Escolar Documentos
Profissional Documentos
Cultura Documentos
by Susan Clemente
Let your boat of life be light, packed with only what you
Jerome K. Jerome
Three Men in a Boat
table of contents
preface 4
1 introduction to wine
+ steps in winemaking 5-6
+ history 7-10
+ major producers 11-12
+ wine classifications 13-14
+ wine grape varieties 15-16
+ climate 17-18
+ agricultural techniques. 19
+ review 20
2
preface
}
however such a book does not yet exist. Most books were too
advanced, too technical or contained information that was unnec-
essary for the beginning winemaker. The consequence of my frus-
tration is that I have created a manual that would explain wine in
the simplest. This manual is divided into the four sections. Wine comes in at
Section 1, an introduction to wine, explains to you the back- the mouth And
ground of wine, giving you a general understanding of the
history of making wine from the vineyard to the winery. love comes in at
Section 2, before you begin, includes basic information for you
the eye; That's all
need to learn before you begin making wine. It is necessary for we shall know for
you to understand this information before beginning your efforts.
A solid understanding of wine terms, equipment and hydrometer
truth Before we
use will make your task much easier. grow old and die.
Section 3, making wine from a kit, includes important safety I lift the glass to
information, ingredients and the stages in wine making. my mouth, I look
Section 4, making wine from fresh fruit, discusses advanced wine at you, and sigh.
making techniques, including several recipes for making wine
making from fresh grapes. This section will help you become a - William Butler Yeats
{
successful advanced wine maker.
4
1 | introduction to wine |
1
harvesting
3juice
5
fermentation
7
aging
2
crushing
4
separation
6
clarification
8
bottling
NOTE: When using a wine kit, steps one through four have already been prepared for you.
5
The fermentation process can take from ten to thirty
days. During this process, controlling the wines tem-
perature is necessary to promote yeast growth and
to extract the flavors and colors from the skins. The
best temperature for yeast growth is about 70o-80o
for red wines and lower temperatures are required
for white wines, about 55o-65o F. A severe change
in temperature can kill the yeast and ruin the wine.
6
1 | introduction to wine | histor y
7
The Romans carried wine making into much of Western Europe,
especially the Moselle valley in France, the Rhine valley in
Germany and the Danube River valley of Austria. Grape cultiva-
tion was transported from the Old World to Mexico, South
America, South Africa, Australia, and California, following the
voyages of explorers. Today wine is produced on all continents.
8
1 | introduction to wine | histor y
California
As was the case in Europe, California vineyards survived under the
9
Following the repeal of Prohibition, they
branched out into the commercial production
of wine and brandy and established Christian
Brothers as one of the leading brands in the
state's budding wine industry.
In 1965, Robert Mondavi broke away from his family's Charles Krug
estate and founded his own winery in Oakville, California. This was
the first new large-scale winery to be established in the valley since
before prohibition. The number of wineries in the valley continued to
grow following The Mondavi estate, as did the region's reputation.
Mondavi was one of the first winemakers to label his wines using
varietal names.
By the early 1970s, the quality of California vintners' wines were
outstanding. On May 24, 1976, a blind tasting was held in Paris with
an exclusive panel of French wine experts. After comparing six
California Chardonnays with four French Chardonnays, three of the
top four were California wines. All nine judges ranked Chateau
Montelena as the highest; Chalone Vineyard came in third and Spring
Mountain Vineyard fourth. When reds were evaluated, Stag's Leap
Wine Cellars were ranked number one. This competition focused on
wines from the Napa Valley. The red wines evaluated in 1976 were
retasted in two separate blind tasting (the French Culinary Institute
Wine Tasting of 1986 and the Wine Spectator Wine Tasting of
1986). In all retasting, a California red came in first, while the
French reds lost their rankings.
In Oz Clarke's, “New Encyclopedia of Wine”, he stated that
California "was the catalyst and then the locomotive for change that
finally pried open the ancient European wineland's rigid grip on the
hierarchy of quality wine and led the way in proving that there are
hundreds if not thousands of places around the world where good
to great wine can be made." He observed that "until the exploits of
California's modern pioneers of the 1960's and '70's, no-one had
ever before challenged the right of Europe's, and in particular,
France's vineyards, to be regarded as the only source of great wine
in the world."
Backed by continuing research, California vintners continue to
innovate to further enhance the quality of their products.
