ddooley
commented
3 years ago It looks like we can craft these as wine products with certain observable (vision, taste) qualities on the one hand, and a processing story that leads to such qualities on the other. Ideally we have minimalist definitions that say "X wine style": "A wine style which Y" so that the logical axiomatization of the english definition looks like it might be enough for a computer to go on. But of course the challenge is to figure out what kind of minimal relations will do the trick to differentiate each of the wine styles logically, or if that is even possible. At any rate, lets see how much of the descriptive/definitional content can be moved out to a comment field (rdfs:comment).
Ideally each definition has an authoritative "definition source" document to back it up somewhere on the net, if you have that handy.
I'm thinking we could set up a google sheet to work on each term's label, definition, etc. fields?
DianeKEPR
mateolan
maweber-bia
This ticket will start with a definition of Wine Style, followed by a list of subClasses of Wine Style, and then followed by definitions of each Wine Style. Additional tickets will breakout more subClasses of a specific wine style with their own definitions. Wine Style: Wine style is a set of common characteristics for wines due to the nature of how the wine is processed. Wine style is determined by these types of factors: use of White Grapes or Red Grapes, duration of time the pressed grape is in contact with the grape skin, degree of dissolved carbon dioxide that creates bubbles when the wine is opened by the consumer, the addition or lowering the amount of alcohol in the wine from the use of a separate process to effect the percent alcohol in the wine. The major subclasses of wine style: Red Wine White Wine Rose Wine Orange Wine Sparkling Wine Fortified Wine Lowered Alcohol Wine with a subClass of -- Non-Alcoholic Wine
Red Wine is made from red grapes. After the red grapes are pressed, their skins stay in contact with the grape juice for a period of approximately 1 week to 1 month, and the wine gets a red to deep red purple from the pigments in the grape skin. Red wine generally contain several antioxidants. These include resveratol, catechin, epicatechin, and proathocyanins. However, the level of resveratrol in red wine is rather low, so if seeking certain health benefits of consuming resveratrol, then using as a dietary supplement would be more effective.
White Wine is made with either red or white grapes. The grapes are crushed and their skins are removed immediately. Because the grape skins do not stay in contact with the grape juice and do not participate in the fermentation process, the grape skin color is not a factor for producing white wine. The wine acquires a neutral green, yellow or light grey hue, and contains minimal tannins.
Rose Wine is made from red grapes. After the grapes are crushed, the grape skins stay in contact with the grape juice a short time up to a few hours before pressing, giving the wine a pink, salmon, copper to very light red color. This process is called maceration. In some rare cases, a rose wine is made from blending white wine with the addition of a level of red wine to produce the desired color. This method is prohibited for PDO wines in Europe, so not a common practice for quality wines. A notable exception that the rules of making Rose Champagne do allow the the addition of a small amount of red wine in the dosage process prior to fermentation, but the primary method is contact with the grape skin. Another process is the Saignee process where, in the making of a red wine in the maceration process, some of the juice is removed called "bleeding", this juice can be vinified as a rose wine. Although a common purpose is to use the grape juice that remains after bleeding, to continue vinifying to create a more concentrated red wine.
Orange Wine is made from white grapes where the grape skins are not removed, in contrast to where skins are quickly removed in white wine production. The white grape skins stay in contact with the juice for days or even months. This style of wine has an amber or orange color that the wine receives due to the color pigments contained in white grape skins.
Sparkling Wine is a wine with a significant level of dissolved carbon dioxide gas (CO2). The carbon dioxide content may be the result of natural secondary fermentation in a bottle, or in a large tank designed to withstand the pressures involved (Charmat process). Some cheaper sparkling wines are the result from injecting carbon dioxide gas into the wine. To make sparkling wine as a result of fermentation, a base wine is created with the first fermentation, then a certain amount of sugar is added that induces carbonation and reduces acidity. This mixture is processed with a secondary fermentation where the yeast consumes sugar and creates a by-product of alcohol and carbon dioxide. The resulting dead yeast is eventually removed. Fully sparkling wines have pressure from the CO2 gas of 5 to 6 atmospheres of pressure, but technically it is any wine over 3 atmospheres of pressure. Semi-sparkling wines are defined as having less than 3 atmospheres of pressure, most commonly between 1 and 2.5 atmospheres of pressure. Semi-sparkling wine is made with a similar process as fully sparkling wine, but little added sugar is introduced. The lesser the amount of sugar, the smaller the bubbles and pressures, resulting in an effervescent or fizzy effect.
Fortified wine to which a distilled spirit, usually brandy, has been added. There are several styles of fortified wine to include: port, sherry, marsala, commandaria, and the aromatized wine - Vermouth. When the additional alcohol is added to the wine before the fermentation process is complete, the added alcohol kills the yeast, stops further fermentation, and leaves residual sugar behind. The earlier in the fermentation process that the alcohol is added, the wine is sweeter and normally contains a higher percent of alcohol. If fermentation is allowed to run to completion, the resulting wine will be low in sugar and be considered as a dry wine. The original use of fortification was to preserve the wine, as casks of wine were prone to turn to vinegar during long sea voyages.
Lowered Alcohol Wine is a wine made with an additional process to remove a portion to most of the alcohol from the fermented juice. A lowered alcohol wine process takes a wine that is normally 12-14 percent alcohol to a range of 6-11% alcohol. A Lowered Alcohol wine style is not a low alcohol percent wine that results from traditional wine making processes such as: intentional duration of fermentation process, natural degree of sugar in the grape juice, added sugar, sugar level influenced by the level of grape maturation at harvest, or factors from the natural terroir or climates that the grapes were grown. Physical processing methods to reduce alcohol content in wine include: membrane processes, distillation process, or a combination of these processes. Membrane processes include: reverse osmosis, osmotic distillation, and nanofiltration. Distillation treatments include: vacumn distillation, vacumn rectification, spinning cone column processing, and common distillation. These physical processing methods can also be used in wine making to affect other wine ingredients not related to alcohol, and also used in commercial processing of other types of liquids. See reference: https://www.intechopen.com/books/advances-in-grape-and-wine-biotechnology/alcohol-reduction-by-physical-methods Non-alcoholic wine is a wine where the alcohol content is lowered to 0.5% alcohol or lower. Official percent alcohol to be classified as a non-alcoholic wine differs in various countries.