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27 August 2025
| N 10:06 | Sweet wine diffhist +4,447 Winosaur talk contribs (Created page with "'''Sweet wine''' is a style of wine characterised by a significant level of residual sugar, retained either through natural grape ripening or specific winemaking techniques. Sweet wines have been produced since antiquity and remain highly valued in both traditional European regions and the New World.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015.</ref> == Definition and Categories == The sweetness of wine is de...") | ||||
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...") | ||||
| N 11:44 | Aroma diffhist +3,779 Winosaur talk contribs (Created page with "'''Aroma''' refers to the olfactory characteristics of wine, encompassing the volatile compounds perceived through the nose and retronasal pathways. In oenology, the term is often distinguished from flavour, as aroma relates specifically to smell, while flavour integrates both smell and taste. The word derives from the Greek ''arōma'', meaning spice or fragrance, and it has long been recognised as central to sensory appreciation of wine.<ref>Peynaud, ''The T...") | ||||
| 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...") | ||||