INTRODUCTION 1 HISTORY OF WINE IN AMERICA

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1 INTRODUCTION xix 1 HISTORY OF WINE IN AMERICA Eastern America Western America National Prohibition American Wine in the 20th Century and the New Millennium The American Wine Booms 2 VITICULTURE (GRAPE GROWING) Site Selection Climate Soils The Vine Cultivar Selection Vitis viniferu Major Vitis viniferu White Varieties Chardonnay Sauvignon Blanc Johannisberg Riesling Semillon

2 x Contents Gewurztraminer Muscat de Frontignan Pinot Blanc S y lvaner Pinot Grigio Major Vitis vinifera Red Varieties Cabernet Sauvignon Merlot Pinot Noir Gamay Sangiovese Nebbiolo Zinfandel Syrah Cabernet Franc Mourvedre Petite Sirah Vitis Iabrusca Major Vitis Iabrusca White Wine Varieties Catawba Delaware Niagara Major Vitis Iabrusca Red Wine Varieties Concord lves Vitis riparia Vitis rotundifolia Hybrids and Grafting French-American Hybrids Major French-American Hybrid White Wine Cultivars Seyval Blanc Vidal Blanc Vignoles Major French-American Hybrid Red Wine Cultivars Chambourcin Chancellor Marechal Foch Vineyard Establishment Cost and Value Start-Up Labor Costs Equipment Costs Variable Costs Fixed Costs Budget Site Preparation

3 Contents xi Vineyard Layout Planting Vine Training Trellising Training Systems Weed Control Herbicide Injury Vineyard Management Pruning Pest Control Diseases Insects 3 WINE MICROBIOLOGY Fermentation Yeasts Native Yeasts Yeast Spoilage Yeast ldentification Commercial Yeasts Optimizing Must Conditions Preparation of Starter Cultures Stuck Fermentations Bacteria Lactic Acid Bacteria Malolactic Fermentation Commercial Malolactic Fermentation Cultures Encouraging Malolactic Fermentation Monitoring Malolactic Fermentation Preventing Malolactic Fermentation Acetic Acid Bacteria Monitoring Vinegar Spoilage Controlling Vinegar Spoilage Molds The Microbiological Workplace Equipment Factors Affecting Microbial Growth Microbial Spoilage Juice and Must Juice Concentrates Bulk Wine Bottled Wine Wine Preservatives Sulfur Dioxide Sorbic Acid Benzoic Acid Fumaric Acid

4 xii Contents Ly sozy me Dimethy ldicarbonate Winery Sanitation Heat Sanitation Ultraviolet Radiation Sulfur Dioxide Ozone Chlorine-Based Compounds lodine Compounds Quaternary Ammonium Compounds 4 ENOLOGY (WINEMAKING) Grape and Wine Components Pectic Enzymes Sugars and Sweetness Late-Harvest Grapes Acids, Acidity, and ph Oxygen and Oxidation Sulfur Dioxide Phenols, Phenolics, and Polyphenols Color Nitrogenous Compounds: Proteins Malolactic Fermentation Grape Flavors Wine Blending Blend Expression Rationale Key ATF Blending Regulations Key ATF Blending Regulations for Labeling Meritage Blending Proprietary Blending Blending Cost Rationale Fining Detartration Barrel Aging Cost Implications American Oak versus French Oak Conditioning New Barrels Maintenance of Empty Barrels-Short Term Maintenance of Empty Barrels-Long Term Soda Ash Treatment Chlorine Treatment Citric Acid Treatment Filtration Microfiltration and Ultrafiltration Unfiltered Wines

5 Contents xiii Packaging Bottles Closures Capsules Label Rationale Label Shapes Label Colors Label Humor Label Experiments Key ATF Labeling Regulations Winemaking Perils and Pitfalls 5 WINE CLASSIFICATION Table Wines Sparkling Wines Dessert Wines Aperitif Wines Pop Wines 6 WINERY DESIGN Management Feasibility and Finance Capital Investments Lending Institutions Leasing Insurance Location Scale and Size Design Motif Case Studies Remodeled Small Barn Simple Custom Design 7 REQUIREMENTS, RESTRICTIONS, AND REGULATIONS Application for Basic Permit Application to Establish and Operate Wine Premises Bonds Environmental Impact Personnel Questionnaire Signature Authority Label Approvals Formula Wines State ABC Regulations 8 GETTING STARTED Recordkeeping Computerized Records Sanitation

