Winemaking varieties

Grape berry consistency depends on skin and pulp cell wall thickness. Generally, table grape varieties produce plump, thin-skinned grapes (the pulp having thick cell walls), whereas winemaking varieties have tough skins and juicy pulp (pulp with thin cell walls). 

The winemaker is always facing problems due to the weakness of grapes which composition is variable and different for each vintage. He tries to prevent oxidation and to work with soft conditions to preserve grapes components important for the wine s equilibrium. The sanitary state of the harvest is of first importance Grapes composition depends on the variety, terroir, viticulture and climatic conditions. The main objective for the winemaker is to keep and valorize grape components like aromas which will determine the quality of the wine... 

Chemistry of Winemaking from Native American Grape Varieties... 

The history of commercial winemaking in the eastern United States is directly related to the history of the development of acceptable grape varieties from the grapes native to America. Hedrick (I) relates that... 

As discussed by Carl (5), the degree of amelioration for specific musts is a decision to be made by the winemaker and is dependent on both the must characteristics and the type of wine to be made. It is necessary to re-evaluate each must each year to consistently produce high quality wines from the various native and hybrid varieties. Total acidity is not the only criterion on which this decision is based. Sugar content, color, flavor intensity, and ultimate wine type are important factors in determining the amount of amelioration to be used. 

Dry white table wines differ from red table wines in characteristics other than color. They contain lower concentrations of the puckery and astringent tannins. They usually have a higher acid content which makes them somewhat lighter in body and fresher on the palate. Dry white wines also are usually simpler in their aroma in contrast to the complicated aroma and bouquet that can develop in a red table wine. While it is possible to make white table wines from red-skinned varieties, for the home winemaker this task is very difficult because it is almost impossible to remove all traces of the pigment-containing skins from the juice quickly enough to prevent some reddish or amber color from developing. 

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