Keith Grainger, Hazel Tattersall's Wine Production: Vine to Bottle (Food Industry Briefing) PDF

By Keith Grainger, Hazel Tattersall

ISBN-10: 1405113650

ISBN-13: 9781405113656

The traditional of wines made this day is arguably greater than any time within the six thousand years of vinous historical past. the extent of information of manufacturers and the facility to manage the procedures in wine construction can also be significantly improved.Authors Keith Grainger and Hazel Tattersall element those tactics, from vine to bottle, key components resembling geography, winemaking suggestions, the influence of choices made upon sort 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 specialists to the wine undefined, Grainger and Tattersall current a transparent and available handbook:Bullet pointsVineyard and vineyard photographsDiagramsText boxesWine construction: Vine to Bottle is a concise and easy-to-use reference advisor for all busy nutrition and beverage execs, scholars and others wanting a operating wisdom of wine creation.

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Additional resources for Wine Production: Vine to Bottle (Food Industry Briefing)

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Of growing significance is the production of grapes using environmentally sensitive methods and particularly those encompassed by the developing concept of environmental sustainability. 1 Integrated pest management (IPM) The days when grape growers were held hostage to the agro-chemical salesman are perhaps forever behind us. It seems that every grower is practising ‘la lutte raisonnée’, ‘integrated pest management’, ‘sustainable viticulture’ or whatever title they choose to use. During the 1960s, ’70s and ’80s it seemed that you could not enter a vineyard without seeing routine preventative spraying, or applications of yield ‘enhancing’ chemicals.

This is then added to compost along with other biodynamic preparations, to help trace elements in the soil become more available to the plants. The compost ‘teas’ are ‘dynamised – stirred both clockwise and anticlockwise, before being added in the tiniest of quantities to the earth. The mixtures will be added on the appropriate day – there are ‘leaf days’, ‘root days’, ‘flower days’ and ‘fruit days’ according to the passage of the moon – and at the ‘correct’ time of the day. CHAPTER Both organic and biodynamic producers are allowed to use copper sulphate and sulphur in the vineyard (and sulphur dioxide in the winery), although some producers are having success with substituting vineyard sulphur use with milk or whey, which counters powdery mildew.

Pruning is the management of this shape by cutting as required, and is a means of controlling yield and maintaining fruiting. 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.

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