The Wine Industry in New Zealand 

1. People have been drinking wine since the beginning of civilisation.  Wine is produced by fermenting the sugar in grapes to produce alcohol, and this process has been practised since 5000BC.  Until the 17th century in Europe, wine was a safer drink than water, which was often polluted and unsafe to drink, and it could be stored without going bad, unlike the beer that was produced at that time.  Tea, coffee and cocoa were unknown in Europe, and it wasn’t until explorers travelled to Asia and North America that these drinks became popular.  
    
2. Wine came to New Zealand at the same time as the first Europeans arrived here.  Settlers from Germany and France planted vines in Nelson and Akaroa, and the Church was also responsible for plantings in different places.  During the first hundred years of European settlement, vines were planted around New Zealand, particularly by Dalmations in the Auckland area.  At this stage most of the vineyards were owned by local families, and until the 60’s wine production grew steadily in quantity if not quality.  However,  in the 1960’s Cook’s winery was set up by businessmen who used the latest technology and information to establish a large scale, commercial  operation, and this vineyard was an important part of the foundation of the modern wine industry in New Zealand.  
    
3. There are several reasons why the industry has grown so well here.  Firstly, the cool climate suits grape growing,  and many areas of New Zealand have now been planted with grapes of one variety or another.  Because the wine industry is relatively young in New Zealand, wineries have been able to take advantage of the latest technology in wine making, and our wine makers have generally been willing to try new ideas.  Finally, and perhaps most importantly, the dairy* industry in New Zealand has provided the latest technology for the production and storage of perishable materials, and this technology has contributed to the growth and success of the wine industry in New Zealand.  Equipment for the refrigeration, filtration and bulk handling of grapes has been adapted from dairy industry technology in New Zealand.
    
4. This is particularly important for white wine.  New Zealand’s international reputation in this area, especially for Sauvignon Blanc, has been built around the ability to produce clean, pure flavours in white wine.  The two most important factors in white wine making are speed and protection from air.  If grapes are exposed to air, they quickly go brown and lose their clean flavour, and the wine making process is designed to prevent this.  After harvesting,  the grapes are immediately crushed for 20 minutes per tonne, and the resulting must travels though a water filled tube to chill it quickly.  The must is then pressed gently for 2 hours using an inflatable bag.  During this process, the grape skins rise to the top of the presser, and the juice runs to the bottom. This juice is fermented in large tanks at carefully controlled temperatures for 7 to 28 days, and is then left to mature for 2- 12 months before being filtered and bottled.  It is possible to produce white wine in as little as six weeks from harvesting, but usually wine is fermented more slowly and left to rest before bottling.  
    
5. The best New Zealand wine is world class, and wine is becoming an increasingly important part of the export industry in New Zealand,  bringing in $NZ281 million in the year to June  2003. 

(570 words, 74% 1,000,  11% 2.000, 4% academic, 11% low frequency)

* diary - the production of milk from cows

The Wine Industry in New Zealand 

1. People have been drinking wine since the beginning of civilisation.  Wine is produced by fermenting the sugar in grapes to produce alcohol, and this process has been practised since 5000BC.  Until the 17th century in Europe, wine was a safer drink than water, which was often polluted and unsafe to drink, and it could be stored without going bad, unlike the beer that was produced at that time.  Tea, coffee and cocoa were unknown in Europe, and it wasn’t until explorers travelled to Asia and North America that these drinks became popular.  
    
2. Wine came to New Zealand at the same time as the first Europeans arrived here.  Settlers from Germany and France planted vines in Nelson and Akaroa, and the Church was also responsible for plantings in different places.  During the first hundred years of European settlement, vines were planted around New Zealand, particularly by Dalmations in the Auckland area.  At this stage most of the vineyards were owned by local families, and until the 60’s wine production grew steadily in quantity if not quality.  However,  in the 1960’s Cook’s winery was set up by businessmen who used the latest technology and information to establish a large scale, commercial  operation, and this vineyard was an important part of the foundation of the modern wine industry in New Zealand.  
    
3. There are several reasons why the industry has grown so well here.  Firstly, the cool climate suits grape growing,  and many areas of New Zealand have now been planted with grapes of one variety or another.  Because the wine industry is relatively young in New Zealand, wineries have been able to take advantage of the latest technology in wine making, and our wine makers have generally been willing to try new ideas.  Finally, and perhaps most importantly, the dairy* industry in New Zealand has provided the latest technology for the production and storage of perishable materials, and this technology has contributed to the growth and success of the wine industry in New Zealand.  Equipment for the refrigeration, filtration and bulk handling of grapes has been adapted from dairy industry technology in New Zealand.
    
