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Wines. Vinification and classifications (Volume II)

This second volume of the Wine Sapiens focuses on the science of winemaking and takes the reader through the philosophy and art of winemaking. A thought-provoking volume offering a clear explanation of how and where grapes are transformed into this wonderful liquid, wine.

664 pages

230 x 330 mm

Hard cover

ISBN: 978-84-09-08868-3

Units

A number of books have been published by Bullipedia on differing themes: drinks, cocktails, Nikkei cuisine, and others. For each title, Bullipedia has applied its Sapiens methodology. Following the successful publication of the first volume of Wine Sapiens titled “Wines. Viticulture and the contextualization of wine (Volume I)” the second volume is now available, titled “Wines. Winemaking and classifications (Volume II)”.

 

The academic definition of the term winemaking is: The fermentation of grape must, or the processing of grape juice into wine. A substance that is not wine is turned into wine in the process called winemaking. This definition seems impeccable, but is this process really so limited? Does it only take place in the fermentation room of a winery, or does it perhaps begin in the vineyard? Moreover, does the process continue in time once the wine has been bottled? Or even, conceptually, upon reflection on the end result?

 

The aim of this volume is to list and explain the different tools and techniques of winemaking, in a rigorous, systematic manner, all the while bearing in mind that winemaking is an activity with an artistic and emotional expression. We employ the Sapiens methodology to carry out this task, applying an innovative, creative and enlightening approach to a subject already in receipt of an abundant amount of literature.

 

The Sapiens method, created by Ferran Adrià and elBullifoundation, under the motto “Innovation through understanding”, consists of incorporating a holistic and comprehensive outlook to relate, contextualise, interpret, compare, identify, order and associate multidisciplinary data and knowledge.

 

In keeping with the preceding analysis, the final section of Vol. II focuses on wine classification, with a survey of the means used to organise and categorise a bottle of wine, giving practical examples. Although the list is not all-encompassing, many varied and engaging wines are included.

 

This allows us to appreciate and reflect upon what has been explained so far (including Vol. I). Moreover, it encourages a creative approach when faced with possible practical applications – in the restaurant sector, as well as in any other field – by demonstrating that wine can be much more than just “reds or whites”.

In this section is a short summary of each chapter of the book

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Introducción a la vinificación

CHAPTER 1

INTRODUCTION TO WINEMAKING

What is oenology? We start the book with a chapter defining the basic concepts of this science, placing it in a historical context and tracking its evolution until the present day. As a starting point, we reveal the leading lights of the scientific community and the other individuals – associated with Bullipedia – that have […]

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Movimientos enológicos

CHAPTER 2

MOVEMENTS IN WINEMAKING

Movements are artistic, cultural and ideological manifestations of a given era that share a number of characteristics. To understand them it is fundamental to take the time and context from which they emerged into account. The wine that is known today as “natural wine” is very different from the product considered “natural” a hundred years […]

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Técnicas de prefermentación

CHAPTER 3

PRE-FERMENTATION TECHNIQUES

To produce wines with the minimum of intervention, thus avoiding the use of oenological treatments. Although many producers try to achieve this objective, the reality of the wine world is that most wineries use tools, techniques and various oenological products to obtain their desired wine. In this chapter we examine these, together with techniques for […]

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CHAPTER 4

FERMENTATION TECHNIQUES

Fermentation and its extraordinary complexity. The production of wine depends on fermentation, and for this to happen the involvement of microorganisms, invisible to the human eye, are essential. These tiny microbes seek no more than any other living being: to live and perpetuate themselves. In this search for subsistence, they feed and reproduce, carrying out […]

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Compuestos aromáticos del vino

CHAPTER 5

AROMATIC COMPOUNDS IN WINE

This chapter begins by questioning a predetermined categorisation that for years has classified the aromas of wine into primary (those that come from the fruit), secondary (those from winemaking) and tertiary (those developed during ageing) – a differentiation that does not exist or at least draws such blurred lines of separation that this classification, though […]

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CHAPTER 6

WINE AGING

The ageing of wine, a step usually carried out after fermentation, is the theme of this chapter: the process to which a young wine, often excessively full of vim and vigour, is subjected in order for it to repose and gain the prized qualities of complexity and equilibrium. In short, its passage to becoming an […]

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Técnicas de fermentación

CHAPTER 7

POST-FERMENTATION TECHNIQUES

This chapter details the post-fermentation processes to which the wine is submitted after fermentation: from assembly to bottling. Wine is an elaborated product that, once bottled, will remain on the shelves for months, even years. That is why most wineries try to make their wine as homogeneous (maintaining a particular style) and stable (not changing […]

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Técnicas de envasado

CHAPTER 8

BOTTLING TECHNIQUES

The principal focus of this chapter on wine bottling techniques are the three elements that enable wine to go from the winery to the market. We look at the glass bottle and then discuss the elements that accompany it. The first of these is the bottle stopper, of which cork is the most important and […]

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Técnicas, herramientas y alteraciones durante el proceso del vino

CHAPTER 9

TECHNIQUES, TOOLS AND INTERVENTIONS THROUGHOUT THE PROCESS

Even though it may seem an idyllic pursuit, wine production is an industrial process that aims to deliver a product as polished as possible into the market place. There are many ways of making wine; some wineries are committed to minimal intervention, whilst others use various techniques, additives and treatments to produce high quality wines. […]

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Vinificación de vinos especiales

CHAPTER 10

WINEMAKING OF OTHER CATEGORY WINES

The OIV (International Organization of Vine and Wine) uses the term “special” to designate all wines outside the orthodoxy of still wines: sherries, fortified wines, sparkling wines and sweet wines. This chapter goes into detail about them, their elaboration, their styles and their taste. Furthermore, although the classification of the OIV is sufficiently generic to […]

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El espacio de vinificación

CHAPTER 11

THE SETTING FOR WINEMAKING

Wineries are the places where winemaking takes place and, as such, they share similar spaces. All have a reception place for the grapes, a fermentation room, a machine for bottling and a store where oenological products are kept. In spite of this, they may vary in shape (some occupy palatial buildings or are architectural landmarks) […]

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CHAPTER 12

WINEMAKING MODELS ACCORDING TO THE AESTHETIC IDEAL

The ability to contemplate a wine and then create it, or the fascination you feel when you are tasting a wine and realise that the characteristics that make it unique are exactly those that the winemaker desired. This is what this chapter is about, how one manages to make wine following an aesthetic ideal. Not […]

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Clasificaciones del vino

CHAPTER 13

WINE CLASSIFICATIONS

Bullipedia. Vinos según su país de origen, región, indicación geográfica, variedad, temperatura media, rendimiento, sabor o precio…

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The aim of this volume is to list and examine the different tools and techniques of winemaking from a perspective that is both meticulous and scientific, all the while bearing in mind that winemaking is an activity that, when the result inspires us, can be considered an artform.

TecnoVino

This particular volume offers a scientific and academic overview of the different techniques and tools used to make wine using the “Sapiens” method. This was created by world-famous chef Ferran Adrià and his Bullifoundation, and it essentially refers to learning about something to understand it, and understanding it to later create something, and it involves interpreting, comparing, identifying and organizing multidisciplinary data and knowledge from a holistic standpoint.

Food and Wines from Spain

‘Winemaking and classifications’ allows us to understand absolutely everything about the transformation of the grape into this nectar that we call wine.

ED economía Digital

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