The chemistry and biology of winemaking:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Cambridge
RSC Publ.
2007
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XI, 457 S. Ill., graph. Darst., Kt. 24 cm |
| ISBN: | 9780854042661 |
Internformat
MARC
| LEADER | 00000nam a2200000 c 4500 | ||
|---|---|---|---|
| 001 | BV035115681 | ||
| 003 | DE-604 | ||
| 005 | 20081103 | ||
| 007 | t | ||
| 008 | 081023s2007 abd| |||| 00||| eng d | ||
| 020 | |a 9780854042661 |9 978-0-85404-266-1 | ||
| 035 | |a (OCoLC)255271723 | ||
| 035 | |a (DE-599)BVBBV035115681 | ||
| 040 | |a DE-604 |b ger |e rakwb | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-210 | ||
| 082 | 0 | |a 641.22 | |
| 100 | 1 | |a Hornsey, Ian S. |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a The chemistry and biology of winemaking |c Ian Hornsey |
| 264 | 1 | |a Cambridge |b RSC Publ. |c 2007 | |
| 300 | |a XI, 457 S. |b Ill., graph. Darst., Kt. |c 24 cm | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 650 | 0 | 7 | |a Weinherstellung |0 (DE-588)4189467-4 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Lebensmittelchemie |0 (DE-588)4034873-8 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Wein |0 (DE-588)4065133-2 |2 gnd |9 rswk-swf |
| 689 | 0 | 0 | |a Wein |0 (DE-588)4065133-2 |D s |
| 689 | 0 | 1 | |a Weinherstellung |0 (DE-588)4189467-4 |D s |
| 689 | 0 | 2 | |a Lebensmittelchemie |0 (DE-588)4034873-8 |D s |
| 689 | 0 | |5 DE-604 | |
| 856 | 4 | 2 | |m HBZ Datenaustausch |q application/pdf |u http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=016783426&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |3 Inhaltsverzeichnis |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-016783426 | ||
Datensatz im Suchindex
| _version_ | 1804138090978082817 |
|---|---|
| adam_text | Contents
Introduction 1
Chapter 1
History of Wine 11
1.1 The Prehistory of Wine 11
1.2 Dissemination of Viticulture 15
1.3 The Earliest Chemical Evidence for
Ancient Wine 16
1.4 The Holy Land 21
1.5 Egypt 23
1.6 Greece 27
1.7 Romans 33
1.7.1 Resinated Wine 42
1.8 Post-Roman Europe 43
1.9 The New World 50
References 62
Chapter 2
The Vine 65
2.1 The Origin, Taxonomy and Biogeography of the
Grapevine 65
2.1.1 Prehistoric Evidence for Vit is 71
2.1.2 Differences between Muscadine
Grapes and Euvitis spp. 74
2.2 The Grape and Maturation Processes 78
2.2.1 Berry Structure 79
2.2.2 Developmental Stages of the Grape 85
vu
viii Contents
2.2.3 Flavour and Aroma Compounds in the Mature
Grape 92
2.2.4 Grape-Derived Phenolic Substances 101
References 112
114
114
115
117
132
156
157
157
158
161
161
162
164
166
167
170
171
172
173
173
174
174
174
176
182
184
185
187
187
Chapter 3
The Yeast ; and Fermentation
3.1 The Yeast
3.1.1 Taxonomy
3.1.2 Cell Structure
3.2 Fermentation
3.3 Yeast Starter Cultures
3.3.1 Bourgovin
3.3.2 EC-1118
References
Chapter 4
Winemaking Processes
4.1 Red Wine Production
4.1.1 Time of Harvest
4.1.2 Harvesting
4.1.3 Crushing
4.1.4 Fermentation
4.2 White Wine Production
4.2.1 White Wine Styles
4.2.2 Harvesting
4.2.3 Crushing
4.2.4 Pressing
4.2.5 Settling/Clarification
4.2.6 Fermentation
4.3 Sparkling Wine
4.3.1 The Champagne Method
4.3.2 The Tank Method
4.3.3 The Transfer Method
4.3.4 Carbonation
4.4 Coldl Vlaceration
4.5 Carbonic Maceration
Contents ix
4.6 Thermovinification 191
4.7 Chaptalisation 192
4.8 Use of Commercial Enzymes in
Winemaking 193
References 201
Chapter 5
Lactic Acid Bacteria and Malo-Lactic
Fermentation 203
