Wine Production : Vine to Bottle - Vinum Vine

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xi In an age when textbooks and journals are being priced out of the academic market, ensuring access to learning through a sane cost structure is important and the publishers must be commended for this. Ralph Early Series Editor, Food Industry Briefing Series Harper Adams University College SERIES EDITOR’S FOREWORD
Preface There are, of course, many detailed books on the topics of grape growing and winemaking, and the multifarious individual aspects thereof. These books, although very valuable to oenology students, grape growers and winemakers, are often highly technical. There are also several ‘coffee table’ books, which paint a picture that will be appreciated by consumers and those with merely a passing interest. Our aim in writing this book is to provide a concise, structured yet readable, understanding of wine production, together with a basic source of reference. Although the book contains necessary scientific information, it is designed to be easily understood by those with little scientific knowledge. As such, it may prove valuable to food and beverage industry professionals, wine trade students, wine merchants, sommeliers and restaurateurs, those entering (or thinking of entering) the highly competitive world of wine production, and all serious wine lovers. The information contained herein is not from any parochial or polarised viewpoint, although the authors, like all wine lovers, cannot (and do not wish to) claim to be totally objective. During the research and preparation we have spent much time in wine regions in both the New World and Old. We obtained diverse and detailed viewpoints from hundreds of practitioners, including growers and vineyard workers in both cool and hot climates, family winery owners, winemakers and technicians working with large scale producers, consultants and representatives of wine institutes. We wish to thank everybody who gave us their valuable time and were happy to share their knowledge and opinions. We also wish to thank Ralph Early, series editor for the Food Industry Briefing books, xii
Page 1 and 2: FOOD INDUSTRY BRIEFING SERIES Wine
Page 3 and 4: © K. Grainger & H. Tattersall 2005
Page 5 and 6: INE PRODUCTION ivW 2.2.3 Strong win
Page 7 and 8: INE PRODUCTION viW 10.2 Must prepar
Page 9 and 10: viii WINE PRODUCTION 15.3.8 Rémuag
Page 11: INE PRODUCTION xW the bottle or in
Page 15 and 16: Acknowledgements We are grateful to
Page 17 and 18: xvi WINE PRODUCTION few years, glob
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Page 21 and 22: INE PRODUCTION 2W 1.1.1 Stalks Stal
Page 23 and 24: INE PRODUCTION 4W found in plants o
Page 25 and 26: INE PRODUCTION 6W Box 1.1 Definitio
Page 27 and 28: INE PRODUCTION 8W Fig. 1.3 Phylloxe
Page 29 and 30: 10 WINE PRODUCTION resistant to sho
Page 31 and 32: Climate Climate and weather have a
Page 33 and 34: 14 WINE PRODUCTION 2.2 Climatic ene
Page 35 and 36: 16 WINE PRODUCTION releasing the he
Page 37 and 38: 18 Table 2.1 Comparison of annual s
Page 39 and 40: Soil Soil is a critical factor in t
Page 41 and 42: 22 WINE PRODUCTION The most importa
Page 43 and 44: The Vineyard Viewpoints on viticult
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Page 47 and 48: 28 WINE PRODUCTION Fig. 4.2 Vines p
Page 49 and 50: 30 WINE PRODUCTION Fig. 4.4 Vines t
Page 51 and 52: 32 WINE PRODUCTION 4.6 The growing
Page 53 and 54: Pests and Diseases As with any othe
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Page 61 and 62: 42 WINE PRODUCTION the vine pests
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The Harvest This is a critical poin
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46 WINE PRODUCTION enable the grape
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Vinification - The Basics The proce
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50 WINE PRODUCTION Fig. 8.1 Winery
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Red Wine Making This chapter descri
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56 WINE PRODUCTION is divided into
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58 WINE PRODUCTION fermentation tak
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60 WINE PRODUCTION 9.7 Malolactic f
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Dry White Wine Making Although the
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64 WINE PRODUCTION for example, in
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66 WINE PRODUCTION 11.2 Filtration
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70 WINE PRODUCTION 11.3 Stabilisati
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72 WINE PRODUCTION important qualit
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74 WINE PRODUCTION 12.1.2 Batch pre
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76 WINE PRODUCTION Fig. 12.3 Inert
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78 WINE PRODUCTION specialty use is
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80 WINE PRODUCTION Must concentrato
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82 WINE PRODUCTION Fig. 12.6 Aerati
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84 WINE PRODUCTION Fig. 12.7 Staves
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86 WINE PRODUCTION Micro-oxygenatio
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88 WINE PRODUCTION 13.1.1 Size of t
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90 WINE PRODUCTION control yet with
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92 WINE PRODUCTION 14.1.1 Medium-sw
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94 WINE PRODUCTION ‘by-product’
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96 WINE PRODUCTION decades of barre
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98 WINE PRODUCTION We know from our
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100 WINE PRODUCTION from the smalle
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102 WINE PRODUCTION Some smaller ho
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104 Table 16.1 The least good years
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106 WINE PRODUCTION of rainwater pe
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108 WINE PRODUCTION Fig. 16.1 Toppi
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110 WINE PRODUCTION with closures o
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112 Table 17.1 EU permitted sulphur
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Glossary Acetobacter. Genus of bact
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116 WINE PRODUCTION Cask. Wooden co
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118 WINE PRODUCTION acid into soft
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120 WINE PRODUCTION Stelvin ® . Br
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Bibliography Allen, M., Bell, S., R
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Useful Websites Association of Wine
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126 WINE PRODUCTION Wine Internatio
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128 WINE PRODUCTION Daktulusphaira
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130 WINE PRODUCTION veraison, 33 ve
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