Syrah: from Grapes into Wines
Grape composition in relation to wine colour, aroma and taste
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Syrah or Shiraz, originally from the Rhone region, France, today is in the top ten of varieties planted worldwide. It is grown in many parts of the world from Australia, Canada, Argentina, Chile, South Africa to France, Italy, Germany and Spain. It produces a full-bodied wine with intense, rich and complex flavours and tannins. As wine begins in the vineyard, this book combines viticulture, winemaking and wine tasting. It explains the effect of canopy microclimate on the accumulation of anthocyanins and tannins in grape berries (in skins and seeds) and the importance of thebalance between thes...
Syrah or Shiraz, originally from the Rhone region,
France,
today is in the top ten of varieties planted
worldwide. It is grown in many parts of the world
from Australia, Canada, Argentina, Chile, South
Africa to France, Italy, Germany and Spain.
It produces a full-bodied wine with intense, rich
and complex flavours and tannins. As wine begins in
the vineyard, this book combines viticulture,
winemaking and wine tasting. It explains the effect
of canopy microclimate on the accumulation of
anthocyanins and tannins in grape
berries (in skins and seeds) and the importance of
the
balance between these compounds. Their transfer into
wines and their contributions to wine colour,
astringency and wine flavour is illustrated.
This book will appeal to professionals and amateurs
in viticultural and/or wine industry and
anyone else with a real love for wine.
France,
today is in the top ten of varieties planted
worldwide. It is grown in many parts of the world
from Australia, Canada, Argentina, Chile, South
Africa to France, Italy, Germany and Spain.
It produces a full-bodied wine with intense, rich
and complex flavours and tannins. As wine begins in
the vineyard, this book combines viticulture,
winemaking and wine tasting. It explains the effect
of canopy microclimate on the accumulation of
anthocyanins and tannins in grape
berries (in skins and seeds) and the importance of
the
balance between these compounds. Their transfer into
wines and their contributions to wine colour,
astringency and wine flavour is illustrated.
This book will appeal to professionals and amateurs
in viticultural and/or wine industry and
anyone else with a real love for wine.
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