Wines: Definition, Classification, Factors affecting its quality, diseases in vines, Wine Label, Naming Wines...

1. WINE
DEFINITION____________________________________
Wine is a kind of fermented alcoholic beverage. It can be defined as an alcoholic
beverage obtained from the fermentation of the juice of freshly gathered grapes.
The fermentation takes place in the district of origin, according to local traditions
and practice.
CLASSIFICATION OF WINE TYPES_________________
WINES
(Characteristic/Nature)
↓
↓ ↓ ↓ ↓ ↓ ↓ ↓
TABLE SPARKLING FORTIFIED VIN DOUX ORGANIC AROMATIZED TONIC
WINES WINES WINES NATURAL WINES WINES WINES
↓ ↓ ↓ ↓ ↓ ↓ ↓
(Colour) Body (Degree of Sweetness) (Alcoholic Content)
↓ ↓
↓ ↓ ↓ ↓ ↓ ↓ ↓
RED PINK WHITE DRY MEDIUM MEDIUM SWEET
DRY SWEET
↓ ↓
↓ ↓ ↓ ↓ ↓ ↓
LIGHT MEDIUM HEAVY LOW DE- NO
BODIED BODIED BODIED ALCOHOL ALCOHOLISED ALCOHOL
NATURE AND CHARACTERISTICS
Wines are classified in many ways. But most importantly, they are classified all over the
world by its nature or characteristics. By its nature or characteristics, wines are
classified into:
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2. (i) Table Wines: Table wines are also called Still Wines and form the largest category.
These are natural wines and are the result of fermentation of grape juice with little or no
addition of other substances. These are made without any diversions from natural
processes. These wines may be red, pink or white in colour. Their alcoholic content
varies between 8 – 15% by volume, more usually between 10 – 13% by volume. For
example: Medoc, Beaujolais, Hock, Moselle, Alsace etc
(ii) Sparkling Wines: Wines that have a sparkle or effervescence in them are called
sparkling wines. This effervescence is caused by carbon dioxide (CO 2) gas; produced
during (second) fermentation, which is trapped and not allowed to escape or injected
artificially. These wines are usually white or pink in colour, but reds are also available.
For example: Champagne, Marquis de Pompadour etc
(iii) Fortified Wines: Table wines that are strengthened by the addition of alcohol,
usually a grape spirit (brandy) are called fortified wines. Brandy may be added during
fermentation as in Port wine or after fermentation as in Sherry. These wines are usually
red or white in colour. These wines are now known as Liqueur wines or vins de liqueur.
Their alcoholic strength varies between 16 – 22%, by volume. Example: Port, Sherry,
Madeira, Marsala, Malaga etc.
(iv) Vin doux Naturel: Vin doux Naturels are sweet wines that have had their
fermentation muted by the addition of alcohol in order to retain their natural sweetness.
Muting takes place when the alcohol level reaches between 5 % and 8% by volume.
These wines have a final alcoholic strength of 17% by volume.
(v) Organic Wines: Organic wines are also called ‘Green’ or ‘Environment friendly’
wines. These wines are made from grapes grown without the aid of artificial
insecticides, pesticides or fertilizers. These wines are not adulterated in any way, save
for minimal amounts of Sulphur Dioxide (SO 2) - the traditional preservative, which is
controlled at source. For example: Vinho Verde of Portugal.
(vi) Aromatized wines: Wines that are flavoured and fortified are called Aromatized
wines. Sweetening agent may or may not be added. Examples are Vermouth,
Commandaria, Dubonnet, Punt – e – Mes etc.
(vii) Tonic Wines: Table wines, which have had vitamins and/or health improvers
added to them are called Tonic wines. For example: Wincarnis contains beef extract.
COLOUR
All the wines mentioned above can also be classified on the basis of their colour into
Red, Pink or white.
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3. (i) Red wines: Red wines are made from black grapes. These wines are fermented in
contact with grape skins from which the wine gets its colour. The grape juice (must)
remains with the skins from 10 to 30 days to extract colour and tannin. The lighter the
colour required, the less time it spends with the skins. Normally these are dry wines.