6 xiv Contents Quality Control Analytical Instrumentation ph Meter Brix and Balling Residual Sugar Total Acidity Volatile Acidity Sulfur Dioxide Sensory Evaluation Laboratory Refrigerator Winery Equipment Scales Crusher-Destemmer Press Pumps Hose Tanks, Barrels, and Other Bulk Wine Vessels Key ATF Tank Regulations Tanks Identification of Tanks Measuring Devices and Testing Instruments Fermentation Locks Refrigeration Filters Fillers Corkers Labelers Materials Potassium Meta-Bisulfite Pectic Enzymes Yeast Fining Agents Ascorbic Acid Citric Acid Sorbic Acid Bottles Corks Capsules Labels Cases 9 WHITE TABLE WINES Grape Varieties Increasing the Fruit Flavor Intensity of White Wine Harvesting Late Harvest Crushing-Destemming

7 Contents xv Pectic Enzymes Cold Soaking Pressing Brix (Sugar) Adjustment Acid Additions Yeast Inoculation Fermentation Stuck Fermentation First Racking Second Racking Blending Fining and Stabilization Aging Balancing and Preservation Filtration Bottling Packaging Records 10 RED TABLE WINES Grape Varieties Increasing Red Wine Fruit Flavor Intensity Harvesting Crushing-Desternming Pectic Enzymes Brix (Sugar) Adjustments Acid Additions Yeast Inoculation Fermentation Pressing Maceration Free-Run and Press Wine Racking Blending Malo-lactic Fermentation Fining and Stabilization Barrel Aging Balancing and Preservation Filtration Bottling and Corking Bottle Aging Packaging Records 11 BLUSH TABLE WINES Grape Varieties Crushing-Destemrning, Sugar and Acidity Adjustments, and Yeast Inoculation

8 xvi Conlenls Pressing and Fermentation Rackings Blending Clarification and Stabilization Aging, Balancing, and Preservation Filtration Bottling, Corking, and Recording 12 FRUIT AND BERRY WINES Apple Wine Bramble Berry Wines Blueberry Wine Cherry Wine Peach Wine Strawberry Wine Dried Fruit Wine Mead 13 MARKETING Getting Started lmage Development Market Research Marketing Plan Marketing Budget Marketing Techniques Self-Promotion Total Package BrochuresINewsletter VideoICD The Winery Web Site Direct MaiYDatabase Marketing Advertising Cooperative Advertising Signage Wine Competitions Public Relations Media Relations Media Basics Media Kit News Releases PhotographsIVisuals Interviewing Wine Trails Wine Clubs Special Events Educational Programs Industry RelationsINetworking Wine Associations

9 Contents xvii Wineries Tourism Local Business/Community Customer Service Team Members Winery Tour and Tasting Room Sales Retail Shop Personalized Sales Wholesale Distribution Repeat Sales Conclusion APPENDIX A SUGGESTED RESOURCES Catalogs Buyer's Guides Viticulture Material and Equipment Laboratory Materials, Equipment, and Consultants New Equipment New Tankage Used Equipment and Tankage Grapes, Must, and Juice Computer Software Winemaking Materials Winery Tasting Room Supplies Periodicals APPENDIX B ANALYTICAL PROCEDURES Microscopy Methylene Blue Stain Wet Mount Dry Mount Gram Stain Malolactic Fermentation Determination by Paper Chromatography Bottle Sterility Winery Sanitation Swab Test ph Meter Brix-Balling by Hydrometer

10 xviii Contents Apparatus Brix by Refractometer Apparatus Alcohol by Ebulliometer Extract by Nomograph Total Acidity Volatile Acidity by Cash Still Free Sulfur Dioxide Aeration Oxidation Distillation and Titration for Free Sulfur Dioxide Free Sulhr Dioxide by Ripper Method Aeration Oxidation Distillation and Titration for Total Sulfur Dioxide Total Sulfur Dioxide by Ripper Method Sensory Evaluation Apparatus and Conditions Visual Mode Olfactory Mode Gustatory Mode Overall Impression APPENDIX C CHARTS AND TABLES APPENDIX D BIBLIOGRAPHY INDEX GLOSSARY