Understanding Wine Technology

Synopsis

The technology of wine production explained for the student and the lover of wine.

Summary

Chapter 1: Introduction to Winemaking

* Discusses the history, art, and science of winemaking.
* Explains the role of microorganisms, enzymes, and temperature in wine production.
* Real Example: A vintner carefully selects grapes and monitors fermentation temperatures to create a balanced, flavorful wine.

Chapter 2: Grape Growing and Wine Composition

* Explores the influence of climate, soil, and viticultural practices on grape growth and quality.
* Explains how factors like grape variety, maturity level, and winemaking techniques affect wine composition.
* Real Example: A winemaker in Napa Valley uses sustainable farming practices to cultivate grapes with optimal sugar and acid levels for Chardonnay production.

Chapter 3: Harvest and Fermentation

* Describes the process of grape harvesting and the decision-making involved in choosing the ideal harvest time.
* Covers the different types of fermentation and the impact of yeast strains on wine character.
* Real Example: A Bordeaux winemaker uses a combination of wild and commercial yeasts to create complex and nuanced flavors in red wines.

Chapter 4: Malolactic Fermentation

* Explains the role of malolactic fermentation in softening acidity and adding buttery notes to wine.
* Discusses the factors that influence the occurrence and timing of malolactic fermentation.
* Real Example: A winemaker in Burgundy leaves a portion of their Pinot Noir wines undergo malolactic fermentation to create a rounder, more accessible style.

Chapter 5: Aging and Maturation

* Explores the impact of aging on wine quality, including the role of oak barrels, stainless steel tanks, and bottle aging.
* Discusses the chemical and sensory changes that occur during aging.
* Real Example: A Barolo producer ages their wines for several years in large oak casks, contributing structure and complexity to the final product.

Chapter 6: Wine Stabilization and Clarification

* Covers methods for stabilizing wines to prevent spoilage and ensure clarity.
* Explains the use of filtration, centrifugation, and fining agents.
* Real Example: A winemaker in New Zealand uses cross-flow filtration to remove unwanted particles and improve wine stability.

Chapter 7: Wine Faults and Defects

* Identifies the common faults and defects that can occur in wine, including oxidation, reduction, and Brettanomyces.
* Discusses the causes and prevention of these issues.
* Real Example: A winemaker detects a slight sulfur dioxide odor in their Sauvignon Blanc and takes steps to correct the fault by employing proper cellar sanitation practices.

Chapter 8: Wine Analysis and Sensory Evaluation

* Provides an overview of analytical techniques used to assess wine quality, including pH, alcohol, and sugar levels.
* Covers the basics of sensory evaluation and the importance of training and calibration.
* Real Example: A wine critic conducts a blind tasting of several Chardonnay wines and evaluates them based on aroma, taste, and overall balance.