5.1 Lactic Acid Bacteria 203
5.2 Malo-Lactic Fermentation 223
5.2.1 Urethane (Ethyl Carbamate), and
Arginine Metabolism 231
5.2.2 Bacteriophages 237
References 238
Chapter 6
Clarification, Stabilisation and Preservation 242
242
246
253
255
258
264
264
266
267
269
271
273
274
274
286
287
289
290
6.1 Clarification
6.1.1 Proteins
6.1.2 Polyvinyl Polypyrrolidone
6.1.3 Bentonite
6.2 Tartaric Acid, Tartrates and Wine
Stability
6.2.1 Static Cold Stabilisation
6.2.2 Contact Cold Stabilisation
6.2.3 Ion-Exchange Stabilisation
6.2.4 Estimation of Cold Stability
6.2.5 Prevention of Crystallisation
6.2.6 Protein Instability
6.2.7 Assessment of Heat (Protein)
Stability
6.3 Preservation
6.3.1 Sulfur Dioxide
6.3.2 Dimethyldicarbonate
6.3.3 Sorbic Acid
6.3.4 Benzoic Acid
References
x Contents
Chapter 7
Maturation and Ageing 293
7.1 Sur Lie Storage of Wine 296
7.2 Oak and Wine 298
7.3 Maturation Reactions in Red Wine 302
7.4 Micro-Oxygenation (MOx) 303
7.5 Corks 306
References 307
Chapter 8
Fortified Wines 309
8.1 Fortification 312
8.2 Port 313
8.3 Vins Doux Naturels (VDN) 328
8.4 Madeira 329
8.5 Sherry 332
8.6 Commandaria 346
References 348
Chapter 9
Other Organisms Important in Oenology 351
9.1 Killer Yeasts 351
9.2 Brettanomyces 362
9.3 Botrytis cinerea 367
References 382
Chapter 10
Pests and Diseases 386
10.1 Phylloxera 386
10.2 Fungal Diseases of the Grapevine 399
10.2.1 Downy Mildew 399
10.2.2 Powdery Mildew 401
10.2.3 Black Rot 403
10.2.4 Dead-Arm 405
10.2.5 Anthracnose 411
10.3 Bacterial Diseases of the Grapevine 413
Contents xi
10.3.1 Pierce s Disease 413
10.3.2 Crown Gall 415
10.4 Viruses 431
10.4.1 Fanleaf Degeneration 432
10.4.2 Grapevine Leafroll 433
References 434
Appendix A
Table of Wine Composition 437
Appendix B
Density Scales 441
Subject Index 443
|
| adam_txt |
Contents
Introduction 1
Chapter 1
History of Wine 11
1.1 The Prehistory of Wine 11
1.2 Dissemination of Viticulture 15
1.3 The Earliest Chemical Evidence for
Ancient Wine 16
1.4 The Holy Land 21
1.5 Egypt 23
1.6 Greece 27
1.7 Romans 33
1.7.1 Resinated Wine 42
1.8 Post-Roman Europe 43
1.9 The New World 50
References 62
Chapter 2
The Vine 65
2.1 The Origin, Taxonomy and Biogeography of the
Grapevine 65
2.1.1 Prehistoric Evidence for Vit is 71
2.1.2 Differences between Muscadine
Grapes and Euvitis spp. 74
2.2 The Grape and Maturation Processes 78
2.2.1 Berry Structure 79
2.2.2 Developmental Stages of the Grape 85
vu
viii Contents
2.2.3 Flavour and Aroma Compounds in the Mature
Grape 92
2.2.4 Grape-Derived Phenolic Substances 101
References 112
114
114
115
117
132
156
157
157
158
161
161
162
164
166
167
170
171
172
173
173
174
174
174
176
182
184
185
187
187
Chapter 3
The Yeast ; and Fermentation
3.1 The Yeast
3.1.1 Taxonomy
3.1.2 Cell Structure
3.2 Fermentation
3.3 Yeast Starter Cultures
3.3.1 Bourgovin
3.3.2 EC-1118
References
Chapter 4
Winemaking Processes
4.1 Red Wine Production
4.1.1 Time of Harvest
4.1.2 Harvesting
4.1.3 Crushing
4.1.4 Fermentation
4.2 White Wine Production
4.2.1 White Wine Styles
4.2.2 Harvesting
4.2.3 Crushing
4.2.4 Pressing
4.2.5 Settling/Clarification
4.2.6 Fermentation
4.3 Sparkling Wine
4.3.1 The Champagne Method
4.3.2 The Tank Method
4.3.3 The Transfer Method
4.3.4 Carbonation
4.4 Coldl Vlaceration
4.5 Carbonic Maceration
Contents ix
4.6 Thermovinification 191
4.7 Chaptalisation 192
4.8 Use of Commercial Enzymes in
Winemaking 193
References 201
Chapter 5
Lactic Acid Bacteria and Malo-Lactic
Fermentation 203
5.1 Lactic Acid Bacteria 203
