Concepts in Wine Technology Book

Introduction ix

I Pre-Harvest 1

A Grape Ripening 3

1 Sugar 4

2 Acids 7

3 Maturity 12

4 Sampling 14

5 Composition and Yield 16

B Pre-Harvest Operations 17

1 Vineyard Management 17

2 Preparing the Winery for Harvest 19

II Harvest 23

A Destemming and Crushing 25

1 White Grapes 25

2 Red Grapes 26

B Skin Contact 27

1 White Grapes 27

2 Red Grapes 29

C Free Run and Press Run 36

1 General View 36

2 Presses 37

3 Lees 39

D Must Corrections 41

1 Acidity 41

2 Sugar 47

E Cooling and Temperature Control 49

1 Fermentation Temperature 49

2 Temperature Control 50

III Fermentation 53

A General 55

B Wine Yeast 56

C Fermentation 59

1 Alcoholic Fermentation 59

2 Stuck Fermentation 62

3 Fermentation By-Product 66

4 Residual Sugar 73

5 Heat of Fermentation 79

D Malo-Lactic Fermentation 82

1 General Aspects 82

2 Factors Affecting Malo-Lactic Fermentation 84

3 Inoculation of Malo-Lactic Fermentation 86

IV Cellar Operations 91

A Racking 93

B Stabilization 95

1 Tartaric Acid Dissociation 96

2 Potassium-Bitartrate 97

3 Cold Stabilization 98

4 Calcium Tartrate 101

5 Inhibition and Promoting Tartrate Crystallization 101

C Fining 103

1 Protein Stabilization 104

2 Tannin Reduction 108

3 Non-Specific Fining 112

D Filtration 114

1 Pad Filters 115

2 Membrane Filters 117

3 Mechanical Separators 119

E Blending 120

F Maintenance 122

1 Sanitation 122

2 Storage 125

V Barrel Aging 127

A Cooperage 130

1 Barrel Making 130

2 Barrel Evaporation 136

3 Barrel Maintenance 138

B Barrel Aging 143

1 Oak Components and Extraction 143

2 French vs. American Oak 147

3 Oak Alternatives 151

VI Bottling 155

A Wine Containers 157

1 Bottles 157

2 Cork 159

3 Capsule 172

4 Label 172

B Bottling Line 173

VII Specific Subjects 177

A Phenolic Compounds 179

1 Wine Phenolic 179

2 Tannins 187

3 Red Wine Color 190

4 Extraction of Phenolic From Grape Skins 194

B Oxidation and Micro-Oxygenation 199

1 Oxidation 199

2 Micro-Oxygenation 207

C Sulfur-Dioxide 213

1 Sulfur-Dioxide as a Food Product Preservative 213

2 Sulfur-Dioxide Uses in Wine 220

D Wine Spoilage 227

1 Chemical Faults 228

2 Microbial Faults 234

3 Summary of Faults 241

E Legal Regulations 248

1 Definitions 248

2 General Regulations 250

3 Wine Content 251

4 Wine Treatment Additives 252

F Wine Evaluation 255

1 Definitions 255

2 Descriptive Analysis 257

3 Rating Tests 262

Bibliography 273

Index 275