Richard P. Vine, Bruce Bordelon, Ellen M. Harkness, Theresa Browning

Winemaking (eBook, PDF)

From Grape Growing to Marketplace

• Format: PDF

Produktbeschreibung

During the past several decades considerable interest has developed in the United States for the wines that are produced in small wineries across our nation. This in terest continues to intensify, especially for the truly good wines that are reason ably priced. Consumers are unforgiving. Second-class wines will not be accept able just because a vintner may be newly established. The functions that must take place in the small estate-type wine cellar and the controls that can be realistically exercised by winemasters are essential in the creation of superior products. Although wine can be a comparatively simple food to produce, it is a very vast topic. Perhaps much the same as with other art forms, it is the infinite variability offactors at the root ofthe subject that renders it so complex. There are hundreds of different vine varieties cultivated around the world, and doubtlessly an even greater number of fruit and berry cultivars. Combined with such factors as soils, climates and mesoclimates (which may change with each vintage season), culti vation techniques, harvesting criteria, and overall operational philosophy, one can easily understand the enormous breadth and depth of variation which exits. This diversity, along with more than 5 years of enological development, generates a number of different wine possibilities that can only be conceived as something vastly exponential.

---

Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, HR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.

Produktdetails

• Verlag: Springer US
• Seitenzahl: 439
• Erscheinungstermin: 29. Juni 2013
• Englisch
• ISBN-13: 9781475726565
• Artikelnr.: 43988332

Inhaltsangabe

1 History of Wine in America.- 2 Viticulture (Grape Growing).- 3 Wine Microbiology.- 4 Enology (Winemaking).- 5 Wine Classification.- 6 Winery Design.- 7 Requirements, Restrictions, and Regulations.- 8 Getting Started.- 9 White Table Wines.- 10 Red Table Wines.- 11 Blush Table Wines.- 12 Fruit and Berry Wines.- 13 Marketing.- Appendix a Suggested Resources.- Catalogs.- Buyer's Guides.- Viticulture Material and Equipment.- Laboratory Materials, Equipment, and Consultants.- New Equipment.- New Tankage.- Used Equipment and Tankage.- Grapes, Must, and Juice.- Computer Software.- Winemaking Materials.- Winery Tasting Room Supplies.- Periodicals.- Appendix B Analytical Procedures.- Microscopy.- Methylene Blue Stain Procedure.- Apparatus and Reagents.- Procedure.- Wet Mount.- Dry Mount.- Gram Stain Procedure.- Apparatus and Reagents.- Procedure.- Malolactic Fermentation Determination by Paper Chromatography.- Apparatus and Reagents.- Procedure.- Bottle Sterility.- Winery Sanitation.- Swab Test.- pH Meter.- Apparatus and Reagents.- Procedure.- Brix-Balling by Hydrometer.- Apparatus.- Procedure.- Brix by Refractometer.- Apparatus.- Procedure.- Alcohol by Ebulliometer.- Apparatus and Reagents.- Procedure.- Extract by Nomograph.- Total Acidity.- Apparatus and Reagents.- Procedure.- Volatile Acidity by Cash Still.- Apparatus and Reagents.- Procedure.- Free Sulfur Dioxide.- Aeration Oxidation Distillation and Titration Procedure for Free Sulfur Dioxide.- Apparatus and Reagents.- Procedure.- Free Sulfur Dioxide by Ripper Method.- Apparatus and Reagents.- Procedure.- Aeration Oxidation Distillation and Titration Procedure for Total Sulfur Dioxide.- Apparatus and Reagents.- Procedure.- Total Sulfur Dioxide by Ripper Method.- Apparatus and Reagents.- Procedure.- Sensory Evaluation.-Apparatus and Conditions.- Procedure.- Visual Mode.- Olfactory Mode.- Gustatory Mode.- Overall Impression.- Appendix C Charts and Tables.- Appendix D Glossary.

Rezensionen

"This book remains highly recommended as a foundation text for anyone seriously considering opening a winery."
- Wine East

"This is a technical text on winemaking that every winemaker from beginner to advanced should have."
- Dan L. Archibald, Fruit Winemaking Quarterly, January 2003