Italy, along with France, has been one of the world's largest producers of wine for centuries. Prior to this, the Romans and the Etruscans had been cultivating vine. The Romans covered a large part of Western Europe with regard to this activity.
Wine is produced throughout the Italian territory, ranging from northern part in Sardinia to the southern part in Sicily. Thanks to its fragmented nature, the country has been producing a variety of wines and has involved many livelihoods in the process.
[...] Although producers have ignored the quality of the wine for long and have preferred production of more quantity, they have come to realize that they also need to serve good quality wine. c. Phenomenon The Consortium or a cantina social executes in a similar way. The independent producers in the same area with similar know-how and products come together to share their resources. Although drafts of the cooperation took place in the early 20th century, the majority of social cantinas has emerged in the 1950s and has enjoyed strong economic growth. [...]
[...] During the second phase of fermentation, the wine is poured into an airtight container. This second phase process yields in the end, a higher alcohol content. Depending on what ingredient(s) the winemaker adds to this mixture; more yeasts, or perhaps a blended finished wine, will determine if the end result for this harvest. g. Periodization The first signs of collective movements in the wine sector in Italy date back to antiquity. As wine was a very important source of business with the Romans, the producers were prominent figures in the political life of the city. [...]
[...] It strives to improve the conditions for producing and marketing vine and wine products, and ensures that the interests of consumers are taken into account. f. Fermentation Process Fermentation is the process where the grape juice is mixed with other ingredients. This is followed by a chemical reaction that produces wine. Sugar is added to yeast and this result in alcohol and carbon dioxide. The yeast is then added to the grapes which convert the natural sugars contained in the grapes into ethanol and carbon dioxide. [...]
[...] One of the characteristics of Italian Consorzi in the field of wine is that they all represent a voluntary association of members who are very different. The groups are composed of heterogeneous actors that range from small holders to large farmers through cooperatives. They function on the basis of certain rules of production and manufacturing which they have defined and accepted. Originally, the institutional actors are members of these Consorzi that are aimed to alleviate the problem of lawlessness in the area. [...]
[...] countries are also important features of the contemporary Italian wine landscape. For centuries, the Italians were producing wine mainly for home consumption and exported the surplus. The country became the world's largest exporter of wine and it is economically important to keep this windfall to face New World wines and, therefore important for the Italian producers to be competitive. o Legislation Given the number and diversity of wines, the state and the European Union have specified a classification of wines in order to help consumers navigate through the wide spectrum. [...]
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