10
1 | introduction to wine | major producers
The top producing nations include France, Italy, Spain, and the
United States. California produces about 90% of the wine in
the United States.
France
France is one of the oldest wine-producing regions in Europe.
Regions in the south were licensed by the Roman Empire to
produce wines. Saint Martin of Tours promoted both spreading
Christianity and planting vineyards. During the Middle Ages,
monks maintained vineyards and held the wine making secrets.
Monasteries had the resources to produce a steady supply of
wine both for celebrating mass and generating income. During
this time, the best vineyards were owned by the monasteries
and their wines were superior. Over time, the nobility acquired
extensive vineyards. However, the French Revolution led to the
confiscation of many of the vineyards owned by the Church
and private owners.
Italy
Wine is a the most popular beverage in Italy. Italy is the second
largest wine producer in the world. Many Italians drink wine
with every meal and in-between. Grapes are grown in almost
every part of Italy, with more than one million vineyards under
cultivation. Each region is proud of its carefully tended, neatly
pruned vines. In some areas, the vines are trained along low
supports. In others they climb as slender saplings. The people
of each region are intensely proud of the wine they produce
from their grapes.
11
They believe this ancient method still makes the best wine.
Spain
Spain is the third largest producer of wine in the world.
Historically, Spain is known for the production of Sherry a
fortified wine, which is produced in the region surrounding Jerez
de,la Frontera. Other wine regions well known outside of Spain
include: Rioja, Ribera del Duero, Priorato, Cava and Penedès.
12
1 | introduction to wine | wine classifications
Wine experts classify wine into five major categories, with the
distinction based on major differences in vinification. The primary
wine categories are table wines, fortified wines, sparkling wines,
desert wines and cooking wines. This classification depends on the
technique of production, called vivification.
Table Wines
Table wines come in three basic colors: white, red, or rose.
They range in taste from sweet to very dry, without being bitter.
Alcohol content varies from 7 to 15 percent. Table wines
account for the bulk of the wine production throughout the
world.It is both plentiful and economical.
Fortified wines
Wines receiving an extra dosage of alcohol during production,
usually with a grape brandy, are called fortified wines. The
alcohol content of fortified wines is higher than that of table
wines, ranging from 14 to 23 percent. The colors of fortified
wines range from white, amber, bright red, or dark red.
13
Sparkling wines
Sparkling wines are usually white, but may be red or rose, and
have an alcohol content similar to table wines. An excess of
carbon dioxide causes the effervescence or bubbly quality of
sparkling wines. Carbon dioxide is produced in the fermentation
of all wines, but sparkling wines go through a double fermenta-
{ }
tion, the second of which takes place in the bottle. Sugar and
yeast are added to the bottle before the second fermentation,
to produce carbon dioxide, to build up the pressure inside the
bottle. Champagne's are blends of wine from different grapes. a recent study
Each producer has his own recipe to yield a desired blend. has found that
The best-known sparkling wine is champagne, named for the inexpensive wines
region of France where it was first made in the 18th century by work as well as
a Benedictine monk named Dom Pierre Perignon. expensive wine
Asti Spumante is an Italian sparkling wine.
in cooking.
Desert Wines
Desert wines range from slightly to incredibly
sweet. Late harvest wines such as Spätlese
from Germany are made from over ripe
grapes. Recioto and Vin Santo from Italy,
are made from grapes that have been partial-
ly raisined after harvesting. Botrytized wines are made from
grapes infected by the mold Botrytis cinerea or noble rot. These
include Sauternes from Bordeaux, Numerous wines from Loire
such as Bonnezeaux and Quarts de Chaume, Tokaji Aszú from
Hungary, and Beerenauslese from Germany and Austria.
Eiswein is made
from grapes that are harvested while frozen.
Cooking Wines
Cooking wines typically contain a significant quantity of salt
and are of such poor quality that it is unpalatable by itself and
intended only for cooking. However, most cooking authorities
advise against using any wine one would find unacceptable
to drink. Contrarily, a recent study has found that inexpensive
wines work as well as expensive wine in cooking.
14
1 | introduction to wine | wine grape varieties
15
Winter brings dormancy to the vines and at this stage they
can be pruned to increase vine productivity. The fruitfulness of
}
the vine is determined in the previous growing season and the
number of potential bunches is related to the number of buds
left after pruning.
