By Keith Grainger, Hazel Tattersall
The traditional of wines made at the present time is arguably better than any time within the six thousand years of vinous historical past. the extent of data of manufacturers and the facility to manage the techniques in wine creation is additionally significantly improved.Authors Keith Grainger and Hazel Tattersall aspect those approaches, from vine to bottle, taking a look at key elements equivalent to geography, winemaking strategies, the effect of selections made upon kind and caliber, and difficulties that could be encountered. The authors will not be afraid to debate practices that could be considered as controversial.Highly seemed experts to the wine undefined, Grainger and Tattersall current a transparent and obtainable handbook:Bullet pointsVineyard and vineyard photographsDiagramsText boxesWine creation: Vine to Bottle is a concise and easy-to-use reference consultant for all busy nutrients and beverage pros, scholars and others desiring a operating wisdom of wine construction.
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Additional info for Wine Production: Vine to Bottle (Food Industry Briefing)
Frost at budding time can destroy the young buds and shoots; in cases of great severity, an entire crop can be wiped out as a result. Known areas for frost (frost pockets) are best avoided for planting. However, protection can be given in various ways. In winter, the base of the vine’s trunk can be earthed up to prevent damage to the graft. Various measures can be used to mitigate the effects of spring frosts. Traditionally, oil burners were widely used in the vineyard at budding time to circulate air, but these are now considered primitive.
G. 3000 vines per hectare in Châteauneuf-du-Pape. However, in many New World countries, plantings might be as low as 2000 vines per hectare. Such a density allows for the passage of large agricultural machinery, helps keep humidity down and lets plenty of sunlight into the vines. Open spacing also helps keep plenty of air circulating, and this can help reduce mildews and fungal diseases of the vine. However, there are vineyards in the New World where the planting is just as dense as in France or Germany, for example parts of Aconcagua and Colchagua in Chile.
The training system used may depend on a number of factors, including historical, legal, climatic and practical. g. g. g. trellis). 1 Main types of vine training We will briefly consider the more important of the training systems. Bush training Bush-trained vines are either free-standing, or supported by one or more stakes. g. trimming or mechanical harvesting. With a compact, sturdy plant, the system is particularly appropriate for hot, dry climates. The vine arms are spur pruned. If the bush is kept close to the ground, the vine will benefit from reflected heat, giving extra ripeness.
Wine Production: Vine to Bottle (Food Industry Briefing) by Keith Grainger, Hazel Tattersall