Catalog

Record Details

Search Results

Catalog Search

Search Results

Additional search filters and navigation

Concepts in wine technology : small winery operations Book
Book | Third edition. | The Wine Appreciation Guild, San Francisco : [2012]

About

Details

  • ISBN: 9781935879800
  • ISBN: 1935879804
  • Physical Description: x, 302 pages : illustrations ; 27 cm
  • Edition: Third edition.
  • Publisher: San Francisco : The Wine Appreciation Guild, [2012]
  • Bibliography, etc. Note:
    Includes bibliographical references and index.
  • Formatted Contents Note:
    I. Pre-harvest. a. Grape ripening -- 1. Sugar -- 2. Acids -- 3. Maturity -- 4. Sampling -- 5. Composition and yield -- b. Pre-harvest operations -- 1. Vineyard management -- 2. Preparing the winery for harvest -- II. Harvest. a. Destemming and crushing -- 1. White grapes -- 2. Red grapes -- b. Skin contact -- 1. White grapes -- 2. Red grapes -- c. Free run and press run -- 1. General view -- 2. Presses -- 3. Lees -- d. Must corrections -- 1. Acidity -- 2. Sugar -- e. Cooling and temperature control -- 1. Fermentation temperature -- 2. Temperature control -- III. Fermentation. a. General -- b. Wine yeast -- c. Fermentation -- 1. Alcoholic fermentation -- 2. Stuck fermentation -- 3. Fermentation by-product -- 4. Residual sugar -- 5. Heat of fermentation -- d. Malo-lactic fermentation -- 1. General aspects -- 2. Factors affecting malo-lactic fermentation -- 3. Inoculation of malo-lactic fermentation -- IV. Cellar operations. a. Racking -- b. Stabilization -- 1. Tartaric acid dissociation -- 2. Potassium-bitartrate -- 3. Cold stabilization -- 4. Calcium tartrate -- 5. Inhibition and promoting tartrate crystallization -- c. Fining -- 1. Protein stabilization -- 2. Tannin reduction -- 3. Non-specific fining -- d. Filtration -- 1. Pad filters -- 2. Membrane filters -- 3. Mechanical separators -- e. Blending -- f. Maintenance -- 1. Sanitation -- 2. Storage -- V. Barrel aging. a. Cooperage -- 1. Barrel making -- 2. Barrel evaporation -- 3. Barrel maintenance -- b. Barrel aging -- 1. Oak components and extraction -- 2. French vs. American oak -- 3. Oak alternatives -- VI. Bottling. A. Wine containers -- 1. Bottles -- 2. Cork -- 3. Capsule -- 4. Label -- b. Bottling line -- VII. Specific subjects. a. Phenolic compounds -- 1. Wine phenolic -- 2. Tannis -- 3. Red wine color -- 4. Extraction of phenolic from grape skins -- b. Oxidation and micro-oxygenation -- 1. Oxidation -- 2. Micro-oxygenation -- c. Sulphur-dioxide -- 1. Sulphur-dioxide as a food product preservative -- 2. Sulphur-dioxide uses in wine -- d. Wine spoilage -- 1. Chemical faults -- 2. Microbial faults -- 3. Summary of faults -- e. Legal regulations -- 1. Definitions -- 2. General regulations -- 3. Wine content -- 4. Wine treatment additives -- f. Wine evaluations -- 1. Definitions -- 2. Descriptive analysis.

Additional Resources