Wine Production and Quality

The 22nd International Gourmand Awards were held at Yantai, in Chinas Shandong province on 27th and 28th May. Wine, drinks, food and cook books from some 211 counties were entered in the competition. The award for No. 1 Best Wine Book in the World for Professionals was given to Circle and AWE members Keith Grainger and Hazel Tattersall for 'Wine Production and Quality'. The book is a comprehensive guide which explores the techniques of wine production in the vineyard and winery, and considers their impact upon the taste, style and quality of wine in the bottle. At the awards ceremony Edouard Cointreau, president of the awards jury, described the book as, "the one that I will buy for friends and colleagues." Keith Grainger comments, "Its great that the book has been universally so well received, and this award really is a fantastic reward for all the work that went into it." Hazel Tattersall says, "Although written primarily for professionals, I am pleased that wine loving consumers are regularly telling me that the book is incredibly readable. I am so happy that this has been recognised by the Gourmand jury." International Gourmand Awards- May 17 "Wine Production and Quality brings together previous books that Keith and Hazel had each written separately. Now expanded and revised, it is a modern addition given that the world of wine continues to change rapidly. It also fills a gap in the literature. While there are many books on wine, the connections between winemaking and its resultant quality, price and profit are not always explicit. In so doing, this book is essential reading for anyone undertaking the WSET Diploma wine trade qualification, which is the gold standard for industry professionals worldwide. However, its appeal is far broader than an industry textbook. Its a fascinating read for anyone curious about the wine in their glass. It covers the art, science and business of wine...The writing is clear and concise. Technical jargon is minimal, and there are lots of anecdotes and examples. Hence you can read it as the journey from vineyard to glass, or dip into it for reference and reminder....These days, wine tourism is big business. If youve ever visited a winery, then this book explains what winegrowers do, and why each one does it their way. Moreover, it highlights all the factors and decisions which make every winery unique. Youll get a lot more from a winery visit if you read this book first.....The book divides into easily manageable sections. Part 1 is about wine production. It begins with nature; vines, climate and the soil. Then it covers the impact of terroir and the work undertaken during the vineyard year. Youll meet different grape varieties, vineyard techniques, pests and diseases and how all these interrelate. From the harvest, it moves on to how the winery processes the grapes into wine. It explains Red, white, ros and sparkling wine making, then maturation and bottling. It also has some of the main variations used in these processes that create different styles. Theres a real insight into what happens when things go wrong and need intervention. Part 2 discusses how both tasting and analysis evaluates wine quality. Even in these days of hi-tech, tasting is essential. Hence the book uses the WSET Diploma tasting technique to explain how to do it and what it reveals. I believe I can teach you the basics of this tasting technique in an hour, but youll spend the rest of your life practising!Youll see how technically excellent wine can still be dull. It describes how wine faults occur and their remedies. Youll see how some flaws if present in small amounts can add interest and identity. While the best wine communicates a sense of place, that is not always its role. At every stage, producers need to take decisions. Their operating context and the winemakers values will constrain what is practicable. The book ma

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 1Introduction to Part 1 Wine Production, 1 Chapter 1Viticulture 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 2Climate, 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 3Soil, 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 4The 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 5Pests 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 6Environmentally 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 7The 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 8Vinification 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 9Red 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 10Dry white winemaking, 92 10.1 Crushing and pressing, 92 10.1.1 Crushing, 92 10.1.2 Pressing, 93 10.2 Must preparation, 93 10.3 Fermentation, 93 10.4 MLF, 94 10.5 Lees ageing, 94 10