Problems of Table Wine Production a Seminar

Abstract

The steps leading to a finishing of a wine must begin early in the life of a wine if quality in mature wine is to be realized. Each step and purpose should be carefully considered before treating the individual wine. This consideration will save both labor and quality. To help the wine maker make the correct decisions, we offer certain "musts" or rules for finishing and bottling. We recommend determing the cause of breakdown in bottled storage of wine as a means of control and prevention of future spoilage in bottled wine.

In conclusion, and as a result of all of the discussions in the seminar, it is suggested that the "Table and Sparkling Wine Committee" adopt as its problem for the coming year a thorough study of the constituents of the musts of different varieties grown in different parts of the Napa Valley and a correlation of the quality of the wines made therefrom with the must constitutions, if possible.