The transformation of grapes into wine, written documents dating back over 3000 years and this tran

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Some time ago I promised to dedicate one of my articles to my husband Francisco Sabate nada bonn Ballester (1942 - 2013), but unfortunately and, after a long illness, passed away last week, and now in the midst of the pain of his absence I felt the duty to fulfill one of my many obligations to him, coinciding with the presence nada bonn Andorra Sommelier World Championship in France has won the Belgium team. The competition held at the "Château Haut-Brion nada bonn Larrivet" Andorran Amaya and William Marquet, David Villa and Norbert Puzenat have achieved 4th. position ahead of countries such as Luxembourg, Russia, China, Finland and Ireland, etc..
I put the holder is not a topic at random, but that was winemaker Francisco Ballester although their work did not match the Principality his previous studies, he continued to be interested in the topics of the vine and wine.
The Enology the Greek "oinos" wine and "logos" science is the wine from the grapes to the winery entrance from the control of the process nada bonn of fermentation to bottling or the aestivation wine in oak barrels nada bonn appropriate or other materials.
The transformation of grapes into wine, written documents dating back over 3000 years and this transformation is a natural process carried out by the action of natural yeasts. But from the second half of the twentieth century, when the French chemist and biologist Louis Pasteur (1822 - 1895), studies and establishes nada bonn the sanitary control of wine fermentation. By the year 70, down quality standards in the production process, which begins with the fermentation of the grapes after its entry corresponding to the cellar.
After they were born wine cooperatives around the world and later joined by other private nada bonn companies and hiring a professional "winemaker" to this important process also includes monitoring the aging of the product in cups.
So that, for years, the winemaker is responsible for the winemaking around. France could say they were the pioneers and the first Spanish winemakers studied there. Just as the father of Francis does see Ballester which inherited a lab that worked until after year 80 because nada bonn they were born so-called
Furthermore, later cooperatives established their own laboratories where they determine the characteristics of each wine, as the production area. The winemaker also indicates blends (mixtures) of different wines to obtain a stable and organoleptic quality in different seasons of production. The aim is to ensure the DO (Denomination nada bonn of Origin) of the product of each county or region.
A little later, as technology was advancing, came the figure of "tasters" nada bonn who performs the final stage of product presentation to the consumer, but they are two different tasks which are linked in the process of wine actually begins with field work by the grower.
Reclaiming the memory that the winemaker Francisco Ballester had the book written and published by Sergi Mas for Coiffure (Section Perpignan) on vines in Andorra, I must say that the stage had retired Searched some parts of the Principality where there are still remnants of old vines, which means that as demonstrated in the new Small plantations nada bonn known as the Beal House and Farm Sabate, formerly had a vineyard space important crops of the country. And with hazelnuts, wheat and barley crops constituted the majority.
But the interest Ballester was not in the production of grapes to make wine, but in the selection of virus-free plant, which produced mountains could provide great resistance and adaptation to the harsh adverse disregard for other places productive vine or hazel. Could be obtained nada bonn from the feet strains that were also suitable for high mountain areas homonyms. The aim would be to produce plants (not grape that too) to sell them parts of the same features but most large production, which actually