BAR mod 5

• Viticulture


  The cultivation of grapevines
• Vinification


  The process of making wine
• Good soil should have the capacity to store enough water at the beginning of the plant's growth cycle to make sure it gets a strong start
• In excessive sunlight exposure, the skin of the grapes can burn, resulting in a bitter flavor that affects the quality of the wine
• The harvest begins when the winegrower and the enologist decide that the grapes have reached the perfect balance between sugar levels and physiological maturity
• Mechanical harvesting is slower and demands a bigger workforce but allows pickers to select the grapes
• The oxidation level depends on the barrel's size, the length of time the wine remains in the barrel, and whether it is full
• Factors affecting the style and quality of wine


  • The Plant's Environment
  • Species and Varieties
  • Viticultural Practices
  • Enological Practices
• The Plant's Environment


  • Climate and Weather
  • Temperature
  • Sunlight
  • Soil
• Climate


  The average weather characteristics over a period of several years
• Weather


  The temperature and other outside conditions (such as rain, cloudiness, etc.) at a particular time and place
• Types of Climate

  • Continental
  • Maritime
  • Mediterranean
• Temperature Ranges


  • Cool
  • Mild
  • Warm
  • Hot
• Sunlight


  • Without sunlight, there is no photosynthesis
  • The more light there is, the more glucose the plant produces
  • Excessive sunlight exposure can cause the skin of the grapes to burn, resulting in a bitter flavor
• Soil


  • Soil & Water
  • Soil & Nutrients
• There are more than sixty different species of grapevine, but Vitis Vinifera is the only one used for winemaking
• Viticultural Practices


  • Training and Trellising
  • Pruning
  • Canopy Management
  • The Harvesting
• Training and Trellising


  These systems determine the direction in which the shoots will grow
• Pruning


  Designed to limit the size of the vine and control yields by eliminating canes and leaves
• Canopy Management


  Involves limiting canopy growth by removing leaves and vine shoots to direct glucose production toward the fruit
• The Harvest


  Begins when the winegrower and the enologist decide that the grapes have reached the perfect balance between sugar levels and physiological maturity
• Harvesting Methods

  • Mechanical Harvesting
  • Manual Harvesting
• Enological Practices


  • Oxygen
  • Sulfur Dioxide
  • Oak
• Oxygen


  Highly reactive gas that can oxidize the wine, causing it to lose its fruity aroma
• Sulfur Dioxide


  Antiseptic substance that prevents the growth of disease-causing microorganisms
• Oak


  Alters the properties of the wine