All you need to know about great wine
Vine Leaf management. Energy efficiency makes great wine.
You may remember your early biology days where a tube was affixed to a plant sitting in water and a light source was directed to its leaves. With amazement you observed as bubbles would begin to exit from the tube of water. Proof positive that O2 gas was being produced by the action of Photosynthesis.
When you removed the light the bubbles would slow and so on.
The incredible fact that light energy is the key fact in the activation of a biological organism's energy producing mechanism is amazing in itself. Understanding how to manage this is what makes the difference between grapes of great health and "Grand Cru" flavors vs. vines living in unbalanced unhealthiness producing grapes of marginal flavors.
How do the amounts of leaves impact grape and eventual wine flavor?
By having the correct amount of leaves you increase sun and air exposure.
1. This in turn increases your sugar potential or Brix at harvest.
2. Acids decline.
3. The potential for green (Chlorophyll like) flavors goes down. Now your Cabernet is less green olive and potentially more Jam.
4. Phenolics (i.e., Tannins increase). Great when you are trying to build structure.
5. A lowering of yields which concentrate fruit and other qualities translating into a wine of more distinction may be achieved.
There are quite a few more changes brought on through leaf management. If you know some these please feel free to enter into this discussion. If you have questions on it please also contribute to this discussion.
Cheers!
When you removed the light the bubbles would slow and so on.
The incredible fact that light energy is the key fact in the activation of a biological organism's energy producing mechanism is amazing in itself. Understanding how to manage this is what makes the difference between grapes of great health and "Grand Cru" flavors vs. vines living in unbalanced unhealthiness producing grapes of marginal flavors.
How do the amounts of leaves impact grape and eventual wine flavor?
By having the correct amount of leaves you increase sun and air exposure.
1. This in turn increases your sugar potential or Brix at harvest.
2. Acids decline.
3. The potential for green (Chlorophyll like) flavors goes down. Now your Cabernet is less green olive and potentially more Jam.
4. Phenolics (i.e., Tannins increase). Great when you are trying to build structure.
5. A lowering of yields which concentrate fruit and other qualities translating into a wine of more distinction may be achieved.
There are quite a few more changes brought on through leaf management. If you know some these please feel free to enter into this discussion. If you have questions on it please also contribute to this discussion.
Cheers!
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