5.2 Malo-Lactic Fermentation 223
5.2.1 Urethane (Ethyl Carbamate), and
Arginine Metabolism 231
5.2.2 Bacteriophages 237
References 238
Chapter 6
Clarification, Stabilisation and Preservation 242
242
246
253
255
258
264
264
266
267
269
271
273
274
274
286
287
289
290
6.1 Clarification
6.1.1 Proteins
6.1.2 Polyvinyl Polypyrrolidone
6.1.3 Bentonite
6.2 Tartaric Acid, Tartrates and Wine
Stability
6.2.1 Static Cold Stabilisation
6.2.2 Contact Cold Stabilisation
6.2.3 Ion-Exchange Stabilisation
6.2.4 Estimation of Cold Stability
6.2.5 Prevention of Crystallisation
6.2.6 Protein Instability
6.2.7 Assessment of Heat (Protein)
Stability
6.3 Preservation
6.3.1 Sulfur Dioxide
6.3.2 Dimethyldicarbonate
6.3.3 Sorbic Acid
6.3.4 Benzoic Acid
References
x Contents
Chapter 7
Maturation and Ageing 293
7.1 Sur Lie Storage of Wine 296
7.2 Oak and Wine 298
7.3 Maturation Reactions in Red Wine 302
7.4 Micro-Oxygenation (MOx) 303
7.5 Corks '" 306
References 307
Chapter 8
Fortified Wines 309
8.1 Fortification 312
8.2 Port 313
8.3 Vins Doux Naturels (VDN) 328
8.4 Madeira 329
8.5 Sherry 332
8.6 Commandaria 346
References 348
Chapter 9
Other Organisms Important in Oenology 351
9.1 Killer Yeasts 351
9.2 Brettanomyces 362
9.3 Botrytis cinerea 367
References 382
Chapter 10
Pests and Diseases 386
10.1 Phylloxera 386
10.2 Fungal Diseases of the Grapevine 399
10.2.1 Downy Mildew 399
10.2.2 Powdery Mildew 401
10.2.3 Black Rot 403
10.2.4 Dead-Arm 405
10.2.5 Anthracnose 411
10.3 Bacterial Diseases of the Grapevine 413
Contents xi
10.3.1 Pierce's Disease 413
10.3.2 Crown Gall 415
10.4 Viruses 431
10.4.1 Fanleaf Degeneration 432
10.4.2 Grapevine Leafroll 433
References 434
Appendix A
Table of Wine Composition 437
Appendix B
Density Scales 441
Subject Index 443 |
| any_adam_object | 1 |
| any_adam_object_boolean | 1 |
| author | Hornsey, Ian S. |
| author_facet | Hornsey, Ian S. |
| author_role | aut |
| author_sort | Hornsey, Ian S. |
| author_variant | i s h is ish |
| building | Verbundindex |
| bvnumber | BV035115681 |
| ctrlnum | (OCoLC)255271723 (DE-599)BVBBV035115681 |
| dewey-full | 641.22 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.22 |
| dewey-search | 641.22 |
| dewey-sort | 3641.22 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| discipline_str_mv | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Book |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01367nam a2200361 c 4500</leader><controlfield tag="001">BV035115681</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20081103 </controlfield><controlfield tag="007">t</controlfield><controlfield tag="008">081023s2007 abd| |||| 00||| eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9780854042661</subfield><subfield code="9">978-0-85404-266-1</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)255271723</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV035115681</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-210</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">641.22</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Hornsey, Ian S.</subfield><subfield code="e">Verfasser</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">The chemistry and biology of winemaking</subfield><subfield code="c">Ian Hornsey</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Cambridge</subfield><subfield code="b">RSC Publ.</subfield><subfield code="c">2007</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">XI, 457 S.