Winemaking

by Vine, Richard P.; Harkness, E. M.; Linton, Sally J.; Linton, Sally J.

• ISBN13: 9780306472725
• ISBN10: 0306472724
• Edition: 2nd
• Format: Hardcover
• Copyright: 2002-12-01
• Publisher: Plenum Pub Corp

Summary

Outstanding in breadth and coherence, this definitive review is designed to embrace the entire scope of wine culture, including vine horticulture, winery design, wine processing, wine quality control, wine analysis, and wine marketing. Winemaking: From Grape Growing to Marketplace, Second Edition, translates current literature and scientific developments into useable knowledge which grape growers, wine makers, wine educators, and wine marketers can apply towards their individual needs and tasks. Presented in an easy-to-use, step-by-step format, the text guides the reader through the perils and pitfalls, appropriate alternative pathways, and major sources for equipment and materials within the winemaking industry. Throughout the text, pertinent regulations and permits enforced by the U.S. Bureau of Alcohol, Tobacco, and Firearms are outlined. This excellent guide to winemaking will be of use to a wide audience, in particular: -current and prospective vintners, both commercial and amateur - as an essential guide book in their cellars, -wine connoisseurs - offers an in-depth understanding of crafting wine, -professional marketers - provides a solid understanding of the rationale of methodology employed by grape-growers and vintners, -students - searching for an initial overview of contemporary viticulture. Among updates and new material the second edition includes information on marketing wines and on the use of computers in viticulture and winemaking. As a whole, this book is an invaluable source into the elements of viticulture, enology, and marketing wine for both academia and industry. It also serves as a solid foundation from which to advance to more technical levels.

Table of Contents

Introduction	xix
History of Wine in America	1	(23)
Eastern America	2	(7)
Western America	9	(4)
National Prohibition	13	(4)
American Wine in the 20th Century and the New Millennium	17	(2)
The American Wine Booms	19	(5)
Viticulture (Grape Growing)	24	(47)
Site Selection	26	(1)
Climate	26	(1)
Soils	27	(1)
The Vine	27	(3)
Cultivar Selection	30	(1)
Vitis vinifera	31	(6)
Major Vitis vinifera White Varieties	31	(1)
Chardonnay	31	(1)
Sauvignon Blanc	31	(1)
Johannisberg Riesling	32	(1)
Semillon	33	(1)
Gewurztraminer	33	(1)
Muscat de Frontignan	33	(1)
Pinot Blanc	33	(1)
Sylvaner	33	(1)
Pinot Grigio	34	(1)
Major Vitis vinifera Red Varieties	34	(1)
Cabernet Sauvignon	34	(1)
Merlot	34	(1)
Pinot Noir	34	(1)
Gamay	35	(1)
Sangiovese	35	(1)
Nebbiolo	36	(1)
Zinfandel	36	(1)
Syrah	36	(1)
Cabernet Franc	36	(1)
Mourvedre	37	(1)
Petite Sirah	37	(1)
Vitis labrusca	37	(2)
Major Vitis labrusca White Wine Varieties	37	(1)
Catawba	37	(1)
Delaware	37	(1)
Niagara	38	(1)
Major Vitis labrusca Red Wine Varieties	38	(1)
Concord	38	(1)
Ives	39	(1)
Vitis riparia	39	(1)
Vitis rotundifolia	40	(1)
Hybrids and Grafting	40	(3)
French-American Hybrids	41	(1)
Major French-American Hybrid White Wine Cultivars	41	(1)
Seyval Blanc	41	(1)
Vidal Blanc	42	(1)
Vignoles	43	(1)
