Late harvest is a term applied to wines made from grapes left on the vine longer than usual. Wine is an Alcoholic beverage made from the fermentation of Grape juice For the Tokyo University supercomputer see Gravity Pipe. GRAPE, or GRA phics P rogramming E nvironment is A vine is any plant of Genus Vitis (the Grape plants or by extension any similar climbing or trailing plant Late harvest is usually an indication of a sweet dessert wine, such as late harvest Riesling. Dessert wines (or pudding wines BrE) are sweet Wines typically served with Dessert, such as Sauternes and Tokaji Riesling is a white Grape variety which originates in the Rhine region of Germany. Late harvest grapes are often more similar to raisins, but have been naturally dehydrated while on the vine. Raisins are dried Grapes They are produced in many regions of the world such as the United States, Australia, Chile,
Botrytis cinerea, or noble rot, is a mold that causes grapes to lose nearly all of their water content. Botrytis cinerea is a Fungus that affects many plant species although its most notable hosts may be Wine Grapes In Viticulture Noble rot (French pourriture noble; German Edelfäule) is the benevolent form of a grey Fungus, Botrytis cinerea, affecting Wines made from botrytis-affected grapes are generally very sweet.
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Noble rot
Botrytis cinerea is a fungus that affects many wine grapes and causes them to shrivel into moldy raisins. Noble rot (French pourriture noble; German Edelfäule) is the benevolent form of a grey Fungus, Botrytis cinerea, affecting Botrytis cinerea is a Fungus that affects many plant species although its most notable hosts may be Wine Grapes In Viticulture A fungus (ˈfʌŋgəs is a eukaryotic Organism that is a member of the kingdom Fungi (ˈfʌndʒaɪ The fungus responds to the humidity and warmth in the climate and attacks the grapes. As the mold penetrates the skin its spores begin to germinate, causing the water inside to evaporate and the grape to dehydrate. Germination is the process whereby growth emerges from a period of dormancy With the absence of water, the sugar becomes more concentrated and the botrytis begins to alter the acidity within the grape. Typically botrytis infection begins to take place in late September and can last till late October. In some years desiccation may occur leaving tiny amount of sweet liquor like juice within the grape. Desiccation is the state of extreme dryness or the process of extreme drying [1]
The infection rate of botrytis is sporadic with vines and bunches achieving full rottenness at different times. This requires harvest workers to have to go through the vineyards several times between October and November to hand picked the full rotted grapes. The Harvesting of Wine Grapes is one of the most crucial steps in the process of Winemaking. In some occasions, the usable grapes from a single vine may only produce enough juice for a single glass. [2]
Sauternes
Sauternes, such as Château d'Yquem, are produced in the Sauternes region (including Barsac) south of Bordeaux. Sauternes is a French Dessert wine from the Sauternais region of the Graves section in Bordeaux. Sauternes is a French Dessert wine from the Sauternais region of the Graves section in Bordeaux. Château d'Yquem is a Premier Cru Supérieur ( Fr "Great First Growth" or "Great First Vintage" Wine from the Sauternes is a commune in the Gironde department in Aquitaine in southwestern France. Barsac is a commune on the left bank of the Garonne river in the Gironde department in southwestern France. ( Gascon: Bordèu) is a port city in southwest France, with one million inhabitants in its metropolitan area at a 2008 estimate They are made from botrytis infected Semillon and Sauvignon blanc grapes. Sémillon is a golden-skinned Grape used to make dry and sweet white Wines most notably in France and Australia. Sauvignon blanc is a green-skinned Grape variety which originates from the Bordeaux region of France. Semillon is preferred due to the grape's thin skin and susceptibility to the botrytis which gives the grape a high sugar content. Sugar is a class of edible Crystalline substances mainly Sucrose, Lactose, and Fructose. These wines are noted for the balance that complements the honeyed sweetness. [1]
During fermentation, the juice is transferred into oak wine barrels where the high sugar concentration of must prolongs the fermentation time which can last up to a year. The process of fermentation in Wine is the Catalyst function that turns Grape juice into an Alcoholic beverage. The use of Oak in Wine plays a significant role in Winemaking and can have a profound effect on the resulting wine impacting the color flavor The use of Oak in Wine plays a significant role in Winemaking and can have a profound effect on the resulting wine impacting the color flavor MUST may refer to Militära underrättelse- och säkerhetstjänsten, the Swedish Military Intelligence and Security Service Misr University When the alcohol level kills off all present yeasts, the fermentation stops leaving the residual sugar at levels between 8 to 12% and alcohol levels around 14%. In Chemistry, an alcohol is any Organic compound in which a Hydroxyl group ( - O[[hydrogen H]]) is bound to a Carbon Yeasts are a growth form of eukaryotic Microorganisms classified in the kingdom Fungi, with about 1500 Species currently described [2]
