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27 August 2025
| N 14:26 | Complexity diffhist +2,926 Winosaur talk contribs (Created page with "'''Complexity''' in wine refers to the perception of multiple, interacting sensory elements that create depth and interest during tasting. It is a quality often associated with fine wines and is considered an important factor in wine evaluation, though it is inherently subjective.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015.</ref> == Background == The concept of complexity has been central to wine appreciation since antiquit...") | ||||
26 August 2025
| N 15:09 | Still wines diffhist +24 Winosaur talk contribs (Redirected page to Still wine) | ||||
| N 13:53 | Fortified wines diffhist +28 Winosaur talk contribs (Redirected page to Fortified wine) | ||||
| N 13:52 | Red wines diffhist +22 Winosaur talk contribs (Redirected page to Red wine) | ||||
21 August 2025
| N 14:53 | Alcohol diffhist +2,597 Winosaur talk contribs (Created page with "'''Alcohol''' in wine refers primarily to ethanol, the product of fermentation when yeasts convert grape sugars into alcohol and carbon dioxide. It is a defining component of wine, influencing its stability, style, and sensory properties.<ref>Jackson, ''Wine Science: Principles and Applications'', 5th ed., Academic Press, 2020, ISBN 978-0128161180.</ref> == Background == The word derives from the Arabic ''al-kuḥl'', later adopte...") | ||||
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N 12:25 | Texture 2 changes history +2,967 [Winosaur (2×)] | |||
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12:25 (cur | prev) +119 Winosaur talk contribs | ||||
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12:15 (cur | prev) +2,848 Winosaur talk contribs (Created page with "'''Texture''' in wine refers to the tactile sensations perceived in the mouth, distinct from Aroma and flavour. It is closely related to Mouthfeel, but the term is often used to describe the structural and tactile qualities that influence how a wine is experienced on the palate.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref> == Background == Texture arises from the interaction of multiple wine co...") | |||
| N 10:48 | Sugar diffhist +3,626 Winosaur talk contribs (Created page with "'''Sugar''' in wine refers primarily to the natural glucose and fructose found in grapes, which provide the fundamental substrate for fermentation. The balance of sugar at harvest strongly influences both the potential alcohol level and the style of the finished wine.<ref>Jackson, ''Wine Science: Principles and Applications'', 5th ed., Academic Press, 2020, ISBN 978-0128161180.</ref> == Formation in grapes == Sugars in grapes originate from pho...") | ||||
| N 10:27 | Flavour diffhist +3,119 Winosaur talk contribs (Created page with "'''Flavour''' in the context of wine refers to the combined sensory impression created by taste and aroma during consumption. It encompasses both the primary components perceived on the palate and the volatile compounds detected retronasally, making it a central concept in wine tasting.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref> == Background == Flavour is distinct from taste and ar...") | ||||
| N 10:13 | Traditional method diffhist +37 Winosaur talk contribs (Redirected page to Méthode traditionnelle) | ||||