Benders'dictionary of nutrition and food technology

514state controlled Marque Nationale after tasting, according to thestrength of the wine; in order of increasing alcohol content thegrades are: non admis, marque nationale, vin classé, premier cru,grand premier cru.wine classification, Portugal Indicação de proveniencia regulamentada(IPR); região demarcada (RD, the same as appellationcontrôlée).Table wines are vinho de mesa, wines aged more than1 year are vinho maduro.wine classification, South Africa Classification by variety of grapeand area of production; coloured seals used as: blue band indicatesthat origin is certified; red band guarantees vintage year;green band certifies grape varieties; ‘estate’ certifies that it isfrom one estate;‘superior’ on gold seal indicates superior quality.Wines also carry identification numbers to testify that controlshave been adhered to during production.wine classification, Spain Vinos de la tierra (two-thirds of thegrapes must come from the region named on the label); denominacionde origen (DO).wine classification, USA Each state has its own appellation oforigin; in addition American wine or vin de table is blended winefrom one or more areas; multistate appellation is wine from twoor three neighbouring states (the percentage from each must beshown on the label); for State and County appellation at least75% must come from the designated area. Approved viticulturalareas must have defined boundaries, specific characteristics anda proven reputation for quality; 85% of the grapes used mustcome from the defined area; when an individual vineyard isnamed, 95% of the grapes must have been grown there. Avintage year may be declared if at least 95% of the wine has beenfermented in the calendar year claimed. For tax purposes a tablewine must be between 10 and 14% alcohol, stronger wines areclassified as dessert wines, even if dry; dessert wines between 17and 21% alcohol are classified by alcoholic strength, not sweetness.US Wines may be sold by a generic classification (e.g.Chablis or Loire); such names are prohibited from export to theEU.wine, fortified Made by adding brandy or spirits to increase thealcohol content of the wine to 15–18% and so prevent furtherfermentation (to acids) in warm climates, e.g. madeira, marsala,port, sherry.wine, sparkling Wine containing bubbles of carbon dioxide,bottled under pressure. Three methods of production:(1) The méthode champenoise in which the wine undergoes asecond fermentation in the bottle. Wine produced outside