wine production -vine to bottle 2005 - grainger & tattersall

[...]... diversity we referred to is under threat This book details how wine is produced, from vine to bottle Many of the concepts are simple to grasp, others more complex However, we need to stress at this stage that there is no single, unquestioned approach to wine production Many procedures in common usage remain subject to challenge Indeed, if you talk to 50 winemakers you are likely to hear a hundred different.. .WINE PRODUCTION x the bottle or in the supermarket, or even conveyed by the TV wine expert They need, therefore, to delve into appropriate texts, and this book has been written for them, irrespective of whether their interest is that of the enthusiastic amateur or at a more professional level Wine Production: Vine to Bottle has been written by two very experienced wine educators, who have... season (April to October in the northern hemisphere and October to April in the southern hemisphere) Regions with too much sunshine and heat tend to yield wines that are coarse with high levels of alcohol Too little sunshine leads to unripe grapes, which in turn result in wines that are over high in acidity but light in alcohol The vine produces its food by the biological process of photosynthesis,... considering wine production, there are two distinct stages: the growing of grapes (viticulture) and turning grapes into wine (vinification) Throughout the wine producing world there are many in the industry, and many businesses, that carry out just one of these stages: growers who make no wine but sell their grapes to a wine producing firm, or who are members of a cooperative that makes wine Then there are wine. .. United Kingdom and Australian wines almost unheard of By 2005 the wines of Australia held the top position in the UK market, by both volume and value of sales Few would dispute that the standard of wines made today is higher than at any time in the 8000 years or so of vinous history The level of knowledge of producers, and thus the ability to control the processes in wine production, could only have... magazine compiled a list of the greatest wines of all time in August 2004, the top position was awarded to Château Mouton Rothschild 1945, and six of the ‘top ten’ wines were produced more than 40 years ago Also, in the past xv WINE PRODUCTION xvi few years, globalisation and consolidation of producers have perhaps had the detrimental effect of producing technically good wines whose styles have become standardised... the production of beer (and many spirits), water is not generally used as an ingredient in winemaking The grapes should be freshly gathered, and ideally the winemaking should take place in the district of origin However, this is not always adhered to, particularly with regard to inexpensive wines It is not uncommon for grapes or grape must to travel from one region to another, or sometimes even to another... at the heart of winemaking, every other operation will impact upon the finished wine The entire production process may take as little as a few weeks for inexpensive wines, or two years or more for some of the highest quality wines In the case of some liqueur (fortified) wines, the production process may take over a decade Quote: ‘If you ask me: “Have you made the best wine, or the best wine that you... them on reception at the winery If crushed, they can impart astringency to the wine due to their bitter oils and hard tannins As we shall see later, today’s modern presses take account of this 1.2 The grape vine The grape variety, or blend of grape varieties, from which a wine is made is a vital factor in determining the design and style of the wine However, it is not the only factor, although many a Chardonnay... wishing to establish a new vineyard, or replace existing vines, will order from the nursery a specified clone of a variety of Vitis vinifera pre-grafted onto a suitable species or hybrid of root stock The most common type of graft used nowadays is the machine-made omega cut (see Fig 1.4) Some rootstocks that were once considered to be Phylloxera resistant (e.g rootstock AXR) have been succumbing to attacks . SERIES Keith Grainger and Hazel Tattersall Wine Production Vine to Bottle Food Industry Briefing Series WINE PRODUCTION: VINE TO BOTTLE Keith Grainger and Hazel Tattersall © K. Grainger & H. Tattersall. index. ISBN-13: 97 8-1 405 1-1 36 5-6 (pbk.: acid-free paper) ISBN-10: 1-4 05 1-1 36 5-0 (pbk.: acid-free paper) 1. Wine and wine making. I. Tattersall, Hazel. II. Title. III. Series. TP548.G683 2005 641.2′2—dc22. First published 2005 by Blackwell Publishing Ltd Library of Congress Cataloging-in-Publication Data Grainger, Keith. Wine production : vine to bottle/ Keith Grainger and Hazel Tattersall. p.