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Unformatted text preview: s hold that between twothirds and ninetenths of all European vineyards were destroyed. Some reasons for using various grape rootstocks
High / Low Vigor
High / Low Vigor
Shallow / Deep Root System
Adaption to Wet Conditions
Cotton Root Rot Resistance Wine Classification
Wine Classification By grape variety: Such as ‘Cabernet sauvignon’, ‘Pint noir’, or ‘Riesling’. By vinification methods: These include classifications such as sparkling, still, fortified, rosé, and blush. Also by color such as red, white, rosé. Still (Table Wines) ~713% alcohol
Fortified Wines ~20% alcohol Wine Classification
Wine Classification By taste: Wines may be classified by their primary impression
on the drinker's palate. They are made up of chemical
compounds which are similar or identical to those in fruits,
vegetables, and spices. The sweetness of wine is determined
by the amount of residual sugar in the wine after fermentation,
relative to the acidity present in the wine. Dry wine, for
example, has only a small amount of residual sugar. Specific
flavors may be sensed, due to the highly complex mix of
organic molecules such as esters and terpenes, that grape juice
and wine contains. Tasters will also distinguish between
flavors characteristic of a specific grape and flavors that are
imparted by other factors in winemaking, either intentional or
not. The most typical intentional flavor elements in wine are
those that are imparted by aging in oak barrels.
those Wine Classification
By vintage: Wines may be classified by the year in
which the grapes are harvested, known as the vintage.
By price: Premium, jug, etc.
Regional wine names: Historically, wines have been
known by names reflecting their origin, and sometimes
style: Bordeaux, Rioja, Mosel and Chianti are all
Bordeaux Rioja Mosel
legally defined names, reflecting the traditional wines
produced in the named region. These naming
conventions or “appellations" dictate not only where
the grapes in a wine were grown, but also which
grapes went into the wine and how they were vinified....
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This document was uploaded on 03/10/2014 for the course AGRO 1001 at LSU.
- Fall '11