The chemistry and biology of winemaking /
Hornsey, Ian S.
The chemistry and biology of winemaking / Ian Hornsey. - xi, 457 pages ; 23 cm
Introduction -- History of Wine -- The Prehistory of Wine -- Dissemination of Viticulture -- The Earliest Chemical Evidence for Ancient Wine -- The Holy Land -- Egypt -- Greece -- Romans -- Resinated Wine -- Post-Roman Europe -- The New World -- References -- The Vine -- The Origin, Taxonomy and Biogeography of the Grapevine -- Prehistoric Evidence for Vitis -- Differences between Muscadine Grapes and Euvitis spp -- The Grape and Maturation Processes -- Berry Structure -- Development Stages of the Grape -- Flavour and Aroma Compounds in the Mature Grape -- Grape-Derived Phenolic Substances -- References -- The Yeast and Fermentation -- The Yeast -- Taxonomy -- Cell Structure -- Fermentation -- Yeast Starter Cultures -- Bourgovin -- Ec-1118 -- References -- Winemaking Processes -- Red Wine Production -- Time of Harvest -- Harvesting -- Crushing -- Fermentation -- White Wine Production -- White Wine Styles -- Harvesting -- Crushing -- Pressing -- Settling /Clarification -- Fermentation -- Sparkling Wine -- The Champagne Method -- The Tank Method -- The Transfer Method -- Carbonation -- Cold Maceration -- Carbonic Maceration -- Thermovinification -- Chaptalisation -- Use of Commercial Enzymes in Winemaking -- References -- Lactic Acid Bacteria and Malo-LacticFermentation -- Lactic Acid Bacteria -- Malo-Lactic Fermentation -- Urethane (Ethly Carbamate), and Arginine Metabolism -- Bacteriophages -- References -- Clarification, Stabilisation and Preservation -- Clarification -- Proteins -- Polyvinyl Polypyrrolidone -- Bentonite -- Tartaric Acid, Tartrates and Wine Stability -- Static Cold Stabilisation -- Contact Cold Stabilisation -- Ion-Exchange Stabilisation -- Estimation of Cold Stability -- Prevention of Crystallisation -- Protein Instability -- Assessment of Heat (Protein) Stability -- Preservation -- Sulfur Dioxide -- Dimethyldicarbonate -- Sorbic Acid -- Benzoic Acid -- References -- Maturation and Ageing -- Sur Lie Storage of Wine -- Oak and Wine -- Maturation Reactions in Red Wine -- Micro-Oxygenation (MOx) -- Corks -- References -- Fortified Wines -- Fortification -- Port -- Vins Doux Naturels (VDN) -- Madeira -- Sherry -- Commandaria -- References -- Other Organisms Important in Oenology -- Killer Yeasts -- Brettanomyces -- Botrytis cinerea -- References -- Pests and Diseases -- Phylloxera -- Fungal Diseases of the Grapevine -- Downy Mildew -- Powdery Mildew -- Black Rot -- Dead-Arm -- Anthracnose -- Bacterial Diseases of the Grapevine -- Pierce's Disease -- Crown Gall -- Viruses -- Fanleaf Degeneration -- Grapevine Leafroll -- References -- Table of Wine Composition -- Density Scales. 1. 1.1. 1.2. 1.3. 1.4. 1.5. 1.6. 1.7. 1.7.1. 1.8. 1.9. 2. 2.1. 2.1.1. 2.1.2. 2.2. 2.2.1. 2.2.2. 2.2.3. 2.2.4. 3. 3.1. 3.1.1. 3.1.2. 3.2. 3.3. 3.3.1. 3.3.2. 4. 4.1. 4.1.1. 4.1.2. 4.1.3. 4.1.4. 4.2. 4.2.1. 4.2.2. 4.2.3. 4.2.4. 4.2.5. 4.2.6. 4.3. 4.3.1. 4.3.2. 4.3.3. 4.3.4. 4.4. 4.5. 4.6. 4.7. 4.8. 5. 5.1. 5.2. 5.2.1. 5.2.2. 6. 6.1. 6.1.1. 6.1.2. 6.1.3. 6.2. 6.2.1. 6.2.2. 6.2.3. 6.2.4. 6.2.5. 6.2.6. 6.2.7. 6.3. 6.3.1. 6.3.2. 6.3.3. 6.3.4. 7. 7.1. 7.2. 7.3. 7.4. 7.5. 8. 8.1. 8.2. 8.3. 8.4. 8.5. 8.6. 9. 9.1. 9.2. 9.3. 10. 10.1. 10.2. 10.2.1. 10.2.2. 10.2.3. 10.2.4. 10.2.5. 10.3. 10.3.1. 10.3.2. 10.4. 10.4.1. 10.4.2. Appendix A. Appendix B.
