Talk:Winemaking

message: This article was a step-by-step instruction to make wine, apparently titled How to make wine. See  August 14, 2004 version. The VfD discussion is included for historical purposes:
VfD discussion, August 2004
*Delete. Do you really think anyone would want to know how to make wine from an encyclopedia? It's not very encyclopedic. If I were an admin, I'd delete this article promptly. The wiki is good enough without this article. Marcus2 23:17, 21 Aug 2004 (UTC)
replies: text: Maybe your right Theresa and this article needs a cleanup rather than a move--Plato 00:03, 22 Aug 2004 (UTC)
thread_title: Page history

message: Hmm, given that it was not VfDd in the past, not sure about this. We need an article here, its just not this one. Sure you can have this content on wikibooks if you like. Will try to do a start of a real article sometime. Justinc 23:04, 10 September 2005 (UTC)
thread_title:  Move to wikibooks 

message: Today I rewrote the article from scratch. Han-Kwang 22:25, 23 July 2006 (UTC)
thread_title:  Rewrite 

message: I'm going to try and do a little bit of clean up, as well as fix a couple errors over the next day or two.   I'll see what I can do about adding a little more information about the process without straying into the how-to and if I get time, a picture or two. The Bethling 18:26, 8 August 2006 (UTC)
thread_title:  Edits 

message: Below is a list of proposed topics to be merged into this article.
:Why this flood of merge proposals? OK for articles that are overlapping or have little potential, but quite a few of the proposed articles don't overlap and do have the potential of being expanded to a detail level not appropriate for Winemaking. Han-Kwang 05:35, 5 April 2007 (UTC)
replies: text: Some, (Wine production, Winemaker) overlap or cover similar ground, most others (Volatile acidity, Unoaked wine, Pigeage) are little more than wiktionary definitions, unlikely candidates for expansion and meaningless outside of a winemaking context... or not, hence the discussion! There *is* a stub-killing drive underway at WP:WINE which might explain why there's so much activity on these fronts of late. mikaultalk 13:10, 5 April 2007 (UTC)

text: Action - I think the merger of Wine Production is approved, it's probably up to  LAMM707/Hankwang to do the merger? FlagSteward 22:08, 10 April 2007 (UTC)
replies: text: Done. Someone else can handle the administrative details of deleting Wine production. Han-Kwang 23:15, 10 April 2007 (UTC)

text: In hindsight, I would agree and a support a merge to Viticulture. AgneCheese/Wine 02:52, 5 April 2007 (UTC)

text: Support the viticulture merge ~ mikaultalk 13:13, 5 April 2007 (UTC)

text: Oppose the viticulture merge.  The viticulture article is basically about farming.  But field blends are about the make up and balance of the wine. As the articles sit now, field blends fits more into winmakign than into viticulture.  No opinion on merging into this article - I don't think it's a bad idea, I'm just wary of how long this article might get with all the additions.  -- Siobhan Hansa 13:24, 5 April 2007 (UTC)

text: Action - merger with Winemaking discontinued, new discussion opened at Talk:Viticulture for a merger there. FlagSteward 22:08, 10 April 2007 (UTC)

text: I'd Support a move to Champagne production  - the section there would benefit from the small amount of extra info. mikaultalk 13:16, 5 April 2007 (UTC)

text: I'd support a merge to Champagne production - appears to be a better home. Such a small article is probably better merged than left as it is. -- Siobhan Hansa 13:39, 5 April 2007 (UTC)

text: Action - merger with Winemaking discontinued, new discussion opened at Talk:Champagne_production for a merger there. FlagSteward 22:08, 10 April 2007 (UTC)

text: * I disagree with the idea of not thinking about what an article can expand to.  The ideal merger candidate is a stub that can never really expand past a stub.   It's far easier to expand an existing stub than pull information about a topic out.   Merging topics that can be expanded dissuades editors from adding information that may not be relevent to the topic it was merged into.  --- The Bethling(Talk) 17:35, 5 April 2007 (UTC)

text: *After thinking it through, I think Wine Fault is the best place for the merge.   There's already a section on acetic acid that mentions V.A., I think renaming that section and then merging/redirecting to that section makes sense. --- The Bethling(Talk) 23:13, 5 April 2007 (UTC)

text: *Volatile Acidity is a measure of specific acids that are present in the wine. Typically it's acetic acid, but there are a couple others than show up.  They're all strong tasting and smelling and if present in any sort of non-insignificant concentration ruin a wine.   Winemakers will test for it, because it's a major fault.  --- The Bethling(Talk) 23:13, 5 April 2007 (UTC)

text: Action - I think the merger of Unoaked wine is approved, if someone wants to do it? FlagSteward 22:08, 10 April 2007 (UTC)

text: Action - I think the merger of Pigeage is approved, if someone wants to do it? FlagSteward 22:08, 10 April 2007 (UTC)

text: Reliance on redirects to sections of an article can be frustrating for readers when the article isn't very stable.  Ideally we'd look at all the wikilinks to these terms individually and decide whether to link to winemaking, link to a section within winemaking or delete the link. (But that might be quite a lot of work :))  On the whole I think the actual redirects should go straight to winemaking itself. -- Siobhan Hansa 13:51, 5 April 2007 (UTC)

