small plants: need loose soil because water and air must be able to reach the roots. It must also be full of micro organisms. The soil must also be free of weed because they suffocate the young plants.

plants over 20cm: The soil must be full of grass and clovers, because they make the soil tight and stick together without being too tight. The plants also need a lot of calcium for nutrition. The best way to get the calcium is through stones specially from volcanoes like in Kaiserstuhl.

Info from: http://www.auf-reisen.de/wein/weinlexikon.asp

Ghita and Niklas forgot their attachment.

In which soil does grapes grow the best?

Wordweb:

Warm climate

Sunshine

Wine

Italy, Germany, France

Clay

Introduction: everybody knows that wine is made from grapes. But where and how do they grow?

There are no hard and fast geographical rules for vines growing - one of the largest grapevines in the country is near Stirling in Scotland! People have cultivated vines successfully almost everywhere in the British Isles, although their chances are often better in Southern counties, cause grapevines need a summer with sufficient sunlight to ripen the current season's growth and dry warm weather at flowering time (late June to July) to fruit successfully, particularly if grown outdoors. Outdoor vines may not give a crop every year, as they are at the Northern end of their climatic range.

Vines are often planted outside a greenhouse, the main stem being trained through a hole low down in the greenhouse side when the plant is young.

A grape-vine needs full sun, and create a lot of shade when in full leaf. Whatever plants share the greenhouse must thrive in shaded humid conditions. Suitable plants would include ferns, Gloxinias, Fuschias, Begonia or Streptocarpus. Tomatoes and cucumbers are not good partners with a vine, unless you have avery large greenhouse.

Some people grow grapes very well in polytunnels. The vines should be planted near the centre of the tunnel, away from the sides to allow for as much air circulation as possible. Large tunnels will take two rows of vines, planted at the same spacing as in the open.

The basis of organic production is always the soil. Soil fertility and stimulation of the soil's micro-organism populations enjoy special attention. In the conversion from conventional to organic production, the focus falls mainly on the management of the soil, in order to increase its fertility. In practice increased soil fertility and soil microbe activity are obtained by:

Increasing the organic matter content in the soil to the optimum, mainly by compost applications;

Responsible cultivation of the upper layer, including cover crop rotation;

Prevention of soil compaction by limiting tractor traffic and minimal use of implements.

The above practices increase soil fertility by creating favourable conditions for the microbiological breakdown of organic matter. The humus content of the soil is also increased, which improves the soil's cation exchange capacity, structure, water retention ability and aeration. The use of compost is therefore an integral part of cultivation practices. However, application of compost is not directed at plant nutrition alone. It allegedly has a positive effect on the vine's ability to offer resistance to diseases and plagues, i.e. it improves the Systemically Induced Resistance (SIR) of the vine by enriching the soil with microbiologically produced substances, such as plant growth regulators, vitamins and antibiotic substances.

The use of cover crops also plays a role in increasing soil fertility. This occurs by means of:

Crop rotation between grains and nitrogen binding leguminous cover crops by means of which N (nitrogen) is regularly added to the soil (Fig. 1);

Protection of soil moisture as a result of the mulch that has been created;

Increasing the soil's organic matter content by the high population of roots deriving from the cover crops;

Fibre from dead cover crops which acts as a source of nutrition to soil microbes; and

Increased water infiltration.

The sustainability of the above practices in an organic system still has to be investigated under South African conditions.

Corinna Netzer & Lianne van Santen

Grapes and water

Why do grapes need water?

Like all plants grapes need water. Not too much and not too less. They need water to grow. The greatest part of the water they get comes from the rain. The rain sinks into the ground and gets minerals and nutrients wich a plant needs to survive.

In winter they spray water on the grapes to protect the inside of freezing. If there´s a layer of ice covering the grape the inside can´t freeze, because then the inside won´t get colder than -4 degrees. A plant needs more than water to survive, but it´s the most important part of its growing proces.

