Principles and practices of winemaking:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
New York u.a.
Chapman & Hall
1996
|
| Schriftenreihe: | The Chapman & Hall enology library
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Literaturangaben |
| Beschreibung: | XIV, 604 S. Ill., graph. Darst. |
| ISBN: | 0412064111 |
Internformat
MARC
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| 245 | 1 | 0 | |a Principles and practices of winemaking |c Roger B. Boulton ... |
| 264 | 1 | |a New York u.a. |b Chapman & Hall |c 1996 | |
| 300 | |a XIV, 604 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 0 | |a The Chapman & Hall enology library | |
| 500 | |a Literaturangaben | ||
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| 650 | 7 | |a Fermentacao alcoolica |2 larpcal | |
| 650 | 7 | |a Productie |2 gtt | |
| 650 | 7 | |a Wijn |2 gtt | |
| 650 | 4 | |a Wine and wine making | |
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| 999 | |a oai:aleph.bib-bvb.de:BVB01-007073363 | ||
Datensatz im Suchindex
| _version_ | 1804125077453668352 |
|---|---|
| adam_text | I Contents
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Preface xiii
1 Introduction 1
A. Basic Philosophy of this Book 1
B. Planning Before Beginning Winemaking 3
C. General Sequence of Operations in Winemaking 6
D. Some Hazards Specific to Winemaking 6
E. References 12
2 Viticulture for Winemakers 13
Introduction 13
A. Species of Grapes for Wine 14
B. The Grape Variety, Clones, and Viruses 16
C. Variety Selection 17
D. Effects of Vineyard Location 24
E. Vineyard Management 32
F. Berry Composition, Ripening, and Seasonal Variation 35
G. Selection of State of Ripeness for Harvest and Harvesting 52
H. References 60
3 Preparation of Musts and Juice 65
A. Crushing and Destemming 65
B. Must Handling 68
C. Juice and Skin Separation for White Wines 73
D. Juice Clarification for White Wines 75
E. Juice and Must Treatments 79
F. Pressing 91
G. Juice Storage Alternatives 95
H. References 98
4 Yeast and Biochemistry of Ethanol Fermentation 102
A. Definition, Origins, and Identification of Wine Related Yeasts 102
B. Natural Grape and Winery Flora 122
x Contents
C. Fermentation Inoculation Practices 123
D. Yeast Morphology and Cellular Organization 126
E. Yeast Nutrition and Growth Characteristics 126
F. Fermentation Biochemistry 135
G. Fermentation Kinetics 141
H. End Products of Yeast Metabolism 146
I. Nitrogen Metabolism During Fermentation 153
J. Sulfur Metabolism During Fermentation 167
K. Problem Fermentations 168
L. Ethanol Tolerance 176
M. Fermentation Bouquet and Other Volatile Esters 178
N. References 181
5 Red and White Table Wines 193
A. Aspects of Wine Fermentations 193
B. White Table Wines 211
C. Late Harvest Wines 217
D. Preparing Base Wines for Sparkling Wine 219
E. Preparing Wines to be Distilled 220
F. Red Table Wines 221
G. Fortified Wines 237
H. References 238
6 Malolactic Fermentation 244
Introduction 244
A. Deacidification by Malolactic Conversion 245
B. Bacteriological Stability Following Malolactic Fermentation 247
C. Flavor Changes from Malolactic Fermentation 248
D. Malolactic Fermentation and Wine Style 251
E. Controlling the Malolactic Fermentation 254
F. Detection of Malolactic Conversion 260
G. Postmalolactic Fermentation Operations 262
H. Identification and Cultivation of Malolactic Bacteria 262
I. Intermediary Metabolism of the Malolactic Conversion 269
J. References 273
7 The Fining and Clarification of Wines 279
A. Aspects of Clarification 279
B. The Fining Agents 282
C. Wine Clarification 289
D. Wine Filtration 293
E. Filtration Testing and Modeling 307
F. References 315
8 The Physical and Chemical Stability of Wine 320
A. Tartrate Stability 320
B. Protein Stability 339
C. Colloidal Stability 344
D. Immobilized Agents for Wine Treatment 346
E. References 347
9 Microbiological Spoilage of Wine and Its Control 352
A. Definitions of Microbiological Spoilage 352
B. Origins of Wine Spoilage Microorganisms 353
I Contents xi
; C. Diagnosis of Spoilage as Microbiological 354
D. Kinds of Microbiological Spoilages of Wine 356
E. Identification of Wine Spoilage Microorganisms 357
F. Spoilage by Molds and Yeasts 360
