California Agriculture
California Agriculture
California Agriculture
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California Agriculture

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A century of wine and grape research

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Authors

Vernon L. Singleton , Department of Viticulture and Enology, University of California, Davis
Harold W. Berg, Department of Viticulture and Enology, University of California, Davis
Roger B. Boulton, Department of Viticulture and Enology, University of California, Davis
A. Dinsmoor Webb, Department of Viticulture and Enology, University of California, Davis

Publication Information

California Agriculture 34(7):4-5.

Published July 01, 1980

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Abstract

Not available – first paragraph follows: The culture of grapes and the making and aging of wine are often incorrectly visualized as ancient practices that have not changed and cannot change much. True, grapes have “always” been grown and converted to fermented fluid, and certain practices are fundamental to keeping it wine and not vinegar. Grape growing and winemaking were two of the more technologically advanced processes from ancient times to the dawn of the Scientific Revolution by the mid-1800s. Nevertheless, within the past century every operation in winemaking or viticulture has become either highly modified or at least much better understood and managed. Many new steps or whole techniques leading to new types of wine have been introduced. New varieties of grapes have been developed and vineyard management made much more rational and efficient.

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A century of wine and grape research

Vernon L. Singleton, Harold W. Berg, Roger B. Boulton, A. Dinsmoor Webb
Webmaster Email: wsuckow@ucanr.edu

A century of wine and grape research

Share using any of the popular social networks Share by sending an email Print article
Share using any of the popular social networks Share by sending an email Print article

Authors

Vernon L. Singleton , Department of Viticulture and Enology, University of California, Davis
Harold W. Berg, Department of Viticulture and Enology, University of California, Davis
Roger B. Boulton, Department of Viticulture and Enology, University of California, Davis
A. Dinsmoor Webb, Department of Viticulture and Enology, University of California, Davis

Publication Information

California Agriculture 34(7):4-5.

Published July 01, 1980

PDF  |  Citation  |  Permissions

Author Affiliations show

Abstract

Not available – first paragraph follows: The culture of grapes and the making and aging of wine are often incorrectly visualized as ancient practices that have not changed and cannot change much. True, grapes have “always” been grown and converted to fermented fluid, and certain practices are fundamental to keeping it wine and not vinegar. Grape growing and winemaking were two of the more technologically advanced processes from ancient times to the dawn of the Scientific Revolution by the mid-1800s. Nevertheless, within the past century every operation in winemaking or viticulture has become either highly modified or at least much better understood and managed. Many new steps or whole techniques leading to new types of wine have been introduced. New varieties of grapes have been developed and vineyard management made much more rational and efficient.

Full text

Full text is available in PDF.

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