0854042660 9780854042661
Wine and wine making
Wine and wine making--Chemistry
Wine and wine making--Microbiology
TP548 / .H66 2007
641.22
The chemistry and biology of winemaking / Ian Hornsey. - xi, 457 pages ; 23 cm
Introduction -- History of Wine -- The Prehistory of Wine -- Dissemination of Viticulture -- The Earliest Chemical Evidence for Ancient Wine -- The Holy Land -- Egypt -- Greece -- Romans -- Resinated Wine -- Post-Roman Europe -- The New World -- References -- The Vine -- The Origin, Taxonomy and Biogeography of the Grapevine -- Prehistoric Evidence for Vitis -- Differences between Muscadine Grapes and Euvitis spp -- The Grape and Maturation Processes -- Berry Structure -- Development Stages of the Grape -- Flavour and Aroma Compounds in the Mature Grape -- Grape-Derived Phenolic Substances -- References -- The Yeast and Fermentation -- The Yeast -- Taxonomy -- Cell Structure -- Fermentation -- Yeast Starter Cultures -- Bourgovin -- Ec-1118 -- References -- Winemaking Processes -- Red Wine Production -- Time of Harvest -- Harvesting -- Crushing -- Fermentation -- White Wine Production -- White Wine Styles -- Harvesting -- Crushing -- Pressing -- Settling /Clarification -- Fermentation -- Sparkling Wine -- The Champagne Method -- The Tank Method -- The Transfer Method -- Carbonation -- Cold Maceration -- Carbonic Maceration -- Thermovinification -- Chaptalisation -- Use of Commercial Enzymes in Winemaking -- References -- Lactic Acid Bacteria and Malo-LacticFermentation -- Lactic Acid Bacteria -- Malo-Lactic Fermentation -- Urethane (Ethly Carbamate), and Arginine Metabolism -- Bacteriophages -- References -- Clarification, Stabilisation and Preservation -- Clarification -- Proteins -- Polyvinyl Polypyrrolidone -- Bentonite -- Tartaric Acid, Tartrates and Wine Stability -- Static Cold Stabilisation -- Contact Cold Stabilisation -- Ion-Exchange Stabilisation -- Estimation of Cold Stability -- Prevention of Crystallisation -- Protein Instability -- Assessment of Heat (Protein) Stability -- Preservation -- Sulfur Dioxide -- Dimethyldicarbonate -- Sorbic Acid -- Benzoic Acid -- References -- Maturation and Ageing -- Sur Lie Storage of Wine -- Oak and Wine -- Maturation Reactions in Red Wine -- Micro-Oxygenation (MOx) -- Corks -- References -- Fortified Wines -- Fortification -- Port -- Vins Doux Naturels (VDN) -- Madeira -- Sherry -- Commandaria -- References -- Other Organisms Important in Oenology -- Killer Yeasts -- Brettanomyces -- Botrytis cinerea -- References -- Pests and Diseases -- Phylloxera -- Fungal Diseases of the Grapevine -- Downy Mildew -- Powdery Mildew -- Black Rot -- Dead-Arm -- Anthracnose -- Bacterial Diseases of the Grapevine -- Pierce's Disease -- Crown Gall -- Viruses -- Fanleaf Degeneration -- Grapevine Leafroll -- References -- Table of Wine Composition -- Density Scales. 1. 1.1. 1.2. 1.3. 1.4. 1.5. 1.6. 1.7. 1.7.1. 1.8. 1.9. 2. 2.1. 2.1.1. 2.1.2. 2.2. 2.2.1. 2.2.2. 2.2.3. 2.2.4. 3. 3.1. 3.1.1. 3.1.2. 3.2. 3.3. 3.3.1. 3.3.2. 4. 4.1. 4.1.1. 4.1.2. 4.1.3. 4.1.4. 4.2. 4.2.1. 4.2.2. 4.2.3. 4.2.4. 4.2.5. 4.2.6. 4.3. 4.3.1. 4.3.2. 4.3.3. 4.3.4. 4.4. 4.5. 4.6. 4.7. 4.8. 5. 5.1. 5.2. 5.2.1. 5.2.2. 6. 6.1. 6.1.1. 6.1.2. 6.1.3. 6.2. 6.2.1. 6.2.2. 6.2.3. 6.2.4. 6.2.5. 6.2.6. 6.2.7. 6.3. 6.3.1. 6.3.2. 6.3.3. 6.3.4. 7. 7.1. 7.2. 7.3. 7.4. 7.5. 8. 8.1. 8.2. 8.3. 8.4. 8.5. 8.6. 9. 9.1. 9.2. 9.3. 10. 10.1. 10.2. 10.2.1. 10.2.2. 10.2.3. 10.2.4. 10.2.5. 10.3. 10.3.1. 10.3.2. 10.4. 10.4.1. 10.4.2. Appendix A. Appendix B.
0854042660 9780854042661
Wine and wine making
Wine and wine making--Chemistry
Wine and wine making--Microbiology
TP548 / .H66 2007
641.22