Wine Production provides a concise, easy-to-use, quick reference aimed at busy food and beverage industry professionals, students and others who need to gain an outline working knowledge of wine production.

Features:

• Includes checklists, bullet points, flow charts, schematic diagrams
• Aimed at food and beverage industry professionals, students, and others who need to gain an outline working knowledge of wine production

Contents

Viticulture—The Basics

• The Structure Of The Grape Berry
• The Grape Vine
• What Is A Grape Variety?
• Reasons For Grafting
• Phylloxera Vastatrix
• Rootstocks
• The Lifespan Of The Vine

Climate

• Climatic requirements of the grape vine
• Climatic enemies of the grape vine
• Mesoclimate & microclimate
• The concept of degree days
• Impact of climate
• Weather

Soil

• Soil requirements of the grape vine
• Influence of soils upon wine style and quality
• Soil types suitable for viticulture
• Soil compatibility
• Terroir

The vineyard

• Vineyard location
• Density of planting of vines
• Training systems
• Pruning methods and canopy management
• Irrigation
• The growing season and work in the vineyard

Pests and diseases

• Important vineyard pests
• Diseases
• Prevention & treatments

Environmental approaches in the vineyard

• Integrated pest management - IPM
• Organic viticulture
• Biodynamic viticulture

The harvest

• Grape ripeness & timing of picking
• Harvesting methods
• Style & quality

Vinification - the basics

• Basic principles of vinification
• Winery location and design
• Winery equipment

Red wine making

• Stemming and crushing
• Must preparation
• Fermentation, temperature control and extraction
• Maceration
• Racking
• Pressing
• Malolactic fermentation
• Blending
• Maturation

Dry white wine making

• Crushing and pressing
• Must preparation
• Fermentation
• Malolactic fermentation
• Maturation

Preparing wine for bottling

• Fining
• Filtration
• Stabilisation
• Adjustment of sulphur dioxide levels
• Bottling
• Closures

Detailed processes in red and white wine making

• Wine presses and pressing
• Use of gases to prevent spoilage
• Natural or cultured yeasts
• Destemming
• Fermenting sugar rich musts to dryness
• Colour extraction, concentration and tannin balance
• Macro, micro and hyper-oxygenation
• Removal of excess alcohol

Barrel maturation and oak treatments

• The influence of the barrel
• Oak treatments

Making other types of still wine

• Medium-sweet and sweet wines
• Rosë wines
• Liqueur (fortified) wines

Sparkling wines

• Fermentation in sealed tank
• Second fermentation in bottle
• The traditional method

Problems and solutions

• Vintages - style and quality
• Coping with [roblems in the vineyard
• Handling fruit in the winery
• Problems in winemaking

Common faults and their causes

• 2,4,6-Trichloroanisole
• Oxidation
• Excessive volatile acidity
• Excessive sulphur dioxide
• Reductivity
• Brettanomyces
• Dekkera
• Geraniol
• Geosmin

Index

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