Wine Production : Vine to Bottle - Vinum Vine

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Food Industry Briefing Series WINE PRODUCTION: VINE TO BOTTLE Keith Grainger and Hazel Tattersall
© K. Grainger & H. Tattersall 2005 Blackwell Publishing Ltd Editorial Offices: Blackwell Publishing Ltd, 9600 Garsington Road, Oxford OX4 2DQ, UK Tel: +44 (0)1865 776868 Blackwell Publishing Professional, 2121 State Avenue, Ames, Iowa 50014-8300, USA Tel: +1 515 292 0140 Blackwell Publishing Asia Pty Ltd, 550 Swanston Street, Carlton, Victoria 3053, Australia Tel: +61 (0)3 8359 1011 The right of the Author to be identified as the Author of this Work has been asserted in accordance with the Copyright, Designs and Patents Act 1988. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by the UK Copyright, Designs and Patents Act 1988, without the prior permission of the publisher. 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. cm. — (Food industry briefing series) Includes bibliographical references and index. ISBN-13: 978-14051-1365-6 (pbk.: acid-free paper) ISBN-10: 1-4051-1365-0 (pbk.: acid-free paper) 1. Wine and wine making. I. Tattersall, Hazel. II. Title. III. Series. TP548.G683 2005 641.2′2—dc22 2005005238 ISBN-13: 978-14051-1365-6 ISBN-10: 1-4051-1365-0 A catalogue record for this title is available from the British Library Set in 10/13pt Franklin Gothic Book by Integra Software Services Pvt. Ltd, Pondicherry, India Printed and bound in India by Replika Press Pvt. Ltd The publisher’s policy is to use permanent paper from mills that operate a sustainable forestry policy, and which has been manufactured from pulp processed using acid-free and elementary chlorine-free practices. Furthermore, the publisher ensures that the text paper and cover board used have met acceptable environmental accreditation standards. For further information on Blackwell Publishing, visit our website: www.blackwellpublishing.com
Page 1: FOOD INDUSTRY BRIEFING SERIES Wine
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 and 12: INE PRODUCTION xW the bottle or in
Page 13 and 14: Preface There are, of course, many
Page 15 and 16: Acknowledgements We are grateful to
Page 17 and 18: xvi WINE PRODUCTION few years, glob
Page 19 and 20: This page intentionally left blank
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
Page 45 and 46: 26 WINE PRODUCTION In other parts o
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
Page 55 and 56:
36 WINE PRODUCTION soon as the grap
Page 57 and 58:
38 WINE PRODUCTION • Pierce’s d
Page 59 and 60:
40 WINE PRODUCTION jet machine, or
Page 61 and 62:
42 WINE PRODUCTION the vine pests
Page 63 and 64:
The Harvest This is a critical poin
Page 65 and 66:
46 WINE PRODUCTION enable the grape
Page 67 and 68:
Vinification - The Basics The proce
Page 69 and 70:
50 WINE PRODUCTION Fig. 8.1 Winery
Page 71 and 72:
Page 73 and 74:
Red Wine Making This chapter descri
Page 75 and 76:
56 WINE PRODUCTION is divided into
Page 77 and 78:
58 WINE PRODUCTION fermentation tak
Page 79 and 80:
60 WINE PRODUCTION 9.7 Malolactic f
Page 81 and 82:
Dry White Wine Making Although the
Page 83 and 84:
64 WINE PRODUCTION for example, in
Page 85 and 86:
66 WINE PRODUCTION 11.2 Filtration
Page 87 and 88:
Page 89 and 90:
70 WINE PRODUCTION 11.3 Stabilisati
Page 91 and 92:
72 WINE PRODUCTION important qualit
Page 93 and 94:
74 WINE PRODUCTION 12.1.2 Batch pre
Page 95 and 96:
76 WINE PRODUCTION Fig. 12.3 Inert
Page 97 and 98:
78 WINE PRODUCTION specialty use is
Page 99 and 100:
80 WINE PRODUCTION Must concentrato
Page 101 and 102:
82 WINE PRODUCTION Fig. 12.6 Aerati
Page 103 and 104:
84 WINE PRODUCTION Fig. 12.7 Staves
Page 105 and 106:
86 WINE PRODUCTION Micro-oxygenatio
Page 107 and 108:
88 WINE PRODUCTION 13.1.1 Size of t
Page 109 and 110:
90 WINE PRODUCTION control yet with
Page 111 and 112:
92 WINE PRODUCTION 14.1.1 Medium-sw
Page 113 and 114:
94 WINE PRODUCTION ‘by-product’
Page 115 and 116:
96 WINE PRODUCTION decades of barre
Page 117 and 118:
98 WINE PRODUCTION We know from our
Page 119 and 120:
100 WINE PRODUCTION from the smalle
Page 121 and 122:
102 WINE PRODUCTION Some smaller ho
Page 123 and 124:
104 Table 16.1 The least good years
Page 125 and 126:
106 WINE PRODUCTION of rainwater pe
Page 127 and 128:
108 WINE PRODUCTION Fig. 16.1 Toppi
Page 129 and 130:
110 WINE PRODUCTION with closures o
Page 131 and 132:
112 Table 17.1 EU permitted sulphur
Page 133 and 134:
Glossary Acetobacter. Genus of bact
Page 135 and 136:
116 WINE PRODUCTION Cask. Wooden co
Page 137 and 138:
118 WINE PRODUCTION acid into soft
Page 139 and 140:
120 WINE PRODUCTION Stelvin ® . Br
Page 141 and 142:
Bibliography Allen, M., Bell, S., R
Page 143 and 144:
Useful Websites Association of Wine
Page 145 and 146:
126 WINE PRODUCTION Wine Internatio
Page 147 and 148:
128 WINE PRODUCTION Daktulusphaira
Page 149:
130 WINE PRODUCTION veraison, 33 ve
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