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26 August 2025
| N 13:50 | Colour diffhist +4,614 Winosaur talk contribs (Created page with "'''Colour (wine)''' refers to the visual appearance of a wine, which is one of its most immediately recognisable attributes and a key element of its classification into red wine, white wine, or rosé. The colour of wine is determined primarily by grape skin pigments and is influenced by viticultural, chemical, and winemaking factors.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015.</ref> == Background == Colour...") | ||||
24 August 2025
| N 18:55 | Denominação de Origem Controlada (DOC) diffhist +3,080 Winosaur talk contribs (Created page with "'''Denominação de Origem Controlada (DOC)''' (Portuguese: [dɨnumɨˈnɐsɐ̃w d(ɨ) oˈɾiʒẽw kõtɾoˈladɐ], "controlled designation of origin") is the highest classification for Portuguese wines, equivalent to the European Union category of Protected Designation of Origin (PDO). It regulates viticultural practices, grape varieties, yields and winemaking methods to guarantee regional typicity and quality.<ref>Robinson (ed.), ''The Oxford Companion to...") | ||||
22 August 2025
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 08:35 | Light-bodied diffhist +2,450 Winosaur talk contribs (Created page with "'''Light-bodied''' is a descriptive term in wine tasting used to characterise wines with a delicate weight and texture on the palate. It refers to wines that feel less dense or heavy, typically due to lower levels of alcohol, tannin, and extract, and is commonly contrasted with medium-bodied and full-bodied wines.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref> == Background == The c...") | ||||