text: Action - I think the merger of Winemaker is approved, if someone wants to do it? FlagSteward 22:08, 10 April 2007 (UTC)
thread_title:  Merger Discussions 

message: Is there any reason why Wine production and Winemaking shouldn't be the same article?--HarryHenryGebel 04:13, 25 March 2007 (UTC)
replies: text: Action - I think the merger of Wine Production is approved, it's probably up to  LAMM707/Hankwang to do the merger? FlagSteward 22:08, 10 April 2007 (UTC)
replies: text: Done. Someone else can handle the administrative details of deleting Wine production. Han-Kwang 23:15, 10 April 2007 (UTC)
thread_title: [[Wine production]]

message: Field blends might be more appropriate in Viticulture?? FlagSteward 02:33, 5 April 2007 (UTC)
replies: text: In hindsight, I would agree and a support a merge to Viticulture. AgneCheese/Wine 02:52, 5 April 2007 (UTC)

text: Support the viticulture merge ~ mikaultalk 13:13, 5 April 2007 (UTC)

text: Oppose the viticulture merge.  The viticulture article is basically about farming.  But field blends are about the make up and balance of the wine. As the articles sit now, field blends fits more into winmakign than into viticulture.  No opinion on merging into this article - I don't think it's a bad idea, I'm just wary of how long this article might get with all the additions.  -- Siobhan Hansa 13:24, 5 April 2007 (UTC)

text: Action - merger with Winemaking discontinued, new discussion opened at Talk:Viticulture for a merger there. FlagSteward 22:08, 10 April 2007 (UTC)
thread_title: [[Field blend]]s

message: I would oppose both this and the Chaptalization merge. Both of these items have history and encyclopedic content that can be added. AgneCheese/Wine 02:49, 5 April 2007 (UTC)
replies: text: I'd Support a move to Champagne production  - the section there would benefit from the small amount of extra info. mikaultalk 13:16, 5 April 2007 (UTC)

text: I'd support a merge to Champagne production - appears to be a better home. Such a small article is probably better merged than left as it is. -- Siobhan Hansa 13:39, 5 April 2007 (UTC)

text: Action - merger with Winemaking discontinued, new discussion opened at Talk:Champagne_production for a merger there. FlagSteward 22:08, 10 April 2007 (UTC)
thread_title: [[Riddling]]

message: *Oppose as above with Riddling AgneCheese/Wine 03:01, 5 April 2007 (UTC)
replies: text: * I disagree with the idea of not thinking about what an article can expand to.  The ideal merger candidate is a stub that can never really expand past a stub.   It's far easier to expand an existing stub than pull information about a topic out.   Merging topics that can be expanded dissuades editors from adding information that may not be relevent to the topic it was merged into.  --- The Bethling(Talk) 17:35, 5 April 2007 (UTC)
thread_title: [[Chaptalization]]

message: *Oppose This is a property of the wine itself, and really isn't overly related to the winemaking process.  Not sure where it could be merged to.  --- The Bethling(Talk) 03:39, 5 April 2007 (UTC)
replies: text: *After thinking it through, I think Wine Fault is the best place for the merge.   There's already a section on acetic acid that mentions V.A., I think renaming that section and then merging/redirecting to that section makes sense. --- The Bethling(Talk) 23:13, 5 April 2007 (UTC)

text: *Volatile Acidity is a measure of specific acids that are present in the wine. Typically it's acetic acid, but there are a couple others than show up.  They're all strong tasting and smelling and if present in any sort of non-insignificant concentration ruin a wine.   Winemakers will test for it, because it's a major fault.  --- The Bethling(Talk) 23:13, 5 April 2007 (UTC)
thread_title: [[Volatile acidity]]

message: *Support Basic winemaking decision. --- The Bethling(Talk) 03:39, 5 April 2007 (UTC)
replies: text: Action - I think the merger of Unoaked wine is approved, if someone wants to do it? FlagSteward 22:08, 10 April 2007 (UTC)
thread_title: [[Unoaked wine]]

message: *Support Historical winemaking term. --- The Bethling(Talk) 03:39, 5 April 2007 (UTC)
replies: text: Action - I think the merger of Pigeage is approved, if someone wants to do it? FlagSteward 22:08, 10 April 2007 (UTC)
thread_title: [[Pigeage]]

message: *Support for the same reason as Wine Production. --- The Bethling(Talk) 03:39, 5 April 2007 (UTC)
replies: text: Reliance on redirects to sections of an article can be frustrating for readers when the article isn't very stable.  Ideally we'd look at all the wikilinks to these terms individually and decide whether to link to winemaking, link to a section within winemaking or delete the link. (But that might be quite a lot of work :))  On the whole I think the actual redirects should go straight to winemaking itself. -- Siobhan Hansa 13:51, 5 April 2007 (UTC)