</subfield><subfield code="b">Ill., graph. Darst., Kt.</subfield><subfield code="c">24 cm</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Weinherstellung</subfield><subfield code="0">(DE-588)4189467-4</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Lebensmittelchemie</subfield><subfield code="0">(DE-588)4034873-8</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Wein</subfield><subfield code="0">(DE-588)4065133-2</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Wein</subfield><subfield code="0">(DE-588)4065133-2</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="1"><subfield code="a">Weinherstellung</subfield><subfield code="0">(DE-588)4189467-4</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="2"><subfield code="a">Lebensmittelchemie</subfield><subfield code="0">(DE-588)4034873-8</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="m">HBZ Datenaustausch</subfield><subfield code="q">application/pdf</subfield><subfield code="u">http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=016783426&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA</subfield><subfield code="3">Inhaltsverzeichnis</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-016783426</subfield></datafield></record></collection> |
| id | DE-604.BV035115681 |
| illustrated | Illustrated |
| index_date | 2024-07-02T22:19:29Z |
| indexdate | 2024-07-09T21:22:40Z |
| institution | BVB |
| isbn | 9780854042661 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-016783426 |
| oclc_num | 255271723 |
| open_access_boolean | |
| owner | DE-210 |
| owner_facet | DE-210 |
| physical | XI, 457 S. Ill., graph. Darst., Kt. 24 cm |
| publishDate | 2007 |
| publishDateSearch | 2007 |
| publishDateSort | 2007 |
| publisher | RSC Publ. |
| record_format | marc |
| spelling | Hornsey, Ian S. Verfasser aut The chemistry and biology of winemaking Ian Hornsey Cambridge RSC Publ. 2007 XI, 457 S. Ill., graph. Darst., Kt. 24 cm txt rdacontent n rdamedia nc rdacarrier Weinherstellung (DE-588)4189467-4 gnd rswk-swf Lebensmittelchemie (DE-588)4034873-8 gnd rswk-swf Wein (DE-588)4065133-2 gnd rswk-swf Wein (DE-588)4065133-2 s Weinherstellung (DE-588)4189467-4 s Lebensmittelchemie (DE-588)4034873-8 s DE-604 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=016783426&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Hornsey, Ian S. The chemistry and biology of winemaking Weinherstellung (DE-588)4189467-4 gnd Lebensmittelchemie (DE-588)4034873-8 gnd Wein (DE-588)4065133-2 gnd |
| subject_GND | (DE-588)4189467-4 (DE-588)4034873-8 (DE-588)4065133-2 |
| title | The chemistry and biology of winemaking |
| title_auth | The chemistry and biology of winemaking |
| title_exact_search | The chemistry and biology of winemaking |
| title_exact_search_txtP | The chemistry and biology of winemaking |
| title_full | The chemistry and biology of winemaking Ian Hornsey |
| title_fullStr | The chemistry and biology of winemaking Ian Hornsey |
| title_full_unstemmed | The chemistry and biology of winemaking Ian Hornsey |
| title_short | The chemistry and biology of winemaking |
| title_sort | the chemistry and biology of winemaking |
| topic | Weinherstellung (DE-588)4189467-4 gnd Lebensmittelchemie (DE-588)4034873-8 gnd Wein (DE-588)4065133-2 gnd |
| topic_facet | Weinherstellung Lebensmittelchemie Wein |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=016783426&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT hornseyians thechemistryandbiologyofwinemaking |