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The chemistry and biology of winemaking / Ian Hornsey.

By: Contributor(s): Material type: TextTextPublisher: Cambridge : RSC Publishing, [2007]Copyright date: ©2007Description: xi, 457 pages ; 23 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0854042660
  • 9780854042661
Subject(s): DDC classification:
  • 641.22 22
LOC classification:
  • TP548 .H66 2007
Contents:
Introduction -- 1. History of Wine -- 1.1. The Prehistory of Wine -- 1.2. Dissemination of Viticulture -- 1.3. The Earliest Chemical Evidence for Ancient Wine -- 1.4. The Holy Land -- 1.5. Egypt -- 1.6. Greece -- 1.7. Romans -- 1.7.1. Resinated Wine -- 1.8. Post-Roman Europe -- 1.9. The New World -- References -- 2. The Vine -- 2.1. The Origin, Taxonomy and Biogeography of the Grapevine -- 2.1.1. Prehistoric Evidence for Vitis -- 2.1.2. Differences between Muscadine Grapes and Euvitis spp -- 2.2. The Grape and Maturation Processes -- 2.2.1. Berry Structure -- 2.2.2. Development Stages of the Grape -- 2.2.3. Flavour and Aroma Compounds in the Mature Grape -- 2.2.4. Grape-Derived Phenolic Substances -- References -- 3. The Yeast and Fermentation -- 3.1. The Yeast -- 3.1.1. Taxonomy -- 3.1.2. Cell Structure -- 3.2. Fermentation -- 3.3. Yeast Starter Cultures -- 3.3.1. Bourgovin -- 3.3.2. Ec-1118 -- References -- 4. Winemaking Processes -- 4.1. Red Wine Production -- 4.1.1. Time of Harvest -- 4.1.2. Harvesting -- 4.1.3. Crushing -- 4.1.4. Fermentation -- 4.2. White Wine Production -- 4.2.1. White Wine Styles -- 4.2.2. Harvesting -- 4.2.3. Crushing -- 4.2.4. Pressing -- 4.2.5. Settling /Clarification -- 4.2.6. Fermentation -- 4.3. Sparkling Wine -- 4.3.1. The Champagne Method -- 4.3.2. The Tank Method -- 4.3.3. The Transfer Method -- 4.3.4. Carbonation -- 4.4. Cold Maceration -- 4.5. Carbonic Maceration -- 4.6. Thermovinification -- 4.7. Chaptalisation -- 4.8. Use of Commercial Enzymes in Winemaking -- References -- 5. Lactic Acid Bacteria and Malo-LacticFermentation -- 5.1. Lactic Acid Bacteria -- 5.2. Malo-Lactic Fermentation -- 5.2.1. Urethane (Ethly Carbamate), and Arginine Metabolism -- 5.2.2. Bacteriophages -- References -- 6. Clarification, Stabilisation and Preservation -- 6.1. Clarification -- 6.1.1. Proteins -- 6.1.2. Polyvinyl Polypyrrolidone -- 6.1.3. Bentonite -- 6.2. Tartaric Acid, Tartrates and Wine Stability -- 6.2.1. Static Cold Stabilisation -- 6.2.2. Contact Cold Stabilisation -- 6.2.3. Ion-Exchange Stabilisation -- 6.2.4. Estimation of Cold Stability -- 6.2.5. Prevention of Crystallisation -- 6.2.6. Protein Instability -- 6.2.7. Assessment of Heat (Protein) Stability -- 6.3. Preservation -- 6.3.1. Sulfur Dioxide -- 6.3.2. Dimethyldicarbonate -- 6.3.3. Sorbic Acid -- 6.3.4. Benzoic Acid -- References -- 7. Maturation and Ageing -- 7.1. Sur Lie Storage of Wine -- 7.2. Oak and Wine -- 7.3. Maturation Reactions in Red Wine -- 7.4. Micro-Oxygenation (MOx) -- 7.5. Corks -- References -- 8. Fortified Wines -- 8.1. Fortification -- 8.2. Port -- 8.3. Vins Doux Naturels (VDN) -- 8.4. Madeira -- 8.5. Sherry -- 8.6. Commandaria -- References -- 9. Other Organisms Important in Oenology -- 9.1. Killer Yeasts -- 9.2. Brettanomyces -- 9.3. Botrytis cinerea -- References -- 10. Pests and Diseases -- 10.1. Phylloxera -- 10.2. Fungal Diseases of the Grapevine -- 10.2.1. Downy Mildew -- 10.2.2. Powdery Mildew -- 10.2.3. Black Rot -- 10.2.4. Dead-Arm -- 10.2.5. Anthracnose -- 10.3. Bacterial Diseases of the Grapevine -- 10.3.1. Pierce's Disease -- 10.3.2. Crown Gall -- 10.4. Viruses -- 10.4.1. Fanleaf Degeneration -- 10.4.2. Grapevine Leafroll -- References -- Appendix A. Table of Wine Composition -- Appendix B. Density Scales.
