Cuando está una uva madura? Desde el punto de vista biológico o fisiológico, puede considerarse madura cuando sus pepitas pueden reproducir la planta o cuando su contenido en azúcar está al máximo. El punto de vista del enólogo, sin embargo, no es exactamente el mismo.
Rendimiento
El rendimiento expresa el volumen de vino que resulta de una determinada cantidad de uvas, o de las uvas vendimiadas en un área de tierra dado. Esto dependerá de numerosos factores tales como, la variedad de uva, la poda, la edad de la vid, las condiciones climáticas, el riego o los factores económicos.
Se podría afirmar, sencilla y claramente que: "A menor rendimiento, mayor calidad del vino".
Y como el rendimiento puede ser "manipulado" en gran medida, especialmente, con métodos de poda y riego, cuánto vino hacer es un compromiso calculado entre la demanda de unos resultados (más vino, menos sabor, mayores ingresos) y el cuidado de la calidad (menos vino, mayor intensidad aromática, pero menos botellas).
La relación entre cantidad y calidad es indiscutible pero no exacta. A los vinos blancos les afecta menos que a los tintos porque aquellos no permanecen en contacto con la piel de la uva durante la vinificación, mientras que la proporción de piel en contacto con el mosto es de clara importancia en la elaboración de los tintos.
Los rendimientos muy altos retrasan la maduración y verdaderamente diluyen el sabor y los aromas en las uvas pero los rendimientos muy bajos, especialmente, en tintos, probablemente terminen disminuyendo la rentabilidad.
When is a grape ripe? From a biological or physiological point of view, it might be considered ripe when its pips can reproduce the plant, or when its sugar content is at a maximum. The winemaker's viewpont, however, is not quite the same.
Yield
Yield expresses the volume of wine which results from a given weight of grapes, or from the grapes harvested on a given area of land.
This depends on numerous factors such as grape variety, pruning, vine age, weather conditions, irrigation, and economics.
The oversimplified wisdom is that the lower the yield, the better the quality of the wine. And as yields can be ´manage´to a large extent, especially by pruning methods and irrigation, how much wine to make is usually a calculated compromise between demands of the bottom line (more wine, blander taste, greater income) and quality considerations (less wine, more intense flavours, but fewer bottles).
The correlation between quantity and quality is a definite but by no means a direct one. White wines are less affected than reds because the grape´s skin is not use during vinification, whereas the proportion of skin to juice clearly matters in red winemaking.
Very high yields retard ripening and certainly dilute flavours in all grapes, but very low yields, especially for red wines, probably end up offering diminishing quality returns.
This depends on numerous factors such as grape variety, pruning, vine age, weather conditions, irrigation, and economics.
The oversimplified wisdom is that the lower the yield, the better the quality of the wine. And as yields can be ´manage´to a large extent, especially by pruning methods and irrigation, how much wine to make is usually a calculated compromise between demands of the bottom line (more wine, blander taste, greater income) and quality considerations (less wine, more intense flavours, but fewer bottles).
The correlation between quantity and quality is a definite but by no means a direct one. White wines are less affected than reds because the grape´s skin is not use during vinification, whereas the proportion of skin to juice clearly matters in red winemaking.
Very high yields retard ripening and certainly dilute flavours in all grapes, but very low yields, especially for red wines, probably end up offering diminishing quality returns.
From Essential Winetasting:
The complete practical winetasting course by Michael Schuster
Traducido por Vino On
La uva/The grape:
2/5 Rendimiento/Yield
3/5 Azúcar/Sugar
4/5 Acido/Acid
5/5 Tanino/Tanin
