Misplaced Pages

#996003

32-634: Verband Deutscher Prädikatsweingüter e.V. or the Association of German Prädikat Wine Estates, is an association of more than 200 wineries in Germany that promotes binding quality standards and – since 1990 – also ecological management of its members' wineries. Many of Germany's top wine producers are members. It is commonly known by its abbreviation VDP . It was founded in 1910 as Verband Deutscher Naturweinversteigerer e.V. , Association of German Natural (i.e. not chaptalized ) Wine Auctioneers. Founding members were

64-532: A single displacement reaction between copper acetate and lead metal: The crystal structure of anhydrous lead(II) acetate has been described as a 2D coordination polymer . In comparison, lead(II) acetate trihydrate 's structure is a 1D coordination polymer. In the trihydrate, the Pb ion's coordination sphere consists of nine oxygen atoms belonging to three water molecules, two bidentate acetate groups and two bridging acetate groups. The coordination geometry at Pb

96-426: A slightly sweet taste. Its chemical formula is usually expressed as Pb(CH 3 COO) 2 or Pb(OAc) 2 , where Ac represents the acetyl group . Like many other lead compounds, it causes lead poisoning . Lead acetate is soluble in water and glycerin . With water it forms the trihydrate, Pb(OAc) 2 ·3H 2 O , a colourless or white efflorescent monoclinic crystalline substance. The substance

128-418: Is a monocapped square antiprism. The trihydrate thermally decomposes to a hemihydrate, Pb(OAc) 2 · 1 ⁄ 2 H 2 O, and to basic acetates such as Pb 4 O(OAc) 6 and Pb 2 O(OAc) 2 . Lead acetate is used as a precursor to other lead compounds such as the various carbonate. Lead(II) acetate paper is used to detect the poisonous gas hydrogen sulfide . The gas reacts with lead(II) acetate on

160-418: Is added to the must, naturally occurring enzymes break down the sucrose molecules in sugar into glucose and fructose , which are then fermented by the yeast and converted into alcohol and carbon dioxide . In warmer regions, where overripening is a concern, the opposite process of rehydration (dilution with water) and acidification is used. This is used in jurisdictions such as areas of California, where if

192-431: Is naturally low in sugar. However, individual states may still create their own regulations; California, for example, prohibits chaptalization, although California winemakers may add grape concentrate . Countries and regions where chaptalization is permitted Countries and regions where chaptalization is not permitted Lead diacetate Lead(II) acetate is a white crystalline chemical compound with

224-413: Is safer to dispose of than aqueous lead acetate. Like other lead(II) salts, lead(II) acetate has a sweet taste, which led to its historical use as a sugar substitute in both wines and foods. The ancient Romans , who had few sweeteners besides honey , would boil must (unfiltered grape juice) in lead pots to produce a reduced sugar syrup called defrutum , concentrated again into sapa . This syrup

256-735: Is used as a reagent to make other lead compounds and as a fixative for some dyes. In low concentrations, it formerly served as the principal active ingredient in progressive types of hair colouring dyes. Lead(II) acetate is also used as a mordant in textile printing and dyeing , and as a drier in paints and varnishes . It was historically used as a sweetener and preservative in wines and in other foods and for cosmetics . Lead(II) acetate can be made by boiling elemental lead in acetic acid and hydrogen peroxide. This method will also work with lead(II) carbonate or lead(II) oxide . Lead(II) acetate can also be made by dissolving lead(II) oxide in acetic acid: Lead(II) acetate can also be made via

288-554: The French wine industry due to advantages that the process is perceived to give producers in poor-climate areas. In response to violent demonstrations by protesters in 1907, the French government began regulating the amount of sugar that can be added to wine. Chaptalization is sometimes referred to as enrichment , for example in the European Union wine regulations specifying the legality of

320-559: The Mosel region during this difficult period. At the turn of the twentieth century, the process became controversial in the French wine industry with vignerons in the Languedoc protesting the production of "artificial wines" that flooded the French wine market and drove down prices. In June 1907, huge demonstrations broke out across the Languedoc region with over 900,000 protesters demanding that

352-448: The amount of sugar that could be added to wine. Different techniques are employed to adjust the level of sugar in the grape must. In the normal chaptalization process, cane sugar is the most common type of sugar added although some winemakers prefer beet sugar or corn syrup . In many wine regions, brown sugar is an illegal additive, and in regions that disallow chaptalization altogether, grape concentrate may be added. After sugar

