Principles and practices of winemaking by Roger B. Boulton, Vernon L. Singleton, Linda F. Bisson,

By Roger B. Boulton, Vernon L. Singleton, Linda F. Bisson, Ralph E. Kunkee

This crucial textual content and reference deals a whole advisor to winemaking. The authors, all recognized specialists of their box, be aware of the method of wine creation, stressing the chemistry, biochemistry, microbiology and underlying technology of enology. They current in-depth dialogue of each element of the wine creation approach, from the choice of grapes and practise of the needs to and the juice, via getting older, bottling and garage of complete wines. newcomers and skilled winemakers alike will locate this basically written and expertly crafted ebook an vital resource of functional guide and data.

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Extra resources for Principles and practices of winemaking

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Distinc tive and desirably flavored V"Mieties is the group from wh ic h furth er but lesser known varieties are sought by wine makers wanting a new fla vorful wine to d istingu ish the ir listi ngs from o thers in the marketplace. Reasons of this la tter kind are in the econom ics-sales category. A varie ty that has proble m s, occasionally poor ben"}' count per duster by Merlol for example , may sti ll be a suitable c hoice for marketi ng reasons. Consideration must be given to the existence, accessibility, size, and price c harac teristics of the market wh eth er you are a grape grower or a winemaker.

H er than cane prun in g. Spurs or c an es C Hl b e pruned long and t,hen a portion of the clusters mar b e removed after ben)' set and e arly dcvelopment is past. C lippin g off whole clustcrs (clustcr thinning) or parl<; of c lusle r s (bcrry thinning) a re, of cou rse, la bor-cosily operations and subjecf. to som e of th e same u n ce r tainties as cane pruning. C lea rl y it must b e done as early as possible to minim ize overloading stress on the vine. Special managc ment such as early wate r stJ·css may keep b e n y s iz e Snlall and thus lower crop size.

G rape aroma and other constitue nts appearing late in ripe n ing are likely to be defi cient. T heoretically it shou ld b e simple to d e termine and spec ify the square centimeters o f leaf surface necessary to mature one berry and extra polate that to larger scal e. Although studies to tha t end have been informative, a number of prac tic a l problem s complicate the pictu re. Young le aves can be net consumers of pholosynthate, n ot e xporters. Position of a leaf rela ti \'l" to its n earest cluster is a fa ctor.

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