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Viticulture and Wine Science

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Horticulture: Plants for People and Places, Volume 1

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Abstract

The grape and wine industry is commercially attractive because it includes a significant value adding chain. Its structure, size and competitiveness however make it a complex industry. The skills required to produce wine usually distinguish between those associated with the production of the fruit and those associated with processing it. This chapter first looks at the history of wine as well as the global wine industry. The basic botany of grapevines is then reviewed and the more important aspects of viticulture and vineyard management are explored. The production of wine is presented before exploring the microbiological and chemical nature of this agro transformation.

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Authors and Affiliations

  1. National Wine and Grape Industry Centre, PO Box 883, 2800, Orange, NSW, Australia

    Yann Guisard

  2. National Wine and Grape Industry Centre, Locked Bag 588, 2678, Wagga Wagga, NSW, Australia

    John Blackman, Andrew Clark, Bruno Holzapfel, Suzy Rogiers, Leigh Schmidtke, Jason Smith & Christopher Steel

  3. School of Agricultural and wine Sciences, PO Box 883, 2800, Orange, NSW, Australia

    Andrew Rawson

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  1. Yann Guisard
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    Geoffrey R. Dixon

  2. School of Agriculture and Food Sciences, The University of Queensland, Lawes, Queensland, Australia

    David E. Aldous

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Guisard, Y. et al. (2014). Viticulture and Wine Science. In: Dixon, G., Aldous, D. (eds) Horticulture: Plants for People and Places, Volume 1. Springer, Dordrecht. https://doi.org/10.1007/978-94-017-8578-5_7

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