Issue link: http://winesandvines.uberflip.com/i/331901
D oes technology make a better wine? This is a question I get asked a lot when I introduce visitors to our teaching and research winery at the Univer- sity of California, Davis. At UC Davis, we have equipment in place that allows us to carry out "precision winemaking." Precision winemaking is important in the research world, as it allows us to investigate the winemaking processes using strict control of experi- mental variables—notably temperature control, ability to clean and precise mixing regimens. Without this ability to control experimental variables, the results of research projects are put in question, leading to skepticism about their conclusions. Getting back to the question of whether or not technology makes better wine, I ask the judge to allow me to rephrase the question: How does this equipment allow us, as winemakers, to make a better wine? The answer is that technology in wine- making is a tool in itself, a tool that allows the winemaker to interpret a pro- cess and more efficiently make wine. The notion of making better wine is of a sub- jective nature. Winemaking has many variables that ultimately affect overall quality. Clearly a distinction must be made as to the overall outcome. We all want to make better wine, but technology can contribute to the production of both bad and good wines, it's all in how you use the tool. One of the first steps in understanding how to select and use various technologi- cal advancements is to identify your goals and prioritize them. Labor, energy and water have become very critical in recent years. Many industry vendors are focusing their development strategies around these resources. From a customer's point of view, you are going to arrange these assets based on your goals. If your labor costs are high, or labor is in short supply, it comes in at No. 1. If your infrastructure costs are high, and you are looking to save on energy and water, labor savings might not be as important—but if it was a sec- ondary benefit, that would be fine also. There are many new products on the market for a range of applications. At the 2014 Unified Wine & Grape Symposium in January, reservation-only tours spot- lighted some of the most innovative tech- nological advances in winemaking (with specific focus on wine processing). Harvesters that sort Pellenc has a long history in viticulture and has developed a mechanical harvester that has fruit-sorting capabilities. Ques- tions about quality and the notion that mechanical harvesting is used in lower tier wines are usually the main criticisms Highlights • Author Chik Brenneman, who manages the winery and vineyard at the University of California, Davis, argues that technology itself does not improve wine quality; instead it allows the winemaker to do so. • New wine-processing technology sin- gled out at the Unified Wine & Grape Symposium could help winemakers to better achieve their goals. • The criteria for selection included technology that allowed precision winemaking and technology common to multiple vendors. Technology That Allows Better Winemaking Wine-processing tools can improve harvesting, sorting, settling and filtration By Chik Brenneman W i n e s & V i n e s J U LY 2 0 1 4 37 Pellenc's Selectiv' system harvests, destems and sorts grapes before ever leaving the vineyard. Stems, leaves and petioles are discarded on the vineyard floor, hastening the start of fermentation. T E C H N O L O G Y