The Importance of Proper Wine Storage

The winery industry can be categorized into red and white wine segments. The red wine segment, measured by tonnage of varietals crushed, has grown at a compounded annual rate of 4.7% for 10 years from 1989 to 1998, and a year over year growth rate of 8.2% from 1998 to 1999. Judging by the strong growth rate experienced in the red wine segment, it is reasonable to conclude that the red wine segment is in the growth phase of the life cycle model. In addition, production of red wine varietals which are relatively unknown such as syrah and sangiovese nearly doubled in a year from 1998 to 1999. The white wine segment, however, is at the mature phase of its life cycle as the segment shrunk slightly by 0.42% from 1998 to 1999. Overall, the industry is still at the growth stage lead by growth in the red wine segment.

The dynamics of the global wine industry are better understood through a brief history of wine as well as an overview of the wine making process. Some countries have longer historical and cultural ties with wine then others and that can affect the quality and perception of the product in the eyes of the consumer. Also, the conditions in which the wine grapes are raised and the processes used to make the wine can create a superior wine and therefore a competitive advantage.

Winery company has faced some issues in which that has affected their business. Thank you for having us as mentors to review the issues at Roberts Cellars Company. We carefully studied the case of the situation at Roberts Cellars Company during our meeting. We as one group figured out that the problem at Roberts Cellars Company is the TCA a chemical that can cause musty odors and flavors in wine. TCA infects the cork, then is transferred to the wine when it comes into contact with the cork.

Wine has been a popular beverage for many years amongst different societies. The process of winemaking is one of the most complex and detailed processes, where every step is meticulous towards ensuring the best quality wine is produced. However, different phenomena are able to affect the wine even after it is bottled and stored.

Ecological dimensions of wine production primarily centre on the use of organic viticulture. Since the earlier days of production, industries have realized they had used a devastating amount of agrochemicals and fertilisers to grow their wines. Today, as environmental views have changed, many wine producers have initiated or promoted the notion of organic viticulture. This involves the use of organic materials and using

Normally wine is started in the fall when the ripe grapes arc harvested. It is not ready to be tasted until at least the following May-the origin of the young, and often very harsh, ‘May Wine.’ This time sequence coincides with the typical school year and thus provides an ideal opportunity to have a continuing demonstration. As the year passes and the course progresses, continued reference can be made to the various stages of the wine production….

The whole world of winemaking, and the first step to determine the taste and quality of a wine, stems from the grape and vine. With a deep root system and gnarled trunk, grape vines are a standout feature of any winery. These vines have three main categories of

Much of California’s wine regions parallel in their respective histories. However, what sets Napa Valley apart is its rich collection of individual growers and producers dedicated to furthering the reputation of the region from the very beginning. Importantly, its unique location provides ecological serenity for the production of wine from its expansive variety of soils to the balancing effect of its climate.

In between, I did saw some blind tasting of the wines, which will be relating to the 1976 tasting of Paris. But, at that time the wines were only tasted the ones that are manufacture in Paris. In my view, the second half of the movie is historically accurate as it shows how wines are brought from various places and how they are being rate. There was a judge panel and audience, who would taste and rate the wines. This was the exact same thing that happened back in 1976 Tasting of Paris. As France used to the only good wine developer, people were looking something even more of better quality. There were wines brought in from several places and were tasted and rate. As the results are in for the best quality wine, the wines were sold out quickly and the demands were

Whether you're building a wine cellar in Houston TX or another state, you want to be sure everything is perfect. There are many people around the world who love wine, but not all of them have a wine cellar in which they can safely store their wine. One of the reasons they may have opted to not build one could be that they have believed the many myths about wine cellars. What they may not know is that these myths they have chosen to believe are really just common misconceptions.

What does wood aging do to a wine? There are three aspects to consider, the wood it is made from, the size and shape of the cask, and the age of the cask. Oak is the preferred timber because of its strength and relative lightness, its cellular structure and it is the taste components it contributes to wine.

Chateau Margaux is one of the five first-growth Bordeaux wine producer; it and has one of the finest names of Bordeaux and the number of drinkers worldwide is growing through the years. Chateau Margaux’s wines are used by the connoisseurs and luxury consumers. They are facing an uncertain future, because of losing market to New World producers (such as California, Australia, South Africa and New Zealand) which have lower prices and more accessible flavours. Nowadays wine drinkers are changing tastes, which could cause a big problem.

1997). Ultimately, the yeast which are facultative fungal organisms provide enzymes that break down sugar molecules while releasing Ethanol and Carbon Dioxide as by-products through the exothermic reaction: C6H1206 --->2CH3CH2OH + 2CO2 + 115kj/mol. Winemakers will usually stop the fermentation process once a desired alcohol level is achieved however the fermentation can naturally stop after reaching a certain level of alcohol that subsequently becomes toxic to the yeast thus killing them (Smith, D. 2009). Once fermentation is over, many wines may display signs of turbidity or cloudiness. This is due to suspended particulates such as proteins, tannins, phenols or dead yeast cells that cause haziness in wine when not removed. These particles can precipitate out of the wine naturally under the influence of gravity however this is a lengthy process and those that want fast results rely on chemical clarification.

Nowadays, in the “Old World” countries of Europe, where the bulk of the volume is still produced, this is of great concern. However, consumers, especially younger drinkers, prefer the high quality wine from famous brands which are imported into Europe by the “New World” player, and the growth rate is at average10% per

• Bordeaux is a relatively humid region. Thus it is a place rife with diseases and other problems that afflict vines, compared with many of the world's other wine regions, such as dry Chile or Australia. • In Bordeaux, the pruning of the vine happens almost always as cane-pruning (as opposed to spur-pruning). There are two types of cane-pruning: guyot simple and guyot double. • The use of chemicals and fertilizers has