Judith van Heijningen

Grapes and nutrients

Did you know that more grapes are grown around the world than any other fruit? Grapes are one of oldest known cultivated fruits. Fossil evidence suggests that grapes were grown and harvested in the area now known as Iran as early as 8000 years ago. Concord grapes are one of only three fruits native to North America (the other two are cranberries and wild blueberries.) In the late 18th century Spanish missionaries traveling north from Mexico are thought to have introduced European grapes to California. Today California is a leading producer of both wine and table grapes.

Nutrition Facts for Grapes
Serving Size ½ cup, about 18 grapes
Amount Per Serving
Calories 57	Calories from Fat 0
	% Daily Value*
Total Fat 0g	0%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 0 mg	0%
Potassium 148mg	4%
Total Carbohydrate 14g	5%
Dietary Fiber 1g	4%
Protein 1 g

Vitamin A 1%	Vitamin C 15%
Calcium 1%	Iron 0%

Percent Daily Values are based on a 2,000 calories diet. Your daily values may be higher or lower depending on your calorie needs.

Grapes contain a lot of vitamin C and a lot of potassium

Nicole Dashorst

What nutrients do we find in grapes?

Grapes are very healthy because they have a lot of nutrients, which are very important for our health. It’s the second important fruit for us. But they also need nutrients themselves for growing.

You can find: Vitamine A, Calcium, Magnesium, Natrium, Nitrogenium and Phosphor

Wordweb:

Need for growing make the taste against diseases

healthy Grapes and nutrients take from the fertilizer

without nutrients they die

Sources of information:

www.novamex.de/nnb/phytamine/wein.html

Max Merkel, Bettina Brunner

Grapes and spore elements

Grapes and temperature

You can grow grapes in a moderate climate with stabile temperatures. Grapes grows best with a temperature from 9-20°C. The southern part of Europe is very good for grapes. Denmark for instance is not that good. The country only allows grapes with a short growing periode.

The climate in the world will change over the next years. That means that the temperature generally will rise a bit, about 2°C. The result will be, that cool northern countries will be able to grow grapes like the southern countries can do now.

Sources:

http://www.tis-gdv.de/tis_e/ware/obst/weintrau/weintrau.htm

http://stig.reenberg.person.emu.dk/gruppe4/4)vindyrkning.htm

How does the temperature relate to the quality of the grapes?

When the temperature is too low or too high the grape plants aren’t able to grow. Also the quality of the grapes depends on the temperature. If the temperature is too low or too high the quality of the grapes is not good.

The temperature for the best grow and quality is between 9 and 25 degrees. Countries with the best temperature are Spain, Italy and France. What are subtropical countries.

Temperature also drying the grapes. If the grapes are too wet

(of the rain) they can get diseases.

In Germany their also grape plants. They grow in a cool climate viticulture.

That have as result that the wines have a low alcohol percentage, a high sour grade and aroma’s.

Kristina Karl & Babeth van der Voort

Grapes and sort

What different sorts of grapes do they use in the Badische-Winzerkeller?

In the Badische-Winzerkeller they produce 500-600 different wines, which are made from 8 different well-known grape sorts. Most of the wine (44%) is made from the Spätburgunder grape; these grapes are rubin- to dark red, they have a rich and fruity aroma, and the taste can resemble cherries. Another grape sort is the Müller Thurgau grape, which is used for 27% of the wine, this is a mix of the Riesling and the Silvaner sorts, made by Prof. Dr. Müller, and it has a nutmeg aroma.

There are many different kinds of grapes, that are used based on there quality and sort. They are gathered from 38 different wineries in the Baden area.

List of grape sorts used in the Badische-Winzerkeller:

Spätburgunder (44%)

Müller Thurgau (27%)

Ruländer (9%)

Weißburgunder (7%)

Gutedel (3%)

Riesling (2%)

Silvaner (1%)

Gewürztraminer (1%)

Others (6%)

http://www.badischer-winzerkeller.de/weine/rebsorten.php?bw_id=c1ec8d270078e0fcb15eaaae860649cc#spaetburgunder

http://www.badischer-winzerkeller.de/weine/sortenstruktur.php?bw_id=c1ec8d270078e0fcb15eaaae860649cc

http://www.badischer-winzerkeller.de/unsere_weine.php?bw_id=c1ec8d270078e0fcb15eaaae860649cc

By Anna Heudorfer and Mette Clausen

Which sort is known for their small size of grapes?

