The history of wine is inseparable from that of humanity. It has been a companion of man for millennia, as well as share in the sacred and profane.
The discovery of wine was probably, as often happens in the great discoveries of mankind, a coincidence. In fact, it is hard to imagine that once picked grapes and after the summer season at home to forget a deposit with grapes. And it was during the winter, in that casual neglect, when there was fermentation of the raw material becoming wine. It was then when the man tasted the juice fermented by checking its pleasant effects.
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When the harvest, the grapes are sorted and separated as possible for healthy and rotten grapes collected. Then the grapes in large vats to be taken to the press house and dumped into the hopper of the mash and grape presses.
There the grapes are “mashed”. It is called the process of careful and gentle crushing or mashing the berries. This gives rise to the so-called “mash.” This is collected in large tubs and brought with the help of pumps in the Abseihbehalter.
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Besides alcohol and carbon dioxide produced during fermentation, which can be seen on the bubble in the fermenting tube. The carbonic acid takes in approximately 50-fold volume of the must and collects in the wine cellars on the ground, because it is heavier than air. (Therefore, in the fermenting room suffocation!)
During fermentation, only about 90% of sugar converted into alcohol, the remaining 10% are in secondary reactions such as the yeast metabolism to glycerol and other major flavor components of wine.
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Real wine vinegar is exclusively from grapes of wine. The acetic acid content is usually at 6%. White wine vinegar is milder variant, while red wine vinegar, due to higher tannin, usually stronger taste. Besides the color, the quality of the wine a crucial role. The aroma of good wine is transferred finally on the vinegar. And this principle applies generally to the production of vinegar: the noble, the starting material, is more subtle and the recovered vinegar. Basically, the vinegar has the same ingredients as the original wine.
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Also for wine is the Paracelsus’sche principle: “The dose makes the poison”. The recommendation is based on the alcohol contained in wine.
For healthy adults can be derived from a variety of studies, a dose is unlikely that the health benefits but no disadvantages are:
For the woman:
20 – 30 g alcohol / day = 0.2 – 0.3 l wine = 1 – 2 glasses of wine
For the man:
30 – 40 g alcohol / day = 0.4 liters of wine = 2 – max. 3 glasses of wine
How to calculate the alcohol content in wine?:
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We saw that the wine is a product rather complex because of the many substances that composed . preparation this involves (in addition to the fermentation of which we spoke), various kinds of chemical reactions that lead to constant change and a clear instability. This leads to instability in wine stores, or read smears, which of course is not nice to find in a bottle. For these reasons, it worked the wine in a more complex and costly than necessary.
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Many tasters of this drink, have no idea of the importance of specifications that should contain labels that are defined by the law of the country.
We highlight a number of issues on which the European winemaking to produce fine wine that would be roughly this:
AROMA: it can be Fruity, Balsamic, Foulweald, Spicy, Floral, Plant, Animal …
FLAVORS: Velvety (Soft and lightweight), Warm (with high alcohol content), Rough (rugged and strong), with body (consistent), Flexible (well balanced, low acidity), dessert (sweet and syrupy), structure (rich in tannins), Balanced (harmonic), Generous (high alcohol), Vivo (very acid), dry (no trace of sugar), Nervous (without being aggressive acid), Slight (low in alcohol and no body), Robust (structured rich in alcohol), Redondo (smooth and velvety), Mellow (velvety with residual sugar), sweet (flexible and light) …
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Tender juicy meat consumption or dry tough shoe sole? Braise, saute or grill – cooking technique which is suitable for now the best for a steak? The correct preparation of meat must be learned. From the right choice of meat, its preparation, the best cooking temperature and cooking time on a successful point – Mark Greig and his team dedicate ourselves in the fine art of cooking meat. But that’s not all we work on this evening, on the one with U.S. prime beef but also with Franconian asparagus.
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Before wine is drunk, he’s usually at least one, most multiple transport paths behind. Many fears and legends are around this topic.
Wine can be transported safely in general, if he is not too high of temperature. High temperatures are especially critical when the same time still occur in temperature. Often the wine is damaged by final. A damaged by excessive temperatures wine can be seen sometimes because the cork has already been driven out or a piece of wine on the cork comes out. A soaked cork is not in itself a sign of too high temperatures.
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