Concepts in Wine Technology

Concepts in Wine Technology

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  • 製本 Hardcover:ハードカバー版/ページ数 192 p.
  • 言語 ENG
  • 商品コード 9781891267512
  • DDC分類 663.2

Full Description


The companion book to the author's best selling Concepts In Wine Chemistry and the successor to his Winery Technology & Operations. Since his first book in 1990, he has shifted much of his time from research and teaching to operating his own small winery. Thus, this new text has a practical and applied science character. There have been significant discoveries and technological advances in winemaking since the original text. The enlarged sections on fermentation, skin contact, acid balance, the use of oak, phenolics and quality control reflect and expand upon the original text. This is a "how-to" book, organised in the sequence of the processes a winemaker faces when confronted with the rapid challenge of converting fresh grapes into good wine. Don't make wine without it!

Table of Contents

Foreword                                           ix
I Pre-Harvest 1 (20)
A. Grape Ripening 3 (12)
1. Sugar 4 (3)
2. Acids 7 (4)
3. Maturity 11 (3)
4. Sampling 14 (1)
5. Composition and Yield 14 (1)
B. Pre-Harvest Operations 15 (6)
1. Vineyard Management 16 (2)
2. Preparing the Winery for Harvest 18 (3)
II. Harvest 21 (30)
A. Destemming & Crushing 23 (2)
1. White Grapes 23 (1)
2. Red Grapes 24 (1)
B. Skin Contact 25 (7)
1. White Grapes 26 (2)
2. Red Grapes 28 (4)
C. Free Run & Press Run 32 (6)
1. General View 32 (1)
2. Presses 33 (2)
3. Lees 35 (3)
D. Must Corrections 38 (9)
1. Acidity 38 (7)
2. Sugar 45 (2)
E. Cooling and Temperature Control 47 (4)
1. Fermentation Temperature 47 (1)
2. Temperature Control 47 (4)
III. Fermentation 51 (36)
A. General 53 (1)
B. Wine Yeast 54 (3)
C. Fermentation 57 (23)
1. Yeast Fermentation 57 (4)
2. Stuck Fermentation 61 (4)
3. Fermentation By-Product 65 (8)
4. Residual Sugar 73 (7)
D. Malo-Lactic Fermentation 80 (7)
1. General Aspects 81 (2)
2. Factors Affecting Malo-Lactic 83 (1)
Fermentation
3. Inoculation of Malo-Lactic Fermentation 84 (3)
IV. Cellar Operations 87 (38)
A. Racking 89 (3)
B. Stabilization 92 (9)
1. Tartaric Acid Dissociation 92 (1)
2. Potasium-Bitartarate 93 (2)
3. Cold Stabilization 95 (3)
4. Calcium Tartarate 98 (1)
5. Inhibition & Promoting Tartarate 99 (2)
Crystallization
C. Fining 101(12)
1. Protein Stabilization 101(4)
2. Tannin Reduction 105(5)
3. Non-Specific Fining 110(3)
D. Filtration 113(5)
1. Pad filters 113(3)
2. Membrane Filters 116(1)
3. Mechanical Separators 117(1)
E. Blending 118(3)
F. Maintenance 121(4)
1. Sanitation 121(3)
2. Storage 124(1)
V. Barrel Aging 125(28)
A. Cooperage 127(13)
1. Barrel Making 127(7)
2. Barrel Evaporation 134(2)
3. Barrel Maintenance 136(4)
B. Barrel Aging 140(10)
1. Oak Components and Extraction 140(5)
2. French vs. American Oak 145(4)
3. Oak Alternatives 149(1)
References 150(3)
VI. Bottling 153(24)
A. Wine Container 155(17)
1. Bottles 155(2)
2. Cork 157(12)
3. Capsule 169(1)
4. Label 170(2)
B. Bottling Line 172(5)
VII. General Aspects 177(56)
A. Sulfur-Dioxide 179(12)
1. Sulfur-Dioxide as a Food Product 179(5)
Preservative
2. Sulfur-Dioxide Uses in Wine 184(7)
B. Wine Spoilage 191(16)
1. Chemical Faults 191(10)
2. Microbial Faults 201(6)
C. Legal Regulations 207(8)
1. Definitions 208(2)
2. General Regulations 210(1)
3. Wine Content 211(2)
4. Wine Treatment Additives 213(2)
D. Phenolic Compounds 215(18)
1. Wine Phenolics 215(8)
2. Tannins 223(3)
3. Red Wine Color 226(7)
Appendix: Wine Evaluation 233(16)
Bibliography 249(2)
Index 251