Table of Contents
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