Abstracts » Food and beverage industries

Style changes: Better grapes let vintners rely less on oak-and make better wines

Article Abstract:

Modern upgrades in viticulture that allow producers to produce more distinctive wines have also led to the surging quality of California Sauvignon Blanc. Vintners have applied techniques learned in making Chardonnay that includes fermentation and aging in new oak and malolactic fermentation, a process that converts tart malic acid into lactic acid.

Product quality, Management, Quality management, Company business management, Viticulture

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Sales of fire-damaged wines sparks lawsuit from angry vintners

Article Abstract:

Wine producers from Napa Valley, CA, whose wine was damaged in a fire at Frank-Rombauer Cellars in June 2000 are angry that salvaged wine has been sold under its original name. Lawsuits have been taken out against those involved in salvaging and selling the wine.

Cases, Product information, Fires, Wine, Napa Valley, Frank-Rombauer Cellars

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In the vine gene pool: Vintners seek the finest clones

Article Abstract:

Vintners are planting an array of quality grape clones to make balanced, more complex wines. Vine clone selection that helps produce excellent grapes is as important as site selection and vineyard design to make a great wine.

Methods, Practice

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