Agriculture Reference
In-Depth Information
After the bottling of wine the concentration of sulfur dioxide typically decreases
as oxygen trapped in the bottle (termed 'total packaged oxygen' is consumed). Re-
cent advances now allow the measurement of the total packaged oxygen which
consists of oxygen dissolved in the wine after bottling as well as oxygen trapped in
the headspace of the wine bottle (i.e., between the surface of the wine and the bottle
closure). After the total packaged oxygen is consumed by the bottled wine, it is oxy-
gen permeating through the bottle closure that leads to a decrease in sulfur dioxide,
and this oxygen permeation rate will depend on the bottle closure utilised. Such
closure include traditional cork closures, synthetic closures, technical closures (i.e.,
re-amalgamated cork), and screw cap closures. The latter two closures tend to have
more global reproducible oxygen permeation rates, which are also often lower than
that for the former two closures. Current research is investigating optimum oxygen
permeation rates through closures for given styles and/or varieties of red and white
wines (Dimkoou et al.
2011
; Lopes et al.
2009
).
Conclusions
The grape and wine industry is grounded in interdisciplinary science. This chapter
is a broad overview of the skills required for the production of high quality fruit and
wine for specific markets. For deeper knowledge, the reader is directed towards the
voluminous literature on viticulture and wine science in English, French, German
and Spanish.
The production of wine is paved with challenges, but the industry has a long
history of applied research and innovative solutions. The depth and breadth of re-
search, extension and corporate knowledge is the scaffold for a successful transition
towards a new industry. China will be an important market for export for some time
but will acquire the structural and intellectual winemaking capacities in due time.
In the meantime, the global and competitive nature of this value added agro indus-
try will continue to drive pressure on the production costs for what is essentially a
luxury product. As a result, viticulturists and winemakers will continue to require
advanced training and skills in order to remain competitive.
References
Alexandre H, Costello P, Remize F, Guzzo J, Guilloux-Benatier M (2004)
Saccharomyces cere-
visiae-Oenococcus oeni
interactions in wine: current knowledge and perspectives. Intl J Food
Microbiology 93:141-154
Allen RG, Pereira LS, Raes D, Smith M (1998) Crop evapotranspiration—Guidelines for comput-
ing crop water requirements—FAO Irrigation and drainage paper 56. FAO—Food and Agricul-
ture Organization of the United Nations, Rome
Anconelli S, Battilani A (2000) Use of leaf temperature to evaluate grapevine (Vitis vinifera) yield
and quality response to irrigation. In: Ferreira MI, Jones HG (eds) 3rd International Sympo-
sium on Irrigation of Horticultural Crops. ISHS, Lisbon
