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| Wine Is An Century Old Art, A Modern Day Science and A World-wide Business |
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| 更多英语知识学习请访问:英语学习 |
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Wine producing has been practiced in one form or another for thousands of years with pottery jars discovered in Persia (present day Iran) dating back to 5,500 BC showing evidence of grapes use in winemaking. In addition, jars from Jiahu in China dated to between 6000 and 7000 BC have also been discovered containing wine from wild grapes.
But whether we are talking about ancient or modern wine production, many of the same conditions apply and not dissimilar techniques are used because the chemistry of the humble grape is an eternal quality.
With some exceptions the grapes used for producing wine grow only only between latitudes 30-50 degrees North and 30-45 degrees South of the equator. Unlike most other crops, grapes do not need an especially fertile soil and it is interesting to note that a thinner soil usually results in a small crop but also usually produces higher quality grapes.
Ironically, soils that are rich in nitrogen and other nutrients (conditions that are usually highly beneficial for most plants) can produce grapes that are unsuitable for winemaking. Such grapes are often very good for eating, but lack the desirable amounts of minerals, acids and sugars for winemaking.
Undoubtedly, the finest wines come from soils which would be considered poor quality for other agricultural purposes. For example, the stellar wines from Bordeaux are made from grapes grown in gravelly soil, on a base of chalk or clay. The crop here is small, but the quality of the grapes is high. In this instance the pebbly earth permits good drainage, which is essential as grapevines need adequate but not excessive water, but the conditions force the roots to penetrate deep into the earth where they absorb a variety of complex minerals.
Vineyards are also most often found along river valleys, with slopes providing abundant sunshine. Vines in these cases are frequently of the[1] [2] 下一页 更多英语知识学习请访问:英语学习
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