This title is aimed at anyone making wine or seriously considering it. Beginning with the history of vines and wines, it covers the growing of grapes, the process of making wine, specific types of wine, issues in marketing, and practical guidance on getting started, constructing a winery, and compliance with the law. Several appendices provide equipment sources, analytical procedures, scientific data, and a glossary. An accessible quick reference on enology, the new edition will include new information on marketing wines and on the use of computers in viticulture and winemaking.
Edited by:
Richard P. Vine,
Ellen M. Harkness,
Sally J. Linton
Imprint: Kluwer Academic/Plenum Publishers
Country of Publication: United States
Edition: 2nd ed. 2002
Dimensions:
Height: 235mm,
Width: 155mm,
Spine: 35mm
Weight: 1.930kg
ISBN: 9780306472725
ISBN 10: 0306472724
Pages: 477
Publication Date: 31 October 2002
Audience:
General/trade
,
ELT Advanced
Format: Hardback
Publisher's Status: Active
1 History of Wine in America.- 2 Viticulture (Grape Growing).- 3 Wine Microbiology.- 4 Enology (Winemaking).- 5 Wine Classification.- 6 Winery Design.- 7 Requirements, Restrictions, and Regulations.- 8 Getting Started.- 9 White Table Wines.- 10 Red Table Wines.- 11 Blush Table Wines.- 12 Fruit and Berry Wines.- 13 Marketing.- Appendix a Suggested Resources.- Catalogs.- Buyer’s Guides.- Viticulture Material and Equipment.- Laboratory Materials, Equipment, and Consultants.- New Equipment.- New Tankage.- Used Equipment and Tankage.- Grapes, Must, and Juice.- Computer Software.- Winemaking Materials.- Winery Tasting Room Supplies.- Periodicals.- Appendix B Analytical Procedures.- Microscopy.- Methylene Blue Stain Procedure.- Apparatus and Reagents.- Procedure.- Wet Mount.- Dry Mount.- Gram Stain Procedure.- Apparatus and Reagents.- Procedure.- Malolactic Fermentation Determination by Paper Chromatography.- Apparatus and Reagents.- Procedure.- Bottle Sterility.- Winery Sanitation.- Swab Test.- pH Meter.- Apparatus and Reagents.- Procedure.- Brix-Balling by Hydrometer.- Apparatus.- Procedure.- Brix by Refractometer.- Apparatus.- Procedure.- Alcohol by Ebulliometer.- Apparatus and Reagents.- Procedure.- Extract by Nomograph.- Total Acidity.- Apparatus and Reagents.- Procedure.- Volatile Acidity by Cash Still.- Apparatus and Reagents.- Procedure.- Free Sulfur Dioxide.- Aeration Oxidation Distillation and Titration Procedure for Free Sulfur Dioxide.- Apparatus and Reagents.- Procedure.- Free Sulfur Dioxide by Ripper Method.- Apparatus and Reagents.- Procedure.- Aeration Oxidation Distillation and Titration Procedure for Total Sulfur Dioxide.- Apparatus and Reagents.- Procedure.- Total Sulfur Dioxide by Ripper Method.- Apparatus and Reagents.- Procedure.- Sensory Evaluation.-Apparatus and Conditions.- Procedure.- Visual Mode.- Olfactory Mode.- Gustatory Mode.- Overall Impression.- Appendix C Charts and Tables.- Appendix D Glossary.
Reviews for Winemaking: From Grape Growing to Marketplace
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