Answer: Ruby seedless.

Introduction:

People say that grapes symbolize the good life. Grapes grow mainly in California, from late spring to early fall. Chile is a country who is good to import grapes from, because Chile has a season opposite to our own. The season there, begin in December and end in May. There are basically three types of seedless grapes - white, red, and black. When people select grapes they have to look for different things. Look for grapes that have a golden-yellow undertone to the green - they're sweeter. The ones that are very green are very, very tart - they'll make your mouth pucker. They can almost tell everything about the grapes by looking at there colour;

- Green or white grapes will have a golden glow when they're ripe

- red grapes will be a soft, rich red

- black grapes will have a full, deep, blue-black colour.

Different sorts:

California Pearlettes are round, very light green, and have a firm and crisp texture.

California Thompson are very familiar. This sort of grape is very large and more oval than round. It has a sweet taste.

White grapes is from Chile and they start arriving in December. Their golden colour is a sign that they're good and sweet.

Red seedless grapes are becoming one of the most popular grapes around the world. They’re firm and sweet, with a very good crisp texture.

Ruby seedless has a very rich, and very deep colour. The grapes are known for their small size.

Black Beauty is a new variety of seedless grape, it doesn't have quite the flavour that the other varieties do.

Champagne grapes tiny red grapes and they are probably the sweetest of all.

Websites: www.google.de - grapes+sort

Made by: Ditte Tommerup and Juliane Götz

What influences does matter from the sort of grapes?

Wordweb:

Temperature
Wind
Shelter (rain)
Irrigation
Bottom kind
Use of grapes
Color

The sort of grapes has a lot of influences. Some people want red wine, others prefer white wine. A lot of grapes are used for wine, but also be used for just eat it. Zwiterland produces very high quality wine and France produces very much champaign.

Website we used:

http://www.wineanorak.com/travel.htm

http://www.chiff.com/wine/grapes.htm

http://samco.gol.ge/

Alette van der Kraan

Why are there different sorts of grapes?

In the world there are a lot of different sorts of grapes. In Europe you`ve got an other sort than in America. Why is that? Is it only because the circumstances are different of are there other things that have got an influence on it?

Linda Zwinkels and Christian Lais

Grapes and diseases

Grapes need some special conditions to grow well. The sun has a very important

effect on the grapes, because they can’t grow without it. But not only the

sun is important, the wind and the rain are important too. If there is too

much rain the grapes gets too wet (then there is a greater chance for bacteria

and funghi). Normal wind takes away the moist. So if the weather isn’t right

the grapes will get some diseases.

What kind of diseases can you find ?

The name of the first one is Leafroll, also called red leaf or white emperor

disease, reddens the lower foliage of dark-fruited cultivars in September and

October. Foliage of white-fruited cultivars may yellow at this time. Other

symptoms include delayed foliation in spring; downcurling of leaves;

production of fewer, smaller clusters of berries lower in soluble solids than

normal; and less vigorous vine growth in adverse circumstances. Red-fruited

cultivars do not color well when infected with GLV. Potassium deficiency

symptoms mimic many of the symptoms caused by GLV

You can understand that the customers want a good quality of grapes without

any diseases. So it is very important that the planter tries to prevent

diseases.

Written by Livia and Sara

What are the reasons to grape diseases?

REASONS:

- insects

-pesticides

How can you control them?

Disease control in the early season is important. Early season disease control is focused on the use of protectants.

You can control them by a combination of cultural and chemical methods.

What are the symptoms?

There are relative small brown cicular lesions on the leaves

How to prevent your grapes against diseases?

I made my wordweb on a single paper which will be included in the assignment. At first I didn’t know much about grapes and diseases but after I found a site about it I know a bit more. In this assignment I will go through the subject and I will find everything about grapes and diseases.