Major French-American Hybrid Red Wine Cultivars	43	(1)
Chambourcin	43	(1)
Chancellor	43	(1)
Marechal Foch	43	(1)
Vineyard Establishment	43	(20)
Cost and Value	43	(3)
Start-Up	46	(1)
Labor Costs	46	(1)
Equipment Costs	46	(1)
Variable Costs	46	(1)
Fixed Costs	46	(1)
Budget	47	(10)
Site Preparation	57	(1)
Vineyard Layout	57	(1)
Planting	57	(2)
Vine Training	59	(1)
Trellising	59	(1)
Training Systems	59	(2)
Weed Control	61	(1)
Herbicide Injury	62	(1)
Vineyard Management	63	(8)
Pruning	63	(2)
Pest Control	65	(1)
Diseases	65	(4)
Insects	69	(2)
Wine Microbiology	71	(31)
Fermentation	71	(2)
Yeasts	73	(7)
Native Yeasts	73	(1)
Yeast Spoilage	74	(3)
Yeast Identification	77	(1)
Commercial Yeasts	78	(1)
Optimizing Must Conditions	78	(1)
Preparation of Starter Cultures	79	(1)
Stuck Fermentations	79	(1)
Bacteria	80	(8)
Lactic Acid Bacteria	80	(3)
Malolactic Fermentation	83	(1)
Commercial Malolactic Fermentation Cultures	84	(1)
Encouraging Malolactic Fermentation	84	(1)
Monitoring Malolactic Fermentation	85	(1)
Preventing Malolactic Fermentation	85	(1)
Acetic Acid Bacteria	85	(2)
Monitoring Vinegar Spoilage	87	(1)
Controlling Vinegar Spoilage	87	(1)
Molds	88	(1)
The Microbiological Workplace	89	(1)
Equipment	90	(2)
Factors Affecting Microbial Growth	92	(1)
Microbial Spoilage	93	(3)
Juice and Must	93	(1)
Juice Concentrates	93	(1)
Bulk Wine	94	(1)
Bottled Wine	94	(2)
Wine Preservatives	96	(2)
Sulfur Dioxide	96	(1)
Sorbic Acid	96	(1)
Benzoic Acid	97	(1)
Fumaric Acid	97	(1)
Lysozyme	97	(1)
Dimethyldicarbonate	98	(1)
Winery Sanitation	98	(4)
Heat Sanitation	99	(1)
Ultraviolet Radiation	100	(1)
Sulfur Dioxide	100	(1)
Ozone	100	(1)
Chlorine-Based Compounds	100	(1)
Iodine Compounds	101	(1)
Quaternary Ammonium Compounds	101	(1)
Enology (Winemaking)	102	(52)
Grape and Wine Components	103	(12)
Pectic Enzymes	103	(1)
Sugars and Sweetness	104	(2)
Late-Harvest Grapes	106	(1)
Acids, Acidity, and pH	107	(1)
Oxygen and Oxidation	108	(2)
Sulfur Dioxide	110	(2)
Phenols, Phenolics, and Polyphenols	112	(1)
Color	113	(1)
Nitrogenous Compounds: Proteins	114	(1)
Malolactic Fermentation	115	(1)
Grape Flavors	115	(2)
Wine Blending	117	(8)
Blend Expression Rationale	118	(1)
Key ATF Blending Regulations	119	(1)
Key ATF Blending Regulations for Labeling	119	(5)
Meritage Blending	124	(1)
Proprietary Blending	125	(1)
Blending Cost Rationale	125	(1)
Fining	125	(1)
Detartration	126	(1)
Barrel Aging	126	(13)
Cost Implications	128	(4)
American Oak versus French Oak	132	(1)
Conditioning	132	(2)
New Barrels	134	(1)
Maintenance of Empty Barrels---Short Term	134	(1)
Maintenance of Empty Barrels---Long Term	135	(1)
Soda Ash Treatment	135	(1)
Chlorine Treatment	136	(1)
Citric Acid Treatment	136	(1)
Filtration	137	(2)
Microfiltration and Ultrafiltration	139	(1)
Unfiltered Wines	139	(1)
Packaging	139	(12)
Bottles	140	(1)
Closures	140	(2)
Capsules	142	(1)
Label Rationale	142	(1)
Label Shapes	143	(1)
Label Colors	143	(2)
Label Humor	145	(1)
Label Experiments	145	(1)
Key ATF Labeling Regulations	145	(6)
Winemaking Perils and Pitfalls	151	(3)
Wine Classification	154	(5)
Table Wines	154	(2)
Sparkling Wines	156	(1)
Dessert Wines	157	(1)
Aperitif Wines	157	(1)
Pop Wines	158	(1)
Winery Design	159	(17)
Management	160	(3)
