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6:14 PM

September 2008 - Make Wine

Another Great Make Wine Article

Wine History - When the cork met the bottle



The role of the Church in the production and marketing of wine declined with the Reformation, particularly in northern Europe, but this did not convulse the wine world half as much as the discovery of the usefulness of corks about a century later. For the first time since the Roman empire, wine could now be stored and aged in bottles. Throughout the Middle Ages wine had been kept in casks which had presented a dual handicap: first, too long kept in wood could rob a wine of all its fruit; second, once the cask was opened the wine inevitably deteriorated unless drunk within a few days. The bottle, with its smaller capacity, solved the former problem by providing a neutral, non-porous material which allowed wine to age in a different subtler way and removed the latter problem by providing sealed containers of a manageable size for a single session's drinking.


However, the cork and bottle revolution was not an instant success; bottles were then so bulbous they would only stand upright which meant the corks eventually dried out and as a consequence let in air. But, by the mid 18th century, longer, flat-sided bottles were designed which would lie down, their corks kept moist by contact with the wine. As a result wine making now took on a new dimension. It became worthwhile for a winemaker to try and excel, wines from particular plots of land could be compared for their qualities, and the most exciting could be classified and separated from the more mundane plot wines. As a result today's great names of Bordeaux, Burgundy and the Rhine first began to be noticed.


In the early 19th century, Europe seemed one massive vineyard. In Italy 80% of people were earning their living from wine and in France there were vast plantings rolling southwards from Paris. Also the vine had moved abroad thanks to explorers, colonists and missionaries. It went to Latin America with the Spaniards, South Africa with French Huguenots, and to Australia with the British. Could anything stop this tide of wine expansion?


Well, yes and it came in the form of an aphid called phylloxera, that fed on and destroyed vine roots. It came from America in the 1860's, and by the early 20th century, had destroyed all Europe's vineyards and most of the rest of the world's as well. The solution was to graft the vulnerable European vine, vitis vinifera, onto the phylloxera-resistant American rootstock, vitis riparia, naturally a very expensive effort. The most immediate effect in Europe was that only the best sites were replanted and the total area under vines shrank drastically as a result. Elsewhere the havoc wrought was comparable and vineyard acreage is only now expanding to old original sites destroyed over a century ago.


The 20th century brought further change as science and technology revolutionised viticulture and wine making. But despite the chemical formulae and computerised wineries, the grape retains its magic and allure that attracts wine enthusiasts from all over the world.

About the Author


James Pendleton is a lover of the better things in life. For more information on wine visit Wine Capital

Thoughts about Make Wine

Wine History - When the cork met the bottle


The role of the Church in the production and marketing of wine declined with the Reformation, particularly in northern Europe, but this did not convul...


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Make Wine in the news

Metal Wine Racks

Tue, 22 Jul 2008 03:22:42 PDT
Wineware's latest addition to the wine racking section is the all new metal wine racks. Constructed from just metal, currently only available in 2 sizes, 12 bottle holes and 20 bottles. www.wineware.co.uk

Counter Top Wine Rack

Mon, 21 Jul 2008 06:46:59 PDT
Menu AS Counter Top Wine Rack for 6 Bottles. Available at www.wineware.co.uk

MODERN HOME FURNITURE !!!

Sun, 20 Jul 2008 12:38:03 PDT
Designed by Aykut Erol the Line Furniture System is a metal wire system made with a single stroke or line. This system has everything from a lamp, to coat hook, to shelving, to TV set, to even a wine and CD racks! The most important characteristic of “Line” is it being a no-break line.

Computerized Walk-In Wine Cellar Vault!

Sat, 19 Jul 2008 09:40:06 PDT
This walk-in wine vault with brushed aluminum exterior holds approximately 1,500 bottles. It has a computer panel inventory system, Wine Mate cooling system for optimal temperature & humidity, redwood racks and glass windows & door. Each unit is hand built to order. Each unit is shipped on three pallets, un-assembled. Minor carpentry...

Hang on the Wall Wine Racks

Mon, 14 Jul 2008 06:35:19 PDT
Menu AS Wine Racks that hang on the wall, allowing you to store 6 bottles. Available to purchase at www.wineware.co.uk


Homemade Wine
Spirits Wine

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3:48 AM

September 26, 2008 - Cellar Master

The Best Articles on Cellar Master

Wine Fermentation



What is wine fermentation?


In short, it is the complex action whereby the living organism of yeast breaks the sugar down into carbon dioxide and alcohol. The action of the yeast on the sugar continues until the volume of alcohol has reached somewhere between 12.5% to 14%.


At this stage, the yeast organism is destroyed by the alcohol it has produced and fermentation ceases. This is what is known as a natural wine. Most commercial products come under this category until they have been fortified. This period of fermenting in the tub can be a dangerous time. Because of this, the fermentation process should be completed as soon as possible (even at the risk of losing a little of the wine's bouquet).