Shortly after the spring budburst, groups of flowers are pro- Vêraison is a French
duced and the fruit clusters develop from these groups. The term, but has been
grape berry is made up of pulp, seeds and skin that has a
thin, waxy layer containing millions of native yeast cells.
adopted into the
As the berries grow they are hard and contain mainly grape
English literature
acids (malic and tartaric acids). As the grapes ripen they start on viticulture. The
to soften and change color and the sugar, flavor and water
official definition of
contents increase and acids decline. This is called vêraison.
Vêraison is "change
At this stage the major components of the grape berry are:
of color of the grape
• Water (70-85%)
berries." Vêraison
• Carbohydrates - Glucose and fructose
signifies the change
• Alcohols - There may be trace
amounts in damaged or botrytis- from berry growth to
affected fruits
berry ripening in
• Acids - Tartaric and malic acids are the major acids present. Trace
grapevines.
amounts of citric, lactic, succinic and acetic acid are present.
Climate
Different types of grapes flourish in different regions and each
regions climate and soil conditions greatly affect the quality
of the grapes. At the University of California Davis, viticulture
researchers divided California into 5 regions according to the
number of degree days. Degree days are a way of measuring
the cumulative amount of heat absorbed by the plants. The
number of degree days required by a vineyard varies with the
type of variety grown. The primary purpose of this system is
to give grape growers a accurate estimate of when they can
begin to harvest the grapes. Below is a table that describes
the characteristics of wine depending on warm or cool
climates.
17
Soil
The soil type is extremely important as it supports the vine and
acts as a reservoir for holding nutrients and water. The water
holding capacity of the soil strongly affects the final flavor of
the wine.
Propagation
Vines are typically purchased from nurseries where they have
already been grafted to prevent phylloxera infestation. New
vines typically do not produce significant yields of fruit until the
3rd or 4th year. The vines typically have a useful life of approx-
imately 20 years.
Har vest
The vine cycle depends largely
upon the regional climate. The vine
cycle in California begins around
April 1st when new shoots elon-
gate. During April and May, the
vine flowers appear. Around May
15th, tiny berries begin to grow but
remain green until mid July. As
vêraison begins, the berries begin
to develop color and to soften. The
fruit is usually harvested around the
middle of September. However, the
harvest date is largely dependent
upon the variety, the location, and the regional climate.
18
1 | introduction to wine | agricultural techniques
biodynamic farming
Biodynamics is an organic farming system based on the teach-
ings of Rudolf Steiner in 1924. Steiner believed that the intro-
duction of chemical farming was a major problem and was
convinced that the quality of food was degraded and he
believed the sources of the problem were both artificial fertiliz-
ers and pesticides. However, he did not believe this was only
because of the chemical or biological properties, but also due
to spiritual shortcomings in the chemical approach to farming.
Steiner considered the world and everything in it as simultane-
ously spiritual and material in nature.
19
1 | introduction to wine | review
20
2 | before you begin | important information
Now that you have covered section one, section two should be more
interesting for you. In this section you will learn the essentials of wine
making beginning with sanitizing your equipment, the use of each
piece of equipment will be highlighted for you. If you think you can
forget this step, you will waste a lot of time and money and end up
with six gallons of vinegar.
One six gallon batch of wine yields 30 bottles. Again, the wine can
take as little as 30 days to produce, but it is recommend to wait a
minimum of three to six months to achieve a better tasting wine.
important information
Please read all instructions before starting.
• Clean all of your equipment with an unscented winemaking detergent
and rinse thoroughly with hot water to remove all residues.
• Please use good quality drinking water with this kit. If you’re not sure of
your water quality, consider using bottled water. Deposits and calcium
content in household water can negatively affect your wine.
• The starting temperature of your wine is critical. Before adding the yeast,
double check that the juice temperature is between 65-75°F.If the yeast
is added to a kit that is too cold, it will not ferment or clear on schedule.
• When transferring your wine to the carboy it is recommend to get a partner. Equipment List:
When bottling your wine have at least two partners. Also, the final bottling
stage can get messy so have plenty of rags at hand for clean up. a. 7.5 gallon plastic fermented
b. 6 gallon glass carboy
NOTE: Please remember to remove the code number sticker from the wine box top and
c. airlock
attach it to your wine log on page 45. Also, fill out the wine log when starting d. stoppers for fermented
your batch of wine. Keeping track of this information will help identify any e hydrometer
problems you may have in making your wine. f. wine thief
g. auto siphon
h. racking tube
h. 5 feet of siphon tubing
i. bottle filler
j. digital thermometer
k 30 corks
l. 30 bottles
m. easy clean No-Rinse Cleanser
n. long stirring spoon
o. measuring cup and spoons
22
2 | before you begin | understanding your equipment
c. airlock
An airlock is a device which holds a sulphide solution.
