The Encyclopedia of Home Winemaking: Fermentation and Winemaking Methods

Description

A truly up-to-date guide to advanced amateur winemaking. This is winemaking for the 21st Century, a complete guide to the modern science and technology a winemaker must understand to excel at any level in this craft. Simple, straightforward step-by-step instructions with photographs, line drawings and tables of information. Title Page Copyright Page Table of Contents Acknowledgments Chapter One: Grapes and Wine Grapes: Their Composition and Properties The Pulp of the Grape The Seeds and the Tannin The Grapeskin Grape Varieties Grape Varieties and Climatic Variation Chapter 2: Fermentation Yeasts Yeast Nutrients (or Energizer) Scientific Progress Malolactic Bacteria The Fermentation of Red Wine The Stages of Fermentation The Fermentation of White Wine Carbonic Maceration Chapter 3: Biochemical Aspects and Ecological Concerns Preserving Techniques Chemistry in the Service of Winemaking Sulphur (Sulphur Dioxide) Potassium Metabisulphate and Other Salts Detergents The Antioxidants Oxido-Reduction Acids Clarifiers Bentonite Isinglass Kielselsol (Claro K.C.) Other Clarifiers Pectinase (Pectic Enzymes) Stabilizers Chapter 4: The Basic Equipment and How to Use It The Primary Fermenta The Secondary Fermentor Barrels or Casks Other Utensils The Stirring Spoon Tubes and Other Instruments Needed for Racking The Auto-Siphon The Fermentation Lock The Hydrometer, the Baster, and the Cylinder The Thermometer Carboy Stoppers (or Bungs) Bottling Equipment Bottles The Bottle-Rinser The Drainer Stand The Sulphiter The Bottle-Filler The Automatic Bottle-Filler The Enolmatic Corkers Natural Corks Plastic Stoppers and Champagne Wires Capsules and Labels More Expensive, Specialized Equipment The Siphon Pump The Wine Filter The Grape Crusher The Wine Press. Chapter 5: The Choice of Must Concentrated Musts Concentration Techniques Concentration by Boiling Concentration under Vacuum Concentration by Cryogenization Concentration by Osmosis The Availability of Concentrated Musts Straight Concentrate Format Kits The 3-Litre Format Kit The 5 or 5.5-Litre (200 - 250 oz.) Format Kit Semi-Concentrated Musts Sterilized Musts Fresh Musts Musts From Whole Grapes Pure Musts vs. Blends The Art of Blending A Voluntary Ethical Standard Paying for Good Value An Enlightened Choice The Lifespan of Home-Made Wine The Wine Maturation Graph Chapter 6: The Winemaking Process The Fermentation Stage: A Very Complex Phenomenon Preparing Yeast Starter Restarter Making Wine from Concentrated Must Ingredients Vinification Method for Concentrated Must Bulk Aging, or Cuvaison Bottling and Aging Making Wine with the 28-Day Concentrate Kit Ingredients (Usually Included) Vinification Method for the 28-Day Kit Bulk Aging, or Cuvaison Bottling and Aging Making Wine from Sterilized Must Ingredients (Usually Packaged Together) Vinification Method for Sterilized Must Bulk Aging, or Cuvaison Bottling and Aging Making Wine from Fresh Must Ingredients Vinification Method for Fresh Red Must Bulk Aging, or Cuvaison Bottling and Aging Vinification Method for Fresh White Must Making Wine from Whole Grapes Vinification Method for Whole Grapes (Red Wine) Bulk Aging, or Cuvaison Bottling and Aging Vinification Method for Whole Grapes (White Wine) How To Make Sparkling Wine The Closed Fermentor and Carbonation The Closed Fermentor and Refermentation The Méthode champenoise The Méthode champenoise Made Easy Problems and their Solutions Sluggish Fermentation Fermentation Will Not Start Stuck Fermentation Rotten Egg, or Sulphur Odour Oxidized Sulphur Odour Geranium Odour Overly Acidic Wine Colour Problems Chapter 7: Measurements, Scales and Tests Measurement Equivalents Temperature Equivalents Larger Liquid Volumes Dosage for Products Commonly Used in Winemaking Potassium Metabisulphite (Sterilant) Potassium Sorbate Bentonite Isinglass Kielselsol, or Claro K.C Oak Flavour Extract, or Essence Oak Chips Reading and Applying Hydrometer Measurements The Hydrometer Precision Test Reading the Hydrometer Air Bubbles Variations in the Readings Alcohol Rates and the Hydrometer The Potential Alcohol Scale Calculating the Alcohol Rate from the Density Reading Determining the Alcohol Rate without Initial Density or PA Readings The Brix (or Balling) Density Scale Various Tests Determining the Acidity Rate Sodium Hydroxide Test Sodium Hydroxide and the pH-meter Determining the Residual Sugar Rate Determining the Sulphur Dioxide Content Altering the Alcohol Rate in Wine The Pearson Square To Know the Alcohol Rate of a Blend Chapter 8: Grape Varieties and Home-Made Wine Fifty Wine Grape Varieties Bibliography Index