Understanding Wine Technology, 3rd Edition: The Science of Wine Explained
Board and Bench Publishing, 1 mai 2011 - 328 pages
Any student who has ever logged credits in a viticulture and enology class knows David Bird's book: it is the most widely assigned wine science primer in the English-speaking world. This completely revised and updated edition to Bird's classic textbook deciphers all the new scientific advances from the last several years, and conveys them in his typically clear and plainspoken style that renders even the densest subject matter freshman friendly. The new material includes an expanded section on the production of red, rose, white, sweet, sparkling, and fortified wines; information on histamine, flash detente, maceration, and whole bunch and whole berry fermentation; an expanded chapter on wine faults, including Brettanomyces; a new section on HACCP analysis as applied to a winery; and much more.
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The vine 9 Phylloxera grafting 11 Climate 12 Training pruning 13 Soil water 14 Irrigation 16 Green harvest 16 Terroir 17 Vineyard systems 18 Vi...
THE ROLE OF OXYGEN
Oldstyle winemaking 32 Anaerobic winemaking 32 Antioxidants 33 Inert gases 33 Carbon dioxide 34 Nitrogen 35 Argon 36 Dissolved oxygen 36 S...
Machine harvesting 41 Transport to the winery 43 Sorting 45 Destemming 45 Crushing the grapes 47 Draining the juice 48 Pressing the berries 49 T...
WHITE WINE PRODUCTION 103 Cool fermentation 103 Skin contact macération pelliculaire 104 Tank vs barrel 105 Sur lie 106 Bâtonnage 106 P...
Molecular sulphur dioxide 173 Ascorbic acid 174 Sorbic acid 175 Metatartaric acid 176 Citric acid 176 Copper sulphate or silver chloride 176 Acaci...
Principles of filtration 182 Depth filters 183 Kieselguhr filtration earth filtration 183 Sheet filtration plate frame or pad filtration 186 Surface filters 1...
Lead foil 209 Pure tin 209 Tinlead 209 Aluminium 210 PVC 210 Polylaminated 210 Chapter 18 STORAGE BOTTLING
Storage without change 211 The final sweetening 213 Shipping in bulk 214 Bottling processes 214 Traditional bottling 214 Sterile bottling 215 Prin...
Other additives 243 Contaminants 244 Dissolved oxygen 244 Iron and copper 244 Sodium 246 Advanced methods of analysis 246 Microbiological ...
2008 278 ISO 140002004 280 ISO 220002005 280 Supplier audits 281 The BRC Global Food Standard 282 Business Excellence Model 283 Chapte...
Regulation 6062009 Detailed rules 287 Regulation 6072009 More detailed rules 287 Regulation 19912004 Declaration of allergens 287 Directive19...
Autres éditions - Tout afficher
added addition alcohol anaerobic analysis anthocyanins antioxidant aromas bacteria bag-in-box barrel become blending bottle calcium carbon dioxide carbonic maceration cause cells chemical colloids colour complex components compounds concentration copper cork density deposit effect enzymes ethanol extraction fermentation filter filtration fining agent finished wine flavour free sulphur dioxide fruit g/litre glass grape juice HACCP heat important kieselguhr known liquid litre maceration machine malic acid Master of Wine maturation membrane metatartaric acid method microorganisms modern molecules natural nitrogen operation oxidation oxidised particles pasteurisation pink wines polyphenols potassium pressure prevent principle proteins quantity reaction red wine removed residual sugars result simple skins solid sorbic acid stage sterilised style substance sucrose sulphur dioxide surface sweet tank tannins tartaric acid tartrate crystals tasting technique temperature Tokaji total acidity treatment vine vineyard volatile acidity white wines wine contains wine producers winemaking winery yeast