This is where fermentation gasses pass out of the carboy.
b The airlock is fitted into a rubber bung which sits in the
neck of the carboy. Fill the airlock approximately half
way with water.
d. carboy bung
c The bung is the plug that is inserted into the carboy and works
with the airlock.
e. hydrometer
d
23
f. wine thief
The wine thief allows you to take a hydrometer reading from
the fermentor with no siphoning or pouring.
Submerge the tube of the wine thief into the wine, fill and lift f
it out. A one-way valve will automatically lock your sample in
the tube. Next, float the hydrometer inside the tube for a read-
ing. When you are finished just depress the wine thief relief
valve against the side of the fermentor to return the sample.
Attach the racking tube to the auto siphon, then insert one
end into the carboy and pump the handle a couple of strokes.
The siphon begins and wine flows to the other vessel. This
plunger action forces the liquid upward through the inner tube
and into your attached siphon hose. Requires 3/8 inch by five
foot vinyl siphon hose.
h
h. bottle filler
Filling your bottles is easier with the bottle filler. The plastic
bottle filler is a clear shaft with an automatic foot-valve on
the bottom end for quick and easy shut-off between bottles.
Attach the 3/8 inch siphon tubing to the top, depress the
spring-loaded foot-valve against the bottom of the bottle
and start filling. When your bottle is full the bottle filler
stops automatically with just enough room for cork space.
i
i. digital thermometer
Temperature control is critical to the wine making process.
During the fermentation process you need to maintain the
j
temperature between 65-75°F. Please keep accurate records
in your wine log.
j. corker
The plastic corker is an inexpensive way to cork your bottles.
Place cork into the plastic plunger corker, fit over the top of
wine bottle and finally push the cork in.
24
2 | before you begin | using your hydrometer
NOTE: Always be sure to take good records of your readings and record them
diagram 3
in your wine log
25
2 | before you begin | review
Now that you have covered section two, you have learned the
essentials of wine making beginning with sanitizing your equipment.
You have become familiar with the equipment you will use for
making your wine. Now you know not to make a batch of vinegar.
Shown below are a seven questions for you to answer, to
reinforce the concepts and facts you have learned.
6. A hydrometer floats low when the juice has a high sugar content?
True or False
26
3 | making your wine | wine kit ingredients
Now that you have covered section two, you can make some
wine. In this section you will learn about the contents of your
wine kit, the various fermentation stages and how to process
the juice in each phase. Finally you will bottle your wine.
Your wine kit includes a juice bag, packet of yeast, bentonite,
metabisulphite, sorbate and a fining agent.
juice bag
The juice bag contains pure varietal grape juice and grape
concentrate. All acids, pH, sugars, and tannin levels are perfectly
balanced, therefore no additional testing is required, except
hydrometer readings.
yeast
Yeast is a fungus. There are thousands of different types of
yeasts. The type most useful to wine making is the strain of sac-
charomyces cervisiae. Some recommended high quality wine
yeasts include both Lalvin and Red Star. Do not use bread yeast
since it is designed to provide CO2 for raising bread. Good wine
yeasts are sulphur tolerant.
bentonite
Bentonite is a refined clay sold as a powder and course gran-
ules. It is added directly to the juice in the first fermentation
stage. Bentonite is also valuable because it provides a nucleus in
wine in which CO2 gas can form to aid in fermentation.
metabisulphite
This sulphite is essential in winemaking for sterilizing equipment
and as a wine preservative.
sorbate
Sorbate is a chemical that stabilizes wine by inhibiting the activi-
ty or growth of yeast. Be careful when measuring and adding
sorbate to your wine. Add 1/2 teaspoon per gallon of wine. If
inefficient sorbate is added to the wine it may begin to re-fer-
ment, and if too much sorbate is added you will taste this chemi-
cal. Bacteria can react with sorbate if to much is added, produc-
ing a strong odor of geranium which will ruin your wine.
fining agent
Finings work either by sticking to particles making them heavy
enough to sink or causing particles to stick to each other by mak-
ing them settle to the bottom of the carboy.
