Origin of the Spanish wine

Origin of the Spanish wine

A professor said at the beginning of a course “The wine is a product of our lands generosity, the complicacy of our climate and the enthusiastic accomplishment of people”.

Origin of the Spanish wine

Important factors in the production of wine are:

– The soil, because the plant is capable of perforating its roots very deep, if the soil permits it. There it finds certain nutrients and a constant availability of water, permitting it to withstand the rigours of summertime.

– The orientation and inclination of the soil, which affects the isolation and consequently the maturation of the grapes.

– The climate influences in a crucial way, because the wine producer fears the spring frosts, extreme droughts and the late rains, just before harvest, complicating the maturation and causing diseases. These factors gives origin to the concept of “añada” (production years).

– The human intervention is indispensable: the best grape turns into the worst vinegar if man does not orient, direct and control the transformation happening in the fermentation and development of the wine. Man participates in the productive labours (pruning, treatments, management, clearance of weeds…) as well as in elaboration.. However, 90% of the wine is influenced by the grape.
Origin of the Spanish wine

The wine comes from the fermentation by yeasts of the sugars in the juice. These micro organisms produce alcohol and other minor substances. The two main substances in wine are water (about 85-90%) and alcohol (10-15%). It is however the minor elements in the grape or produced by the later transformations that have a mayor influence on the characteristics of the wine.