{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-572d6a42.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-f4d0de30.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Winemakers combine art, science and technology for the perfect tipple' data-url='/boclips/videos/5c54bd7fd8eafeecae134981' data-video-url='/boclips/videos/5c54bd7fd8eafeecae134981' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nWinemakers combine art, science and technology for the perfect tipple\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eAP Television Napa, California - 29 October, 2012 1. Various of grapes on vinesNapa, California - 7 December, 2012 2. Wine swirling in glass3. Various close ups of wine bottle, corkNapa, California - 29 October, 2012 4. Vines at Palmaz...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eAP Television \u003cbr/\u003eNapa, California - 29 October, 2012 \u003cbr/\u003e1. Various of grapes on vines\u003cbr/\u003eNapa, California - 7 December, 2012 \u003cbr/\u003e2. Wine swirling in glass\u003cbr/\u003e3. Various close ups of wine bottle, cork\u003cbr/\u003eNapa, California - 29 October, 2012 \u003cbr/\u003e4. Vines at Palmaz Vineyards \u003cbr/\u003e5. Palmaz Vineyard entrance\u003cbr/\u003e6. Palmaz winery entrance\u003cbr/\u003e7. Interior winery, tilt up tank room \u003cbr/\u003e8. Various of CEO of Palmaz Winery Florencia Palmaz demonstrating tank monitoring software \u003cbr/\u003e9. SOUNDBITE (English) Florencia Palmaz, CEO, Palmaz Winery:\u003cbr/\u003e\"We have automatic data collection in the vineyard to help analyse both the sugar levels and the hydration levels of the plants themselves. And then in the winery we have automatic sensors for temperature and bricks in the fermenters to help us think about what direction the fermentation should go real time.\"\u003cbr/\u003e10. Various of Palmaz looking at data on tablet computer\u003cbr/\u003e11. SOUNDBITE (English) Florencia Palmaz, CEO, Palmaz Winery:\u003cbr/\u003e\"Rather than spending a few hours a day collecting data, you can actually come straight in, look at wines, taste wines, think about them and see the information. So more of your time is spent in the creative art of winemaking rather than in just sort of the rote work of winemaking.\"\u003cbr/\u003eNapa, California - 7 December, 2012 \u003cbr/\u003e12. Juice Box building, pan\u003cbr/\u003e13.  Production Manager at Juice Box Garrett Martin opening wine bottle\u003cbr/\u003e14. Cutaway of wine glasses\u003cbr/\u003e15.  Martin tasting wine\u003cbr/\u003e16. Martin at computer, UPSOUND (English) Garrett Martin, Production Manager, Juice Box:\u003cbr/\u003e\"So I have a set point of 28 that you can see right here. The tank is trying to achieve that temperature and currently it is at 37.4 degrees and it's actively cooling.\"\u003cbr/\u003e17. Close up of screen\u003cbr/\u003e18. Close up of screen, UPSOUND (English) Garrett Martin, Production Manager, Juice Box:\u003cbr/\u003e\"And if I click the graph button up here at the top you'll see a representation of the entire fermentation from the time it we brought it in.\"\u003cbr/\u003e19. Close up of screen\u003cbr/\u003e20. Various of TankNET tablet app\u003cbr/\u003e21. SOUNDBITE (English) Garrett Martin, Production Manager, Juice Box:\u003cbr/\u003e\"So what happens is clients will tell me they want their tank temperature set at a certain point through fermentation to maintain a certain temperature while the yeast is really active in the fermentation, and it's building up lots of heat and they want to maintain a certain degree of temperature, so that you get extraction from the skins but you don't kill the yeast by having the temperature spike too high.\"\u003cbr/\u003e22. Wine production tanks, pan\u003cbr/\u003e23. Close up of temperature monitor\u003cbr/\u003e24. SOUNDBITE (English) Garrett Martin, Production Manager, Juice Box:\u003cbr/\u003e\"Winemaking is, at the same time that it's a very science-based and sort of mechanical process there's also a great deal of artistry that goes into it. You know something as subjective as taste, it's really up to the individual winemaker, the individual artist at that point what they want their end product to be like and to try to do things that effect change to get to that place, the best they think they can.