SECTION 10

#1732851374997

384-575: The four regional associations It consists of 11 regional associations, one for each region in the German wine classification system. In order to be a VDP member, a wine estate must adhere to certain standards which are slightly more stringent than those set down in the German wine law. VDP members may (and almost always do) use the VDP logotype , a stylized eagle with a cluster of grapes , on their wine bottles. Also,

416-472: The government take action to protect their livelihood. Riots in the city of Narbonne prompted Prime Minister Georges Clemenceau to send the French army to the city. The ensuing clash resulted in the death of five protesters. The following day, Languedoc sympathizers burned the prefecture in Perpignan . In response to the protests, the French government increased the taxation on sugar and passed laws limiting

448-509: The hunters died. Captain Steeds, an "extensive commission agent", had previously supplied the horses for the Bray and Greystones Coach. It transpired that they had been fed a bran mash that had been sweetened with a toxic lead acetate. Lead(II) acetate, as well as white lead , has been used in cosmetics throughout history. It was once used for men's hair colouring products like Grecian Formula . It

480-479: The main reaction being the oxidation of lead by hydrogen peroxide and subsequent dissolution of lead oxide by the acetic acid, which forms lead acetate. Because of its high toxicity, this chemical solution must be appropriately disposed by a chemical processing facility or hazardous materials centre. Alternatively, the solution may be reacted with sulfuric acid to precipitate nearly insoluble lead(II) sulfate . The solid may then be removed by mechanical filtration and

512-827: The members adopted a sparkling wine classification that, like the wine classification, defines quality according to origin and provides for aging on the lees as an additional quality criterion. Accordingly, the focus is on origin with the qualitatively increasing levels of VDP-Gutssekt, VDP-Ortssekt, VDP-Erste Lage and VDP-Große Lage. The technology of bottle fermentation is mandatory. Estate and local sparkling wines must lie on their lees for at least 15 months, site sparkling wines and all vintage sparkling wines for at least 36 months. (As of 2019): Ahr : Baden : Hessische Bergstraße : Mittelrhein : Mosel : Nahe : Rheingau : Rheinhessen : Palatinate : Saale-Unstrut : Saxony : Württemberg : Chaptalization Chaptalization has generated controversy and discontent in

544-495: The members have access to the new VDP-specific classifications Erste Lage and Grosses Gewächs for top dry wines that fulfill the requirements. VDP and its regional associations also arrange German wine auctions and various marketing events. Especially in the Mosel region , where the regional VDP association is known as Grosser Ring , several well-renowned wine estates are instead members of Bernkasteler Ring , which arranges similar auctions and marketing events. In July 2018,

576-418: The moistened test paper to form a grey precipitate of lead(II) sulfide . An aqueous solution of lead(II) acetate is a byproduct of the process used in the cleaning and maintenance of stainless steel firearm suppressors (silencers) and compensators when using a 1:1 ratio of hydrogen peroxide and white vinegar (acetic acid). The solution is agitated by the bubbling action of the hydrogen peroxide, with

608-439: The must has excess sugar for normal fermentation, water may be added to lower the concentration. In acidification, tartaric acid is added to the must to compensate for the high levels of sugar and low levels of acid naturally found in ripe grapes. In Champagne production , measured quantities of sugar, wine, and sometimes brandy are added after fermentation and prior to corking in a process known as dosage. Chaptalization, on

640-477: The other hand, involves adding sugar prior to fermentation. Champagne producers sometimes employ chaptalization in their winemaking when the wine is still in the form of must. Some wine journalists contend that chaptalization allows wine makers to sacrifice quality in favor of quantity by letting vines overproduce high yields of grapes that have not fully ripened. Also, winemakers have been using technological advances, such as reverse osmosis to remove water from

672-649: The practice within EU. The legality of chaptalization varies by country, region, and even wine type. In general, it is legal in regions that produce grapes with low sugar content, such as the northern regions of France, Germany, and the United States. Chaptalization is, however, prohibited in Argentina, Australia, California, Italy, Portugal, Spain and South Africa. Germany prohibits the practice for making Prädikatswein . The technique of adding sugar to grape must has been part of

