| Popis: |
Cool climate red wines tend to have higher acidity and lower alcohol compared to their counterparts from warmer regions. Grape variety, vintage effects, and the subsequent chemical composition will generally determine the winemaking practices employed by cool climate winemakers. Polyphenolic management of grapes in the winery alongside the management of “green” flavors can be challenging and alterations to production methods are made each year. This chapter investigates the differences between wine grape varieties (e.g., Vitis vinifera vs. hybrids) in cool climates, discusses the compositional differences in the grapes (e.g., acidity, sugar levels, alcohol levels, and polyphenolic profiles), and production techniques employed by cool climate wineries. |
