This essential text and reference offers a complete guide to winemaking. The authors, all well-known experts in their field, concentrate on the process of wine production, stressing the chemistry, biochemistry, microbiology and underlying science of enology. They present in-depth discussion of every aspect of the wine production process, from the selection of grapes and preparation of the must and the juice, through aging, bottling and storage of finished wines. Novices and experienced winemakers alike will find this clearly written and expertly crafted book an indispensable source of practical instruction and information.

Contenuti:

Preface. Introduction. Viticulture for Winemakers. Preparation of Musts and Juice. Yeast and Biochemistry of Ethanol Fermentation. Red and White Table Wines. Malodactic Fermentation. The Fining and Clarification of Wines. The Physical and Chemical Stability of Wine. Microbiological Spoilage of Wine and its Control. The Maturation and Aging of Wine. The Bottling and Storage of Wines. The Role of Sulfur Dioxide in Wine. Must, Juice and Wine Transfer Methods. Heating and Cooling Applications. Juice and Wine Acidity. Preparation. Analysis and Evaluation of Experimental Wines. Appendixes. Glossary

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