(ii) White wines: White wines are usually made from white grapes, but can be made
from black grapes as well. Here, the grape juice (must) is usually fermented away from
the skin but this is not necessary in case of white grapes. Speed is required to seperate
the must from the skin in case of black grape, otherwise dyes would liberate into the
must. Normally these wines are dry to very sweet.
(iii) Pink wines: Also known as Rosé wines, these can be made in three ways – from
red grapes fermented on the skins for upto 48 hours; by mixing red and white wines
together or by pressing grapes so that some colour is extracted. It may be dry or semi-
sweet. These are called Blush wines in USA when made wholly from red grapes.
ALCOHOL CONTENT
All the wines can be classified on the basis of alcohol content (which is reduced) into
four main types:
(i) Low alcohol wines (LABs): These wines contain a maximum of 1.2% alcohol.
(ii) De-alcoholised wines (DABs): These wines contain a maximum of 0.5% alcohol.
(iii) Alcohol free or No alcohol wines (NABs): These wines contain a maximum of
0.05% alcohol.
(iv) Reduced alcohol wines (RABs): These wines contain a maximum of 5.5%
alcohol.
These wines are made in the normal way and then the alcohol is removed by one of the
following two methods:
(a) The hot treatment: This treatment uses the distillation process. It removes most of
the flavour as well.
(b) The cold treatment: This treatment uses reverse osmosis or fine filtration process.
This removes the alcohol by mechanically separating or filtering out the molecules of
alcohol and water through membranes made of cellulose or acetate, leaving behind a
syrupy wine concentrate. Then, a little water and must is added to preserve much of the
flavour of the original wine.
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4. DEGREE OF SWEETNESS
Wines can also be classified on the basis of degree of sweetness in them. Generally,
White wines are classified on the degree of sweetness. The degree of sweetness on a
scale ranges from Brut (Very dry) to Doux (sweet) with extra sec (dry), sec (medium
dry), demi-sec (medium sweet) between them.
(i) Dry wines: It results when the yeast consumes all the sugar during fermentation,
and none has been added. Such wines will be totally lacking in sweetness and hence
called dry.
(ii) Sweet wines: It results when sugar remains in the wine after the yeast has died
during fermentation or extra sugar has been added.
BODY OF WINE
Wines are also classified on the basis of its body. Body is the feel of the wine in the
mouth; coming from the amount of alcohol, sugar, glycerine (a soluble substance
formed during fermentation) and extracts from the grapes, such as tannin. Thus, body is
also the weight of wine felt in the mouth i.e. higher the density or speciic gravity higher
is the body and vice-versa. The body of wine ranges from full bodied wine to light
bodied wine with medium bodied wine in between them. Generally, Red wines are
classified depending upon body.
(i) Light bodied wine: A light bodied wine is usually referred to as light wine; it is low in
one or more of the body components.
(ii) Full bodied wine: A full-bodied wine is typically high in body components. It clings
to the side of the glass if swished around. When a full-bodied wine is tasted, the mouth
is filled in a sensuous way.
FACTORS THAT INFLUENCE THE QUALITY OF WINE_
1. CLIMATE, MICRO-CLIMATE & BIO-CLIMATE
Climate: The grapes will provide juice of the quality necessary for conversion into a
drinkable wine where two climatic conditions prevail:
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5.  Enough sun to ripen the grape and
 The winter is moderate, yet cool enough to give the vine a chance to rest and
restore its strength for the growing and fruiting season
This shows that the grapes and hence the vine needs a good balance of heat, cold and
moisture. Temperature should average 14 - 16°C. The lowest annual average
temperature necessary for the vine to flourish is 10°C. It is estimated that the vine
needs about 27 inches of rain per year mainly in winter and spring and atleast 1400
hours of sunshine.
