Wine Analysis and Production

Description

Winemaking as a form of food preseIVation is as old as civilization. Wine has been an integral component of people's daily diet since its discovery and has also played an important role in the development of society, reli­ gion, and culture. We are currently drinking the best wines ever produced. We are able to do this because of our increased understanding of grape growing, biochemistry and microbiology of fermentation, our use of ad­ vanced technology in production, and our ability to measure the various major and minor components that comprise this fascinating beverage. Historically, winemakers succeeded with slow but gradual improvements brought about by combinations of folklore, obseIVation, and luck. How­ ever, they also had monumental failures resulting in the necessity to dis­ pose of wine or convert it into distilled spirits or vinegar. It was assumed that even the most marginally drinkable wines could be marketed. This is not the case for modem producers. The costs of grapes, the technology used in production, oak barrels, corks, bottling equipment, etc. , have in­ creased dramatically and continue to rise. Consumers are now accustomed to supplies of inexpensive and high-quality varietals and blends; they con­ tinue to demand better. Modem winemakers now rely on basic science and xvi Preface xvii the systematic application of their art to produce products pleasing to the increasingly knowledgeable consumer base that enjoys wine as part of its civilized society. Front Matter....Pages i-1 Introduction Overview of Wine Analysis....Pages 3-29 Application of Sensory Evaluation in Wine Making....Pages 30-52 Grape Maturity and Quality....Pages 53-75 Hydrogen Ion (pH) and Fixed Acids....Pages 76-88 Carbohydrates....Pages 89-96 Alcohol and Extract....Pages 97-114 Phenolic Compounds and Wine Color....Pages 115-151 Nitrogen Compounds....Pages 152-167 Sulfur-Containing Compounds....Pages 168-177 Sulfur Dioxide and Ascorbic Acid....Pages 178-191 Volatile Acidity....Pages 192-198 Metals, Cations, and Anions....Pages 199-208 Sorbic Acid, Benzoic Acid, and Dimethyldicarbonate....Pages 209-215 Oxygen, Carbon Dioxide, and Nitrogen....Pages 216-227 Tartrates and Instabilities....Pages 228-241 Fining and Fining Agents....Pages 242-271 Winery Sanitation....Pages 272-279 Microbiology of Winemaking....Pages 280-302 Cork....Pages 303-309 Laboratory Procedures....Pages 310-516 Back Matter....Pages 517-621