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Red Wines

  • Chapter
Fermented Beverage Production

Abstract

The composition of a wine is determined by the initial composition of the grapes and subsequently influenced by the cumulative effects of the particular reactions that it undergoes during the winemaking sequence. The combination of these effects, the grape cultivar and composition at harvest, pre-fermentation handling, fermentation conditions, microbial activity, barrel aging and other actions constitute the ‘style’ in which the wine is made. Red wine styles can range from the methodical, traditional ones to proactive and adaptive ones, with yet others being some combination of the two. In some wine styles, the effects of one or more of the aspects of the style (such as tannin extraction from seeds during fermentation or oak component extraction from the barrel during aging) can dominate the flavor, color or aging potential of the wine rather than being in balance. In other wine styles, more subtle contributions of several aspects are sought (by deliberately controlling conditions and in some instances minimizing them) in an attempt to make those of the grape flavor of central importance and the wine enjoyable to drink when young.

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  1. Roger Boulton
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  1. Reading Scientific Services Ltd. Lord Zuckerman Research Centre, The University, Whiteknights, Reading, RG6 6LA, UK

    Andrew G. H. Lea PhD

  2. Department of Bioscience & Biotechnology, University of Strathclyde, 204 George Street, Glasgow, G1 1XW, UK

    John R. Piggott PhD

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Boulton, R. (2003). Red Wines. In: Lea, A.G.H., Piggott, J.R. (eds) Fermented Beverage Production. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-0187-9_6

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  • DOI: https://doi.org/10.1007/978-1-4615-0187-9_6

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