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Introduction -- 1. History of Wine -- 1.1. The Prehistory of Wine -- 1.2. Dissemination of Viticulture -- 1.3. The Earliest Chemical Evidence for Ancient Wine -- 1.4. The Holy Land -- 1.5. Egypt -- 1.6. Greece -- 1.7. Romans -- 1.7.1. Resinated Wine -- 1.8. Post-Roman Europe -- 1.9. The New World -- References -- 2. The Vine -- 2.1. The Origin, Taxonomy and Biogeography of the Grapevine -- 2.1.1. Prehistoric Evidence for Vitis -- 2.1.2. Differences between Muscadine Grapes and Euvitis spp -- 2.2. The Grape and Maturation Processes -- 2.2.1. Berry Structure -- 2.2.2. Development Stages of the Grape -- 2.2.3. Flavour and Aroma Compounds in the Mature Grape -- 2.2.4. Grape-Derived Phenolic Substances -- References -- 3. The Yeast and Fermentation -- 3.1. The Yeast -- 3.1.1. Taxonomy -- 3.1.2. Cell Structure -- 3.2. Fermentation -- 3.3. Yeast Starter Cultures -- 3.3.1. Bourgovin -- 3.3.2. Ec-1118 -- References -- 4. Winemaking Processes -- 4.1. Red Wine Production -- 4.1.1. Time of Harvest -- 4.1.2. Harvesting -- 4.1.3. Crushing -- 4.1.4. Fermentation -- 4.2. White Wine Production -- 4.2.1. White Wine Styles -- 4.2.2. Harvesting -- 4.2.3. Crushing -- 4.2.4. Pressing -- 4.2.5. Settling /Clarification -- 4.2.6. Fermentation -- 4.3. Sparkling Wine -- 4.3.1. The Champagne Method -- 4.3.2. The Tank Method -- 4.3.3. The Transfer Method -- 4.3.4. Carbonation -- 4.4. Cold Maceration -- 4.5. Carbonic Maceration -- 4.6. Thermovinification -- 4.7. Chaptalisation -- 4.8. Use of Commercial Enzymes in Winemaking -- References -- 5. Lactic Acid Bacteria and Malo-LacticFermentation -- 5.1. Lactic Acid Bacteria -- 5.2. Malo-Lactic Fermentation -- 5.2.1. Urethane (Ethly Carbamate), and Arginine Metabolism -- 5.2.2. Bacteriophages -- References -- 6. Clarification, Stabilisation and Preservation -- 6.1. Clarification -- 6.1.1. Proteins -- 6.1.2. Polyvinyl Polypyrrolidone -- 6.1.3. Bentonite -- 6.2. Tartaric Acid, Tartrates and Wine Stability -- 6.2.1. Static Cold Stabilisation -- 6.2.2. Contact Cold Stabilisation -- 6.2.3. Ion-Exchange Stabilisation -- 6.2.4. Estimation of Cold Stability -- 6.2.5. Prevention of Crystallisation -- 6.2.6. Protein Instability -- 6.2.7. Assessment of Heat (Protein) Stability -- 6.3. Preservation -- 6.3.1. Sulfur Dioxide -- 6.3.2. Dimethyldicarbonate -- 6.3.3. Sorbic Acid -- 6.3.4. Benzoic Acid -- References -- 7. Maturation and Ageing -- 7.1. Sur Lie Storage of Wine -- 7.2. Oak and Wine -- 7.3. Maturation Reactions in Red Wine -- 7.4. Micro-Oxygenation (MOx) -- 7.5. Corks -- References -- 8. Fortified Wines -- 8.1. Fortification -- 8.2. Port -- 8.3. Vins Doux Naturels (VDN) -- 8.4. Madeira -- 8.5. Sherry -- 8.6. Commandaria -- References -- 9. Other Organisms Important in Oenology -- 9.1. Killer Yeasts -- 9.2. Brettanomyces -- 9.3. Botrytis cinerea -- References -- 10. Pests and Diseases -- 10.1. Phylloxera -- 10.2. Fungal Diseases of the Grapevine -- 10.2.1. Downy Mildew -- 10.2.2. Powdery Mildew -- 10.2.3. Black Rot -- 10.2.4. Dead-Arm -- 10.2.5. Anthracnose -- 10.3. Bacterial Diseases of the Grapevine -- 10.3.1. Pierce's Disease -- 10.3.2. Crown Gall -- 10.4. Viruses -- 10.4.1. Fanleaf Degeneration -- 10.4.2. Grapevine Leafroll -- References -- Appendix A. Table of Wine Composition -- Appendix B. Density Scales.

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