DEFINITION OF VINEYARD: A vineyard is a land planted with vines. The term, coming from the Latin vinetum, is often used as a synonym for vineyard and is linked to the production of grapes and, therefore, to the production of wine.
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| DEFINITION OF VINEYARD |
Traditional wine grape plantations are usually developed under the dry farming modality, in which man does not add water and simply uses the water provided by the rain. What is the Housing Definition?
Throughout history, vineyard plantations have been carried out in different ways. Currently, the most common vineyards are those whose plantations are organized in rows with trellises or espaliers.
VINEYARDS AND SCIENCE
Viticulture is known as the systematic cultivation of the vine used for the production of wine. It is a branch of the science of horticulture (growing in orchards).
The science that is specifically dedicated to the production of wine is called oenology. Its experts take care of the vineyards in such a way that the drink reaches its optimal conditions of aroma, flavor, color and texture, among other qualities.
It is important to note that 0.5% of the arable land on the earth's surface is covered by vine crops. 66% of the grapes harvested are used to make wine, leaving 34% for consumption as fruit.
Depending on the characteristics of the vineyards (among which is the type of grape cultivated, in addition to certain environmental factors), red wine, white wine or rosé wine can be produced.
WHITE WINE
White wines are mainly characterized by the fact that fermentation takes place on clean must; this means that the white grapes are first destemmed and pressed to obtain the must that is separated from the solid elements, and only then does the fermentation proceed.
Transforming the must into wine, which can also be understood as converting sugar into ethanol, is usually done in stainless steel containers, since they allow greater thermal control throughout the process and considerably facilitate cleaning, making it faster and more effective.
The temperature used during fermentation is usually around 16 °C; it is important to note that the higher the heat, the greater the chances of losing the primary aromas associated with each variety. Depending on the case, this process can be carried out in an oak barrel, even with a wine whose production has ended, with the intention of increasing its volume and smoothness, without forgetting the benefits added by contact with wood.
VINEYARDS AND ROSÉ WINE
Rosé wine is made from red grapes. The must and the skins must be in contact for a few hours, taking into account that the more time they spend together, the more colour the wine becomes. The result is an absolutely clean fermentation, as with white must, with the difference in colour.
As with the production of white wine, the fermentation of rosé wine is usually carried out at temperatures that do not exceed 16 °C. It should be mentioned that it is not common to age rosé wine in oak barrels.
RED WINES
The fundamental characteristic of red wines is that the fermentation of the must occurs in contact with the solid elements of the harvest: the seeds and the skins. Broadly speaking, the following stages can be identified in its production: the grapes are destemmed, they are crushed, the resulting paste is taken to the tank, alcoholic fermentation takes place, the wine is removed from the vat and malolactic fermentation takes place.
Regarding the temperature of the process, it is usually around 25 °C, which guarantees the greatest possible heat extraction. In addition, it is possible to obtain very complex wines through their ageing, enhancing their flavours and elevating their sensations thanks to the wood.