Wine Production and Quality 2e

'An invaluable book on winemaking all the detail, but never dull' Quentin Sadler's Wine Page, July 2016 https://quentinsadler.wordpress.com/2016/07/13/an-invaluable-book-on-winemaking-all-the-detail-but-never-dull/

Keith Grainger is a wine tutor and presenter. He was one of the founder members of the Association of Wine Educators. He is author of Grapewine - the first structured distance learning wine course. His previous books for Wiley are 'Wine Production - Vine to Bottle' and 'Wine Quality - Tasting and Selection, which won the Gourmand Award for Best Wine Education Book in the World. Hazel Tattersall runs wine courses, day schools and tutored tastings for professional and consumer groups. With a background in food and beverage education, and as an accredited WSET (Wine & Spirit Education Trust) tutor, she offers tailor-made training for hotel and restaurant staff at all levels.

Preface, xv Preface, xv Acknowledgements, xvii Part 1 Introduction to Part 1 Wine Production, 1 Chapter 1 Viticulture the basics, 5 1.1 The grape vine, 5 1.2 Grape varieties, 6 1.3 The structure of the grape berry, 7 1.3.1 Stalks, 7 1.3.2 Skins, 8 1.3.3 Yeasts, 9 1.3.4 Pulp, 9 1.3.5 Pips, 10 1.4 Crossings, hybrids, clonal and massal selection, 10 1.4.1 Crossings, 10 1.4.2 Hybrids, 11 1.4.3 Clones and massal selection, 11 1.5 Grafting, 11 1.6 Phylloxera vastatrix, 12 1.7 Rootstocks, 13 1.8 The life of the vine, 15 Chapter 2 Climate, 16 2.1 World climate classifications, 16 2.2 Climatic requirements of the grape vine, 17 2.2.1 Sunshine, 17 2.2.2 Warmth, 17 2.2.3 Cold winter, 17 2.2.4 Rainfall, 18 2.3 Climatic enemies of the grape vine, 18 2.3.1 Frost, 18 2.3.2 Hail, 19 2.3.3 Strong winds, 20 2.3.4 Excessive heat, 21 2.3.5 Drought, 21 2.4 Mesoclimate and microclimate, 22 2.4.1 Water, 22 2.4.2 Altitude, 22 2.4.3 Aspect, 22 2.4.4 Woods and trees, 23 2.5 The concept of degree days, 23 2.6 Impact of climate, 24 2.7 Weather, 25 2.8 Climate Change, 25 Chapter 3 Soil, 28 3.1 Soil requirements of the grape vine, 28 3.1. Good drainage, 31 3.1.2 Fertility, 31 3.1.3 Nutrients and minerals, 31 3.2 Influence of soils upon wine style and quality, 31 3.3 Soil types suitable for viticulture, 32 3.3.1 Limestone, 32 3.3.2 Chalk, 32 3.3.3 Clay, 32 3.3.4 Marl, 32 3.3.5 Granite, 33 3.3.6 Gravel, 33 3.3.7 Greywacke, 33 3.3.8 Sand, 33 3.3.9 Schist, 33 3.3.10 Slate, 33 3.3.11 Basalt and other volcanic soils, 34 3.4 Soil compatibility, 34 3.5 Terroir, 35 Chapter 4 The vineyard, 36 4.1 Vineyard location and site selection, 36 4.2 Density of planting of vines, 37 4.3 Training systems, 38 4.3.1 Main types of vine training, 38 4.3.2 Other training systems, 42 4.4 Pruning methods and canopy management, 42 4.4.1 Pruning methods, 45 4.4.2 Canopy management, 45 4.5 Irrigation, 45 4.6 The vineyard cycle and work in the vineyard, 47 4.6.1 Winter, 47 4.6.2 Spring, 48 4.6.3 Summer, 48 4.6.4 Autumn, 49 4.7 Grape ]berry development, 50 Chapter 5 Pests and diseases, 51 5.1Important vineyard pests, 51 5.1.1Insects, mites and worms, 52 5.1.2Animals and birds, 53 5.2 Diseases, 54 5.2.1 Fungal diseases, 54 5.2.2 Bacterial diseases, 56 5.2.3 Virus diseases, 57 5.3 Prevention and treatments, 58 Chapter 6 Environmentally sensitive vineyard practices, 59 6.1 Conventional viticulture, 59 6.2 IPM, 60 6.3 Organic viticulture, 61 6.4 Biodynamic viticulture, 63 6.4.1 Rudolf Steiner, 65 6.4.2 Biodynamic preparations, 65 6.4.3 Certification, 67 6.5 Natural wine, 68 Chapter 7 The harvest, 69 7.1 Grape ripeness and the timing of picking, 69 7.2 Harvesting methods, 70 7.2.1 Hand picking, 70 7.2.2 Machine picking, 72 7.3 Style and quality, 74 Chapter 8 Vinification and winery design, 75 8.1 Basic principles of vinification, 75 8.2 Winery location and design, 76 8.3 Winery equipment, 78 8.3.1 Fermentation vats, 78 Chapter 9 Red winemaking, 82 9.1 Sorting, destemming and crushing, 82 9.2 Must analysis, 83 9.3 Must preparation, 84 9.3.1 Sulfur dioxide (SO2), 84 9.3.2 Must enrichment (chaptalisation), 84 9.3.3 Acidification, 85 9.3.4 De ]acidification, 85 9.3.5 Yeast, 85 9.3.6 Yeast nutrients, 85 9.3.7 Tannin, 86 9.4 Fermentation, temperature control and extraction, 86 9.4.1 Fermentation, 86 9.4.2 Temperature control, 86 9.4.3 Extraction, 87 9.4.4 Fermentation monitoring, 88 9.5 Maceration, 89 9.6 Racking, 89 9.7 Pressing, 89 9.8 Malolactic fermentation, 90 9.9 Blending, 90 9.10 Maturation, 90 Chapter 10 Dry white winemaking, 92 10.1 Crushing and pressing, 92 10.1.1 Crush