Une brève histoire du vin et comment il est élaboré

A Brief History of Wine and How It’s Made

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if the place is clean and protected, the yeast does well its work.
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the grape variety “Mission” spread thanks to cuttings, and the vineyards slowly left the missions to go to the farms, the towns and the businesses.
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Bottling, it is like closing a door: we seal the wine so that it can travel, rest, then be opened later — at the table, with people.
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It seems simple, but it changes a lot the final wine.
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In a tank, the yeast wakes up and starts to work.
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Later, the vines traveled with the empires, the migrations and the colonies.
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They can cool or warm the tank, stir gently, or add nutrients so that the yeast stays strong.
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If you harvest too early, the wine can be acidic, light or “green”.
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It is the secret: the bubbles, it is gas from fermentation trapped.
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Others harvest by machine, often at night when the air is cooler.
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The winemakers check the wine every day.
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here is the simple definition: wine, it is fermented grapes — either grape juice fresh, or must.
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we can clarify it or filter it so that it is clear and stable.
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In France, many famous wine regions are formed for centuries thanks to this patient work: observe the plots, write notes and improve the methods year after year.
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the yeast is a very small mushroom living — so small that you cannot see it, but strong enough to change a whole harvest.
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