Micro-climate: A particular beneficial weather pattern prevailing in a single vineyard or
a group of vineyards or within a small region is called a micro-climate. It could be hills or
mountains protecting the vines from heavy winds, or even a break in the mountain
range allowing the air to freshen and fan the vines in very hot weather. It could be the
angle of the sun, especially the clear brilliant morning sun that strikes one vineyard more
favourably than another. The rise and fall of the terrain also has an effect, as also the
location besides water body for ground moisture and reflected heat. These subtle
differences in atmospheric conditions, combined with the quality of the soil and the grape
variety used, are the reasons why some vineyards have such outstanding reputations.
Bio-climate: The relationship of soil and climate in a specific vineyard is called its bio-
climate. Knowledge about bio-climate is used to obtain stable yields of high-quality
grapes.
2. ASPECT
Vineyards are ideally planted on south-facing slopes (particularly in the northern
hemisphere) where they point the sun and benefit from maximum sunshine and good
drainage. Siting is of prime importance to capture the sunlight for photosynthesis and
good ripening. Some vineyards are sited at a height of 243 m or more on
mountainsides, while many of the great vineyards are located in river valleys and along
lakesides benefitting from humidity and reflected heat.
3. NATURE OF THE SOIL AND SUBSOIL
Vineyards thrive where other crops struggle. Poor soils rich in minerals are best for the
vine as they provide nutrients such as phosphate, iron, potassium, magnesium and
calcium. These minerals and nutrients contribute to the final taste of the wine. Favoured
soils are chalk, limestone, slate, sand, schist, gravel, pebbles, clay, alluvial and
volcanic. These soils have a good drainage and moisture retention capability to keep
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6. the vine roots healthy. Soil is analysed annually and any chemical deficiency is
compensated for. Drainage is very important, as the vine does not like having wet feet.
4. VINE FAMILY, COMPOSITION OF VINE AND GRAPE
SPECIES
Vine: The plant, which bears the grape, is called a Vine. The vine belongs to the
Ampelidaceae family. This family has around 10 genera but only genus Vitis is
important for making wines. This genus has a subgenus known as Euvites and this
subgenus has around 60 species. Some of these species are Vinifera, Labbrusca,
Riparia, Rupestris, Berlandieri etc. Thus, there are five family of species: Vitis Vinifera,
Vitis Lambrusca, Vitis Riparia, Vitis Rupestris, Vitis Berlandieri whose noble
grapes can be used for producing classic wines. The plant Vitis Viniffera produces
grapes, which are used for the production of best quality wines throughout the world,
with few exceptions. These are in the east coast of America and Canada where other
species are cultivated because they are more suited to the terrain and climatic
conditions. Thus, Vine family is one of the important factors that influence the quality of
wine.
Composition of vine: The vine consists of: Roots: These are for anchorage and for
absorbing nutrients and moisture from the earth. The root system is large and can reach
to a depth of about 12 metres. Leaves: When sunlight falls on leaves that have
chlorophyll, carbon dioxide is absorbed from the atmosphere and combines with water,
absorbed through roots, to make sugar. The sap stores this sugar within the grape.
Leaves also shade the grapes in very hot climate. Flowers: Vine flowers are very small
and self-pollinate between May to June in the northern hemisphere and from November
to December in the southern hemisphere. Flowering lasts for about ten days. If frost
arrives during the flowering, unprotected vines will not bear grapes. Grapes: After
pollination, grapes are formed which are small, hard and green initially but swell out and
change colour as they ripen in August and September. They are usually fully ripe 100
days after flowering. A ton of grapes produces 675 litres, equivalent to 960 bottles of
wine.
Grape: The grape must be in harmony with the soil, the location of the vineyard and
local climatic conditions. It should be disease resistant, give a good yield and produce
the best quality wine possible. Wine is produced from either varietal grapes, which is a
classic single grape like Riesling or from hybrids, which are a cross such as Riesling X
Silvaner = Miiller -Thurgau. Grapes behave differently in different soils. Hence, Pinot Noir
is a classic in Burgundy and a disaster in Bordeaux.
