Concept
Valpolicella
Related concepts (13)
Ripeness in viticulture
In viticulture, ripeness is the completion of the ripening process of wine grapes on the vine which signals the beginning of harvest. What exactly constitutes ripeness will vary depending on what style of wine is being produced (sparkling, still, fortified, rosé, dessert wine, etc.) and what the winemaker and viticulturist personally believe constitutes ripeness. Once the grapes are harvested, the physical and chemical components of the grape which will influence a wine's quality are essentially set so determining the optimal moment of ripeness for harvest may be considered the most crucial decision in winemaking.
Phenolic content in wine
The phenolic content in wine refers to the phenolic compounds—natural phenol and polyphenols—in wine, which include a large group of several hundred chemical compounds that affect the taste, color and mouthfeel of wine. These compounds include phenolic acids, stilbenoids, flavonols, dihydroflavonols, anthocyanins, flavanol monomers (catechins) and flavanol polymers (proanthocyanidins). This large group of natural phenols can be broadly separated into two categories, flavonoids and non-flavonoids.
Veneto
Veneto (USˈvɛnətoʊ,_ˈveɪn-, ˈvɛːneto; Vèneto ˈvɛneto; Unieja; Venezien) or Venetia is one of the 20 regions of Italy. Its population is about five million, ranking fourth in Italy. The region's capital is Venice while the largest city is Verona. Veneto was part of the Roman Empire until the 5th century AD. Later, after a feudal period, it was part of the Republic of Venice until 1797. Venice ruled for centuries over one of the largest and richest maritime republics and trade empires in the world.