\"\u003cbr/\u003e25. Wide of winemaker at Tuck Beckstoffer Wines Drew Huffine walking amongst tanks\u003cbr/\u003e26. Huffine pouring wine from tank\u003cbr/\u003e27. Huffine tasting wine\u003cbr/\u003e28. SOUNDBITE (English) Drew Huffine, Winemaker, Tuck Beckstoffer Wines:\u003cbr/\u003e\"You know I think much more of it has to do with tasting, with knowing what I want, with how fruit and then wine actually tastes. And so for instance I love this place because I do have great control over these really small details using the technologies they have. But it's in doing that that I can really, hopefully, coax out the flavours and essences that I want of the wine.\"\u003cbr/\u003e29. Pan of wine barrels\u003cbr/\u003eDavis, California - 29 October, 2012 \u003cbr/\u003e30. Setup of Professor Emeritus of Management at University of California, Davis, Dr. Robert Smiley\u003cbr/\u003e31. SOUNDBITE (English) Robert Smiley, Professor Emeritus of Management, University of California, Davis :\u003cbr/\u003e\"The wine industry is more than five-thousand years old and one thing that's interesting is how little it's changed. You know you pick the grapes, you crush the grapes, you put them in a fermenter, you ferment the grapes, the sugar converts to alcohol and then you put it in a container. So you have to monitor all that. But the basic process is the same as they were doing five-thousand years ago. What's changed is the chemistry and the monitoring and the precision with which you make wine.\"\u003cbr/\u003eNapa, California - 29 October, 2012 \u003cbr/\u003e32. Grapes on vine, pull focus\u003cbr/\u003e33. Vines at Palmaz Vineyards \u003cbr/\u003eTechnology combined with experienced taste buds are helping to create premium wines in Napa Valley.\u003cbr/\u003eIn the 21st century, California's vineyards are turning to precision monitoring equipment and smartphone apps to help them create the perfect tipple.\u003cbr/\u003eGrapes plus sunshine and a little know how equal a great glass of wine.\u003cbr/\u003eBut while there is an art to winemaking, there is now a great deal of science and technology which goes into it too.\u003cbr/\u003eWinemakers in Napa Valley, north of San Francisco, can hardly escape the technological culture that surrounds them. \u003cbr/\u003eMany vineyards are using the latest monitoring devices and software to gain full control over the winemaking process, from cultivation in the vineyards to fermentation in the tank room.\u003cbr/\u003eBut winemakers don't simply programme the process and walk away - they use the precision of sensors and thermostats to help them reach the taste they are looking for. \u003cbr/\u003eThe software is also an extra layer of protection against the risk of losing an entire tank of wine if temperatures rise unexpectedly during fermentation.\u003cbr/\u003eAt Palmaz Winery, a family-run operation in Napa, winemakers use their hi-tech monitoring system.\u003cbr/\u003eCEO of Palmaz Winery , Florencia Palmaz, says many parts of the winemaking process are now checked using technology.\u003cbr/\u003e\"We have automatic data collection in the vineyard to help analyse both the sugar levels and the hydration levels of the plants themselves. And then in the winery we have automatic sensors for temperature and bricks in the fermenters to help us think about what direction the fermentation should go real time.\"\u003cbr/\u003ePalmaz says she can check details remotely on either a desktop computer or a tablet.\u003cbr/\u003e\"Rather than spending a few hours a day collecting data, you can actually come straight in, look at wines, taste wines, think about them and see the information. So more of your time is spent in the creative art of winemaking rather than in just sort of the rote work of winemaking.\"\u003cbr/\u003eProfessional winemakers can bring their grapes to Juice Box Winery in Napa, California to produce their own labels using the tanks on site.\u003cbr/\u003eMonitors on each tank deliver data to a system called TankNET, which helps Juice Box Production manager Garrett Martin manage the temperature and sugar levels of each tank according to client requests. \u003cbr/\u003eMartin says he sets fixed temperatures and specifies the amount under or over that temperature beyond which heating or cooling needs to occur.