The standard of wines made today is arguably higher than any time in the six thousand years of vinous history. The level of knowledge of producers and the ability to control the processes in wine production is also greatly improved.Authors Keith Grainger and Hazel Tattersall detail these processes, from vine to bottle, looking at key factors such as geography, winemaking techniques, the impact of decisions made upon style and quality, and problems that may be encountered. The authors are not afraid to discuss practices that may be regarded as controversial.Highly regarded consultants to the wine industry, Grainger and Tattersall present a clear and accessible handbook: Bullet points Vineyard and winery photographs Diagrams Text boxesWine Production: Vine to Bottle is a concise and easy-to-use reference guide for all busy food and beverage industry professionals, students and others needing a working knowledge of wine production.
Author(s): Keith Grainger, Hazel Tattersall
Series: Food Industry Briefing
Edition: 1
Publisher: Wiley-Blackwell
Year: 2005
Language: English
Pages: 149
Title......Page 2
Contents......Page 4
Series Editor’s Foreword......Page 10
Preface......Page 13
Acknowledgements......Page 15
Introduction......Page 16
1.1 The structure of the grape berry......Page 20
1.1.3 Yeasts......Page 21
1.1.4 Pulp......Page 22
1.2 The grape vine......Page 23
1.3 What is a grape variety?......Page 24
1.4 Reasons for grafting......Page 25
1.5 Phylloxera vastatrix......Page 26
1.6 Rootstocks......Page 28
1.7 The lifespan of the vine......Page 30
2.1.1 Sunshine......Page 31
2.1.4 Rainfall......Page 32
2.2.2 Hail......Page 33
2.3.1 Water......Page 34
2.3.4 Woods and trees......Page 35
2.5 Impact of climate......Page 36
2.6 Weather......Page 37
3.1.1 Good drainage......Page 39
3.2 Influence of soils upon wine style and quality......Page 40
3.3 Soil types suitable for viticulture......Page 41
3.5 Terroir......Page 42
4.1 Vineyard location......Page 43
4.2 Density of planting of vines......Page 44
4.3.1 Main types of vine training......Page 45
4.3.2 Other training systems......Page 48
4.4 Pruning methods and canopy management......Page 49
4.5 Irrigation......Page 50
4.6 The growing season and work in the vineyard......Page 51
5.1 Important vineyard pests......Page 53
5.2 Diseases......Page 55
5.3 Prevention and treatments......Page 57
6.1 Integrated pest management (IPM)......Page 58
6.2 Organic viticulture......Page 59
6.3 Biodynamic viticulture......Page 61
7.1 Grape ripeness and the timing of picking......Page 63
7.2.1 Hand picking......Page 64
7.2.2 Machine picking......Page 65
7.3 Style and quality......Page 66
8.1 Basic principles of vinification......Page 67
8.2 Winery location and design......Page 68
8.3 Winery equipment......Page 69
8.3.1 Fermentation vats......Page 70
9.1 Destemming and crushing......Page 73
9.2 Must preparation......Page 74
9.3.2 Temperature control......Page 76
9.4 Maceration......Page 77
9.6 Pressing......Page 78
9.9 Maturation......Page 79
10.1.2 Pressing......Page 81
10.3 Fermentation......Page 82
10.5 Maturation......Page 83
11.1 Fining......Page 84
11.2.1 Earth filtration......Page 85
11.2.3 Membrane filtration......Page 86
11.3 Stabilisation......Page 89
11.6 Closures......Page 90
12.1.1 Continuous press......Page 92
12.1.4 Horizontal pneumatic press......Page 93
12.1.5 Vertical basket press......Page 95
12.3 Natural or cultured yeasts......Page 97
12.6.1 Must concentrators and reverse osmosis......Page 98
12.6.4 Rack and return (délestage)......Page 100
12.6.7 Whole grape fermentation, carbonic and semi-carbonic maceration......Page 102
12.6.9 Post-fermentation maceration......Page 103
12.7.3 Micro-oxygenation......Page 104
12.8 Removal of excess alcohol......Page 105
13.1 The influence of the barrel......Page 106
13.1.4 Amount of time spent in barrel......Page 107
13.2 Oak treatments......Page 108
14.1 Medium-sweet and sweet wines......Page 110
14.1.2 Sweet wines......Page 111
14.2 Rosé wines......Page 112
14.3.1 Sherry production......Page 113
14.3.2 Port production......Page 114
14.3.3 Other well-known liqueur wines......Page 115
15.2 Second fermentation in bottle......Page 116
15.3.1 Pressing......Page 117
15.3.5 Addition of liqueur de tirage......Page 118
15.3.8 Rémuage......Page 119
15.3.12 Corking......Page 121
16.1 Vintages - style and quality......Page 122
16.2 Coping with problems in the vineyard......Page 123
16.3 Handling fruit in the winery......Page 124
16.4.2 Lack of fruit selection......Page 125
16.4.6 Lack of attention to barrels......Page 126
16.4.8 Careless bottling......Page 127
17.1 2,4,6-Trichloroanisole......Page 128
17.2 Oxidation......Page 129
17.4 Excessive sulphur dioxide......Page 130
17.6 Brettanomyces......Page 131
17.9 Geosmin......Page 132
Glossary......Page 133
Bibliography......Page 141
Useful Websites......Page 143
Index......Page 146