28
3 | making your wine | primar y fermentation
Clean and sanitize the primary fermentor and lid, spoon, ther-
mometer, hydrometer and test cylinder or wine thief. Rinsing
is not necessary if you are using Easy Clean.
3. Top off the fermentor to the 6 gallon mark with cool water.
Next, stir vigorously for 30 seconds.
NOTE: Making the kit to a full 6 gallons is crucial to the functioning of the fining
agents and the stability of the finished wine. If any other volume is measured
the wine will not turn out correctly, and any problems you may experience
may not be solvable.
29
3 | making your wine | secondar y fermentation
After 5-7 days draw a sample of the juice and use your
hydrometer and to check the specific gravity. It should be
1.010 or less.
NOTE: The lower your fermentation temperature, the longer this stage will take.
1. You need a partner for this step. Put the primary fermentor
on a sturdy table at least three feet high.
30
3 | making your wine | stabilizing & clearing
31
3 | making your wine | clarifier
add clarifier
I. Remove two cups of wine from the carboy, to ensure space for the
clarifier. Reserve this juice for topping off the carboy later.
2. Shake the clarifier. Add the clarifier to the carboy using a measur-
ing cup with a spout. Stir vigorously for another two minutes to
drive off CO2 gas. Again, your wine may not clear if the stirring
is not vigorous.
3. Top off carboy two inches from the bottom of the bung. Use the
reserve wine or cool water to fill the airlock halfway. Wait 14
days or more to finish clarifying.
4. After the 14 days check your wine for clarity by drawing a small
sample into a wineglass and examining it in good light. If it is not
completely clear, allow another 7 days. Do not bottle cloudy wine
since it will not clear in the bottle. At this stage you can leave
your wine in the carboy for several months to age and develop
better flavor.
32
3 | making your wine | bottling
bottling
Clean and Sanitize 30 wine bottles, siphon rod, hose and
siphon filler. Rinse each bottle well. Use at least two partners
for filling and bottling the wine. Be sure to have plenty of rags
at hand, bottling can be very messy.
NOTE: If you are concerned about disturbing the sediment on the bottom
of the carboy while bottling, clean and sanitize a primary fermentor
or carboy, rack the wine into it, and bottle from there.
2. Warm the corks in hot water before insertion into the bot-
tles. This will make the insertion with the plastic hand corker
much easier. Be sure to leave two finger-widths of space
between the bottom of the cork and the wine level in each
bottle.
33
3 | making your wine | review
Now you are ready to make some wine. In this section you will
learned about the contents of your wine kit, the various fermenta-
tion stages and how to process the juice in each phase. Finally
you will bottle your wine.
tap water with low mineral content can be used as well. 5) It should be 0.996 or less.
Answers: 1) rising 2) 5-7 days 3) 4) Spring water is preferred, however boiled
34
4 | advanced wine making | making wine from fresh fruit
Making wine from fresh grapes will be easy, that is assuming you
have already made wine from a kit and are familiar with the steps
in the process.
Creating your own wine from fresh grapes is gratifying. Early autumn
{ }
is the best time of the year to make your batch of wine because
grapes are at their peak ripeness.
You will have many varieties of grapes to choose from, depending
on where you live. The classic grape choice is the Vitis vinifera variety Thou shalt sanitize
and this wine-grape family includes such varieties such as and rinse...the wine-
Chardonnay, Merlot, Zinfandel and Cabernet Sauvignon. The Vitis
makers most important
vinifera variety, thrive in California and the Pacific Northwest as well
as from New York to the Great Lakes, and the Mid-Atlantic states. commandment...
If you live in damp, colder climates you may not be able to find Vitis Thou shalt include
vinifera grapes grown locally. Hybrid's such as Vitis labrusca grapes, your volunteers in
which are less susceptible to cold and disease, may be grow in your
area. Or you can order grapes through your local winemaking shop
tasting....
or a produce wholesaler.
Whatever variety of grapes you use the techniques, equipment and
ingredients are the same.
