User:YCortijo1/sandbox

Plans to Improve Pisco Article
Historians can agree that the first grapes ever imported was in 1553. Then in the end on the 16th century, the production of pisco started. After the process of fermentation and distillation the juice from the grapes was then made in to liquor. This juice was then stored in clay jars called piscos.
 * In 2008, Peruvian pisco exports 48 percent more that Chile compared to the year before that, exceeding 1 million dollars.
 * In 1933, Chile was exporting good quality wines. However, they wanted to add their own version of Pisco in their wine shipments. Chileans did not know what to call it at first so, they called it something that already had a reputable name...Pisco.
 * In 1572, there was town in Peru by the name of Santa Maria Magdalena that had a port by the name of Pisco. Pisco became a crucial route for distribution of an alcoholic beverage: aguardiente. Port of Pisco then, shortened the name to just Pisco, which was the name of the grape liqueur that was originated in the area.
 * There has been some controversy on whether pisco is originated in Chile or Peru and claim that pisco is their national drink. Peru and Chile both rely on agricultural development for exportation. However, culture and history is what drives this dispute. Both countries want to show national spirit and have the right to call the centuries old pisco their own.
 * There has been confirmation that in the early 1600’s in Ica, Peru: a man by the name of Pedro Manuel died, but mentioned all of the pisco production equipment in his will.
 * There will never be a label that says “Peruvian pisco” or “Chilean pisco” as there is a special agreement for protection of the beverage. This agreement is prohibits all kinds of branding that suggest country names.
 * The processes of making pisco all comes from a the fermentation of specific grapes called Muscat grapes. The grapes are thn distilled in copper basins. However, before this–the grapes have to go through a process called grape-stomping. Grapes stoping usually occurs in the afternoon to avoid the dry heat on the coast of Peru. A group of men spread around the winepress and stomp on the grapes for about 6 intervals. During this process the men will enjoy their time as they sing, joke around, and have pisco punch. The grape juice then falls in to a saturation basin called puntaya, here the juice will sit for 24 hours. Later, the juices are restored in fermentation tubs. The fermentation process usually lasts 7 days. This is so the natural yeasts in the grape skin take in sugars and process it into alcohol. Usually the pisco producers will control the temperature of the fermentation so the heat does not increase. Or else the natural aroma of the grapes will evaporate and not give the pisco a certain characteristic that is crucial in high quality pisco. When the fermentation process is over, the pisco is distilled in last copper basins.

Little Red Riding Hood Concerns
One of my main concerns with this Wikipedia article on the Little Red Riding Hood(1997) is how vague it was written. Also, it only gives the reader a little taste of what the story is about. However, if I was someone who did not know about this short film, I would want more details, rather than basically restating the original version of the Little Red Riding Hood. Not to mention, how it does not state that this is an odd film or that it is not for kid. Which is what it made it seem like in the the first few sentences. I'm not saying that kids shouldn't watch this it is up to them– but there should definitely be some sort of disclaimer stating that there is some cannibalism and mature words, which not might be suitable for some audiences.