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Red wines

  • Chapter
Fermented Beverage Production

Abstract

The composition of a wine is predetermined by the initial composition of the grapes and subsequently determined by the particular treatments that it undergoes during the winemaking sequence. The combination of the effects of grape cultivar and maturity, must handling, fermentation conditions, microbial control, aging and other treatments constitute the’ style’ in which the wine is made. Red wine styles can range from very methodical, empirical, traditional ones to predefined, adaptive and quantitative 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 during fermentation or oak component extraction from the barrel) dominate the flavour, colour or aging potential of the wine. In other wine styles, more subtle contributions of several aspects are sought (by deliberately controlling the extraction conditions) and in some instances deliberately minimized (such as the aroma contributions of wild yeast during fermentation or during aging).

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  1. R. Boulton
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Editors and Affiliations

  1. Reading Scientific Services Limited, The Lord Zuckerman Research Centre, Whiteknights, Reading, UK

    A. G. H. Lea

  2. Centre for Food Quality Department of Bioscience and Biotechnology, University of Strathclyde, Glasgow, UK

    J. R. Piggott

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Boulton, R. (1995). Red wines. In: Lea, A.G.H., Piggott, J.R. (eds) Fermented Beverage Production. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5214-4_6

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  • DOI: https://doi.org/10.1007/978-1-4757-5214-4_6

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