Feasibility and Finance	163	(4)
Capital Investments	163	(2)
Lending Institutions	165	(1)
Leasing	166	(1)
Insurance	167	(1)
Location	167	(2)
Scale and Size	169	(1)
Design Motif	170	(1)
Case Studies	171	(5)
Remodeled Small Barn	171	(4)
Simple Custom Design	175	(1)
Requirements, Restrictions, and Regulations	176	(8)
Application for Basic Permit	177	(1)
Application to Establish and Operate Wine Premises	177	(1)
Bonds	178	(1)
Environmental Impact	179	(1)
Personnel Questionnaire	179	(1)
Signature Authority	180	(1)
Label Approvals	180	(1)
Formula Wines	180	(1)
State ABC Regulations	181	(3)
Getting Started	184	(37)
Recordkeeping	184	(1)
Computerized Records	185	(4)
Sanitation	189	(3)
Quality Control	192	(1)
Analytical Instrumentation	192	(4)
pH Meter	192	(1)
Brix and Balling	193	(1)
Residual Sugar	194	(1)
Total Acidity	195	(1)
Volatile Acidity	195	(1)
Sulfur Dioxide	195	(1)
Sensory Evaluation	196	(1)
Laboratory Refrigerator	196	(1)
Winery Equipment	196	(16)
Scales	197	(1)
Crusher-Destemmer	198	(1)
Press	199	(1)
Pumps	199	(1)
Hose	199	(2)
Tanks, Barrels, and Other Bulk Wine Vessels	201	(3)
Key ATF Tank Regulations	204	(1)
Tanks	204	(1)
Identification of Tanks	204	(1)
Measuring Devices and Testing Instruments	204	(1)
Fermentation Locks	205	(1)
Refrigeration	205	(3)
Filters	208	(1)
Fillers	209	(1)
Corkers	209	(1)
Labelers	210	(2)
Materials	212	(9)
Potassium Meta-Bisulfite	213	(1)
Pectic Enzymes	213	(1)
Yeast	213	(1)
Fining Agents	214	(1)
Ascorbic Acid	215	(1)
Citric Acid	215	(1)
Sorbic Acid	215	(1)
Bottles	215	(2)
Corks	217	(2)
Capsules	219	(1)
Labels	220	(1)
Cases	220	(1)
White Table Wines	221	(26)
Grape Varieties	221	(1)
Increasing the Fruit Flavor Intensity of White Wine	222	(2)
Harvesting	224	(1)
Late Harvest	224	(1)
Crushing-Destemming	224	(1)
Pectic Enzymes	225	(1)
Cold Soaking	226	(1)
Pressing	226	(1)
Brix (Sugar) Adjustment	226	(4)
Acid Additions	230	(1)
Yeast Inoculation	230	(1)
Fermentation	231	(1)
Stuck Fermentation	231	(1)
First Racking	232	(1)
Second Racking	233	(1)
Blending	233	(1)
Fining and Stabilization	234	(1)
Aging	234	(3)
Balancing and Preservation	237	(3)
Filtration	240	(1)
Bottling	241	(1)
Packaging	242	(4)
Records	246	(1)
Red Table Wines	247	(20)
Grape Varieties	247	(1)
Increasing Red Wine Fruit Flavor Intensity	248	(1)
Harvesting	249	(1)
Crushing-Destemming	249	(1)
Pectic Enzymes	249	(1)
Brix (Sugar) Adjustments	250	(1)
Acid Additions	251	(1)
Yeast Inoculation	251	(1)
Fermentation	251	(4)
Pressing	255	(1)
Maceration	255	(1)
Free-Run and Press Wine	256	(1)
Racking	257	(1)
Blending	258	(1)
Malo-lactic Fermentation	258	(1)
Fining and Stabilization	259	(1)
Barrel Aging	259	(1)
Balancing and Preservation	260	(1)
Filtration	260	(1)
Bottling and Corking	261	(1)
Bottle Aging	261	(1)
Packaging	261	(5)
Records	266	(1)
Blush Table Wines	267	(6)
Grape Varieties	267	(1)
Crushing-Destemming, Sugar and Acidity Adjustments, and Yeast Inoculation	268	(1)
Pressing and Fermentation	269	(1)
Rackings	270	(1)
Blending	270	(2)
Clarification and Stabilization	272	(1)
Aging, Balancing, and Preservation	272	(1)
Filtration	272	(1)
Bottling, Corking, and Recording	272	(1)
Fruit and Berry Wines	273	(9)
Apple Wine	274	(1)
Bramble Berry Wines	275	(1)
Blueberry Wine	276	(1)
