TY  - BOOK
AU  - Hornsey,Ian S.
ED  - Royal Society of Chemistry.
TI  - The chemistry and biology of winemaking
SN  - 0854042660
AV  - TP548 .H66 2007
U1  - 641.22 22
PY  - 2007///]
CY  - Cambridge
PB  - RSC Publishing
KW  - Wine and wine making
KW  - Chemistry
KW  - Microbiology
N1  - 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
ER  -