text: Action - I think the merger of Winemaker is approved, if someone wants to do it? FlagSteward 22:08, 10 April 2007 (UTC)
thread_title: [[Winemaker]]

message: Some of the content in the Cold and heat stabilization section is from the merged stub Cold stabilization. AgneCheese/Wine 17:33, 9 November 2007 (UTC)
thread_title: Attribution note

message: Well first and foremost, this article most needs some cleaning and structuring. Quite a few stubs were merged into here and left some rough edges. Some other thoughts:
:*Lead could use some expansion per WP:LEAD
:*Referencing. Major need
:*The only major areas missing in terms of comprehensiveness is to touch on some "unique" winemaking styles. Right now the article seems to be singularly focused on your standard red or still wine production. While we have articles on topics like sparkling wine production and carbonic maceration, there should be some summary here as well as touch upon the use of oak, the use of different additives, etc. There should also be some comments on organic winemaking as well as the controversy of fining. AgneCheese/Wine 01:42, 18 February 2008 (UTC)
thread_title: Thoughts on getting this up to a B

message: I would like to add a section on tests that are performed on the wine once it is in barrels (pH, titra. acidity, vol. acidity, sulfers, alc., etc.). Please let me know if anyone has any suggestions about particular tests to be added. I will be making my contribution in a day or so. Helmin51 (talk) 19:53, 5 March 2008 (UTC)
replies: text: What type of reliable sources you have? In particular are there independent third party sources commenting on the significance and repeatability of these test? AgneCheese/Wine 03:36, 6 March 2008 (UTC)
replies: text: The sources I using are From Vines to Wines by  Jeff Cox and Wine by Maynard Amerine and Vernon Singleton. These sources stress the significance of getting Brix, TA and pH at harvest and then to get Brix, TA, pH, resid. sugar, sulfur and alcohol tests prior to bottling. I didn't plan on going too in depth, but just wanted to give a brief overview of these tests and their importance. Helmin51 (talk) 14:29, 12 March 2008 (UTC)
replies: text: Yeah I think the balance between overview and in depth detailing will be key. While significant and long standing knowledge that is supported by test are certainly okay, I would be weary about putting in "newly discovered" results that haven't been vetted and repeated by other testing since Wikipedia is really not a Journal of Winemaking. My advice would be to go for it and add your material. If anything seems off or a little too indepth, we can always open up a discussion here. AgneCheese/Wine 18:45, 13 March 2008 (UTC)

text: Good work on the lab tests section. Now it just needs some pictures and links to other articles, and perhaps a copy-edit. I'll try to provide all three, when I get a free moment. As for the "residual sugars" test - that's the same as testing the "specific gravity". Unfortunately, the name of the relevant article is gravity (beer); it is not just beer that has its "gravity" tested. I'll see if I can get that renamed, as well. Fuzzform (talk) 20:14, 17 April 2008 (UTC)
thread_title: Lab Tests

message: Could someone create an article on the topic of water conditioning? I'm not sure where to start. A bunch of the articles concerning winemaking (and probably those about beermaking as well) mention it, so it would make sense to have an article about it. Fuzzform (talk) 20:05, 17 April 2008 (UTC)
thread_title:  "Water conditioning" 

message: I'd recommend removing the link to "Jack Keller's Home WInemaking Resources".  It's basically an advertising vehicle.  However, its remarks regarding different types of yeast used in winemaking are good and if accurate, could be incorporated into the Wiki article.  The yeasts are Saccharomyces bayanus, Schizosaccharomyces pombe, Saccharomyces chevalieri, and Saccharomyces beticus.--NinetyNineFennelSeeds (talk) 13:38, 2 November 2009 (UTC)
replies: text: OK, I reinserted it. It is informative (much more so than the other link), but probably a WP:EL borderline case because of advertisements. Tomas e (talk) 16:31, 3 November 2009 (UTC)
replies: text: This bears mentioning: Scribd should not be used for sourcing. It's mostly self-published user-generated content. Anything there that we could consider reliable and verifiable is likely on scribd as a copyright violation, and can be found elsewhere. ~Amatulić (talk) 00:54, 18 August 2010 (UTC)
thread_title:  External Links 

message: Hello fellow Wikipedians,
I have just added archive links to  on Winemaking. Please take a moment to review my edit. If necessary, add  after the link to keep me from modifying it. Alternatively, you can add  to keep me off the page altogether. I made the following changes:
*Added archive https://web.archive.org/20130509003800/http://www.patriciahowewines.com/Documents/TTB%20Winery%20Laboratory%20Methods.pdf to http://www.patriciahowewines.com/Documents/TTB%20Winery%20Laboratory%20Methods.pdf
*Added archive https://web.archive.org/20080531104809/http://tastebetter.com:80/features/booze/type=wine to http://tastebetter.com/features/booze/type=wine
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thread_title:  External links modified 

message: Substituted at 10:46, 30 April 2016 (UTC)
thread_title: Assessment comment

message: — Assignment last updated by Cdj62 (talk) 02:53, 25 April 2024 (UTC)
thread_title: Wiki Education assignment: Wines and Vines Practicum