Table wine

Most wines with <14% alcohol are classed as table wines because they are usuaHy consumed with meals. Note that as used here, premium wines are included. In the countries of the European Union (EU), table wine means only ordinary or everyday wine. Sparkling wines are included in this group because producing the sparkle and retaining it during consumption of a botde by few people necessitates a modest alcohol level. The "generous" group of... 

B) Without normally distinguishable varietal aromas California (etc) dry red table wine (burgundy, claret, chianti), Carignane, Charbono, Cinsaut, Malvoisie, Mourastel, Valdepenas. 

Not containing obvious sugar California (etc) dry white table wines (chabHs, rhine, etc), Buarger, Colombard, Ugni blanc (Trebbiano), etc... 

Containing considerable sugar California (etc) sweet white table wines ("chateau" types, etc), various proprietarily labeled types... 

Considering the complexity of the classes of wine already described, only general descriptions can be given (23,24). Because they represent such a large portion of total U.S. wine production (Tables 5 and 7), table wines and the practices in California are emphasized. 

In addition to alcohoHc fermentation, a malolactic fermentation by certain desirable strains of lactic acid bacteria needs to be considered. Occasionally, wild strains produce off-flavors. Malolactic fermentation is desirable in many red table wines for increased stabiUty, more complex flavor, and sometimes for decreased acidity. Selected strains are often added toward the end of alcohoHc fermentation. AH the malic acid present is converted into lactic acid, with the resultant decrease of acidity and Hberation of carbon dioxide. Obviously this has more effect on the acidity the more malic acid is present, and this is the case in wine from underripe, too-tart grapes. Once malolactic fermentation has occurred, it does not recur unless another susceptible wine is blended. 

Maturation is conducted in closed, full containers to prevent oxidation and aerobic growth of microorganisms. Etee air contact with low alcohol wine soon leads to vinegar. Except for those sherry types already mentioned, wines ate exposed to air minimally and temporarily. During transfers incident to bulk storage and processing, some air exposure is almost inevitable, mote in total the longer the wine is held. In the cases of white and pink table wines, it is ordinarily as neat zero as possible, and stainless steel or other impermeable containers, inert gas headspace, etc ate employed. Red wines withstand and even benefit from small but repeated exposures to air. 

Maturation regimes vary from as tittle change as possible in many white and pink wines (stainless steel tanks, cool storage, minimum time) to considerable modification in red table and a few white table wines. Fermentation and storage in fairly new 200-L barrels for about 6 mo is not uncommon for Chardoimay and white Burgundy wines. Many robust red table wines such as those from Cabernet Sauvignon grapes are often stored similarly, after fermentation and initial clarification, for up to about 3 yr in such barrels. 

Compositional aspects that are regulated include a label statement within 1.5% for table wine (for dessert wines, 1.0%) of the wine s alcohol content. Eor tax identity reasons, alcohol of 7—14% is required for table wines and 17—21% for dessert and appetizer wines. Eederal excise tax rates are 0.28/L for table wines, 0.41/L for wines 14—21% alcohol, and 0.83/L for those (rare) >21-24%. Coolers made with wine become taxable at 0.5% and are taxed as table wine above 7% alcohol. Sparkling wine is taxed at 0.90/L and carbonated at 0.87/L. The borderline to incur these taxes is CO2 above 3.92 g/L. 

BATF permits no more acetic acid than 1.4 g/L in ted table and 1.2 g/L in white and dessert wines, Califotnia and the European Union slightly less. California requites a minimum fixed acidity as tartaric of 4.0 g/L for ted table, 3.0 g/L for white table, and 2.5 g/L for dessert wines. Califotnia also requites a minimum extract in dry wines of 18 g/L for ted and 17 g/L for white, but other states generally do not specify a minimum. In the United States, maximum total sulfur dioxide is 350 mg/L. Fat less is usually used today. European maxima ate lower for dry wines and higher for sweet table wines. 

Tafel-bl, n. salad oil, esp. olive oil. -paraffin, n. cake paraffin, -quarz, m. tabular quarts, -salz, n. table salt, -schiefer, m. roofing slate slate in slabs school slate, -schmiere, /. table grease, -spat, m. tabular spar, wol-lastonite. -wa(a)ge, /. counter scales platform scales, -wasser, n. table water, drinking water, -wein, m. table wine. 

Tisch-platte, /. (Micros.) stage plate, -wein, m. table wine. 

Jorhem L, Mattsson P, Siorach S. 1988. Lead in table wines on the Swedish market. FoodAddit Contain 5 645-649. 

Table wines, 26 300 fermentation of, 26 313 higher-sweetness, 26 315 Tablet press drug dosage form, 16 705-706 Tabtoxin, 15 299... 

In most tissues, this acetyl-CoA is oxidised via the Krebs cycle to provide ATP. One litre of table wine has an energy content of around 3000 kJ, so that in some individuals as much as 10% of the daily energy requirement can be provided by ethanol (see Table 2.3). 

Bakker, J. et al.. Effect of sulphur dioxide and must extraction on colour, phenolic composition and sensory quality of red table wine, J. Sci. Food Agric., 78, 297, 1998. 

Simpson, R.F., Pinking in Australian white table wines. Aust. Wine Brew. Spirit Rev. 56, 1977. 

Tannins, another group of phenolic substances, are known for their sensory effects on wine. In addition to their influence on the body of wines, tannins produce an astringent taste. Amerine and Joslyn (2) reported that the usual range of tannin content for white wines is from 0.01 to 0.04% and from 0.10 to 0.20% for red table wines. The threshold for tannin was reported as 0.10 gram/100 ml for a white table wine and 0.15 in a red table wine (137). Other studies have reported that tannin affects the detection levels for sweetness and tartness in wines (18, 138, 139). In addition to their influence on taste, tannins are responsible, in... 

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