Black Rot (Guignardia bidwellii): This is probably the most damaging grape disease in New

England. Most loss is caused by damage to the berries, though leaves, tendrils and new shoots are also damaged. The fruit is susceptible from fruitset until veraison; resistance increases from pea-size to veraison. This disease is caused by a fungus which overwinters in mummified berries and stem lesions. Mummies on the soil surface release spores when rain soaks them in the spring. There is a continuous production of spores throughout the spring and summer. These are carried to new plants by wind. Young tissue is infected in less than 12 hours between 60½ - 90½F. Spores germinate and produce mycelium resulting in symptoms in 8 to 25 days, depending on the weather. New leaves and half-grown berries are most susceptible. Secondary infections occur when new spores are produced on the current year’s infections. Secondary spores are produced into August, and are spread by splashing rain.On leaves, infections appear as yellowish-tan spots in late spring. These spots enlarge and become reddish-brown with a dark outline. Lesions are roughly circular in shape. Shoots develop sunken, elliptical lesions, black in color up to 2 cm in length. On the berry, symptoms do not appear until the fruit is half grown. Lesions start as a small whitish dot and quickly engulf the whole berry. The infected area develops a reddish brown color. The berry wrinkles and blackens completely within a few days. These fruit become mummies that are very hard and stony, and supply inoculum for the following year.

Management: Sanitation is very important. Destroy all mummies and canes with lesions. Remove infected tendrils from vines. Plant grapes in locations having good air circulation, taking advan-tage of prevailing winds and sun. Black rot is more likely to occur near woodland borders. It occurs much more severely in wet years than in dry years. Protectant fungicides offer good control when they are applied initially when the shoots are 10-16 cm long and continued until the berries contain approxi-mately 5% sugar. Abound,Elite, Flint, Sovran and Nova are excellent eradicant and protectant materi-als. Varietal resistance is another control option. See pest management schedule for recommended materials and timing.

Bitter Rot (Greeneria uvicola): Bitter rot, while most common in southern grape regions, may infect grapes in New England. If 10% of the berries in a wine pressing are infected with bitter rot, the wine can be undrinkable. Bitter rot may be easily con-fused with black rot. Infected berries first develop brownish, water-soaked lesions. The bitter rot fungus infects ripe grapes, and unlike the black rot fungus, does not infect green berries. Bitter rot susceptibility increases right at veraison. Lesions often have concentric rings in white-fruited varieties. Berries turn brown but retain their shape. In 3 or 4 days black pustules erupt on the berry. If overripe berries become infected, they are not easily detected, because pustules do not form. These berries are the most bitter, and the most likely to be mistakenly harvested. Warm, humid weather at the time berries ripen favors the disease. The fungus grows rapidly, and can rot berries in 5 to 7 days. Wounding promotes fungal growth.

Management: Good air circulation for good drying in the vineyard. Fungicides used for the control of some of the previously discussed diseases usually will also control bitter rot. If conditions are right for infection, late season sprays should not be omitted. Most varieties have some degree of resis-tance to the fungus. Table 42. Grape black rot leaf wetness duration-tempera-ture combinations necessary for grape foliar infection by black rot.

Justin Koornneef

Grapes and pesticides

Are pesticides necessary for the plants?

Everybody wants to drink wine. But there’s a problem because we have

a lot of varmints damaging the plants and the grapes.

When they are attacked by the varmints, they losses their strength and become more weaker. At last the plants will die.

That’s a problem we have to solve by using some substances letting the grapes grow and killing the varmints. One example for it could be a fungi or spint.

The winegrower wants to have a good harvest so he needs healthy plants and that leads to good wine which is asked by the costumers.

Anna Roemer, David Galli ,Raphael Müller

Why do we need pesticides?

Pesticides are used to protect the grapes against diseases, insects, fungi, weed. The quality of the grapes has to be excellent, or else the consument won’t buy it. So someone who grows grapes has to use protection to get the best harvest. But we have to be careful with pesticides, because it can get in the groundwater and it’s not good for peoples health. So

Irene van Leeuwen

Grapes and wine

Wine History

It was the aegyptians who found out how to produce wine.