Cherry Wine	277	(1)
Peach Wine	278	(1)
Strawberry Wine	279	(1)
Dried Fruit Wine	280	(1)
Mead	281	(1)
Marketing	282	(40)
Getting Started	283	(6)
Image Development	283	(1)
Market Research	284	(1)
Marketing Plan	285	(2)
Marketing Budget	287	(2)
Marketing Techniques	289	(32)
Self-Promotion	290	(1)
Total Package	291	(1)
Brochures/Newsletter	292	(2)
Video/CD	294	(1)
The Winery Web Site	294	(2)
Direct Mail/Database Marketing	296	(2)
Advertising	298	(1)
Cooperative Advertising	298	(1)
Signage	299	(2)
Wine Competitions	301	(1)
Public Relations	301	(1)
Media Relations	302	(1)
Media Basics	303	(1)
Media Kit	303	(2)
News Releases	305	(1)
Photographs/Visuals	306	(1)
Interviewing	307	(1)
Wine Trails	308	(1)
Wine Clubs	308	(1)
Special Events	309	(3)
Educational Programs	312	(1)
Industry Relations/Networking	312	(1)
Wine Associations	312	(1)
Wineries	313	(1)
Tourism	314	(1)
Local Business/Community	314	(1)
Customer Service	315	(1)
Team Members	315	(1)
Winery Tour and Tasting Room	316	(1)
Sales	317	(1)
Retail Shop	317	(2)
Personalized Sales	319	(1)
Wholesale Distribution	319	(1)
Repeat Sales	320	(1)
Conclusion	321	(1)
APPENDIX A SUGGESTED RESOURCES	322	(10)
Catalogs	322	(1)
Buyer's Guides	322	(1)
Viticulture Material and Equipment	323	(1)
Laboratory Materials, Equipment, and Consultants	324	(1)
New Equipment	324	(1)
New Tankage	325	(1)
Used Equipment and Tankage	326	(1)
Grapes, Must, and Juice	327	(1)
Computer Software	328	(1)
Winemaking Materials	329	(1)
Winery Tasting Room Supplies	330	(1)
Periodicals	331	(1)
APPENDIX B ANALYTICAL PROCEDURES	332	(57)
Microscopy	332	(3)
Methylene Blue Stain Procedure	335	(1)
Apparatus and Reagents	335	(1)
Procedure	336	(1)
Wet Mount	336	(1)
Dry Mount	336	(1)
Gram Stain Procedure	336	(2)
Apparatus and Reagents	336	(1)
Procedure	337	(1)
Malolactic Fermentation Determination by Paper Chromatography	338	(1)
Apparatus and Reagents	338	(1)
Procedure	339	(1)
Bottle Sterility	339	(2)
Winery Sanitation	341	(1)
Swab Test	341	(1)
pH Meter	342	(2)
Apparatus and Reagents	342	(1)
Procedure	342	(2)
Brix-Balling by Hydrometer	344	(2)
Apparatus	344	(1)
Procedure	344	(2)
Brix by Refractometer	346	(1)
Apparatus	346	(1)
Procedure	347	(1)
Alcohol by Ebulliometer	347	(15)
Apparatus and Reagents	347	(1)
Procedure	347	(15)
Extract by Nomograph	362	(1)
Total Acidity	363	(2)
Apparatus and Reagents	363	(1)
Procedure	363	(2)
Volatile Acidity by Cash Still	365	(3)
Apparatus and Reagents	365	(2)
Procedure	367	(1)
Free Sulfur Dioxide	368	(6)
Aeration Oxidation Distillation and Titration Procedure for Free Sulfur Dioxide	370	(1)
Apparatus and Reagents	370	(2)
Procedure	372	(1)
Free Sulfur Dioxide by Ripper Method	373	(1)
Apparatus and Reagents	373	(1)
Procedure	373	(1)
Aeration Oxidation Distillation and Titration Procedure for Total Sulfur Dioxide	374	(2)
Apparatus and Reagents	375	(1)
Procedure	375	(1)
Total Sulfur Dioxide by Ripper Method	376	(1)
Apparatus and Reagents	376	(1)
Procedure	376	(1)
Sensory Evaluation	376	(13)
Apparatus and Conditions	376	(1)
Procedure	377	(1)
Visual Mode	377	(3)
Olfactory Mode	380	(3)
Gustatory Mode	383	(5)
Overall Impression	388	(1)
APPENDIX C CHARTS AND TABLES	389	(52)
APPENDIX D GLOSSARY	441	(11)
Bibliography	452	(3)
Index	455