After fermentation, the wine is placed in an aging barrel for two to three years before it is bottled where it will continue aging. An aging barrel is a barrel used to age Wine or distilled spirits such as Whiskey, Brandy, or Rum. A Sauterne from a reputable estate can bottle age for over 30 years though they normally hit their peak 10 years after the vintage date. Vintage, in Wine -making is the process of picking Grapes and creating the finished product [3]
Tokaji
Tokaji wines are produced in the Tokaj-Hegyalja region of Hungary and the Tokaj region of Slovakia. For Tokajský wine and the wine region in Slovakia see Tokaj (Slovakia Tokaji (of Tokaj is the name of the wines from the region of Tokaj-Hegyalja This page is about the World Heritage Site. For places with similar names see Tokaj town or Tokaj (region in Slovakia Hungary (Magyarország 'mɔɟɔrorsaːg) officially in English the Republic of Hungary ( Magyar Köztársaság, literally Magyar (Hungarian Republic The Tokajsky wine is from the Slovakian wine region of Tokaj, a wine region in Slovakia which comprises 7 communities and 998 hectares of vineyards Slovakia (long form Slovak Republic; Slovak:, long form, is a Landlocked country in Central Europe with a population of over five million Wine has been made in this region since as early as 1650, before the botrytized wines of Sauternes and the Rheingau were produced. The Rheingau (Rhine District is the hill country on the north side of the Rhine River between Wiesbaden and Lorch near Frankfurt, reaching from The Furmint, Yellow Muscat, and Hárslevelű grapes are the primary grapes used in this wine. Furmint is a variety of Wine Grape from the Pontian Balcanica branch of Vitis vinifera, used for white wines The muscat family of Grapes of the species Vitis vinifera is widely grown for Wine, Raisins and Table grapes Their color Hárslevelű (in Hungarian) also called Lipovina (in Slovak) Lindenblättriger (in German) and Feuille In a manner similar to Sherry, the wine is aged in partially filled barrels with a film of yeast on top and stored underground in wine cavern. Sherry is a Fortified wine, made in and around the town of Jerez, Spain. A wine cellar is a storage room for Wine in Bottles or Barrels, or more rarely in Carboys Amphorae or plastic containers [4]
German late harvest wines
In Germany, wines are classified according to the ripeness of the grape at time of harvest. German wine is primarily produced in the southwest of Germany, along River Rhine and its tributaries with the oldest plantations going back to the Roman Germany, officially the Federal Republic of Germany ( ˈbʊndəsʁepuˌbliːk ˈdɔʏtʃlant is a Country in Central Europe. German wine classification consists of several quality categories and is often the source of some confusion especially among non-German speaking wine consumers Within the Qualitätswein mit Prädikat classification, there are four levels of late harvest wines, roughly ranging from dry to very sweet: Spätlese ("late harvest"), Auslese ("selected harvest"), Beerenauslese ("selected berries harvest") and Trockenbeerenauslese ("selected dried-berries harvest") with the last two levels being botrytized. German wine classification consists of several quality categories and is often the source of some confusion especially among non-German speaking wine consumers Spätlese (literal meaning "late harvest" plural form is Spätlesen) is a German language Wine term for a wine from fully ripe grapes the lightest Auslese (literal meaning "selected harvest" plural form is Auslesen) is a German language Wine term for a Late harvest wine Beerenauslese (literal meaning "selected harvest of berries" is a German language Wine term for a Dessert wine -style Late harvest wine Trockenbeerenauslese (literal meaning "selected harvest of dried berries" is a German language Wine term for an intensely sweet Dessert wine [5]
Icewine
Ice wines are popular in the cold northernly wine regions of Germany and Canada where the grapes can freeze on the vine. Ice wine (or icewine, as one word or in German, Eiswein) is a type of Dessert wine produced from Grapes that have been frozen while Country to "Dominion of Canada" or "Canadian Federation" or anything else please read the Talk Page As the grapes are pressed, the frozen water crystals are eliminated leaving the highly concentrated sugar behind. [6]
References
- ^ a b K. MacNeil The Wine Bible pg 137 Workman Publishing 2001 ISBN 1563054345
- ^ a b K. MacNeil The Wine Bible pg 138 Workman Publishing 2001 ISBN 1563054345
- ^ K. MacNeil The Wine Bible pg 139 Workman Publishing 2001 ISBN 1563054345
- ^ J. Robinson Jancis Robinson's Wine Course pg 273-274 Abbeville Press Publisher 2003 ISBN 0789208830
- ^ K. MacNeil The Wine Bible pg 522-523 Workman Publishing 2001 ISBN 1563054345
- ^ J. Robinson Jancis Robinson's Wine Course pg 89 Abbeville Press Publisher 2003 ISBN 0789208830
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