\u003cbr/\u003e\"So I have a set point of 28 that you can see right here. The tank is trying to achieve that temperature and currently it is at 37.4 degrees and it's actively cooling.\"\u003cbr/\u003eMartin shows how the technology records the history of the winemaking for this vintage.\u003cbr/\u003e\"And if I click the graph button up here at the top you'll see a representation of the entire fermentation from the time it we brought it in.\"\u003cbr/\u003eTankNET also has an iPhone app that allows Martin to check data when he is away from the tank room and his computer.\u003cbr/\u003eHe says it helps him meet client demands.\u003cbr/\u003e\"So what happens is clients will tell me they want their tank temperature set at a certain point through fermentation to maintain a certain temperature while the yeast is really active in the fermentation and it's building up lots of heat and they want to maintain a certain degree of temperature so that you get extraction from the skins but you don't kill the yeast by having the temperature spike too high.\"\u003cbr/\u003eMartin is keenly aware of all the decision making that goes into producing a great bottle of wine. \u003cbr/\u003eIn the end, he says, it's a combination of art and science.\u003cbr/\u003e\"Winemaking is, at the same time that it's a very science-based and sort of mechanical process there's also a great deal of artistry that goes into it. You know something as subjective as taste, it's really up to the individual winemaker, the individual artist at that point what they want their end product to be like and to try to do things that effect change to get to that place, the best they think they can.\"\u003cbr/\u003eMost wines go through fermentation in a tank, and are then transferred to barrels for aging in a cool room. \u003cbr/\u003eIt's a process that combines art and science using precision to transform fresh grapes into the final product - the perfect glass of wine.\u003cbr/\u003eIn spite of all the control winemakers can have over the process through Juice Box's machinery and software, Drew Huffine of Tuck Beckstoffer Wines comes in every day to taste how each tank is coming along.\u003cbr/\u003eHe says the technology is important but for him it all comes down to how the wine tastes.\u003cbr/\u003e\"You know I think much more of it has to do with tasting, with knowing what I want, with how fruit and then wine actually tastes. And so for instance I love this place because I do have great control over these really small details using the technologies they have. But it's in doing that that I can really, hopefully, coax out the flavours and essences that I want of the wine.\"\u003cbr/\u003eRobert Smiley from University of California, Davis, is an expert in the business of winemaking.\u003cbr/\u003eHe says technology is the only addition to the winemaking process.\u003cbr/\u003e\"The wine industry is more than five-thousand years old and one thing that's interesting is how little it's changed. You know you pick the grapes, you crush the grapes, you put them in a fermenter, you ferment the grapes, the sugar converts to alcohol and then you put it in a container. So you have to monitor all that. But the basic process is the same as they were doing five-thousand years ago. What's changed is the chemistry and the monitoring and the precision with which you make wine.\"\u003cbr/\u003eClients are reminded: \u003cbr/\u003e(i) to check the terms of their licence agreements for use of content outside news programming and that further advice and assistance can be obtained from the AP Archive on: Tel +44 (0) 20 7482 7482 Email: info@aparchive.com. \u003cbr/\u003e(ii) they should check with the applicable collecting society in their Territory regarding the clearance of any sound recording or performance included within the AP Television News service \u003cbr/\u003e(iii) they have editorial responsibility for the use of all and any content included within the AP Television News service and for libel, privacy, compliance and third party rights applicable to their Territory.\u003cbr/\u003e\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='action-container flex justify-between'\u003e\n\u003cbutton aria-expanded='false' aria-label='Read more description' 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