The Chemistry and Biology of Winemaking not only discusses the science of winemaking but also aims to provide the reader with a wider appreciation of the impact of oenology on human society. Beginning with a history of wine the book discusses a wide range of topics from the vine, yeast and fermentation the winemaking processes, lactic acid bacteria and malo-lactic fermentation, through to maturation, ageing pests and diseases, with particular emphasis on the organisms involved. This book is ideal for anyone interested in the process of winemaking and will be of particular use to those with an interest in the chemical and biological sciences.…mehr
The Chemistry and Biology of Winemaking not only discusses the science of winemaking but also aims to provide the reader with a wider appreciation of the impact of oenology on human society. Beginning with a history of wine the book discusses a wide range of topics from the vine, yeast and fermentation the winemaking processes, lactic acid bacteria and malo-lactic fermentation, through to maturation, ageing pests and diseases, with particular emphasis on the organisms involved. This book is ideal for anyone interested in the process of winemaking and will be of particular use to those with an interest in the chemical and biological sciences.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Preface/Introduction Chapter 1: The History of Wine Prehistory Dissemination of viticulture Early chemical evidence for wine The Holy Land Egypt Greece The Romans Post-Roman Europe The New World References Chapter 2: The Vine Origins, taxonomy and biogeopgraphy of the grapevine Prehistoric evidence for Vitis Differences between muscadine grapes and 'true' grapes Differences between wild and domesticated Vitis The structure and maturation of the grape Berry structure Development of the berry Flavour and aroma compounds in the mature grape Grape-derived phenolics References Chapter 3: The Yeast and Fermentation The Yeast Taxonomy Cell Structure Fermentation Initiation Pattern of ferm'n Ferm'n biochemistry Temperature considerations Completion of ferm'n Starter cultures Temperature control References Chapter 4: Winemaking Processes Red wines Time of harvest Harvesting Crushing Fermentation The 'autofermenter' White wines [white wine styles] Harvesting Crushing Pressing Settling/clarification Fermentation Sparkling wines Champagne method Tank method Transfer method Carbonation Cold maceration Carbonic Maceration Thermovinification Chaptalisation Use of commercial enzymes References Chapter 5: Lactic Acid Bacteria and Malo-lactic Fermentation Lactic acid bacteria Synopsis Sugar metabolism Some aspects of their unusual metabolism Potential problems for the winemaker Malo-lactic fermentation Urethane and arginine metabolism Bacteriophages Chapter 6: Clarification, Stabilisation and Preservation Clarification Proteins Gelatin Isinglass Albumen Casein PVPP Bentonite Tartaric acid, tartrates, and wine stability Static cold-stabilisation Contact cold-stabilisation Ion-exchange stabilisation Estimation of cold stability Prevention of crystallisation Protein instability Assessment Preservation SO2 DMDC Sorbic acid Benzoic acid References Chapter 7: Maturation and Ageing Introduction Sur lie storage of wine Oak and wine Maturation reactions in red wine Micro-oxygenation Corks References Chapter 8: Fortified Wines Introduction Fortification Port VDN Madeira Sherry Commandaria References Chapter 9: Other Organisms Important in Oenology Killer yeasts Brettanomyces Botrytis cinerea References Chapter 10: Pests and Diseases Phylloxera Fungal diseases of the vine Downy mildew Powdery mildew Black rot Dead-arm Anthracnose Bacterial diseases of the vine PD Crown gall Viruses Fanleaf Leafroll References Appendix I Appendix II
Preface/Introduction Chapter 1: The History of Wine Prehistory Dissemination of viticulture Early chemical evidence for wine The Holy Land Egypt Greece The Romans Post-Roman Europe The New World References Chapter 2: The Vine Origins, taxonomy and biogeopgraphy of the grapevine Prehistoric evidence for Vitis Differences between muscadine grapes and 'true' grapes Differences between wild and domesticated Vitis The structure and maturation of the grape Berry structure Development of the berry Flavour and aroma compounds in the mature grape Grape-derived phenolics References Chapter 3: The Yeast and Fermentation The Yeast Taxonomy Cell Structure Fermentation Initiation Pattern of ferm'n Ferm'n biochemistry Temperature considerations Completion of ferm'n Starter cultures Temperature control References Chapter 4: Winemaking Processes Red wines Time of harvest Harvesting Crushing Fermentation The 'autofermenter' White wines [white wine styles] Harvesting Crushing Pressing Settling/clarification Fermentation Sparkling wines Champagne method Tank method Transfer method Carbonation Cold maceration Carbonic Maceration Thermovinification Chaptalisation Use of commercial enzymes References Chapter 5: Lactic Acid Bacteria and Malo-lactic Fermentation Lactic acid bacteria Synopsis Sugar metabolism Some aspects of their unusual metabolism Potential problems for the winemaker Malo-lactic fermentation Urethane and arginine metabolism Bacteriophages Chapter 6: Clarification, Stabilisation and Preservation Clarification Proteins Gelatin Isinglass Albumen Casein PVPP Bentonite Tartaric acid, tartrates, and wine stability Static cold-stabilisation Contact cold-stabilisation Ion-exchange stabilisation Estimation of cold stability Prevention of crystallisation Protein instability Assessment Preservation SO2 DMDC Sorbic acid Benzoic acid References Chapter 7: Maturation and Ageing Introduction Sur lie storage of wine Oak and wine Maturation reactions in red wine Micro-oxygenation Corks References Chapter 8: Fortified Wines Introduction Fortification Port VDN Madeira Sherry Commandaria References Chapter 9: Other Organisms Important in Oenology Killer yeasts Brettanomyces Botrytis cinerea References Chapter 10: Pests and Diseases Phylloxera Fungal diseases of the vine Downy mildew Powdery mildew Black rot Dead-arm Anthracnose Bacterial diseases of the vine PD Crown gall Viruses Fanleaf Leafroll References Appendix I Appendix II
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