1. VEN124 Section I Wine Production Begins in the Vineyard

2. Lecture 1: Factors Influencing Wine Composition and Quality

3. Good wine cannot be made from bad grapes... Wine quality is dependent upon viticultural practices and decisions.

4. The Definition of Wine Quality

5. Quality Is Subjective Is it “quality” or “preference”? Can a subjective standard be objectively assessed? Is “quality” truly definable?

6. Quality is dependent upon Preference Perception Experience Expectations

7. The Many “Definitions” of Quality Commercial Acceptability Nearness to a Specific Target Complexity Inharmonious Notes

8. Quality as Commercial Acceptability The Absence of Defects: For that style For any style

9. Quality as Commercial Acceptability Defects/Taint compounds well defined Trained tasters “Statistically tested” tasters –Reproducibility –Threshold of detection –Matrix effects

10. Targeted Definitions of Wine Quality An ideal wine exists A consensus of the ideal characters exists Quality is determined by closeness to the ideal For regional typicity, the judgment of nearness to target may rest with a government body of tasters

11. Targeted Definitions of Wine Quality Regional typicity: “terroir” Varietal typicity True-to-style –Common commercial style –Winery-specific style

12. Targeted Definitions of Wine Quality Nearness to target is a subjective assessment Challenging to use humans as an objective analytical tool Dependent upon genetic factors Dependent upon physiological and psychological factors

13. Complexity as Quality Linear complexity: Wines have multiple intense aromas and flavors that are “forward”: immediately apparent upon smelling/tasting the wine Vertical complexity: As wines “breathe” in glass the aroma/flavor profile changes dramatically, positively and continually Both aim for “harmony”: melding of flavors and aromas

14. Complexity as Quality Assessment of complexity is subjective –When is the wine complex enough? –What is “harmonious”? –When is a wine not harmonious? Dependent upon style/varietal Dependent upon –Preference –Perception –Experience –Expectations

15. Off-Notes as Index of Quality Some believe that a wine free of off- notes is “too clean” Off-notes lend character to a wine Alternately, off-notes accompany microbial activity and therefore track with greater microbially-derived complexity Harmonious complexity “boring”

16. Off-Notes as Index of Quality Very subjective When does “Off” become unacceptable? Is this the absence of a standard of acceptability?

17. Who Controls Definition of Quality? Government Producers Consumers Intermediaries (Wine Critics/ Wine Writers/Distributors/Marketers)

18. Terroir versus AVA

19. Terroir Terroir, a term coined by the French, refers to the influence of non-climatic environmental factors 1 (soil, topography) on wine composition and quality 1 Ribereau-Gayon, P., et al. Handbook of Enology, Vol 1: The microbiology of wine and vinifications. John Wiley and Sons, Ltd. (2000).

20. Terroir Has many interpretations... Some include climate in discussions of terroir others also include the “human element”

21. Terroir Terroir characters are defined by the traits of the wines following elimination of other variables, not from direct demonstration of the influence of environment on those characters Recipes for both vineyard and winery procedures are legislated, minimizing the impact of these decisions on wine composition across vintages Used in marketing to assure consistency of product for the consumer

22. American Viticultural Areas (AVA) AVA status requires demonstration of some uniqueness of a specific geographic wine producing region

23. AVA No restrictions on vineyard or winery practices; uniqueness of wine expected independently of “recipe” Allows considerable variation in composition of wine while retaining a regional “signature”

24. Wine and Grape Composition

25. Wine Characters Derive from One of Four Sources: Grape Activity of microorganisms Processing decisions Aging

26. GRAPESMICROBES AGING PROCESSING

27. Certain styles emphasize contribution of one sector over others, but all will make a contribution to the wine

28. Grape Microbe Aging Processing Grape Microbe Aging Processing

29. Grape Composition Influenced by: Variety Clone Rootstock Soil Canopy management Terrain Pest Pressure Disease Pressure Climate –Rainfall –Humidity –Sunshine –Wind speed Cluster microclimate Seasonal Variation Vineyard Practices

30. Microbial Contributors to Wine Characters: Saccharomyces Lactic Acid Bacteria Grape Flora Winery Flora Inocula

31. Processing Decisions Impacting Wine Characters: Harvesting conditions Maceration decisions Extraction conditions Additions to juice/must Fermentation conditions Lees contact Clarification Filtration Fining Blending Stabilization Treatments

32. Aging Decisions Impacting Wine Characters: Time Temperature Cooperage pH Wine composition Evaporation Agitation Oxygen exposure Lees exposure Sanitation practices

33. Bad wine can be made from good grapes... Wine quality is also dependent upon enological practices and decisions