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7. 5. VITICULTURE
Viticulture denotes the method of cultivation of vine. An overworked vineyard without
compensatory treatment or a neglected vineyard will only produce second-rate wine, so
the farming of the vineyard is of great importance. It involves:
 Vine selection;
 keeping the vineyard healthy;
 ploughing to aerate the soil;
 weeding;
 fertilising;
 pruning to regulate quality;
 training the vines;
 spraying to combat diseases;
 harvesting.
6. CHEMICAL COMPOSITION OF GRAPE
The grape is made up of stalk, skin, pips and pulp and its respective roles are as
follows:
Stalk: The stalk imparts tannic acid to wine. It is mostly used in the making of big,
flavoursome heavy bodied red wine and is not used when making white and light
bodied wines. Tannin acts as a preservative and antioxidant. If over-used, it makes
the wine astringent and nasty. It is recognized on the palate by its tongue-furring
properties.
Skin: The outer skin or cuticle has a whitish cloudy coat called bloom. This waxy
substance contains wild yeasts and wine yeasts, which contribute to the fermentation
process. It also contains other microorganisms such as bacteria acetobacter that is a
potential danger to wine. If uncontrolled, it turns wine into vinegar. The inside of the skin
imparts colour that is extracted during fermentation.
Pips: Crushed pips impart tannic acid, oils and water. They do not contribute to
vinification, if left uncrushed.
Pulp: The flesh of the grape provides the juice called must, which is essential for
fermentation. The must contains 78-80% water; 10-25% sugar and 5-6% acids. Water
makes up the bulk. Sugar is formed in the grape by sunlight and is of two kinds: grape
sugar (dextrose and glucose) and fruit juice (levulose and fructose). They are found in
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8. about equal quantities. Tartaric, malic, tannic and citric acids in the must help to
preserve and keep the wine fresh and brilliant. It gives it a proper balance. Esters are
formed when the acids come in contact with alcohol and it gives the wine its aroma or
bouquet. The must (unfermented grape juice) also has trace elements of nitrogeneous
compounds such as albumen, peptones, amides, ammonium salts and nitrates, as well
as potassium, phosphoric acid and calcium, all of which have an influence on the
eventual taste of the wine.
7. YEAST AND FERMENTATION
There are two mam categories of yeast:
NATURAL YEASTS
The natural yeasts, moulds and bacteria that hover and float in the air, eventually set
onto ripe grapes. Many insects including the fruit fly drosophila help in this process of
settling down of natural yeasts. It is known that a single grape before fermentation will
harbour on its skin (cuticle) 1,00,000 wine yeasts; 1,00,000 moulds and up to ten million
wild yeast. They adhere to the pruina a waxy substance formed on the grape skin. This
dull whitish haze of yeasts and microorganisms is known as 'bloom' is wine language.
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9. CULTURED YEASTS
These are pedigree strains of natural yeasts cultivated in a laboratory. They are efficienct
in converting sugar into alcohol as compared to natural yeasts and are less susceptible to
sulphur in the fermenting process. Sometimes, they are selected to do a specific job or
are used in situations where natural yeasts have been washed away by heavy rain or
when some of the yeasts have been brushed off in transit. There are up to a thousand
varieties of cultured yeast, but the name is normally associated with a type of unicellular
fungi called Saccharomyces. Two varieties of Sacharomyces are important in producing
alcohol in wines:
(i) Saccbaromyces apiculatus: These are also called 'wild yeasts' or 'starter
yeasts'. These yeasts start the fermentation, but they are feeble fermenters and are
killed when the alcohol concentration reaches 4% by volume. The wine yeasts take
over the fermentation after this stage. Normally, wild yeasts are aerobic i.e they work
only in the presence of oxygen and hence there is always a risk of acetification. They
impart an 'off-flavour' and delay the action of the true wine yeasts. As they have only
limited tolerance to sulphur dioxide (SO2), a strictly controlled quantity of SO2 is added
to the grape juice before fermentation. In modern wine-making they are usually
dispensed with.
