Chapter 23 - Red Winemaking in Cool Climates

Belinda Kemp; Karine Pedneault; Gary Pickering; Kevin Usher; James Willwerth

doi:10.1016/B978-0-12-814399-5.00023-2

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Chapter 23 - Red Winemaking in Cool Climates

Book chapter

Peer reviewed

Chapter 23 - Red Winemaking in Cool Climates

Belinda Kemp, Karine Pedneault, Gary Pickering, Kevin Usher and James Willwerth

Red Wine Technology, pp.341-356

Elsevier Inc.

2019

DOI: https://doi.org/10.1016/B978-0-12-814399-5.00023-2

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Abstract

flavour

cool climate

aroma

red winemaking

Cool climate red wines tend to have higher acidity and lower alcohol compared to their counterparts from warmer regions. Grape variety, vintage effects, and the subsequent chemical composition will generally determine the winemaking practices employed by cool climate winemakers. Polyphenolic management of grapes in the winery alongside the management of “green” flavors can be challenging and alterations to production methods are made each year. This chapter investigates the differences between wine grape varieties (e.g., Vitis vinifera vs. hybrids) in cool climates, discusses the compositional differences in the grapes (e.g., acidity, sugar levels, alcohol levels, and polyphenolic profiles), and production techniques employed by cool climate wineries.

Details

Title: Chapter 23 - Red Winemaking in Cool Climates
Authors: Belinda Kemp (Author) - Brock University
Karine Pedneault (Author) - Université Sainte-Anne
Gary Pickering (Author) - University of the Sunshine Coast, Queensland, Sustainability Research Centre
Kevin Usher (Author) - Agriculture and Agri-Food Canada
James Willwerth (Author) - Brock University
Contributors: Antonio Morata (Editor) - Universidad Politécnica de Madrid
Publication details: Red Wine Technology, pp.341-356
Publisher: Elsevier Inc.
DOI: 10.1016/B978-0-12-814399-5.00023-2; 10.1016/C2017-0-01326-5
Organisation Unit: Sustainability Research Centre; University of the Sunshine Coast, Queensland
Language: English
Record Identifier: 99523406902621
Output Type: Book chapter

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Web Of Science research areas: Food Science & Technology

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