Wine Analysis and Production

by Zoecklein, Bruce W.; Fugelsang, Kenneth C.; Gump, Barry H.; Nury, Fred S.

• ISBN13: 9780834217010
• ISBN10: 0834217015
• Format: Hardcover
• Copyright: 1995-01-01
• Publisher: Wolters Kluwer Law and Business

Summary

This accessible volume provides practical information on wine analysis and production. It covers the full range of techniques, from quick screening assays to wet chemical and instrumentation analysis, as well as interpretation of results. Emphasizing a step-by-step approach to procedures, the authors: - examine analyses commonly performed in the United States, Europe and Australia: - discuss viticultural considerations as they relate to winemakeing as well as sensory evaluation and the importance of each anolyte in the spectrum of winery operations: - present new procedures including 'quick' qualitative tests for the presence of various constituents: - explore updated information on sensory evaluation of wines, use of enzymes in winemaking, health aspects and more, and - offer a chapter featuring laboratory procedures, listed alphabetically and extensively cross-referenced. International in scope, Wine Analysis and Production is essential for winemakers and laboratory personnel worldwide. Students of enology will find it an incomparable resource.

Table of Contents

Preface	xvii
Introduction	3	(27)
Overview of Wine Analysis	3	(1)
Gordon H. Burns
Reasons for Analysis	3	(1)
Common Analytical Components	3	(2)
Current Analytical Techniques	5	(2)
Future Analytical Techniques	7	(2)
A Technical Revolution in Winemaking	9	(1)
Lisa Van der Water
Relating pH and SO2	9	(1)
Grapes Are Important	10	(1)
Attention on Yeasts	10	(2)
Spoilage Microbes	12	(1)
Looking to the Future	13	(1)
Wine and Health---It Is More Than Alcohol	14	(1)
Carlos J. Muller
Antioxidants	15	(4)
Coexistence (Synergism) of Alcohol and Wine Antioxidants	19	(7)
Salicylic Acid	26	(2)
Conclusion	28	(2)
Application of Sensory Evaluation in Wine Making	30	(23)
Assistant Professor, Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA	30	(1)
Susan E. Duncan
Overview of Sensory Evaluation	30	(1)
Standardization of Sensory Evaluation	31	(3)
Sensory Panelists	34	(5)
Methods of Sensory Evaluation	39	(7)
Principal Component Analysis	46	(2)
Summary	48	(5)
Grape Maturity and Quality	53	(23)
Wine Quality	53	(5)
Maturity Sampling	58	(4)
Fruit Quality Evaluation	62	(6)
Pesticides	68	(1)
Sensory Considerations as an Indicator of Grape Maturity and Quality	68	(2)
Soluble Solids in Winemaking	70	(2)
Laboratory Measurements of Soluble Solids	72	(3)
Analysis	75	(1)
Hydrogen Ion (pH), and Fixed Acids	76	(13)
Organic Acid Content of Wine	76	(1)
Interaction of Hydrogen and Potassium Ions and Titratable Acidity	77	(3)
Hydrogen Ion Concentration and Buffers	80	(2)
Sample Preparation and Reporting TA Results	82	(1)
Adjustments in Titratable Acidity and pH	83	(4)
Legal Considerations	87	(1)
Sensory Considerations	88	(1)
Analysis	88	(1)
Carbohydrates	89	(8)
Reducing Sugars (Hexoses)	89	(3)
Pentoses	92	(1)
Sucrose	92	(1)
Polysaccharides (and Associated Instabilities)	92	(2)
Mute Production	94	(1)
Soluble Solids vs. Reducing Sugar Values	94	(1)
Analysis of Reducing Sugars	94	(2)
Invert Sugar Analysis	96	(1)
Analysis	96	(1)
Alcohol and Extract	97	(18)
Yeast Metabolism	97	(9)
Ester Formation	106	(1)
Methanol	107	(1)
Ethanol Production	108	(1)
Determination of Alcohol Content	109	(4)
Extract	113	(1)
Analysis	114	(1)
Phenolic Compounds and Wine Color	115	(37)
Representative Grape and Wine Phenols	115	(12)
Grape Growing and Processing Considerations	127	(7)
Factors Contributing to Wine Color and Color Stability	134	(4)
Oxidation	138	(4)
Oak Barrel Components	142	(4)
