Wine Fundamentals
There are a number of different factors that can affect the quality of a grape berry. One of the most important factors is achieving optimal grape maturity. Kennedy (2002) notes that each grape is "an independent biochemical factory," and synthesizes the different elements essential for plant survival into flavor and aroma components. These elements are water, sugar, amino acids, minerals and micronutrients). Managing these different elements is key to ensuring that a wine has the desired flavor and aroma compounds for the grape style. It is essential therefore that these elements are aligned with the right type of grape for optimal development of that grape. It must be kept in mind that there is the potential for significant variation of berry characteristics even within a single cluster of berries, which is why one of the "objectives of modern viticulture is to produce a uniformly ripe crop" (Kennedy, 2002).
The amount of shade that the plant receives is important to the development of sugar. With too much shade, the grapes will fail to develop sugar adequately, have a high pH, and may have difficulty ripening and even poor color (Pontasch, 2011). Thus, farmers need to manage the vines, striking the right balance between leaves and berries. Too much sun will also have a negative impact on the sugar level, and may result in sunburn to the crop. Canopy...
Thus, it is important to ensure that the berries receive the right amount of water so that they can grow to a plump size and ripen properly. According to Stevenson (2005), water is especially important during the early stages of vine growth in the springtime. Mediterranean climates, for example, often receive rainfall in storms during the late winter and early spring. It is also critical that the vines do not receive water shortly prior to harvest after a prolonged dry spell (for example an early autumn rainstorm).
Minerals and micronutrients are also important components in the development of the berries, and in turn in the development of the character of the wine. Often, soil is considered secondary to climate and canopy management in the development of flavor in a wine. Lanyon, Cass and Hansen (2004) found that there is poor understanding of the ability of different types of soils to deliver water to the vines. In water is a critical component in the development of full-flavored berries, surely soil type must be important. Salinity is…