They started putting grape juice into barrel and the started to make it brewing. So the sugars in the grape juice started to transform and became alcohol. When the romans went to aegypt centuries ago they discovered how to produce wine and the took the plants with them to grew wine in their own country and in the countries they had conquered. Because of this the wine plant is spread al over the world.

Today wine is produced in big “factories”, one of them is the “Badischer Winzerkeller”. They are producing about 300.000 liters of wine a single day. They use modern technics to make the wine get a better quality.

Even today it takes a year or more to produce the wanted wine with the wanted quality, even if they have modern technics today.

A good wine takes its time.

Information found at: Teacher Mr RayDonk

Where did the wine come from and how to produce it.

The grapes has been growing on the the Earth for 80 million years. Also the food for the stoneage population.

Originally the making of wine came from the egypt, they started producing wine 2700 B.C. (Before Christ).

The evidence we have is that explorers found wall-paintings, about to produice wine, and wine jars in Egypt.

The Romans brought the wine to Greece, Spain and then Europe, and had for the Romans a big meaning.

How do you make wine out of grapes?

first you need a wine tree. then you must take the grapes of the tree and

pers ? it or cook it.

Georgia

Muscadine Grapes

has a long tradition of grape growing and wine making based on the native

muscadine grape (Vitis rotundifolia). In recent decades, with the advent of

modern fungicides, the European bunch grape (Vitis vinifera) and

French-American hybrids (European bunch grape crossed with American bunch

grape) are being grown successfully in the mountain areas of Georgia.

Georgia leads the nation in the production of muscadine table grapes that

have been developed primarily by breeders at the University of Georgia.

Georgia's

Chateau Élan

four distinct climate zones have a huge influence on grape production. In

the Tennessee Valley, north of the Blue Ridge Mountains (U.S. Department of

Agriculture Zone 6b), such French-American hybrids as Chambourcin and Seyval

Blanc are best adapted. In this area there are two wineries, Crane Creek in

Young Harris and Tiger Mountain in Tiger. On the south slope of the Blue

Ridge Mountains and in the Ridge and Valley district (USDA Zone 7a)

French-American hybrids and European bunch grapes thrive. In this region

there are five wineries: Habersham in Helen; Three Sisters, Wolf Mountain,

and Frogtown Cellars in Dahlonega; and Georgia Wines in Chickamauga. Some of

the primary cultivars (cultivated varieties) being grown are Chardonnay,

Merlot, and

Georgia Wines

Cabernet Sauvignon. In the Piedmont district (USDA Zone 7b), muscadines and

selected cultivars of bunch grapes thrive. In this area there are three

wineries: Chateau Élan in Braselton, Fox Winery in Social Circle, and

Monarch Wine Company in Atlanta. In south Georgia (USDA Zone 8a) there is

one muscadine winery, Still Pond in Arlington, southwest of Albany. Carlos

and Noble are the main muscadine wine-grape cultivars.

The primary factor limiting the production of bunch grapes in Georgia is

Pierce's disease (PD), a bacterial disease spread by leafhoppers. PD is

severe in south Georgia and the lower Piedmont. In the upper Piedmont the

disease is less severe, and in the mountains above 1,600 feet it is usually

only a minor problem. In the PD area muscadines and selected cultivars of

PD-resistant bunch grapes developed in Florida and Mississippi can be grown.

The Grape Harvest

University of Georgia has had a muscadine-breeding program since the 1920s.

The release of a series of high-quality, large-fruited cultivars has led to

the development of a muscadine table-grape industry with about sixty growers

and 1,000 acres. Some of the most important cultivars are Fry and Summit,

bronze-fruited, female-flowered types, and Granny Val, a bronze-fruited,

self-fertile type. Fruit is sold in many southeastern grocery chains and

locally in August, September, and early October. Fresh market sales are

about 6 million pounds annually with a farm gate value (the value of the

produce when it leaves the farm) of about $3 million. Muscadine grapes are

also a very popular home-garden fruit in Georgia.

