Principles and Practices of Winemaking

by Boulton, Roger B.; Singleton, Vernon L.; Bisson, Linda F.; Kunkee, Ralph E.

• ISBN13: 9780834212701
• ISBN10: 0834212706
• Format: Hardcover
• Copyright: 1998-10-01
• Publisher: Wolters Kluwer Law & Business

Summary

This essential text and reference offers a complete guide to winemaking. The authors, all well-known experts in their field, concentrate on the process of wine production, stressing the chemistry, biochemistry, microbiology and underlying science of enology. They present in-depth discussion of every aspect of the wine production process, from the selection of grapes and preparation of the must and the juice, through aging, bottling and storage of finished wines. Novices and experienced winemakers alike will find this clearly written and expertly crafted book an indispensable source of practical instruction and information.

Table of Contents

Preface

Introduction

Viticulture for Winemakers

Preparation of Musts and Juice

Yeast and Biochemistry of Ethanol Fermentation

Red and White Table Wines

Malodactic Fermentation

The Fining and Clarification of Wines

The Physical and Chemical Stability of Wine

Microbiological Spoilage of Wine and its Control

The Maturation and Aging of Wine

The Bottling and Storage of Wines

The Role of Sulfur Dioxide in Wine

Must, Juice and Wine Transfer Methods

Heating and Cooling Applications. Juice and Wine Acidity

Preparation

Analysis and Evaluation of Experimental Wines

Appendixes

Glossary

Table of Contents provided by Publisher. All Rights Reserved.