Next, we must then keep the brew warm. Our goal here is to bring about ideal conditions in which the living organism and yeast cells can multiply more rapidly. Warmth helps to ensure this. The faster they multiply, the more rapidly they convert the sugar into alcohol and therefore, the sooner the yeast destroys itself.


Do not be tempted to keep a brew hot during fermentation. During warm weather, any odd spot will do for a fermenting brew. Also, a warm spot in the kitchen or in an airing cupboard is as good as any during the winter.


After 14 day of fermentation in a warm place, the wine can be bottled or put into stone jars. This is the time to add the isinglass.


Adding the Isinglass:


Isinglass is not needed to clarify flower or fruit wines made with the recipes given at www.e-homewinemaking.com. These wines will clarify themselves quite readily within a few weeks of fermentation. Nor is isinglass an absolute need for clearing root wines. However, I have found that root wines and wines made from a mixture of roots and fruits, do clear more readily with the help of isinglass. For this reason, some recipes will instruct you to "proceed with isinglass and bottling".


When put into wine, isinglass forms an insoluble cloud which surrounds the minute solids in the wine and gradually forces them to the bottom of the bottle.


Besides assisting the clearing process, isinglass helps to solidify the lees, thereby rendering them less easy to disturb while moving the bottles or when wine is poured from a bottle containing lees.


There are many methods of using isinglass, but the one I use myself without fail results is as follows:


Take one quart of the wine and warm it very slowly in a saucepan. Next, crumble 1/8 of an ounce of isinglass over the surface of this wine and then stir with a fork until everything is dissolved. Then pour it into the rest of the wine in a circular motion.


Many people advise dissolving the isinglass in a small amount of water. As we've seen, ordinary tap-water quite often contains wild yeast; the very act, then, of using water might well ruin all of our efforts to keep wild yeast out of the wine.


When purchased from a chemist in 1/2 ounce or 1 ounce quantities, the amount required is easy to calculate, and this is usually plenty for one gallon of wine.


When the isinglass has been added, put the wine into sterilized bottles or jars and cover as already directed. The wine must then be returned to a warm place, and kept there until all fermentation has ceased.


If the wine were put in a cold place the yeast might go dormant and the wine would not be able to ferment. If it were later moved into a warm room, or the weather happened to turn very warm, the yeast would become active and start fermenting again. In a warm place, fermentation will not fail.


If you happen to notice that the top half-inch of wine has become crystal-clear, seal the bottles at once! This is a clear indication that fermentation has stopped. Unfortunately, we rarely get this invaluable guide.


When all fermentation has stopped and when no more small bubbles are rising to the top, the yeast is dead. Fermentation cannot begin again unless wild yeast or bacteria get into the wine and start that souring ferment that I've previously mentioned. Perfect air-tight sealing at the earliest possible stage of production is critical.


Push the cork down hard and seal with sealing-wax. If screw-top bottles are available, use these if you prefer. Personally, I never use any other kind when I can find them. Remember that the yeast is dead, so fermentation cannot begin again and explode the bottles or blow the corks unless wild yeast or bacteria reach the wine. Screw-top bottles are, then, the obvious choice.

About the Author


James Wilson owns & operates www.e-homewinemaking.com, a site providing wine-making tips, tricks and techniques. If you're interested in making your own wine, visit www.e-homewinemaking.com today and sign up for the FREE wine-making mini-course!

Another short Cellar Master review

Wine Fermentation


What is wine fermentation?
In short, it is the complex action whereby the living organism of yeast breaks the sugar down into carbon dioxide and alcoh...


Click Here to Read More About Wine ...

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Headlines on Cellar Master

Man breaks into home and Treats himself to some Lucky Charms

Thu, 29 Nov 2007 14:15:36 PST
Man was found in the kitchen pouring cereal into a wine glass

Tired of the Same Ole Wine Glass Charms?

Wed, 28 Nov 2007 05:32:10 PST
Want a cool way to mark the wine glasses at your next get together? This lady has really unleashed her imagination and designed just such a way! Her company is called Betsybaloo and this one is on my want list. They come in packages of 2 wine bottle labels and 24 wine glass decals . . . .

World’s First Gold LEED Certified Hotel

Fri, 13 Jul 2007 14:52:56 PDT
Meaning “Mother Earth” in Greek, the new Gaia Napa Valley Hotel & Spa in California has just been announced as the world’s first and only Gold LEED certified hotel. This eco-friendly property exudes the charm of a B&B with modern, stylish amenities and a temptingly close proximity to Wine Country. ..

Adelaide Area Wines

Mon, 28 May 2007 10:50:20 PDT
The Adelaide Hills is one of Australia’s most charming wine-growing regions. Whether your favored Adelaide area wine tours are commercially operated or of your own creation, you will experience a region that is not only beautiful but is also a prime agricultural area.

Darth Vino

Mon, 23 Apr 2007 10:26:23 PDT
This is a really clever use of some plastic Star Wars toys. Much cheaper than buying commercial wine charms, and a lot more fun. It combines my two favorite hobbies. Star Wars and alcohol! I've got to find some of these!


Beginner Wine
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