HTM 3030 Lecture Notes - Lecture 2: Vitis Vinifera, Red Wine, Wine Tasting Descriptors

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 3030
• Professor: Joe Barth

Document Summary

Viticulture: grapes are only fruit with sufficient sugar such that when they are fermented, they have enough alcohol to produce a microbiologically stable product. Viticulture and terroir: viticulture, art and science of manipulating the vine to produce grapes, terroir, term used to describe soil. Note: people focus on a year of the wine because it depends on the climate that year (only in cool climate areas. Soil classification and particle size: gravel, >256 mm (boulder) to 2 mm (granule, sand, 0. 25 mm to 2 mm, mud 0. 25 mm (silt) to 0. 0005 mm (clay) Vine calendar: dates vary according to variety and climate, dates may vary by +/- a week, may 10th bud break, june 12th flowering, sept 21st (100 days after flowering, ripening and harvest. Vitis vinifera grapes: the european wine grape species is vitis vinifera, north american native grapes have the same number of chromosomes, and can hybridize, but belong to a different species.