(ii) Saccharomyces ellipsoideus: This is the true wine yeast. It is much more
tolerant to SO2 and is also anaerobic i.e it is able to work in the absence of oxygen.
There are many varieties of the species, each suited to its native wine district or region.
Most wine regions have yeasts that cling to each other and the fermenting vessel, and
this clinging property assists the wine-maker to clear the wine and make it star bright.
Champagne yeasts, on the other hand, do not cling to each other or the containing
vessel, which facilitates the operation known as remuage prior to disgorging the
exhausted yeast to clear the wine. Depending on the amount of sugar in the grape
juice, wine yeasts are rapid workers fermenting quickly up to 13% alcohol and then
more slowly up to 16% alcohol. At that concentration, they are destroyed by the very
alcohol they have worked so hard to produce. Thus, types of yeast used during
fermentation affects the quality of wine.
8. VINIFICATION
Vinification encompasses the methods of making wine. This includes:
 the pressing of the grapes;
 the treatment and fermentation of the must;
 ageing & maturing the wine and occasionally topping it up to keep the air out;
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10.  racking, fining and filtration to make the wine star bright: Racking is running
the clear wine off its lees or sediment from one cask to another. Fining is
further clarification of wine usually before bottling. A fining agent such as
isinglass, bentonite clay etc is added and this attracts the sediment suspended
in the wine, causing it to coagulate and fall to the bottom of the container.
Filtration is the final clarification before bottling. It removes any remaining
suspended matter and leaves the wine healthy and star bright in appearance.
 blending - compensatory or otherwise;
 bottling for further maturing or for sale.
9. LUCK OF THE YEAR
In some years, everything in the vineyards and cellars go well, combining to produce
a wine of excellence - a vintage wine. In other years, there can be great
disappointments brought on by an excess of sun, rain, snow, frost and the dreaded
hail, which will produce either poor or worse wines. So, the wine-grower can never
be confident, but must always be vigilant.
10. METHOD OF SHIPPING AND TRANSPORTATION
Well, if the wine is not correctly balanced i.e if it is too much acidic and less in
alcoholic content then it would deteriorate during transportation. Also, if during
transportation and shipping it is mishandled or exposed to extremes of temperatures
it gets roughed up and deteriorates. Problems also arise if the wine is too young or
too old when shipped. Hence, now a days mostly all wines travel in refrigerated tanks
or bottles which are transported by rail, tankers or ships at appropriate temperatures.
In all cases, wine should be given an acclimatizing or resting period before being
offered for sale.
11. STORAGE AND STORAGE TEMPERATURES
Wines are stored in attractive humidity and temperature-controlled cabinets that are
available readily. The wines should be located away from excessive heat: hot water
pipes, a heating plant or any hot unit such as a freezer! Heat does far more damage to
wine than cold.
Ideally, wine should be stored in an underground cellar that has a northerly aspect and
is free from vibrations, excessive dampness, draughts and unwanted odours. The cellar
should be absolutely clean, well ventilated, with only subdued lighting and a constant
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11. cool temperature of 12.5°C (55°F) to help the wine develop gradually. Higher
temperatures bring wines to maturity more quickly, which is not preferable.
Table wines should be stored on their sides in bins so that the wine remains in contact
with the cork. This keeps the cork expanded and prevents air from entering the wine - a
disaster that would quickly turn wine to vinegar. White, sparkling and rose wines are
kept in the coolest part of the cellar and in bins nearest the ground (because warm air
rises). Red wines are best stored in the upper bins. Commercial establishments usually
have special refrigerators or cooling cabinets for keeping their sparkling, white and rose
wines at serving temperature. These may be stationed in the dispense bar - a bar
located between the cellar and the restaurant - to facilitate prompt service.
FAULTS IN WINE________________________________
Faults or sickness occasionally develop in the living wines as they mature in bottles.
