20 Winosaur talk contribs (Redirected page to Tannin) | ||||
| N 10:25 | Fortified wine diffhist +3,384 Winosaur talk contribs (Created page with "'''Fortified wine''' is a category of wine to which a distilled grape spirit, usually brandy, has been added. The process of fortification increases alcohol content, influences sweetness levels, and contributes to the longevity of the wine, making these styles distinctive within global viticulture and trade.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref> == Background == The origins of fortified wine are...") | ||||
| N 09:12 | Maceration diffhist +3,458 Winosaur talk contribs (Created page with "'''Maceration''' (/ˌmæsəˈreɪʃən/) in winemaking refers to the process by which grape solids such as skins, seeds, and occasionally stems remain in contact with the juice or fermenting must. The term derives from the Latin *macerare*, meaning “to soften by soaking”. Maceration is central to the production of red wines and contributes to colour, flavour, aroma, and tannic structure.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford Un...") | ||||
15 August 2025
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N 15:28 | Rosé wine 2 changes history +3,396 [Winosaur (2×)] | |||
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15:28 (cur | prev) +3 Winosaur talk contribs (→See also) | ||||
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15:27 (cur | prev) +3,393 Winosaur talk contribs (Created page with "'''Rosé wine''' is a style of wine characterised by its pink to light red colour, produced through methods that allow limited contact between grape skins and juice. Unlike red wine, which undergoes extended skin maceration, rosé typically involves a shorter extraction period, resulting in lighter tannins and a fresher, more delicate flavour profile<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.<...") | |||