• Cheesecloth
36
4 | advanced wine making | fruit preparation and adjusting the juice
37
adjusting acid content
Adjusting the acid content of your juice is critical. You can
measure the acid with a titration kit. The ideal acid level is
6 to 7 grams per liter for dry reds and 6.5 to 7.5 grams
per liter for dry whites. If your acid level is not within the
acceptable range, then adjust by adding tartaric acid. To
increase the acid content add tartaric acid in one gram
increments. If your acid content is too high then add 10
percent increments of water.
You also need to monitor the sugar level with your hydrometer.
To increase your sugar concentration, make a simple syrup
by dissolving one cup sugar into one-third cup of water.
Bring it to a boil in a saucepan and immediately remove
from heat. Cool before adding. Add syrup in one tablespoon
increments, until the desired specific gravity is reached. To
decrease the sugar concentration, simply dilute your juice
with water.
38
4 | advanced wine making | dr y red table wine recipe
Now you're ready to begin making your first batch of wine. Below
wine. The recipes have similar steps and techniques, with one
you'll find step-by-step recipes for a dry red and a dry white table
39
6. Once the juice has reached specific gravity of 0.998, lift the
nylon straining bag out of the pail and squeeze remaining juice
into the pail.
7. Cover the pail loosely and let the wine settle for 24 hours.
Rack the wine into a sanitized carboy removing the sediment,
topping off with grape juice or any dry red wine of a similar
style. Fit with a sanitized bung and fermentation lock. After 10
days, rack the wine into another sanitized jug. Again, top off
with dry red wine of a similar style.
8. After six months, siphon the clarified wine in a sanitized carboy.
Then transfer the wine into clean, sanitized bottles. Cork with
the hand-corker.
9. Store the bottles in cool, dark place and wait at least six months
before drinking. Do not forget to invite your volunteers for your
wine sampling.
Note: Red wine is fermented with the pulp and skins. This "cap" will rise to the
top, so you need to "punch it down" frequently with a sanitized utensil.
40
4 | advanced wine making | dr y white table wine recipe
41
8. Once the juice has reached at least 0.998 specific gravity, rack
the wine off the sediment into a sanitized one-gallon jug, top off
with dry white wine of a similar style. Fit with a sanitized bung
and fermentation lock. Keep the container topped with white
wine. Be sure the fermentation lock always has sulfite solution in
it. After 10 days, rack the wine into another sanitized one-gal-
lon jug. Top up with wine again.
9. After three months, siphon the clarified wine off the sediment
and into clean, sanitized bottles and corks.
10.Store bottles in cool, dark place and wait at least three months
before drinking. Quite often with certain varieties of wine, the
longer you age the wine the better it will taste.
42
4 | advanced wine making | review
2. Fermentation is optimal at 32 F.
True or False
Answers: 1) false 2) false 3) false 4) false 5) false 6) the alcoholic goes to meetings
43
| wine making | closing
Congratulations!!!
It was my goal that you would find these instructions clear
concise and easy to use. By now, I assume you have success-
fully produced several batches of wine. Please be patient with
the fermenting process, remember the longer you wait to drink
your wine the better it will taste. Young wines taste bland and
lack the complexity of wines that have aged longer. remember
the older you get, the better you get!
44
wine log wine kit
Batch 1:
Wine Type:
Date Started:
Date:
Hydrometer reading:
Temperature:
Date:
Hydrometer reading:
Temperature:
stabilizing and clearing: Note: This step takes about 14 days or more
Date:
Hydrometer reading:
Temperature:
Batch 2:
Wine Type:
Date Started:
Date:
Hydrometer reading:
Temperature:
Date:
Hydrometer reading:
Temperature:
stabilizing and clearing: Note: This step takes about 14 days or more
Date:
Hydrometer reading:
Temperature:
45
wine log - fresh fruit
Batch 3:
Wine Type:
Date Started:
Date:
Hydrometer reading:
Temperature:
Date:
Hydrometer reading:
Temperature:
Temperature:
Batch 4:
Wine Type:
Date Started:
Date:
Hydrometer reading:
Temperature:
Date:
Hydrometer reading:
Temperature:
stabilizing and clearing: Note: This step takes about 14 days or more
Date:
Hydrometer reading:
Temperature:
46
References:
Books:
The Joy of Home Winemaking, Terry Grey, Collins.
First Steps in Winemaking, C.J. Berry.
Websites:
www.winemakermag.com
www.dictionary.com
www.wikipedia.com
www.ngs.com (national geographic society)
www.istockphoto.com
www.gettyone.com