Jul 30 2009
A few facts from the wine’s history
- In Australia wine was developed in a box only in the 70s. The wine is tightly corked up in the barrels no to let air come in. That meant the duration of the wine’s keeping increased.
- In the production of the wine barrels only 20 kinds of oak can be used among 400 species of it. Only 5% of the used oaks are appropriate for producing high-quality wine barrels. To make a good wine barrel the age of French oak for example should be no less than 170 years.
-As the Roman Empire had been ruined, the making, modernization and trade of wine were forbidden by the Church. The wine was the symbol of the merriment and sanctity among everyday bustle.
-The word “toast” means wish of excellent health, the tradition of putting a piece of roasted bread into the wine was established in the ancient Rome.
-Even though TITANIC had been collapsed, this ship is still one of the oldest repositories in the world with, what is amazing fact, unbroken old wine bottles.
-In 1906 during the San Francisco Earthshake more than 30 million gallons of wine were lost.
-There are no fats and cholesterol in wine.
-During the eruption of Mount Vesuvius was buried not only Pompeii, but 200 wine barrels also.
We know something about lyric red wine or a good white wine , but what do we know about rose wine?
Making of the rose wine in France
Primarily, rose wine isn’t the mixture of white and red ones. To make rose wine red-skinned sort of grape is used.
These days some viticulturists blend white sort of grape with red one. The creation of the rose wine is difficult enough. That is a reason why some dilettantes are disillusioned in rose wine charms.Especially in Europe rose wines are dry. As opposed to, in America rose wines are sweet and alike to white wine.
There are three methods of making rose wine:
When you want to get gray or pale rose wine you should press grape as soon as you receive it in the basement because you need quick distribution of the color to the must. Just few hours for contact of juice with the grape’s skin, it’s very ticklish process. Then technology similar to the producing of white wine without any further soaking follows.
To make colored pink wine squashed grape is laid in the fermentation vat and juice concentrates itself in alcohol under high temperature pretty fast. You can control color of the wine by watching it every hour. Then wine is put to another vat for final fermentation. The left must not be in use any more for rose wine.
To get richer color, one time in an hour throughout the duration of the primary fermentation the viticulturists get out of the vat a certain amount of juice. If the color is rich enough the technology process progresses similar to the white wine.
Why don’t we get vinegar from wine?
What is wine vinegar? Vinegar made from wine is rather than malt, it consists of
sulphur and oxygen. In the wine fermentation process not big amount of it is produced.
Some amount of vinegar is added to the wine by viticulturists.
As for the wine, sulphur dioxide in it has a bactericide facility which staves off wine from turning into vinegar. Sulphur dioxide is a kind of an aspirin for man: wonderful substance that heals all kinds of the diseases.
More over it is an antioxidizer. That’s why the wine stays fresh and without content of oxygen (its bitter enemy) for a long time.