Evaluation of Color by Spectrophotometry	146	(5)
Analysis	151	(1)
Nitrogen Compounds	152	(16)
Nitrogen Compounds of Grapes and Wines	152	(2)
Effect of Vineyard Practices on Nitrogen Compounds	154	(3)
Wine Proteins	157	(1)
Prefermentation Processing Considerations	158	(1)
Fermentation and Post-fermentation Processing Considerations	158	(5)
Effect of Protein on Wine Stability	163	(1)
Processing Considerations and Protein Stability	164	(1)
Methods for Evaluation of Protein Stabnility	165	(1)
Determination of Total Protein and Nitrogen-Containing Compounds	166	(1)
Analysis	167	(1)
Sulfur-Containing Compounds	168	(10)
Sulfate (SO4-2)	168	(2)
Sulfite (SO2-3)	170	(1)
Hydrogen Sulfide (H2S)	170	(3)
Organic Sulfur-Containing Compounds	173	(2)
Vineyard Management	175	(1)
Hydrogen Sulfide and Mercaptans in Wine	175	(2)
Analysis	177	(1)
Sulfur Dioxide and Ascorbic Acid	178	(14)
Sulfur Dioxide as an Inhibitor of Browning Reactions	179	(1)
Compounds That Bind with Sulfur Dioxide	180	(2)
Distribution of Sulfite Species in Solution	182	(1)
Bound and Free Sulfur Dioxide	183	(2)
Sulfur Dioxide in Wine Production	185	(2)
Sources of Free and Total Sulfur Dioxide	187	(2)
Analysis of Free and Total Sulfur Dioxide	189	(1)
Ascorbic Acid	190	(1)
Analysis	191	(1)
Volatile Acidity	192	(7)
Microbiological Formation of Acetic Acid	192	(4)
Acetate Esters	196	(1)
Sensory Considerations	197	(1)
Reduction of Volatile Acidity	197	(1)
Analytical Methods for Volatile Acidity	198	(1)
Analysis	198	(1)
Metals, Cations, and Anions	199	(10)
Copper	200	(2)
Iron and Phosphorus	202	(1)
Aluminum	203	(1)
Lead	204	(2)
Metal Removal	206	(1)
Fluoride	207	(1)
Analysis of Metals	208	(1)
Analysis	208	(1)
Sorbic Acid, Benzoic Acid, and Dimethyldicarbonate	209	(7)
Sorbic Acid	209	(3)
Benzoic Acid	212	(1)
Dimethyldicarbonate	213	(1)
Analytical Determination of Sorbic and Benzoic Acids and Dimethyldicarbonate	214	(1)
Analysis	215	(1)
Oxygen, Carbon Dioxide, and Nitrogen	216	(12)
Redox Potentials in Wine Systems	216	(2)
Oxygen	218	(3)
Acetaldehyde	221	(1)
Carbon Dioxide and Nitrogen	222	(2)
Use of Gases	224	(3)
Measurement of Carbon Dioxide	227	(1)
Analysis	227	(1)
Tartrates and Instabilities	228	(14)
Potassium	228	(2)
Calcium	230	(1)
Bitartrate Stability	230	(4)
Methodology for Estimating Cold Stability	234	(2)
Correction of Bitartrate Instability	236	(4)
Calcium Tartrate Stability	240	(1)
Analysis	241	(1)
Fining and Fining Agents	242	(30)
Principles of Fining	242	(2)
Fining and Wine Stability	244	(1)
Summary of Important Considerations in Fining	245	(1)
Bentonite	245	(5)
Polysaccharides	250	(1)
Carbons	251	(1)
Silica Dioxide	252	(1)
Protein Fining Agents	253	(7)
Yeast Fining	260	(1)
Polyvinylpolypyrolidone	260	(1)
Tannin	261	(1)
Metal Removal	262	(1)
Riddling Aids	262	(2)
Utilization of Enzymes in Juice and Wine Production	264	(1)
Katherine G. Haight
Glucanases	264	(1)
Pectinases	265	(1)
Macerating Enzymes	266	(3)
Ultrafiltration	269	(1)
Future Developments	269	(1)
Summary	270	(1)
Procedures	271	(1)
Winery Sanitation	272	(8)
Water Quality	273	(1)
Preliminary Cleaning	273	(1)
Cleaners (Detergents)	274	(1)
Sanitizers	275	(3)
Cleaning and Sanitation Monitoring	278	(1)
Analysis	279	(1)
Microbiology of Winemaking	280	(23)
Molds	280	(1)
Yeasts	281	(9)
Wine Bacteria	290	(2)
Lactic Acid Bacteria	292	(6)
Controlling Microbial Growth in Wine (A Summary)	298	(4)
Procedures	302	(1)
Cork	303	(7)
Cork Microbiology	304	(1)
Identity and Properties of Odor-Active Metabolites	304	(3)
Preparation of Cork for Shipment	307	(2)
Analysis	309	(1)
Laboratory Procedures	310	(207)
Appendix I. Tables of Constants, Conversion Factors	517	(19)
Appendix II. Laboratory Safety	536	(5)
Bibliography	541	(68)
Index	609