Chapter 2 - Factors affecting wine, style, quality and price Flashcards
Skin
Contains colour, tannin and flavour compounds
Stalk
Contains tannins
Pulp
Contains water, sugar & acids
Seeds
Contains bitter oils
Grape Variety
Particular vines have been chosen that have desirable characteristics (Pleasant flavour, high yields, disease resistance)
Environment
A vine needs CO2, sunlight, water, warmth, nutrients (CSWWN)
Climate
Weather conditions (temperatures, rainfall, sunshine). Wine production climates divided in to 3 categories; hot, moderate and cool. Need to also consider altitude and oceans.
Hot Climate
more alcohol, fuller body, more tannin, less acidity
Cool Climate
less alcohol, lighter body, less tannin, more acidity
Latitude
How close is the wine region to the equator
Altitude
How close is the wine region to the sea
The sea
The influence of the ocean depends on the temperature of the water. Warm ocean current v cold ocean currents
Weather
Extreme conditions, such as hail, high winds, floods and late frosts can cause problems with yield and quality of crop.
Sunlight
Source of energy that allows the grape to combine carbon dioxide and water in to sugar. In regions far away from Equator, vines can be planted on slopes angled towards the sun, or above rivers reflecting sunlight.
Water
From rain, ground, or irrigation. Too much water causes bloat = bigger crops, but diluted flavours and sugars. Wine will have less alcohol, body and flavour. High rainfall –> best vineyards are on sloes, or soils such as gravel or chalk which drain water away quickly. Water stress is good.
Warmth
Needed for sugar production, but not too much or too little.
Nutrients
Nutrients from the soil are crucial to the production of quality grapes.
Vineyard activities
Help grapes to ripen fully at the same time, through pruning, bunch control on each vine, and positioning of leaves to increase or lower the temp of grape bunches or sunlight exposure. This increases cost as well as quality.
Yields
Have an effect on quality. Lower yields result in riper grapes with more concentrated flavours. Maximising yields can compromise quality, flavours and sugars.
Pests
Animal - birds, insects
Diseases
fungal diseases, mildew, rot
Harvest
Once grapes have ripened they are picked off the vines, either by machine or hand.
Fermentation
Is when yeasts eat the sugars, and produces CO2, alcohol and heat.
Crushed
Breaking the skins of the grapes
Pressed
Separation of grape solids from the juice
White Wine Fermentation
Low temperature to preserve delicate fruit aromas 12-22C
Red Wine Fermentation
Warm temperature 20 - 32C
Rose Wine Fermentation
12-22C with shorter period of grapeskin contact (12-36 hrs). White Zinfandel.
Maturation
Can take place in barrels, or large neutral wooden or stainless steel vats, or bottle. Allowing complex flavours to develop.
Maturation with Oxygen
In oak vessels which are porous allowing small amounts of oxygen to dissolve in the wine. Softens tannins in red wines, making smoother, developing flavours such as toffee, fig, nut & coffee.
Maturation without Oxygen
In bottles, cement & stainless steel vats that are airtight, do not add flavours. Few wines improve in the bottle.
Factors affecting cost
Vineyard sites/land, labour, equipment, winery equipment, cost of barrels, ageing and storage
Packaging & Distribution
Exchange rates affect final selling price, bottles and cartons for distribution. Transport costs, distributor and retailer efficiencies.