G. Spoilage by Lactic Acid Bacteria 369
H. Spoilage by Acetic Acid Bacteria 373
I. Spoilage by other Aerobic Bacteria 377
J. References 378
10 The Maturation and Aging of Wines 382
A. Background and Objectives 382
B. Time Temperature Relationships and Traditional Regimes for Different Classes of Wines 389
C. Bulk Maturation—Variables, Chemistry, and Quality Effects 393
D. Wooden Cooperage 399
E. Oxidation and Browning 406
I F. Blending 415
I G. Botde Aging and Post Bulk Maturation Storage 420
f H. Rapid Maturation and Aging 424
I. References 424
11 The Bottling and Storage of Wines 427
A. Preparation for Botding 427
B. Bottling Operations 435
C. Transport and Storage Considerations 442
D. References 447
12 The Role of Sulfur Dioxide in Wine 448
A. Physical Properties 448
B. Chemical Properties 454
C. References 470
13 Must, Juice, and Wine Transfer Methods 474
Introduction 474
A. Types of Pumps 474
B. Pump Characteristics 477
C. The Calculation of Frictional Losses 478
D. Alternative Transfer Methods 488
E. In Line Additions and Treatments 489
F. References 491
14 Heating and Cooling Applications 492
A. Heating and Cooling Applications 493
B. Heating and Cooling Calculations 494
C. General Heat Exchanger Design Considerations 502
D. Types of Heat Exchangers 505
E. Cooling by Direct Heat Transfer 512
F. Refrigeration Systems 514
G. Energy Requirements and Conservation 517
H. Off Peak Generation of Cooling Capacity 519
I. References 519
15 Juice and Wine Acidity 521
A. Acid Concentrations 521
B. Acidity Measures 523
* Contents
C. Predicting pH and Titratable Acidity Values
D. Estimating Changes in pH and Titratable Acidity 530
£.. Keferences 534
16 p=££^J£SE?~ « . Z
B. Representative Samples 540
C. Controls and Replication 541
i £^ISSril*1* *B^ » Jg
F. References 544
a J. 547
Appendices
n 548
Olossary
t j 574
Index
585
|
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| illustrated | Illustrated |
| indexdate | 2024-07-09T17:55:49Z |
| institution | BVB |
| isbn | 0412064111 |
| language | English |
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| physical | XIV, 604 S. Ill., graph. Darst. |
| publishDate | 1996 |
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| publisher | Chapman & Hall |
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| series2 | The Chapman & Hall enology library |
| spelling | Principles and practices of winemaking Roger B. Boulton ... New York u.a. Chapman & Hall 1996 XIV, 604 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier The Chapman & Hall enology library Literaturangaben Alimentos de origem vegetal (tecnologia) larpcal Bebidas (tecnologia) larpcal Fermentacao alcoolica larpcal Productie gtt Wijn gtt Wine and wine making Weinherstellung (DE-588)4189467-4 gnd rswk-swf Weinherstellung (DE-588)4189467-4 s DE-604 Boulton, Roger B. Sonstige oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=007073363&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Principles and practices of winemaking Alimentos de origem vegetal (tecnologia) larpcal Bebidas (tecnologia) larpcal Fermentacao alcoolica larpcal Productie gtt Wijn gtt Wine and wine making Weinherstellung (DE-588)4189467-4 gnd |
| subject_GND | (DE-588)4189467-4 |
| title | Principles and practices of winemaking |
| title_auth | Principles and practices of winemaking |
| title_exact_search | Principles and practices of winemaking |
| title_full | Principles and practices of winemaking Roger B. Boulton ... |
| title_fullStr | Principles and practices of winemaking Roger B. Boulton ... |
| title_full_unstemmed | Principles and practices of winemaking Roger B. Boulton ... |
| title_short | Principles and practices of winemaking |
| title_sort | principles and practices of winemaking |
| topic | Alimentos de origem vegetal (tecnologia) larpcal Bebidas (tecnologia) larpcal Fermentacao alcoolica larpcal Productie gtt Wijn gtt Wine and wine making Weinherstellung (DE-588)4189467-4 gnd |
| topic_facet | Alimentos de origem vegetal (tecnologia) Bebidas (tecnologia) Fermentacao alcoolica Productie Wijn Wine and wine making Weinherstellung |
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