University of California

Technology has improved wine quality


A. Dinsmoor Webb

Author Affiliations

A. Dinsmoor Webb is Chairman and Professor, Department of Viticulture and Enology, University of California, Davis.

Publication Information

Hilgardia 34(7):6-8. DOI:10.3733/ca.v034n07p6. July 1980.

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Quality in any wine is a function of the potential quality in the grape and the skill of the enologist in converting that grape to wine. The first control of ultimate wine quality starts with analyses of the grapes in the vineyard, where two attributes are of primary importance. To be palatably balanced—that is, not thin or overly alcoholic—the wine must be made from grapes containing the appropriate concentration of natural sugars. Too little sugar results in watery, thin, and unpalatable wines. Too much alcohol results from grapes left on the vine until they are overripe; these wines, perhaps suitable as dessert accompaniments, are simply too alcoholic to be used with meals.

Webb A. 1980. Technology has improved wine quality. Hilgardia 34(7):6-8. DOI:10.3733/ca.v034n07p6
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