4. This is particularly important for white wine.  New Zealand’s international reputation in this area, especially for Sauvignon Blanc, has been built around the ability to produce clean, pure flavours in white wine.  The two most important factors in white wine making are speed and protection from air.  If grapes are exposed to air, they quickly go brown and lose their clean flavour, and the wine making process is designed to prevent this.  After harvesting,  the grapes are immediately crushed for 20 minutes per tonne, and the resulting must travels though a water filled tube to chill it quickly.  The must is then pressed gently for 2 hours using an inflatable bag.  During this process, the grape skins rise to the top of the presser, and the juice runs to the bottom. This juice is fermented in large tanks at carefully controlled temperatures for 7 to 28 days, and is then left to mature for 2- 12 months before being filtered and bottled.  It is possible to produce white wine in as little as six weeks from harvesting, but usually wine is fermented more slowly and left to rest before bottling.  
    
5. The best New Zealand wine is world class, and wine is becoming an increasingly important part of the export industry in New Zealand,  bringing in $NZ281 million in the year to June  2003. 

(570 words, 74% 1,000,  11% 2.000, 4% academic, 11% low frequency)

* diary - the production of milk from cows

The Wine Industry in New Zealand 

1. People have been drinking wine since the beginning of civilisation.  Wine is produced by fermenting the sugar in grapes to produce alcohol, and this process has been practised since 5000BC.  Until the 17th century in Europe, wine was a safer drink than water, which was often polluted and unsafe to drink, and it could be stored without going bad, unlike the beer that was produced at that time.  Tea, coffee and cocoa were unknown in Europe, and it wasn’t until explorers travelled to Asia and North America that these drinks became popular.  
    
2. Wine came to New Zealand at the same time as the first Europeans arrived here.  Settlers from Germany and France planted vines in Nelson and Akaroa, and the Church was also responsible for plantings in different places.  During the first hundred years of European settlement, vines were planted around New Zealand, particularly by Dalmations in the Auckland area.  At this stage most of the vineyards were owned by local families, and until the 60’s wine production grew steadily in quantity if not quality.  However,  in the 1960’s Cook’s winery was set up by businessmen who used the latest technology and information to establish a large scale, commercial  operation, and this vineyard was an important part of the foundation of the modern wine industry in New Zealand.  
    
3. There are several reasons why the industry has grown so well here.  Firstly, the cool climate suits grape growing,  and many areas of New Zealand have now been planted with grapes of one variety or another.  Because the wine industry is relatively young in New Zealand, wineries have been able to take advantage of the latest technology in wine making, and our wine makers have generally been willing to try new ideas.  Finally, and perhaps most importantly, the dairy* industry in New Zealand has provided the latest technology for the production and storage of perishable materials, and this technology has contributed to the growth and success of the wine industry in New Zealand.  Equipment for the refrigeration, filtration and bulk handling of grapes has been adapted from dairy industry technology in New Zealand.
    
4. This is particularly important for white wine.  New Zealand’s international reputation in this area, especially for Sauvignon Blanc, has been built around the ability to produce clean, pure flavours in white wine.  The two most important factors in white wine making are speed and protection from air.  If grapes are exposed to air, they quickly go brown and lose their clean flavour, and the wine making process is designed to prevent this.  After harvesting,  the grapes are immediately crushed for 20 minutes per tonne, and the resulting must travels though a water filled tube to chill it quickly.  The must is then pressed gently for 2 hours using an inflatable bag.  During this process, the grape skins rise to the top of the presser, and the juice runs to the bottom. This juice is fermented in large tanks at carefully controlled temperatures for 7 to 28 days, and is then left to mature for 2- 12 months before being filtered and bottled.  It is possible to produce white wine in as little as six weeks from harvesting, but usually wine is fermented more slowly and left to rest before bottling.  
    
5. The best New Zealand wine is world class, and wine is becoming an increasingly important part of the export industry in New Zealand,  bringing in $NZ281 million in the year to June  2003. 

(570 words, 74% 1,000,  11% 2.000, 4% academic, 11% low frequency)

* diary - the production of milk from cows

The Wine Industry in New Zealand 

1. People have been drinking wine since the beginning of civilisation.  Wine is produced by fermenting the sugar in grapes to produce alcohol, and this process has been practised since 5000BC.  Until the 17th century in Europe, wine was a safer drink than water, which was often polluted and unsafe to drink, and it could be stored without going bad, unlike the beer that was produced at that time.  Tea, coffee and cocoa were unknown in Europe, and it wasn’t until explorers travelled to Asia and North America that these drinks became popular.  
    
2. Wine came to New Zealand at the same time as the first Europeans arrived here.  Settlers from Germany and France planted vines in Nelson and Akaroa, and the Church was also responsible for plantings in different places.  During the first hundred years of European settlement, vines were planted around New Zealand, particularly by Dalmations in the Auckland area.  At this stage most of the vineyards were owned by local families, and until the 60’s wine production grew steadily in quantity if not quality.  However,  in the 1960’s Cook’s winery was set up by businessmen who used the latest technology and information to establish a large scale, commercial  operation, and this vineyard was an important part of the foundation of the modern wine industry in New Zealand.  
    
