D1 Wine Production An accompaniment to the WSET Level 4 Diploma in Wines 1st Edition by Wine Spirit Education Trust ISBN 9781913756031

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Product details: 

ISBN 13: 9781913756031

Author:  Wine Spirit Education Trust

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Table of contents: 

1. The Vine

1.1. The Anatomy of the Vine

1.2. Vine Propagation

2. The Vine Growth Cycle

2.1. Dormancy

2.2. Budburst

2.3. Shoot and Leaf Growth

2.4. Flowering and Fruit Set

2.5. Grape Development

2.6. Other Changes in the Vine

3. The Growing Environment

3.1. Temperature and Sunlight

3.2. Water

3.3. Nutrients

3.4. Climate Classifications

3.5. Weather

3.6. Climate Change

4. Approaches to Grape Growing

4.1. Conventional Viticulture

4.2. Sustainable Viticulture

4.3. Organic Viticulture

4.4. Biodynamic Viticulture

4.5. Precision Viticulture

5. Vineyard Establishment

5.1. Site Selection

5.2. Soil Preparation

5.3. Planting Materials

6. Managing Nutrients and Water

6.1. Managing Soil Health

6.2. Nutrient Management

6.3. Water Management

7. Canopy Management

7.1. The Aims of Canopy Management

7.2. Canopy Management Techniques

8. Hazards, Pests and Diseases

8.1. Hazards

8.2. Pests

8.3. Fungal Diseases

8.4. Bacterial Diseases

8.5. Viruses

9. Harvest

9.1. Choosing the Date of Harvest

9.2. Harvesting Options

10. Viticulture Scenarios

10.1. Priorat, Catalunya

10.2. Pauillac, Bordeaux

10.3. Finger Lakes, New York state

10.4. Central Valley, California

11. Wine Components

12. Approaches to Winemaking

12.1. Conventional, Modern Winemaking

12.2. Organic Winemaking

12.3. Biodynamic Winemaking

12.4. Natural Winemaking

13. General Winemaking Options

13.1. Oxygen and Sulfur Dioxide

13.2 Transportation to Winery

13.3. Grape Reception

13.4. Pressing

13.5. Must Adjustments

13.6. Alcoholic Fermentation

13.7. Malolactic Conversion

13.8. Post-Fermentation Adjustments

14. Maturation

14.1. The Role of Oxygen in Maturation

14.2. The Role of Wood in Maturation

14.3. The Role of Lees in Still Wine Maturation

14.4 Blending

15. Finishing and Packaging

15.1. Post-Fermentation Clarification

15.2. Stabilisation

15.3. Finishing Options

15.4. Faults

15.5. Packaging and Closures

15.6. Post-Bottling Maturation

15.7. Quality Control Procedures

15.8. Transportation of Wine

16. Specific Options for White Winemaking

16.1. Transportation to Winery and Grape Reception

16.2. Pressing the Grapes

16.3. Hyperoxidation

16.4. Clarification of Must

16.5. Fermentation Temperatures and Vessels for White Wines

16.6. Malolactic Conversion for White Wines

16.7. Barrel Maturation for White Wines

16.8. Lees Ageing for White Wines

16.9. Blending, Finishing and Packaging for White Wines

17. Specific Options for Producing Wines with Residual Sugar

17.1. Concentrating the Grape Must

17.2. Stopping the Fermentation

17.3. Blending in a Sweetening Component

18. Specific Options for Red Winemaking

18.1. Transportation to Winery and Grape Reception

18.2. Crushed Fruit Fermentations

18.3. Whole Berry/Bunch Fermentations

18.4. Fermentation Temperatures and Vessels for Red Wines

18.5. Post-Fermentation Maceration

18.6. Pressing the Wine

18.7. Malolactic Conversion for Red Wines

18.8. Maturation in Wooden Vessels for Red Wines

18.9. Lees Ageing for Red Wines

18.10. Blending, Finishing and Packaging for Red Wines

19. Specific Options for Rosé Winemaking

19.1. Key Methods to influence Colour and Aroma in Rosés

19.2. Other Options in Making Rosé Wines

20. Examples of Winemaking Choices for Different Styles of Wine

20.1. Producing Inexpensive, High-Volume Dry Wine from an Aromatic White Grape Variety

20.2. Producing Premium Small-Volume Dry Wine from a Neutral White Grape Variety

20.3. Producing Inexpensive, High-Volume Dry Red Wine

20.4. Producing Premium, Small-Volume Dry Red Wine for Bottle Ageing

21. D1 Wine Production: Recommended Further Reading List

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Tags: Wine Spirit Education Trust, Wine Production, Accompaniment, Diploma, Wines