Principles and Practices of Winemaking

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Springer Science & Business Media, 17 abr. 2013 - 604 páginas
This essential text and reference offers a complete guide to winemaking. The authors, all well-known experts in their field, concentrate on the process of wine production, stressing the chemistry, biochemistry, microbiology and underlying science of enology. They present in-depth discussion of every aspect of the wine production process, from the selection of grapes and preparation of the must and the juice, through aging, bottling and storage of finished wines. Novices and experienced winemakers alike will find this clearly written and expertly crafted book an indispensable source of practical instruction and information.
 

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Índice

Introduction
1
Viticulture for Winemakers
13
Preparation of Musts and Juice
66
Yeast and Biochemistry of Ethanol Fermentation
107
Red and White Table Wines
193
Malolactic Fermentation
244
The Fining and Clarification of Wines
279
The Physical and Chemical Stability of Wine
320
219
537
Preparation Analysis and Evaluation of Experimental Wines
539
Size of Experimental Lots Containers
540
Representative Samples
541
Controls and Replication
542
Chemical and Physical Analyses of Experimental Wines
543
Sensory Evaluation
544
References
547

Microbiological Spoilage of Wine and Its Control
352
The Maturation and Aging of Wines
382
193
411
211
426
The Bottling and Storage of Wines
427
The Role of Sulfur Dioxide in Wine
448
217
470
Must Juice and Wine Transfer Methods
474
Heating and Cooling Applications
492
Juice and Wine Acidity
521
Estimating Changes in pH and Titratable Acidity
534
i
550
Appendices Glossary
575
220
583
Index
585
221
591
530
593
320
597
547
599
585
602
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