Winemaking

From Grape Growing to Marketplace

By: Richard Vine (Editor), Ellen M. Harkness (Editor), Sally J. Linton (Editor)

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Hardcover | 31 October 2002 | Edition Number 2

At a Glance

Hardcover
500 Pages

Edition Type
Revised

Dimensions(cm)
23.5 x 22.23 x 1.91

Hardcover

$359.00

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Outstanding in breadth and coherence, this definitive review is designed to embrace the entire scope of wine culture, including vine horticulture, winery design, wine processing, wine quality control, wine analysis, and wine marketing. Winemaking: From Grape Growing to Marketplace, Second Edition, translates current literature and scientific developments into useable knowledge which grape growers, wine makers, wine educators, and wine marketers can apply towards their individual needs and tasks.
Presented in an easy-to-use, step-by-step format, the text guides the reader through the perils and pitfalls, appropriate alternative pathways, and major sources for equipment and materials within the winemaking industry. Throughout the text, pertinent regulations and permits enforced by the U.S. Bureau of Alcohol, Tobacco, and Firearms are outlined. This excellent guide to winemaking will be of use to a wide audience, in particular:

-current and prospective vintners, both commercial and amateur - as an essential guide book in their cellars,
-wine connoisseurs - offers an in-depth understanding of crafting wine,
-professional marketers - provides a solid understanding of the rationale of methodology employed by grape-growers and vintners,
-students - searching for an initial overview of contemporary viticulture. Among updates and new material the second edition includes information on marketing wines and on the use of computers in viticulture and winemaking.
As a whole, this book is an invaluable source into the elements of viticulture, enology, and marketing wine for both academia and industry. It also serves as a solid foundation from which to advance to more technical levels.

Industry Reviews

"This book remains highly recommended as a foundation text for anyone seriously considering opening a winery." - Wine East "This is a technical text on winemaking that every winemaker from beginner to advanced should have." - Dan L. Archibald, Fruit Winemaking Quarterly, January 2003

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You Can Find This Book In

Non-Fiction Engineering & Technology Industrial Chemistry & Manufacturing Technologies Industrial Chemistry Food & Beverage Technology Winemaking Technology Cooking, Food & Drink Beverages Alcoholic Beverages Beers & Ciders Business & Management Mechanical Engineering & Materials