SECTION 20

#1732851374997

704-463: The process of winemaking since the Romans added honey as a sweetening agent. While not realizing the chemical components, Roman winemakers were able to identify the benefits of added sense of body or mouthfeel . While the process has long been associated with French wine, the first recorded mention of adding sugar to must in French literature was the 1765 edition of L'Encyclopedie , which advocated

736-460: The technique as a means of strengthening and preserving wine. In the 1840s, the German wine industry was hard hit by severe weather that created considerable difficulty for harvesting ripened grapes in this cool region. A chemist named Ludwig Gall suggested Chaptal's method of adding sugar to the must to help wine makers compensate for the effects of detrimental weather. This process of Verbesserung (improvement) helped sustain wine production in

768-655: The unfermented grape juice, thereby increasing its sugar concentration, but decreasing the volume of wine produced. Control of chaptalization is fairly strict in many countries, and generally only permitted in more northerly areas where grapes might not ripen enough. In the European Union , the amount of chaptalization allowed depends on the wine growing zone . Dispensation to add another 0.5% ABV may be given in years when climatic conditions have been exceptionally unfavorable. National wine regulations may further restrict or ban chaptalization for certain classes of wine. In some areas, such as Germany, wine regulations dictate that

800-429: The use of sugar for sweetening wine over the previously accepted practice of using lead acetate . In 1777, the French chemist Pierre Macquer discovered that the actual chemical benefit of adding sugar to must was an increase in alcohol to balance the high acidity of underripe grapes rather than any perceived increase in sweetness. In 1801, while in the services of Napoleon , Jean-Antoine-Claude Chaptal began advocating

832-471: The wine makers must label whether or not the wines are "natural," i.e. without sugar. Other areas, such as France, do not have such label requirements. In the United States , federal law permits chaptalization when producing natural grape wine from juice with low sugar content. This allows chaptalization in cooler states such as Oregon , or in states such as Florida where the native grape ( Muscadine )

864-503: Was a commonly used folk remedy for sore nipples. In modern medicine, for a time, it was used as an astringent , in the form of Goulard's extract , and it has also been used to treat poison ivy . In the 1850s, Mary Seacole applied lead(II) acetate, among other remedies, against an epidemic of cholera in Panama. It was also used in making of slow matches during the Middle Ages . It

896-409: Was made by mixing a natural form of lead(II) oxide called litharge and vinegar . Sugar of lead was a recommended agent added to linseed oil during heating to produce "boiled" linseed oil , the lead and heat acting to cause the oil to cure faster than raw linseed oil. Lead(II) acetate ("salt of Saturn") was used to synthesise acetone which was then known as "spirit of Saturn" for being made with

928-536: Was not until 2018 that the manufacturer removed lead acetate from the hair coloring product. Lead acetate has been replaced by bismuth citrate as the progressive colorant. Its use in cosmetics has been banned in Canada by Health Canada since 2005 (effective at the end of 2006) based on tests showing possible carcinogenicity and reproductive toxicity, and it is also banned in the European Union. Lead(II) acetate solution

960-529: Was slow and incomplete. He lived with illnesses until his death in 1822. Although the use of lead(II) acetate as a sweetener was already illegal at that time, composer Ludwig van Beethoven may have died of lead poisoning caused by wines adulterated with lead acetate (see also Beethoven's liver ). In 1887, 38 hunting horses belonging to Captain William Hollwey Steeds were poisoned in their stables at Clonsilla House, Dublin, Ireland. At least ten of

992-477: Was that of Pope Clement II , who died in October 1047. A toxicological examination of his remains conducted in the mid-20th century confirmed centuries-old rumors that he had been poisoned with lead sugar. It is not clear whether he was assassinated. In 1787 painter and biographer Albert Christoph Dies swallowed, by accident, approximately 3 / 4  oz (20 g) of lead acetate. His recovery from this poison

Verband Deutscher Prädikatsweingüter - Misplaced Pages Continue

1024-516: Was used to sweeten wine and to sweeten and preserve fruit. It is possible that lead(II) acetate or other lead compounds leaching into the syrup might have caused lead poisoning in those who consumed it. Lead acetate is no longer used in the production of sweeteners because of its recognized toxicity. Legislation prohibiting its use as a wine sweetener was ineffective until decades later, when chemical methods of detecting its presence had been developed. The earliest confirmed poisoning by lead acetate

#996003