3. There are several reasons why the industry has grown so well here.  Firstly, the cool climate suits grape growing,  and many areas of New Zealand have now been planted with grapes of one variety or another.  Because the wine industry is relatively young in New Zealand, wineries have been able to take advantage of the latest technology in wine making, and our wine makers have generally been willing to try new ideas.  Finally, and perhaps most importantly, the dairy* industry in New Zealand has provided the latest technology for the production and storage of perishable materials, and this technology has contributed to the growth and success of the wine industry in New Zealand.  Equipment for the refrigeration, filtration and bulk handling of grapes has been adapted from dairy industry technology in New Zealand.
    
4. This is particularly important for white wine.  New Zealand’s international reputation in this area, especially for Sauvignon Blanc, has been built around the ability to produce clean, pure flavours in white wine.  The two most important factors in white wine making are speed and protection from air.  If grapes are exposed to air, they quickly go brown and lose their clean flavour, and the wine making process is designed to prevent this.  After harvesting,  the grapes are immediately crushed for 20 minutes per tonne, and the resulting must travels though a water filled tube to chill it quickly.  The must is then pressed gently for 2 hours using an inflatable bag.  During this process, the grape skins rise to the top of the presser, and the juice runs to the bottom. This juice is fermented in large tanks at carefully controlled temperatures for 7 to 28 days, and is then left to mature for 2- 12 months before being filtered and bottled.  It is possible to produce white wine in as little as six weeks from harvesting, but usually wine is fermented more slowly and left to rest before bottling.  
    
5. The best New Zealand wine is world class, and wine is becoming an increasingly important part of the export industry in New Zealand,  bringing in $NZ281 million in the year to June  2003. 

(570 words, 74% 1,000,  11% 2.000, 4% academic, 11% low frequency)

* diary - the production of milk from cows

The Wine Industry in New Zealand 

1. People have been drinking wine since the beginning of civilisation.  Wine is produced by fermenting the sugar in grapes to produce alcohol, and this process has been practised since 5000BC.  Until the 17th century in Europe, wine was a safer drink than water, which was often polluted and unsafe to drink, and it could be stored without going bad, unlike the beer that was produced at that time.  Tea, coffee and cocoa were unknown in Europe, and it wasn’t until explorers travelled to Asia and North America that these drinks became popular.  
    
2. Wine came to New Zealand at the same time as the first Europeans arrived here.  Settlers from Germany and France planted vines in Nelson and Akaroa, and the Church was also responsible for plantings in different places.  During the first hundred years of European settlement, vines were planted around New Zealand, particularly by Dalmations in the Auckland area.  At this stage most of the vineyards were owned by local families, and until the 60’s wine production grew steadily in quantity if not quality.  However,  in the 1960’s Cook’s winery was set up by businessmen who used the latest technology and information to establish a large scale, commercial  operation, and this vineyard was an important part of the foundation of the modern wine industry in New Zealand.  
    
3. There are several reasons why the industry has grown so well here.  Firstly, the cool climate suits grape growing,  and many areas of New Zealand have now been planted with grapes of one variety or another.  Because the wine industry is relatively young in New Zealand, wineries have been able to take advantage of the latest technology in wine making, and our wine makers have generally been willing to try new ideas.  Finally, and perhaps most importantly, the dairy* industry in New Zealand has provided the latest technology for the production and storage of perishable materials, and this technology has contributed to the growth and success of the wine industry in New Zealand.  Equipment for the refrigeration, filtration and bulk handling of grapes has been adapted from dairy industry technology in New Zealand.
    
4. This is particularly important for white wine.  New Zealand’s international reputation in this area, especially for Sauvignon Blanc, has been built around the ability to produce clean, pure flavours in white wine.  The two most important factors in white wine making are speed and protection from air.  If grapes are exposed to air, they quickly go brown and lose their clean flavour, and the wine making process is designed to prevent this.  After harvesting,  the grapes are immediately crushed for 20 minutes per tonne, and the resulting must travels though a water filled tube to chill it quickly.  The must is then pressed gently for 2 hours using an inflatable bag.  During this process, the grape skins rise to the top of the presser, and the juice runs to the bottom. This juice is fermented in large tanks at carefully controlled temperatures for 7 to 28 days, and is then left to mature for 2- 12 months before being filtered and bottled.  It is possible to produce white wine in as little as six weeks from harvesting, but usually wine is fermented more slowly and left to rest before bottling.  
    
5. The best New Zealand wine is world class, and wine is becoming an increasingly important part of the export industry in New Zealand,  bringing in $NZ281 million in the year to June  2003. 

(570 words, 74% 1,000,  11% 2.000, 4% academic, 11% low frequency)

* diary - the production of milk from cows