The wine industry has about twenty growers and about 400 acres, with a

retail sales estimate of about $10 million annually. Several companies, such

as Still Pond, Callaway Gardens in Pine Mountain, and Paulk Vineyards in

Wray, produce muscadine beverages, food, or nutritional products. Muscadine

grapes are a rich source of dietary fiber and ellagic acid, an anticancer

compound. Growth in both muscadine production and the wine industry is

expected.

Gerard Krewer, University of Georgia

http://www.bibere.com/Wijn_maken_58/Stap1_De_voorbereiding_73.html

http://www.bibere.com/Index.asp http://members.lycos.nl/DKG/vakartikels/2000/vitisplanten.htm

Grapes and Wine in Virginia

Settlers from Europe in colonial days knew that Virginia was in the same

latitude as the wine-producing regions of Spain and Italy. The earliest

European visitors considered the possibility of making wine from Virginia

grapes. Durand de Dauphine noted in 1686 that native grapes were common in

the colony in the areas which received bright sun:

"[G]rape-vines are found in greater abundance along the seashore & rivers

than in the woods. They encircle around five or six trees & bear quantities

of grapes, but the grapes are small as if the vines were never pruned or

cultivated... Good wine could certainly be obtained if on arriving the

branches were pruned and cultivated; at least there would be enough for

one's own use, & yet low grape-vines could be planted, the wine would be

better, & it would bring a very good income."1

In 1715, John Fontaine described a visit to the vineyard of Robert Beverly: "We see the several sorts of vines which are natural and grow here in the

woods. This vineyard is situated upon the side of a hill and consists of

about three acres of land. He [Robert Beverley] assures us that he made this

year about four hundred gallons of wine. He hath been at great expences

about this improvement. He hath also caves and a wine press, but according

to the method they use in Spain he hath not the right method for it, nor his

vineyard is not rightly managed. He hath several plants of French vines

amongst them."

The following day, Fontain reports:

"We diverted ourselves within doors and drunk very heartily of the wine of

his pwn making, which was good, but I found by the taste that he did not

understand how for to make it."

One day later, Beverley described to Fontaine why he was growing so many

acres of grapes:

"He told me that the reason he had for making so large a vineyard was that

about four years ago he made a wager with the gentlemen of the country, who

thought it impossible to bring a vineyard to any perfection, made the

following agreement with him that if he would give them one guinea then in

hand they would give him ten if in seven years time he could cultivate a

vineyard that would yield at one vintage seven hundred gallons of wine. Mr.

Beverley gave a hundred guineas upon the above mentioned terms and I do not

in the least doubt but the next year he will make the seven hundred gallons

and win the thousand guineas. We are very merry with the wine of his own

making and drunk prosperity to the vineyard."2

However, the New World grapes were better suited for the wild foxes to eat

than for the Europeans to convert into wine. Today some species of grapes

native to Virginia are still called "fox grapes," but the wine we drink is

coming from French grapes. The plants in the vineyards are often hybrids,

with French plants grafted onto Virginia roots. The Virginia plants are

resistant to disease, while the French grapes are far better for wine

production. (However, if you have the taste buds of a fox, you might

disagree...)

Until the 1960's, it was generally accepted that American wines could not

equal the quality of French wine. However, California used its university

system to research new techniques for growing grapes and producing wine in

the Mediterranean climate of that state. After years of state subsidy,

innovative California winemakers developed new mechanisms for crafting fine

wine. After they began to win medals *and* earn a profit, grape growing

expanded north intro the Alexander Valley, to Mendocino, and to other cooler

sections of California.

Virginia farmers in the Piedmont recognized that they could mimic

California's success. Marginal pastureland converted to vineyards would

generate far more income, if people would buy Virginia wines. In the 1970's

and 1980's Americans began drinking more wine overall, and the Virginia

gamble paid off. Virginia Tech is the center of "viticulture" in the state,

providing a source of expertise, but many wineries are still cooperating

with each other

http://www.virginiaplaces.org/alcohol/wine.html

Lianne v/d Lugt

How to make wine from grapes?

Grow and harvest grapes.

Remove stems and crush to release the juice. If using carbonic maceration, crushing is unnecessary.

