Winemaking practices

There was some rivalry between the California and the Eastern wine industry as soon as the transcontinental railroad was completed. This competition involved natural sectional commercial rivalry of the new industries and fundamental differences in winemaking practices. 

Smit, A.Y. (2007). Evaluating the influence of winemaking practices on biogenic amine production by wine microorganisms. Master Thesis. Stellenbosch University. Stellenbosch, South Africa. 

Rossano, E.C., Szilagyi, Z., Malorni, A. and Pocsfalvi, G. (2007) Influence of winemaking practices on the concentration of rare earth elements in white wines studied by Inductively Coupled Plasma Mass Spectrometry./. Agric. Food Chem., 55, 311-317. 

Principal Component Analysis (PCA) and Partial Least squares (PLS) regression were used to investigate relationships that might exist between various vineyard and winemaking practices and the color due to copigmentation. 

Along with changes in anthocyanin and tanin proportions, winemaking practices can bring additional components in wines through selection of fermentation yeasts. Enzymatic activities of particular yeast strain influence the release of volatile phenols, pyruvic acid and acetaldehyde and, therefore, control the relative proportions of the corresponding pyranoanthocyanins. 

The preceding equation explains some traditional winemaking practices. Grapes with the highest sugar content generally make the best wine. On the other hand, unfortified wines have a maximum alcohol content of about 14%, because ethanol inhibits growth and fermentation at that concentration. 

Rankine, B. (1995). Making Good Wine A Manual of Winemaking Practices for Australia and New Zealand. Sun Books, Melbourne. 

B. OIV—maximum acceptable limits International Code of Winemaking Practices and Collection of International Wine Analysis Methods, 2001. 

In the European Union, this product is currently authorized for use in unfermented beverages at doses below 250 mg/1. In view of its properties, especially the possibility of reducing the use of SO2, DMDC is currently being tested with a view to registration in the OIV International Code of Winemaking Practices. 

In good winemaking practice, the latent phase should be sufficiently long to avoid the undesirable overlapping of the two fermentations (Section 12.7.3). This phase should also be short enough so that the malic acid may be degraded within a reasonable amount of time. 

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