Production & Industrial Engineering Technology in General Engineering in General

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Paperback

Published: 5th November 2012

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Introduction	p. xix
History of Wine in America	p. 1
Eastern America	p. 2
Western America	p. 9
National Prohibition	p. 13
American Wine in the 20th Century and the New Millennium	p. 17
The American Wine Booms	p. 19
Viticulture (Grape Growing)	p. 24
Site Selection	p. 26
The Vine	p. 27
Cultivar Selection	p. 30
Vitis vinifera	p. 31
Vitis labrusca	p. 37
Vitis riparia	p. 39
Vitis rotundifolia	p. 40
Hybrids and Grafting	p. 40
Vineyard Establishment	p. 43
Vineyard Management	p. 63
Wine Microbiology	p. 71
Fermentation	p. 71
Yeasts	p. 73
Bacteria	p. 80
Molds	p. 88
The Microbiological Workplace	p. 89
Equipment	p. 90
Factors Affecting Microbial Growth	p. 92
Microbial Spoilage	p. 93
Wine Preservatives	p. 96
Winery Sanitation	p. 98
Enology (Winemaking)	p. 102
Grape and Wine Components	p. 103
Malolactic Fermentation	p. 115
Grape Flavors	p. 115
Wine Blending	p. 117
Fining	p. 125
Detartration	p. 126
Barrel Aging	p. 126
Packaging	p. 139
Winemaking Perils and Pitfalls	p. 151
Wine Classification	p. 154
Table Wines	p. 154
Sparkling Wines	p. 156
Dessert Wines	p. 157
Aperitif Wines	p. 157
Pop Wines	p. 158
Winery Design	p. 159
Management	p. 160
Feasibility and Finance	p. 163
Location	p. 167
Scale and Size	p. 169
Design Motif	p. 170
Case Studies	p. 171
Requirements, Restrictions, and Regulations	p. 176
Application for Basic Permit	p. 177
Application to Establish and Operate Wine Premises	p. 177
Bonds	p. 178
Environmental Impact	p. 179
Personnel Questionnaire	p. 179
Signature Authority	p. 180
Label Approvals	p. 180
Formula Wines	p. 180
State ABC Regulations	p. 181
Getting Started	p. 184
Recordkeeping	p. 184
Computerized Records	p. 185
Sanitation	p. 189
Quality Control	p. 192
Analytical Instrumentation	p. 192
Winery Equipment	p. 196
Materials	p. 212
White Table Wines	p. 221
Grape Varieties	p. 221
Increasing the Fruit Flavor Intensity of White Wine	p. 222
Harvesting	p. 224
Late Harvest	p. 224
Crushing-Destemming	p. 224
Pectic Enzymes	p. 225
Cold Soaking	p. 226
Pressing	p. 226
Brix (Sugar) Adjustment	p. 226
Acid Additions	p. 230
Yeast Inoculation	p. 230
Fermentation	p. 231
Stuck Fermentation	p. 231
First Racking	p. 232
Second Racking	p. 233
Blending	p. 233
Fining and Stabilization	p. 234
Aging	p. 234
Balancing and Preservation	p. 237
Filtration	p. 240
Bottling	p. 241
Packaging	p. 242
Records	p. 246
Red Table Wines	p. 247
Grape Varieties	p. 247
Increasing Red Wine Fruit Flavor Intensity	p. 248
Harvesting	p. 249
Crushing-Destemming	p. 249
Pectic Enzymes	p. 249
Brix (Sugar) Adjustments	p. 250
Acid Additions	p. 251
Yeast Inoculation	p. 251
Fermentation	p. 251
Pressing	p. 255
Maceration	p. 255
Free-Run and Press Wine	p. 256
Racking	p. 257
Blending	p. 258
Malo-lactic Fermentation	p. 258
Fining and Stabilization	p. 259
Barrel Aging	p. 259
Balancing and Preservation	p. 260
Filtration	p. 260
Bottling and Corking	p. 261
Bottle Aging	p. 261
Packaging	p. 261
Records	p. 266
Blush Table Wines	p. 267
Grape Varieties	p. 267
Crushing-Destemming, Sugar and Acidity Adjustments, and Yeast Inoculation	p. 268
Pressing and Fermentation	p. 269
Rackings	p. 270
Blending	p. 270
Clarification and Stabilization	p. 272
Aging, Balancing, and Preservation	p. 272
Filtration	p. 272
Bottling, Corking, and Recording	p. 272
Fruit and Berry Wines	p. 273
Apple Wine	p. 274
Bramble Berry Wines	p. 275
Blueberry Wine	p. 276
Cherry Wine	p. 277
Peach Wine	p. 278
Strawberry Wine	p. 279
Dried Fruit Wine	p. 280
Mead	p. 281
Marketing	p. 282
Getting Started	p. 283
Marketing Techniques	p. 289
Conclusion	p. 321
Suggested Resources	p. 322
Catalogs	p. 322
Buyer's Guides	p. 322
Viticulture Material and Equipment	p. 323
Laboratory Materials, Equipment, and Consultants	p. 324
New Equipment	p. 324
New Tankage	p. 325
Used Equipment and Tankage	p. 326
Grapes, Must, and Juice	p. 327
Computer Software	p. 328
Winemaking Materials	p. 329
Winery Tasting Room Supplies	p. 330
Periodicals	p. 331
Analytical Procedures	p. 332
Microscopy	p. 332
Methylene Blue Stain Procedure	p. 335
Gram Stain Procedure	p. 336
Malolactic Fermentation Determination by Paper Chromatography	p. 338
Bottle Sterility	p. 339
Winery Sanitation	p. 341
pH Meter	p. 342
Brix-Balling by Hydrometer	p. 344
Brix by Refractometer	p. 346
Alcohol by Ebulliometer	p. 347
Extract by Nomograph	p. 362
Total Acidity	p. 363
Volatile Acidity by Cash Still	p. 365
Free Sulfur Dioxide	p. 368
Aeration Oxidation Distillation and Titration Procedure for Total Sulfur Dioxide	p. 374
Total Sulfur Dioxide by Ripper Method	p. 376
Sensory Evaluation	p. 376
Charts and Tables	p. 389
Glossary	p. 441
Bibliography	p. 452
Index	p. 455
Table of Contents provided by Syndetics. All Rights Reserved.

Winemaking

From Grape Growing to Marketplace

At a Glance

Hardcover

Industry Reviews

Shipping

How to return your order

Defective items

You Can Find This Book In

Other Editions and Formats

Paperback

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