Taming the vineyards

Article Abstract:

Vintners who want to produce good quality wine have to be able to manage their vines so they can produce less crop but with more flavor. This technique of canopy management is a skilled task and is described.

Management, Climbing plants, Plant canopies

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The rules of extraction

Article Abstract:

The wine extraction methods vary from grape to grape and vintner to vintner, but the main aim remains the same that is to maximize fruit intensity while controlling tannins and acidity. The position and condition of the berries in relation to the liquid, the temperature of the maceration and the duration of the maceration are the three primary factors that determine the end result of the red-wine.

United States, Environmental aspects, Viticulture

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The unseen engine of fermentation: Yeast is a vintner's closest ally--and potential adversary

Article Abstract:

The option of native or cultured yeasts used in the fermentation of grape juice to produce wine is a topic of debate among winemakers. Fermentation by native yeasts of the vineyard give better flavor, color and richer texture, though the process has to be constantly monitored to avoid a mishap of off flavors, while cultured yeast strains are easy to regulate but predictable.

Brewing

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