THE VINTAGE WINE

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Circular shapes: unity, community, friendship and stability.
Ferns: good fortune, love and growth.
Red wine glass: symbolizes the deepening of friendship and honesty,
meaningful conversation.
Lotus flower: signifies the secret ingredients used.
Lotus petals: are used as a garnish
Gold: the color of wealth and success
Black: independence, simplicity, seriousness, and dignity.

ABSTRACT

Winemaking involves a wide range of microbiota that greatly influences the

quality of wine and may cause negative attributes of some wines. Thus, the detection,
identification, and characterization of the wine microbiome, including genera, species,
strains, and metabolites involved, is of crucial importance. In the past decades,
molecular techniques based on the analysis of DNA and proteins have allowed a better
understanding of the role of microbial diversity in the whole process of winemaking,

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from the vineyard to the final product. Recent advances will further improve the
knowledge on the interaction of species and also the role of enzymes, virulence factors,
and other molecules that regulate the behavior of certain strains.
Managing winemaking wastes had been a historical problem for the industry
until recent years, when reuse and alternative revalorization strategies have been
constantly emerging. Leftover pigments, odorants, and phenolic compounds within
winemaking by-products are being increasingly used in different food applications, but
not enough as oenological additives. Grape marc, namely grape skins and seeds,
together with wine lees appear as the by-products with the highest potential to be
converted into profitable oenological additives. The wide diversity of grape varieties
around the winemaking regions and the proven functionality to enhance sensory
qualities are important factors that allow generating additives with consistent
properties.

INTRODUCTION

Wine is fermented grape juice. Wine can be made from grapes, fruits, berries
etc. Most wine, though, is made from grapes. And no matter what the wine is made
from, there must be fermentation, that is, that sugar be transformed into alcohol. If the
amount of alcohol is relatively low, the result is wine. If it is high, the result is "distilled
liquor," like gin or vodka. Red wine result when the crushed grape skin pulp and seeds

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of purple or red varieties are allowed to remain with juice during fermentation periods.
wine can be produced by removing the non-juice pumice from the must during
fermentation. White wines/ can be made from pigmented grapes by removal of skins
pulp and seeds before juice fermentation. Wines might be "fortified," "sparkling," or
"table." In fortified wines, brandy is added to make the alcohol content higher (around
14 to 30 percent). These are less perishable and may be stable without pasteurization.
Wines are termed still or sparkling depending upon the amount of CO2 they contain.
The carbon dioxide may be formed naturally during fermentation or may be added
artificially. Both table and sparkling wines tend to have alcohol contents between 7 and
14 percent. Sparkling wines are the ones with bubbles (greater CO2), like Champagne.
Table wine (which can also be called "still") are the most "natural". The alcohol
concentration itself is not sufficient to preserve natural wines, they are pasteurized. The
term light wine is also used to describe wine having alcohol content from 5 - 10 %. The
best wine grape is the European Vitis vinifera. It is considered optimal because it has
the right balance of sugar and acid to create a good fermented wine without the
addition of sugar or water.

5 Different Types of Wine and Their Tastes You Need to Know About

Perhaps one of the most popular and classiest alcoholic beverages in the world, wine is
enjoyed, regularly or occasionally, by at least 60% of the Americans. Quite remarkably,
about one-third (34%) of them consume it at least once per month, out of which 43% of
wine drinkers are urban dwellers and youths.

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Traditionally, countries like Italy, France, Spain, and the US have been the major wine
producers in the world but new countries such as Argentina, Russia, and New Zealand
are now being valued for the quality of wines they produce.

There are 5 main types of wine, each of which can be further divided into different
types. These varieties are categorized based on attributes like color, flavor, alcohol level,
and production techniques. By knowing the different wine varieties and their
characteristics, you will be able to order the right type that goes best with the moment
or your mood.
How Wines are Classified and What Makes Them Different from Each Otherc
The presence of tannins (a naturally occurring bitter-tasting substance) in grape
skins is what distinguishes the color and flavor of each wine. Those wine varieties
produced from fermented juices with little or no grape skin end up being white or pink,
having far lesser tannin content. Wines fermented along with grape skins for a longer
period of time end up being red, having higher amount of tannins. In general, darker
wines have higher tannin content with bolder taste.

How Wines are Described

The following descriptors are used for differentiating the various types of wines.
Sweetness/dryness: Any wine variety that has 30 g of residual sugar per liter of the
drink is technically ‘sweet’ while the one with less than 10 g of residual sugar per liter is
considered ‘dry’. The term ‘dry’ is exactly the opposite of ‘sweet’. Anything in between
is medium-dry or ‘off-dry’ with a hint of sweetness.