If making a white wine, press the juice off the skins. The juice that comes out from the pressure of the grapes alone is called "free-run" juice, and is generally saved and fermented separately. Some regions have regulations about how much juice may be pressed from a given mass of grapes.

Optionally, allow the wine to rest under refrigeration (the cold prevents fermentation). This period of maceration helps extract the maximum amount of compounds out of the skins.

Either induce fermentation with a yeast culture, or allow fermentation to start naturally with already-present yeast

Keep the juice in a cool container (usually steel is used today, although home winemakers often use glass carboys), that has a small hole on top for the CO₂ produced by the yeast to escape. (Danger: your cellar may be filled with CO₂ gas, so please ensure good ventilation. It is a rare year when a cellar worker somewhere in the world does not drown after being accidentally suffocated and falling into the tank.)

While fermentation is active in a red wine, the seeds and skins will rise to the top of the fermenting vessel. This "cap" needs to be kept wet to ensure maximum extraction. To achieve this, the cap is "punched down" at regular intervals.

Optionally, either during alcoholic fermentation or afterward, induce malolactic fermentation. Many reds and some whites undergo this process to convert sharper malic acid to softer lactic acid.

If making a red wine, at some point press the juice off the skins.

When fermentation is complete, "rack" the wine off the settled yeast cells, called "lees". Or, leave it on the lees to age sur lie. Most winemakers add sulphur dioxide to prevent both oxidation and any further fermentation.

Many solids suspended in the wine will settle out on their own, given a little time. However, this could take months, and does not always result in a crystal-clear wine. Commercial wines must be clear and not throw any sediment to be saleable. Fining agents such as bentonite or egg whites are used to remove these suspended solids. Filtration is also used, which can have a negative impact on the quality of the wine. However, it has also made the production of slightly sweet wines possible by removing all yeast cells.

Optional: blend wines from different areas/years/grape types.

Bottle the ready wine.

http://www.fact-index.com/h/ho/how_to_make_wine.html

Fall is in the air, a time we often associate with harvests. In the wine industry it is also traditionally the time to begin the first step toward processing grapes into wine, known as the “Crush.”

Samantha

Grapes and sun

How does the sun affects the colour and the taste of the wine?

The best climate is the moderate climate, the temperature should be between 9- 25°C. Therefore the grapes will grow best near the tropics and subtropical regions. Where temperatures are rather low, you can grow grapes on the slopes of the mountains, where the soil gets enough warmth.

Why do grapes need sun?

After rain the sun will dry the water away from the grapes so they don`t get any diseases or don`t get rotten.

The high temperature is good for the flavour and the taste of the wine. It also influences the colour of the grapes. The grapes must have a special clime, they need an average of temperature from minimum 9°C, but the best temperature lies between 10°C and 12°C. They

need sun for min. 1300 h pr. year.

How does the sun help growing the grapes?

Wordweb:

1.better for taste

2.warmth

3.makes easier to work

4.wine

5.fotosynthese

6.help growing

7.change the colour

8.growing on the southside of the hills

9.Martin Schongauer (is used for a better pub for sunwine)

10.UV-radiation

With the workshops we had to do research of the subject grapes and sun. We went searching on the Internet with Google by typing in a few keywords. Then we made a wordweb with words we found.We formed a question about our subject and that became: "what does the sun help growing the grapes?"

The grapes have very much advantages of the sun. they grow on the most sunny side of the hills, the southside. A plant which is growing needs fotosynthese, and the sun is the most important factor in that process. The sun is also used by the plant to get the grapes a better color. The taste also improves when theres more sun. When the sun is shining it gets warmer, which is also an important thing.

Charlotte en Arnout

Grapes and mountains

Grapes need full sunlight and high temperatures to ripen, so plants on southern slopes, the south side of windbreaks, or the south sides of buildings. Avoid northern slopes and low ground since these will be cooler throughout the growing season, delaying ripening of the fruit. Choose deep, well-drained soils to avoid standing water in the spring and encourage early growth.

Slopes are good for ripening of grapes because the sun is low on the sky out of the summer season. Therefore, the sun will shine more directly on the slope, and by that a better growth of grapes is found.