Sometimes, these faults are very obvious and at other times there is just a hint or
suspicion of it. But, now a days with improved techniques and attention being paid to
bottling and storage, faults in wine are a rarity. Some of the faults in wine are as follows:
(i) Corked wines: These are wines affected by a diseased cork caused through bacterial
action or excessive bottle age. The wine tastes and smells foul. It is not the harmless cork
residue that falls in wine while opening a bottle.
(ii) Maderization or oxidation: Due to bad storage the cork of the wine bottle dries out. As
a result, the wine becomes too much exposed to air and colour of the wine darkens or
becomes brown and the tastes ‘spoilt’. The taste slightly resembles Madeira, hence the
name.
(iii) Acetification: This is caused when the wine is overexposed to air. The vinegar microbe
(acetobacters) develops a film on the surface of the wine, which produces acetic acid. The
wine tastes sour, resembling wine vinegar (vin aigre = sour wine).
(iv) Tartare flake: This is the crystallization of potassium bitartrate at very cold
temperatures. These crystal-like flakes; soluble in water but not in alcohol, are sometimes
seen in white wine spoiling the appearance of the wine, which is otherwise perfect to drink.
If the wine is stabilized before bottling, this condition will not occur.
(v) Excess sulphur dioxide (S02): Sulphur dioxide is added to wine to preserve and keep
it healthy. Once the bottle is opened, the stink disappears and, after a few minutes, the
wine is perfectly drinkable.
(vi) Secondary fermentation: This happens when traces of sugar and yeast are left in wine
in bottle. It leaves the wine with an unpleasant, prickly taste. It is ofcourse not the petillant,
spritzig characteristics associated with other styles of healthy and refreshing wines.
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12. (vii) Foreign contamination: This may be caused when wine has been put into previously
used bottles that have not been hygienically cleaned or sterilized. Faulty bottling
machinery may also cause glass to splinter and get into the wine. Wines may also be
adversely affected if they are stored in a badly kept cellar at incorrect temperatures or
stored next to strong odours such as petrol, vinegar or fish.
(viii) Hydrogen sulphide (H2S): The wine tastes and smells of rotten eggs. Discard it
immediately.
(ix) Sediment, lees, crust or dregs: Organic matter discarded by the wine as it matures
in cask or bottle is called sediment, lees, crust or dregs. It is removed by racking, fining or
in the case of bottled wine, by decanting.
(x) Cloudiness: It is caused by suspended matter in the wine, disguising its true colour. It
may be due to extremes in storage temperatures.
(xi) Weeping: This is the seeping of wine from the cork. It is caused when a small cork
is used or faulty cork is used or when a secondary fermentation pushes the cork used.
(xii) Wine that ‘does not travel’: This was very common in olden days. It is because
either the wine is not correctly balanced or the wine might have been roughed up
because of bad handling or might have undergone too many extremes of temperature
on the journey. Now a days all wines travel happily in refrigerated tanks. Problems do
arise when the wine is too young or too old when shipped. Wines should generally be
given an acclimatizing or resting period before being offered for sale.
ENEMIES OF VINE_______________________________
(i) Oidium Tuckerii: It is a powdery mildew that covers the grapes consequently
splitting and rotting them. This is avoided by treating the vines with sulphur spray before
and after blossoming.
(ii) Phylloxera Vastatrix: It is a louse-like, almost invisible aphid that
attacks the roots of the vine vitis vinifera as it is not resistant to it. It arrived
in Europe in the mid 1800s by accident, transported on American vines
imported into various European countries from the eastern states of
America. It ravaged many of the vineyards of Europe at that time. The cure
that was found was to graft the European vine (vitis vinifera) scion (shoot
cut for grafting) to resistant American root stocks (vitis rupestris). This
practise became standard throughout the world wherever Vitis vinifera is
grown. However, there are some pockets of vineyards resistant to Phyloxera
either due to geographical isolation or that the vines are planted on sandy soil
that the louse finds impossible to penetrate.
