Old World wine refers primarily to wine made in Europe but can also include other regions of the Mediterranean basin with long histories of winemaking such as North Africa and the Near East. The phrase is often used in contrast to "New World wine" which refers primarily to wines from New World wine regions such as the United States, Australia, South America and South Africa. The term "Old World wine" does not refer to a homogeneous style with "Old World wine regions" like Austria, France, Georgia, Italy, Portugal, and Spain each making vastly different styles of wine even within their own borders. Rather, the term is used to describe general differences in viticulture and winemaking philosophies between the Old World regions where tradition and the role of terroir lead versus the New World where science and the role of the winemaker are more often emphasized. In recent times, the globalization of wine and advent of flying winemakers have lessened the distinction between the two terms with winemakers in one region being able to produce wines that can display the traits of the other region—i.e. an "Old World style" wine being produced in a New World wine region like California or Chile and vice versa.
"Old World" can also mean a wine style made for centuries by small winemakers intended to be consumed as a daily beverage to accompany a meal. These food and wine "pairings," so famous today (e.g. Chianti and Italian food) developed over generations by trial and error. The small village winemaker succeeded or failed on his wine's reputation as an acceptable "table" wine, be it highly expensive or budget priced.
By comparison, "New World" wines, while also being food friendly, are created to meet the tastes of contemporary wine drinkers. Contemporary wine drinkers, especially those in the large U.S. market, consume wine as a stand-alone beverage as much as a beverage to accompany a meal. Thus, the immediate "taste" is the overwhelming criteria by which a new-world wine is judged by the contemporary wine consumer.
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The course will deliver basic knowledge on the principles of food fermentation and enzyme technology. The course will also present benefits that food biotechnology can bring in terms of Nutrition & He
Wine laws are legislation regulating various aspects of production and sales of wine. The purpose of wine laws includes combating wine fraud, by means of regulated protected designations of origin, labelling practices and classification of wine, as well as regulating allowed additives and procedures in winemaking and viticulture. Legislation affecting all kinds of alcohol beverages, such as the legal drinking age and licensing practices related to distribution and sales, are usually not considered wine laws.
The aging of wine is potentially able to improve the quality of wine. This distinguishes wine from most other consumable goods. While wine is perishable and capable of deteriorating, complex chemical reactions involving a wine's sugars, acids and phenolic compounds (such as tannins) can alter the aroma, color, mouthfeel and taste of the wine in a way that may be more pleasing to the taster. The ability of a wine to age is influenced by many factors including grape variety, vintage, viticultural practices, wine region and winemaking style.
The influence of wine in ancient Greece helped ancient Greece trade with neighboring countries and regions. Many mannerisms and cultural aspects were associated with wine. It led to great change in Ancient Greece as well. The peoples of the Mediterranean began to emerge from barbarism when they learned to cultivate the olive and the vine. The ancient Greeks pioneered new methods of viticulture and wine production that they shared with early winemaking communities in what are now France, Italy, Austria and Russia, as well as others, through trade and colonization.
Delves into the science of food fermentation, covering lactose metabolism, soy food fermentation, human milk production, kimchi making, and bacteria isolation.
Explores the microbial transformations and health benefits of fermented foods, emphasizing their potential as delivery vehicles for probiotics to underserved communities.
Study of wine-growing land ("terroirs") characteristics in the canton de Vaud (Switzerland): modelization of the climatical parameters. As part of the study on the viticultural terroirs of "canton de Vaud", a climatic model integrating temperature, relief, ...