Why do the grapes always grow on mountains in Germany?

Typically for the German vine yards are the hills on which the plants grow on. You never see wine plants on flat surfaces. Why do the German people only put the plants on steep ground?

The grapes always grow on mountains in Germany because there aren’t many hours sun here. When the grape plants are on the mountains and hills they catch more sun through the day. More sun on the ground also prevents the ground from freezing. The plants aren’t resistant against frozen grounds.

Another reason why the plants are on hills is the fact that the ground on the hills has fewer minerals than flat ground. Grape plants don’t need many minerals, they grow better at ground, which has not so many minerals.

Disadvantages of this way of producing are the facts that they cannot use a lot of machines, so there’s a lot of manufacturing. Also the maintenance is really expensive. These facts make good German wine never cheap.

Anna Peters und Sabine Kester

Why are the grapes on a hill?

We’ve searched on the internet and we found a site with information about grapes and mountains. We found that the grapes are always growing on the south side of the mountain. This is because of the sun. The sun rises on the east side and then goes south. So the best place to let a grape plant grow is on the south side.

An other reason for grapes on a hill its because of the slopes. The sun shines on the best way on the grapes what is very good.

Josje en Mathias

Grapes and calcium

Calcium spray: You have to spray it on the fruit, that it can be effective.

- CaCl₂(calcium chloride)

- In the spray there are 77% calcium chloride and 28% actual calcium.

- You put calcium in the ground so the pH in the ground gets higher, and then the grapes get really big and good.

- Sources: www.gov.on.ca, www.shirleymaclaine.com

Line Christensen(DK), Franziska Greiner (G)

Calcium is a nutrient, we need is to grow and to keep out bones strong, but plants need calcium as well. What influance has calcium on plants and how does it work?

Calcium makes the stem stronger and because the plant is strong it can make leaves. The calcium sprays must contact the fruit for uptake, only then it will work. The more calcium, the better the control. But too much of calcium can cause foliar burning, the plant can’t photosynthesise anymore.

If there isn’t enough calcium in the ground, we have to put it in the ground.

Manuel Schneider Maaike Vierbergen

What is the relationship between grapes and calcium?

Calcium is necessary for the growing up of plants. It gives the ground some minerals. It is a nutrium for plants. Calcium reduces also a high acidity. It has been associated with stem and bunch breakdown. When it´s cold the farmer sprays calcium to protect is against the cold.

http://www.gov.on.ca/OMAFRA/english/crops/facts/grapes_fert.htm

Tanja van Dijk

Grapes and relative humidity

Which relative humidity is best for special grapes?

(We have been looking at a special grape called conidia and therefore we don’t know if this is the same with every single grape).

The grapes need a low relative humidity. If the relative humidity is too high, the grapes will get ill and all kinds of diseases, because the high relative humidity carries a lot of bacteria in the air. It can also make the grapes rot, when they are made into wine, which is very inappropriate for the sale of the wine.

So the perfect place to grow grapes is a dry place with a lot of sun and water (but not in the air!).

Internet address:

http://ohioline.osu.edu/b861/b861_56.html

Names of the makers:

Louise, Denmark – Anna, Germany – Cecilie, Denmark

Grapes and wind

http://gears.tucson.ars.ag.gov/book/chap7/grape.html

It's a big problem for the grapes when it's windy.

If there is no wind is not good for the grapes, because if it rains for instance it is possible that diseases will anse, because the grapes will be then too wet.

If it is to windy the plants will be destroyed.

For grapes of high quality, it is important that they are on a place which is not so windy!

Funda en Nicole

How do grapes and wind belong together?

If the wind is too strong, it destroys the wine. The wine needs a minimum level of wind for getting sweeter. The grapes can also grow in the greenhouses because it’s too cold outside and they can’t grow outside. Lights winds can benefit vineyards at any time of the years as it keeps the vines dry and free from mildew. Stronger winds tend to cause some damage to the vines at the end of the rows, but are less of a problem to the more sheltered vines in the middle of rows.

Nienke