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13. (iii) Grey Root Or Pourriture Gris : In warm damp weather, this fungus attacks the leaves
and fruit of the vine. It is recognized by a grey mould. As a result of this fungus, an
unpleasant flavour is imparted to the wine. To avoid this, anti-rot sprays are used.
(iv) Noble Rot Or Pourriture Noble (Botrytis Cinerea): This is the same fungus in its
beneficent form, which may occur when humid conditions are followed by hot weather. The
fungus punctures the grape skin, the water content evaporates and the grape shrivels,
thus concentrating the sugar inside. This process gives the luscious flavours characteristic
of Sauterness, German Trockenbeerenauslese and Hungarian Tokay Aszu.
(v) Coulure: This happens when there is a soil deficiency or too much rain or uneven
temperature. The flowers on the vine are infertile, resulting in a dis-appointing yield of
grapes. This condition of berries not developing is known as millerandage. To avoid this
condition treat the soil with good fertilizers.
(vi) Chlorosis: Too much limestone in the soil causes yellowing and even death of the
plant. This is called chlorosis. It can remedied by treating the soil with iron sulphate.
(vii) Pyralis, Endemis and Cochylis: These are tiny butterfly moths (pests) that pierce
the grapes and destroy the crops within hours. To avoid this happening, spray
insecticides.
(viii) Frost: Frost (especially during spring), stunts the formation of the buds that greatly
reduces the yield. Treatment: fire heat, spraying with water.
(ix) Hail: Hail is a danger, especially just before the vintage when the grape skins are
very thin and vulnerable. In this condition, it can easily puncture the skin and ruin the
crop. Prayer ‘that it doesn’t happen’ is only the remedy.
WINE LABEL INFORMATION______________________
The European Community has strict regulations that govern what is printed on a bottle
label. These regulations also apply to wine entering EC. A lot of useful information is
given on the label of a wine-bottle. The language used will normally be that of the
country of origin, the wine belongs to. The information includes:
(i) The country where the wine was made,
(ii) Alcoholic strength in percentage by volume (% vol),
(iii) Contents in litres, cl, or ml,
(iv) Name and address or trademark of supplier
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14. It may also include:
(v) The year the grapes were harvested, called the vintage,
(vi) The region where the wine was made,
(vii) The quality category of the wine,
(viii) Details of bottler
HOW WINES ARE NAMED________________________
Every wine label carries a name to identify the product inside the bottle. These wines
are generally named in four ways: (i) by the predominant variety of grapes used
(varietal); (ii) by broad general type (generic); (iii) by brand name; and (iv) by the
place of origin.
(i) Varietal Names: Here, the name of the single grape, which predominates, is
the name of the wine. This grape gives the wine its predominant flavour and
aroma. E.g. Cabernet Sauvignon, Chardonnay, Chenin Blanc, and Zinfandel.
Within the European Economic Community at least 85% of varietal wine must
come from the grape named and some countries like France have raised this
requirement to 100%.
The names of varietal wines once learned are quickly recognized and the
better-known varietals almost sell themselves. Varietals range in price from
moderate to high, depending to some extent on the wine quality. Taste them
before buying, because they vary greatly from one producer to another and one
vintage to another (This is true of all wines). The name and fame of the grape
alone do not guarantee the quality of the wine.
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15. (ii) Generic Names: These wines are of a general style or type, such as
Burgundy or Chablis. Their names are borrowed from European wines that
come from well-known wine districts. But in reality, their resemblance to these
European wines is slight to nonexistent and the name does not indicate the
true character or quality of wine. Law requires all generics to include the place
of origin on the label (such as California, Washington State, Napa Valley etc).
This distinguishes them clearly from the European wines whose names they
have borrowed.
The best of the generics are pleasant, uncomplicated, affordable wines that are
often served as house wines. Generics frequently come in large-size bottles (1-
4 litres) and are sometimes called jug wines. Nowadays these wines often
come in bag-in-a-box form, in which a sturdy cardboard box contains a plastic
bag holding 10 to 15 gallons of wine. The wine is drawn off through a spigot in
the side of the box, and the bag shrinks as wine is withdrawn, so the wine
remaining in the bag is unspoiled by contact with air.
