Wine Production and Quality E-Book

Keith Grainger

• Herausgeber: John Wiley & Sons
• Kategorie: Fachliteratur
• Sprache: Englisch

Seitenzahl: 524

Veröffentlichungsjahr: 2015

Beschreibung

Gourmand Award for the No. 1 Best Wine Book in the World for Professionals Since the publication of Wine Production: Vine to Bottle (2005) and Wine Quality: Tasting and Selection (2009), there has been a great deal of change in the wine industry, and the perceptions of critics and expectations of consumers have shifted. Wine Production and Quality, Second Edition brings together its two predecessors in one updated and considerably expanded volume. This comprehensive guide explores the techniques of wine production in the vineyard and winery, and considers their impact upon the taste, style and quality of wine in the bottle. Part 1 of the book provides a structured yet easily readable understanding of wine production, from vine to bottle. The impact of natural factors, including climate and soil, is considered, together with the decisions made and work undertaken in the vineyard and winery. Part 2 looks at quality in wines: the concepts and techniques of tasting are detailed, along with the challenges in recognising and assessing quality. Also discussed are the steps producers may take, and the limitations they may face, in creating quality wines. The book will prove valuable to beverage industry professionals, wine trade students, wine merchants, sommeliers, restaurateurs , and wine lovers as well as those entering (or thinking of entering) the highly competitive world of wine production.

Leseprobe

Table of Contents

Cover

Title Page

Preface

Acknowledgements

PART 1: Introduction to Part 1 – Wine Production

CHAPTER 1: Viticulture – the basics

1.1 The grape vine

1.2 Grape varieties

1.3 The structure of the grape berry

1.4 Crossings, hybrids, clonal and massal selection

1.5 Grafting

1.6

Phylloxera vastatrix

1.7 Rootstocks

1.8 The life of the vine

CHAPTER 2: Climate

2.1 World climate classifications

2.2 Climatic requirements of the grape vine

2.3 Climatic enemies of the grape vine

2.4 Mesoclimate and microclimate

2.5 The concept of degree days

2.6 Impact of climate

2.7 Weather

2.8 Climate change

CHAPTER 3: Soil

3.1 Soil requirements of the grape vine

3.2 Influence of soils upon wine style and quality

3.3 Soil types suitable for viticulture

3.4 Soil compatibility

3.5 Terroir

CHAPTER 4: The vineyard

4.1 Vineyard location and site selection

4.2 Density of planting of vines

4.3 Training systems

4.4 Pruning methods and canopy management

4.5 Irrigation

4.6 The vineyard cycle and work in the vineyard

4.7 Grape-berry development

CHAPTER 5: Pests and diseases

5.1 Important vineyard pests

5.2 Diseases

5.3 Prevention and treatments

CHAPTER 6: Environmentally sensitive vineyard practices

6.1 Conventional viticulture

6.2 IPM

6.3 Organic viticulture

6.4 Biodynamic viticulture

6.5 Natural wine

CHAPTER 7: The harvest

7.1 Grape ripeness and the timing of picking

7.2 Harvesting methods

7.3 Style and quality

CHAPTER 8: Vinification and winery design

8.1 Basic principles of vinification

8.2 Winery location and design

8.3 Winery equipment

CHAPTER 9: Red winemaking

9.1 Sorting, destemming and crushing

9.2 Must analysis

9.3 Must preparation

9.4 Fermentation, temperature control and extraction

9.5 Maceration

9.6 Racking

9.7 Pressing

9.8 Malolactic fermentation

9.9 Blending

9.10 Maturation

CHAPTER 10: Dry white winemaking

10.1 Crushing and pressing

10.2 Must preparation

10.3 Fermentation

10.4 MLF

10.5 Lees ageing

10.6 Maturation