Concept

Winemaker

A winemaker or vintner is a person engaged in winemaking. They are generally employed by wineries or , where their work includes: Cooperating with viticulturists Monitoring the maturity of grapes to ensure their quality and to determine the correct time for harvest Crushing and pressing grapes Monitoring the settling of juice and the fermentation of grape material Filtering the wine to remove remaining solids Testing the quality of wine by tasting Placing filtered wine in casks or tanks for storage and maturation Preparing plans for bottling wine once it has matured Making sure that quality is maintained when the wine is bottled Today, these duties require an increasing amount of scientific knowledge, since laboratory tests are gradually supplementing or replacing traditional methods. Winemakers can also be referred to as oenologists as they study oenology – the science of wine. A vintner is a wine merchant. In some modern use, particularly in American English, the term is also used as a synonym for "winemaker". The term started in Middle English, superseding the earlier term vinter. Due to the close political and commercial ties between Bordeaux and England during the 14th and early 15th centuries, vintners were among the more important people in London with winemakers being four times mayor of the city under the reign of Edward II. The Worshipful Company of Vintners is one of the oldest livery companies in London. A vigneron is someone who cultivates a vineyard for winemaking. The word connotes or emphasizes the critical role that vineyard placement and maintenance has in the production of high-quality wine. The term, French for someone who grows grapes or makes wine, is often used in Australia to describe a winemaker who is also involved as an owner or manager as opposed to a person who is employed only to make wine, who is generally referred to as a winemaker. It is also used when referring to a winemaker from France. Vincent of Saragossa is the patron saint of vignerons.

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Related concepts (16)
Aging of wine
The aging of wine is potentially able to improve the quality of wine. This distinguishes wine from most other consumable goods. While wine is perishable and capable of deteriorating, complex chemical reactions involving a wine's sugars, acids and phenolic compounds (such as tannins) can alter the aroma, color, mouthfeel and taste of the wine in a way that may be more pleasing to the taster. The ability of a wine to age is influenced by many factors including grape variety, vintage, viticultural practices, wine region and winemaking style.
Winery
A winery is a building or property that produces wine, or a business involved in the production of wine, such as a . Some wine companies own many wineries. Besides wine making equipment, larger wineries may also feature warehouses, bottling lines, laboratories, and large expanses of tanks known as tank farms. Wineries may have existed as long as 8,000 years ago. The earliest known evidence of winemaking at a relatively large scale, if not evidence of actual wineries, has been found in the Middle East.
Barrel
A barrel or cask is a hollow cylindrical container with a bulging center, longer than it is wide. They are traditionally made of wooden staves and bound by wooden or metal hoops. The word vat is often used for large containers for liquids, usually alcoholic beverages; a small barrel or cask is known as a keg. Modern wooden barrels for wine-making are made of French common oak (Quercus robur), white oak (Quercus petraea), American white oak (Quercus alba), more exotic is Mizunara Oak all typically have standard sizes: Recently Oregon Oak (Quercus Garryana) has been used.
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