Generics are not so popular today because of mass awareness and wineries have
begun to use the names Red Table Wines and White Table Wines instead of the old
generic names.
(iii) Brand Names: A brand name (also called a proprietary name or a monopole in
France) is one belonging exclusively to a vineyard or a shipper who produces and/or
bottles the wine and takes responsibility for its quality. It may be anything from an
inexpensive blend to a very fine wine with a prestigious pedigree.
A brand name distinguishes a wine from others of the same class or type. Brand names
are also used deliberately for high-quality wines that do not meet the 75 percent varietal
requirement because better wine with more skillful blending of the dominant grape with
others can be made. Examples of these are Reviera, Bosca etc.
A brand name alone does not tell anything about the wine. The reputation of the
producer and the taste of the wine are better keys to choice.
(iv) Place-of-Origin Names: II is more common to use a place of origin as a name on
the label. The place of origin is usually a rigidly delimited and controlled area that
produces superior wines of a certain character deriving from its special soil, climate,
grapes, and production methods. Wines from such an area must meet stringent
government regulations and standards in order to use the name. The defined area may
be large (a district, a region) or small (a commune, a parish, a village, a vineyard).
Generally, the smaller the subdivision - the more rigorous the standards and the more
famous the wine.
Along with the area name on the label is a phrase meaning "controlled name of
origin"—Appellation Controlee in France, Denominazione di Origine Controllata (DOC
for short) in Italy. Other countries have similar requirements for using the name of a
delimited area. Generally a wine from a controlled area has a certain claim to quality,
and the best wine-growing areas have the best claim. But the name is not a guarantee,
and all wines from the same area are not the same.
15

16. THINK IT OVER_________________________________
1. Explain the following terms: (a) Viticulture [Nov-05]
2. Name four Table wines from India. {Nov-05]
3. Define Wine. Explain the following terms: (a) Sweet wines (b) Fortified wines (c)
Organic wines [April-05]
4. Explain the following terms: (a) Corky [Nov-04]
5. Draw the classification chart of Fermented beverages. [Nov-04]
6. With the help of examples describe any four types of wines. [Nov-04 / April-04]
7. The stalk and pips of the grape contains alkaloid named ____________. [Nov-04]
8. Yeast cells settles on the skin of the grapes to form the characteristic
____________. [Nov-04]
9. What are Organic Wines? [Nov-04]
******************
**************
**********
******
16

17. THINK IT OVER_________________________________
1. Explain the following terms: (a) Viticulture [Nov-05]
2. Name four Table wines from India. {Nov-05]
3. Define Wine. Explain the following terms: (a) Sweet wines (b) Fortified wines (c)
Organic wines [April-05]
4. Explain the following terms: (a) Corky [Nov-04]
5. Draw the classification chart of Fermented beverages. [Nov-04]
6. With the help of examples describe any four types of wines. [Nov-04 / April-04]
7. The stalk and pips of the grape contains alkaloid named ____________. [Nov-04]
8. Yeast cells settles on the skin of the grapes to form the characteristic
____________. [Nov-04]
9. What are Organic Wines? [Nov-04]
******************
**************
**********
******
16

18. THINK IT OVER_________________________________
1. Explain the following terms: (a) Viticulture [Nov-05]
2. Name four Table wines from India. {Nov-05]
3. Define Wine. Explain the following terms: (a) Sweet wines (b) Fortified wines (c)
Organic wines [April-05]
4. Explain the following terms: (a) Corky [Nov-04]
5. Draw the classification chart of Fermented beverages. [Nov-04]
6. With the help of examples describe any four types of wines. [Nov-04 / April-04]
7. The stalk and pips of the grape contains alkaloid named ____________. [Nov-04]
8. Yeast cells settles on the skin of the grapes to form the characteristic
____________. [Nov-04]
9. What are Organic Wines? [Nov-04]
******************
**************
**********
******
16