📖 A key work for assessing the potential of a wine harvest
The book "From the vineyard to the cellar" ofAndré Crespy is an essential reference for any professional in the Wine and viticulture wishing to deepen their knowledge on theQualitative and quantitative assessment of a harvest. This practical and scientific guide will help you better understand the Factors that influence the yield and quality of grapes before their winemaking.
🌱 Evaluate the quantity of a future harvest
The author details the different Methods of yield estimation, based on several factors:
- Notion of vineyard fertility : study of the Water and mineral fertility, as well as from photosynthesis potential vines.
- Yield factors per hectare and their variations based on climatic and agronomic conditions.
- Harvest quantity adjustment techniques, whether it is a decrease or increase in yield to optimize the quality of the clusters.
🍇 Assess the quality of grapes before harvest
The analysis doesn't stop at quantity! The author develops some essential quality criteria, such as:
- Agronomic criteria : development of the vine, Cluster and berry structure, balance between the Leaf area index and yield per hectare.
- Health criteria : health status of grapes and impact of pathogens on wine.
- Field methods for assessing grape quality, with a distinction between Trellised and non-trellised vines.
- Influence of sunlight on grape clusters on their phenolic and aromatic potential.
- Effects of water stress and the effect of vegetation cessation on berry ripening.
🍷 Maturity and its impacts on winemaking
One of the highlights of this book is the in-depth study of the grape maturity, which determines the quality of the wine produced. André Crespy explains:
- The evolution of berries from fruit set to maturity, influenced by growth and senescence hormones.
- The key compounds of the berry : sugars, acids, polyphenols, nitrogenous substances, aromas, and other oenological substances.
- The influence of extraction techniques on winemaking, with a focus on innovative methods such as the Cryo-flash Imeca.
🔬 Oenological Methods and Technical Innovations
A part of the work is dedicated to processes. prefermentative and oenological aiming to improve the extraction of essential components of grapes :
- Heating and extraction techniques of polyphenols to intensify the color and structure of the wines.
- Use of oenological tannins to stabilize the color and improve the preservation of wines.
- Effects of gum arabic on the texture and stabilization of white and red wines.
- New strategies to reduce alcohol content wines while preserving their aromatic balance.
🌍 A look at the current challenges in viticulture
The book concludes with a reflection on the Climate changes and their impacts on the vineyard :
- Consequences of heatwaves on grape maturity and wine balance.
- Strategies for producing wines with lower alcohol content without altering their typicity.
- The evolution of the concept of Appellation d'Origine Contrôlée (AOC) facing modern challenges.
📌 Technical specifications of the book
- Title : From the Vineyard to the Cellar – Assessment of the Quantity and Quality of a Harvest
- Author : André Crespy
- Editor : Oenoplurimédia
- Collection : Future Oenology
- Publication date : 11/2009
- Language French
- Number of pages : 160
- Dimensions : 22 x 24 x 1 cm
- Weight : 480 g
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