Viticulture and wine science

Research output: Book chapter/Published conference paperChapter (peer-reviewed)

Abstract

The grape and wine industry is commercially attractive because it includes a significant value adding chain. Its structure, size and competitiveness however make it a complex industry. The skills required to produce wine usually distinguish between those associated with the production of the fruit and those associated with processing it. This chapter first looks at the history of wine as well the global wine industry. The basic botany of grapevines is then reviewed and the more important aspects of viticulture and vineyard management are explored. The production of wine is presented before exploring the microbiological and chemical nature of this agro transformation.
Original languageEnglish
Title of host publicationHorticulture
Subtitle of host publicationPlants for people and places
EditorsGeoffrey R Dixon, David E Aldous
Place of PublicationUSA
PublisherSpringer-Verlag London Ltd.
Chapter7
Pages197-261
Number of pages65
Volume1
ISBN (Electronic)9789401785785
ISBN (Print)9789401785778
Publication statusPublished - 2014

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viticulture
wines
wine industry
fruit growing
supply chain
botany
vineyards
grapes
industry
history

Cite this

Guisard, Y., Blackman, J., Clark, A., Holzapfel, B., Rawson, G., Rogiers, S., ... Steel, C. (2014). Viticulture and wine science. In G. R. Dixon, & D. E. Aldous (Eds.), Horticulture: Plants for people and places (Vol. 1, pp. 197-261). USA: Springer-Verlag London Ltd..
Guisard, Yann ; Blackman, John ; Clark, Andrew ; Holzapfel, Bruno ; Rawson, Graeme ; Rogiers, Suzy ; Schmidtke, Leigh ; Smith, Jason ; Steel, Christopher. / Viticulture and wine science. Horticulture: Plants for people and places. editor / Geoffrey R Dixon ; David E Aldous. Vol. 1 USA : Springer-Verlag London Ltd., 2014. pp. 197-261
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abstract = "The grape and wine industry is commercially attractive because it includes a significant value adding chain. Its structure, size and competitiveness however make it a complex industry. The skills required to produce wine usually distinguish between those associated with the production of the fruit and those associated with processing it. This chapter first looks at the history of wine as well the global wine industry. The basic botany of grapevines is then reviewed and the more important aspects of viticulture and vineyard management are explored. The production of wine is presented before exploring the microbiological and chemical nature of this agro transformation.",
keywords = "Viticulture, Vineyard management, Winemaking, Wine science, Wine chemistry, Wine Microbiology",
author = "Yann Guisard and John Blackman and Andrew Clark and Bruno Holzapfel and Graeme Rawson and Suzy Rogiers and Leigh Schmidtke and Jason Smith and Christopher Steel",
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Guisard, Y, Blackman, J, Clark, A, Holzapfel, B, Rawson, G, Rogiers, S, Schmidtke, L, Smith, J & Steel, C 2014, Viticulture and wine science. in GR Dixon & DE Aldous (eds), Horticulture: Plants for people and places. vol. 1, Springer-Verlag London Ltd., USA, pp. 197-261.

Viticulture and wine science. / Guisard, Yann; Blackman, John; Clark, Andrew; Holzapfel, Bruno; Rawson, Graeme; Rogiers, Suzy; Schmidtke, Leigh; Smith, Jason; Steel, Christopher.

Horticulture: Plants for people and places. ed. / Geoffrey R Dixon; David E Aldous. Vol. 1 USA : Springer-Verlag London Ltd., 2014. p. 197-261.

Research output: Book chapter/Published conference paperChapter (peer-reviewed)

TY - CHAP

T1 - Viticulture and wine science

AU - Guisard, Yann

AU - Blackman, John

AU - Clark, Andrew

AU - Holzapfel, Bruno

AU - Rawson, Graeme

AU - Rogiers, Suzy

AU - Schmidtke, Leigh

AU - Smith, Jason

AU - Steel, Christopher

N1 - Includes bibliographical references.

PY - 2014

Y1 - 2014

N2 - The grape and wine industry is commercially attractive because it includes a significant value adding chain. Its structure, size and competitiveness however make it a complex industry. The skills required to produce wine usually distinguish between those associated with the production of the fruit and those associated with processing it. This chapter first looks at the history of wine as well the global wine industry. The basic botany of grapevines is then reviewed and the more important aspects of viticulture and vineyard management are explored. The production of wine is presented before exploring the microbiological and chemical nature of this agro transformation.

AB - The grape and wine industry is commercially attractive because it includes a significant value adding chain. Its structure, size and competitiveness however make it a complex industry. The skills required to produce wine usually distinguish between those associated with the production of the fruit and those associated with processing it. This chapter first looks at the history of wine as well the global wine industry. The basic botany of grapevines is then reviewed and the more important aspects of viticulture and vineyard management are explored. The production of wine is presented before exploring the microbiological and chemical nature of this agro transformation.

KW - Viticulture

KW - Vineyard management

KW - Winemaking

KW - Wine science

KW - Wine chemistry

KW - Wine Microbiology

M3 - Chapter (peer-reviewed)

SN - 9789401785778

VL - 1

SP - 197

EP - 261

BT - Horticulture

A2 - Dixon, Geoffrey R

A2 - Aldous, David E

PB - Springer-Verlag London Ltd.

CY - USA

ER -

Guisard Y, Blackman J, Clark A, Holzapfel B, Rawson G, Rogiers S et al. Viticulture and wine science. In Dixon GR, Aldous DE, editors, Horticulture: Plants for people and places. Vol. 1. USA: Springer-Verlag London Ltd. 2014. p. 197-261