UID:
almahu_9948026032902882
Umfang:
1 online resource (xii, 214 pages) :
,
illustrations (some color)
ISBN:
0-12-407917-2
Serie:
Gale eBooks
Inhalt:
As the wine industry has experienced a period of rapid global expansion, there is a renewed emphasis on quality and consistency even within the small winery industry. Written for the small production program, A Complete Guide to Quality in Small-Scale Wine Making is for the novice to intermediate level winemaker seeking foundational information in chemistry and sensory science as they relate to wine quality at a technical level. Drawing from personal experience as well as scientific literature, this book introduces the core concepts of winemaking before delving into me
Anmerkung:
Description based upon print version of record.
,
Front Cover; A Complete Guide to Quality in Small-Scale Wine Making; Copyright Page; Contents; Acknowledgements; Preface; 1 Introduction to the Table Wine-Making Process; 1 Introduction; 2 Great Wines Begin with Great Grapes; 2.1 Measuring Quality; 2.2 Measuring Maturity; 2.3 Tasting Grapes; 2.4 Postharvest Quality; 3 An Overview of Key Elements in Wine Making; 3.1 Fermentation; 3.2 Composition Parameters; 3.3 Ammonium and Amino Acids; 3.4 Sulfur; 2 Flavors and Aromas in Foods and Beverages; 1 Introduction; 2 Basic Sensory Assessment; 2.1 Taste; 2.2 Aroma; 3 Descriptive Analysis
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4 Tasting and Making Judgments5 Other Taste and Aroma Tests; 5.1 Discrimination Tests; 5.2 Mapping the Tongue; 5.3 Taste Sensitivity Testing; 5.3.1 Bitterness; 5.3.2 Sulfur Dioxide; 3 Wine Chemistry; 1 Organic Acids, pH and Their Role in Wine Making; 1.1 Introduction; 1.2 Physical Chemistry; 1.3 Preservative Role; 1.4 Impact on Sulfur Dioxide; 1.5 pH and Color; 1.6 Role in Fermentation; 1.7 Adjusting pH; 1.8 Aroma and Flavor; 2 Phenolics, Diversity and Their Role in Wine Making; 2.1 Introduction; 2.2 Non-flavonoid Phenolics; 2.3 Flavonoids; 2.3.1 Flavon-3-ols; 2.3.2 Flavan-3-ols; 2.4 Tannins
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2.4.1 Grape-Derived2.4.2 Oak-Derived; 2.5 Copigmentation and Matrix Effects; 3 Oxygen and its Role in Wine Making; 3.1 Introduction; 3.2 Oxidation; 3.3 Aldehyde Formation; 3.4 Condensation of Tannins and Anthocyanins; 4 Aroma: Diversity and Diverse Origins; 4.1 Introduction; 4.2 Classes and Origins; 4.3 Fruit-Derived; 4.3.1 Terpenes; 4.3.2 Nor-Isoprenoids; 4.3.3 Thiols and Mercaptans; 4.3.4 Methoxypyrazines; 4.4 Yeast-Derived; 4.4.1 Esters and Acetates; 4.4.2 Organic Acids; 4.4.3 Alcohols; 4.4.4 Phenols; 4.4.5 Lactones; 4.5 Bacterial; 4 Safety; 1 Introduction; 1.1 Generic Safety Issues
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1.1.1 Environment1.1.2 Personal Safety; 1.2 Laboratory-Specific Issues; 1.2.1 General; 1.2.2 Chemical, Solution and Solvent Handling; 1.2.3 Microbiology; 1.2.4 Spills; 1.2.5 Waste Disposal; 1.2.6 Sources of Information; 1.2.7 Emergency Contacts; 2 Selected Material Safety Data Sheet Documents; 2.1 Potassium/Sodium Metabisulfite; 2.1.1 First Aid; 2.2 Carbon Dioxide; 2.2.1 First Aid; 2.2.2 Precautions; 2.2.3 Personal Protective Equipment; 3 Equipment; 3.1 Crusher-Destemmer; 3.1.1 Safety Issues; 3.2 Press; 3.2.1 Safety Issues; 3.3 Cold Rooms; 3.3.1 Safety Issues; 5 Table Wine Production
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1 Planning2 Quantity; 3 Choice of Major Equipment Items; 3.1 Construction Materials; 3.2 Destemmer-Crusher; 3.3 Presses; 3.4 Fermenters; 3.5 Cooperage; 3.6 Transfer Pumps, Lines and Fittings; 3.7 Filters and Bottling Equipment; 3.8 Controlled-Temperature Rooms; 4 Background to Wine-Making Practice; 4.1 Record-Keeping; 4.2 General Issues; 4.3 Protocol Development; 4.4 Preparation for Ferment and Choosing When to Harvest; 4.5 Harvest, Transport and Storage; 4.6 Destemming and Crushing/Pressing; 4.6.1 In Brief; Red Wine; White Wine; 4.6.2 Detail
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4.7 Clarifying and Making Preliminary Adjustments (White Wines)
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English
Weitere Ausg.:
ISBN 0-12-408081-2
Weitere Ausg.:
ISBN 1-306-15685-8
Sprache:
Englisch
