Principles and Practices of Winemaking - Rilegato

Rilegato

ISBN 10: 0412064111 ISBN 13: 9780412064111

Casa editrice: Chapman & Hall, 1995

Riassunto

HL~lorically, scientific and educational books from studies within California, the concepts can be classified into three categories: those developed will be generally useful to enolo­ providing concepts and principles, those of­ gists throughout the world. fering gathered information, and those pre­ Although this volume covers the basic prac­ senting opinion or perspective (which mayor tices and their rationale for successrul wine may not be instructive). production, wines and wine regions of the While there are many wine-related books of world and details of specialty wine prod union the third kind and some of the second, there (such as vermouths, fruit wines, etc. ) are omit­ are few of the first, and this book attempts to ted as separate topics, although incorporated fill that void. Of course, some aspects of cate­ as appropriate in gener-dl explanations. The gories two and three inevitably remain. emphasis upon commercial scale by no means Because our tcaching program at Davis has precludes use of the material by small-volume always been based on the interdisciplinary ap­ winemakers, for whom the principles of wine­ proach to enology. we have pooled our expe­ making are equally valid, although practices rience to provide a volume that provides the may need to be adjusted for the scale. UrmTMr­ benefi. ts of such interaction and discussion cial scale implies the consideration of eco­ rather than the more usual self-styled expert nomics and sensible expenditure of effort and approach to such books.

Su questo libro

Contenuti

1 Introduction.- 2 Viticulture for Winemakers.- 3 Preparation of Musts and Juice.- 4 Yeast and Biochemistry of Ethanol Fermentation.- 5 Red and White Table Wines.- 6 Malolactic Fermentation.- 7 The Fining and Clarification of Wines.- 8 The Physical and Chemical Stability of Wine.- 9 Microbiological Spoilage of Wine and Its Control.- 10 The Maturation and Aging of Wines.- 11 The Bottling and Storage of Wines.- 12 The Role of Sulfur Dioxide in Wine.- 13 Must, Juice, and Wine Transfer Methods.- 14 Heating and Cooling Applications.- 15 Juice and Wine Acidity.- 16 Preparation, Analysis, and Evaluation of Experimental Wines.- Appendices.

Dettagli dell?edizione

• Editore: Chapman & Hall
• Data di pubblicazione: 1995
• Lingua: Inglese
• ISBN 10: 0412064111
• ISBN 13: 9780412064111
• Rilegatura: Copertina rigida
• Numero di pagine: 604
• Redattore: Boulton Roger B.
• Contatto del produttore: non disponibile