From the Latin vinetum, a vineyard is a land planted with vines. The term is often used as a synonym for vineyard and is associated with grape production and, therefore, with wine production.
Traditional wine grape plantations are usually developed under the rainfed agriculture modality, in which man does not provide water and is limited to taking advantage of what the rain provides. Throughout history, vineyard plantations have been carried out in different ways. Currently, the most frequent vineyards are those whose plantations are arranged in rows with trellises or trellises. Viticulture is known as the systematic cultivation of the vine that is used for winemaking. It is a branch of the science of horticulture (gardening).
The science that is specifically dedicated to winemaking is called oenology. Its specialists take care of the vineyards so that the drink reaches its ideal conditions of aroma, flavor, color and texture, among other qualities. It is important to note that 0.5% of the arable land of the earth’s surface is covered by vines. 66% of the harvested grapes are used for winemaking, leaving 34% for consumption as fruit. Depending on the characteristics of the vineyards (including the type of grape grown, as well as certain types of environmental factors), red wine, white wine or rosé wine can be produced. Next, the main characteristics of the elaboration of each type of wine are studied. White wines They are mainly characterized by the fact that fermentation takes place in the clean must; This means that first the white grape is destemmed and crushed, to obtain the must that is separated from the solid elements, only then does fermentation proceed. The transformation of the must into wine, which can also be understood as the conversion of sugar into ethanol, is usually carried out in stainless steel containers, since they allow greater thermal control throughout the process and considerably facilitate cleaning, making it faster and more efficient. . The temperature used during fermentation is usually around 16°C; It is important to note that the hotter it is, the more likely it is that the primary aromas associated with each variety will be lost. Depending on the case, this process can be carried out in oak barrels, even with a wine whose production has already finished, in order to increase its volume and unctuousness, without forgetting the benefits provided by contact with the wood.
Rosé Wines Rosé wine is made from red grapes. The must and the skins must be in contact for a few hours, bearing in mind that the more time they spend together, the more colorful the wine becomes. The result is an absolutely clean fermentation, like white must, with a difference in tone. Regarding the elaboration of white wine, the fermentation of rosé wine normally takes place at temperatures that do not exceed 16°C. It should be noted that the aging of rosé wine in oak barrels is not common. Red wines The fundamental characteristic of red wines is that the fermentation of the must comes into contact with the solid elements of the harvest: the seeds and the skins. Broadly speaking, the following stages can be identified in its preparation: the grapes are peeled, drained, the resulting paste is transported to the tank, alcoholic fermentation is carried out, it is racked and malolactic fermentation is carried out. Regarding the process temperature, when it is around 25 °C, which guarantees the greatest possible heat extraction. In addition, it is possible to obtain very complex wines through ageing, enhancing their flavors and elevating their sensations thanks to the wood.
