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19 August 2025
| N 12:05 | Mediterranean diffhist +3,686 Winosaur talk contribs (Created page with "'''Mediterranean''' refers to the geographical region surrounding the Mediterranean Sea, encompassing southern Europe, North Africa and parts of the Near East. It is one of the historic cradles of viticulture and wine trade, with a climate and landscape that have shaped the development of grape growing and winemaking for millennia.<ref>Unwin, ''Wine and the Vine: An Historical Geography of Viticulture and the Wine Trade'', Routledge, 1991, ISBN 97...") | ||||
| 12:00 | Wine diffhist +4 Winosaur talk contribs (→Background) | ||||
| N 11:05 | Roman era diffhist +3,970 Winosaur talk contribs (Created page with "'''Roman Era''' viticulture refers to the period of winemaking and wine consumption during the Roman Republic and Roman Empire, when viticulture expanded across Europe and became a defining feature of the Mediterranean economy and culture. The Romans developed advanced vineyard practices, improved methods of storage and transport, and established a legacy that profoundly shaped the history of wine in Europe and beyond.<ref>Johnson, ''The Story of...") | ||||
18 August 2025
| 15:02 | Chardonnay diffhist +4 Winosaur talk contribs (→Wine Styles and Expression) | ||||
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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 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.<...") | ||||
| N 13:24 | Acidity diffhist +3,192 Winosaur talk contribs (Created page with "'''Acidity''' in wine refers to the concentration and perception of organic acids naturally present in grapes and produced during fermentation. It is a central component of wine tasting, contributing to freshness, balance, and the ageing potential of a wine.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref> == Background == The term derives from the Latin ''acidus'', meaning “sour” or...") | ||||
| N 10:47 | Tannins diffhist +20 Winosaur talk contribs (Redirected page to Tannin) | ||||
| 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...") | ||||
17 August 2025
| N 18:10 | Winemaking diffhist +4,915 Winosaur talk contribs (Created page with "'''Winemaking''' refers to the production of wine from cultivated grapes, encompassing the processes that transform harvested fruit into finished wines suitable for consumption. Rooted in ancient agricultural traditions and closely tied to the practice of viticulture, winemaking combines natural fermentation with a range of technical and stylistic decisions that influence a wine’s character, quality, and longevity.<ref>Jackson, ''Wine Sci...") | ||||
15 August 2025
| N 16:40 | Europe diffhist +3,112 Winosaur talk contribs (Created page with "'''Europe''' (/ˈjʊərəp/) is the historical heartland of viticulture, home to some of the oldest and most influential wine-producing traditions in the world<ref>Unwin, ''Wine and the Vine: An Historical Geography of Viticulture and the Wine Trade'', Routledge, 1991, ISBN 978-0415075370.</ref>. Its diverse climates, soils, and cultural histories have shaped a wide range of wine styles and established the concept of Old World wine. == Background == Viticulture...") | ||||
| N 16:34 | Vitis vinifera diffhist +4,437 Winosaur talk contribs (Created page with "'''Vitis vinifera''' (/ˈvaɪtɪs vɪˈnɪfərə/, Latin “wine-bearing vine”) is the principal species of domesticated grapevine cultivated for wine production worldwide, underpinning most classic wine styles and regions.<ref>Robinson, Harding & Vouillamoz, ''Wine Grapes'', HarperCollins, 2012, ISBN 978-0062206367.</ref> It comprises thousands of named grape variety whose genetic diversity drives differences in flavour, structure and ageing potential.<ref...") | ||||
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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.<...") | |||