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Acidity: In context of wine tasting, acidity gives a drink its crispness or sourness. A
moderately acidic wine is refreshing and crisp. Consequently, low acidity makes it taste
‘fat’ while high acidity makes it ‘sour’.
Tannin: Wines that are highly tannic taste astringent and bitter. Those with low tannin
content have a soft and smooth taste, making them more palatable.
Aging: Oak barrel aging is a process by which red wines are usually aged for adding
flavors and aromas, as well as making them smoother. Another aging process involves
stainless steel barrels, which are used for maintaining the fresh aroma of white wines.
Body: It signifies the consistency of a wine. Therefore, a full-bodied wine appears thick
and will coat the sides of a glass as you drink it. A light-bodied wine is like water
whereas a medium-bodied wine is thinner or lighter than the full-bodied
drink.Flavors: Make sure you do not look for weird flavors that you have never tasted
before, including graphite and barnyard. Try to choose more relatable flavors such as
spicy, earthy, fruity, flowery, or smoky.

The Basic Wine Types and Their Most Popular Varieties

Red Wines

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These are wine varieties made from dark-skinned grapes, which have colorless juice.
Pressing these grapes at the winery causes the skins to mix with the must or juice,
creating a reddish beverage. The color of these wine types can, however, range from
dark violet through brick red to brown.
Red wines come in different flavors and aromas depending on the fruit varieties
included and the aging method used. Some common fruit flavors include black fruit
(such as blackcurrant, blackberry, black cherry, and black plum), red fruit (like
raspberry, red plum, cranberry, red cherries, and strawberry), and blue fruit (like
blueberry).
While texture plays an
important role in
helping you choose
wines that go with food,
red wines can have
different degree of
fullness of its body.
Full-bodied reds like
cabernet sauvignon
have higher alcohol and
tannin contents than
medium-bodied and
light-bodied red wines
such as merlot and
pinot noir. If you are an
experienced drinker,
you will love the style and
taste of full-bodied types.
Popular Red Wines: Syrah, Malbec, Cabernet Sauvignon, Pinot Noir, Merlot, Rioja
Best paired with: Bold flavored meats such as ham, pork, turkey, and lamb

White Wines

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These wine varieties are produced from green-skinned grapes that have colorless juice.
Unlike red wines, grape skins are completely removed before the fermentation process
of white wines. They also lack the tannins found in reds because of which aroma and
acidity are the major
attributes used for
describing the whites.
White wines can vary
from being dry to
sweet in taste and
style. French
Muscadet, Austrian
Gruner Veltliner, and
Italian Pinot Grigio
are some of the classic
dry whites. In
Germany, different
types of sweet and dry
whites are produced
from Riesling grapes.
The whites are
produced in both full-
bodied (like Oaked
Chardonnay) and light-bodied (such as Sauvignon Blanc) types. There is also an
aromatic type (like Moscato) that can be distinguished by its floral and fruity notes.
Popular White Wines: Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio, Semillon,
Gewurztraminer

3. Rose Wine

They are considered

something in between
the reds and whites

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that will help make your summer events and celebrations more special. These are
produced by a short maceration technique in which the wine is allowed to mix with the
red grapes’ skins for a few hours until the beverage turns pink. The rose wines can have
a range of fruity flavors, including raspberry, strawberry, or melon along with notes of
citrus.
Rose wines are also made by collecting some must during the production of reds and
then putting it into another vat. It is known as the Saignee method, and this technique is
typically used in the Sonoma and Napa regions of California.

Popular Rose Wines: Provence Rose, France Rose, Bandol Rose, Angeline Rose,
Whispering Angel Rose

Best paired with: Chicken salad, soft cheese, salmon, charcuterie, duck, vegetable
skewers on the barbecue

4. Sparkling Wines

These alcoholic
beverages can be
produced from any
varieties of grapes,
depending on the
region where they are
made. While they can
be red, white, or rose
in color, sparkling
wines vary in their
sugar content,
ranging from dry
(called brut) to sweet

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(called deux). Most sparkling wines, however, have some sugar in them for balancing
the high acidity.

Sparkling wines are produced either by the traditional or the Charmat method, both of
which involve a two-stage fermentation process. In the traditional method, the
secondary fermentation occurs in the bottle for production of bubbles. The Charmat
method involves a second fermentation inside a large enclosed tank.

Popular Sparkling Wines: Champagne, Prosecco, Moscato d’Asti, Cava, Penina

Best paired with: Shrimp, smoked salmon, shellfish, caviar, veggies, salami, stuffed
mushrooms, triple cream cheese, buttered popcorn, egg dishes

5. Dessert Wines

Alcoholic beverages that are

sweeter and have a lower
percentage of alcohol content are
known as dessert wines. The
natural sweetness of these wines
is retained by pausing the
fermentation process before the
entire sugar is consumed by the
yeasts. They are golden brown or
copper in color and
characterized by a rich velvet-
like texture. Dessert wines can be

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made from any grape variety, and they usually come in a wide range of fruity flavors.
The dessert wines are also fortified with added spirits to increase the alcohol content.

Popular Dessert Wines: Tokaji, Noble Port, Madeira, Sherry, Late Harvest, Ice Wine

Best paired with: Cakes, cookies, fruit pies, and fudge

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