Winemaking: From Grape Growing to Marketplace / Edition 2

Winemaking: From Grape Growing to Marketplace / Edition 2

by Richard Vine
     
 

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ISBN-10: 0306472724

ISBN-13: 9780306472725

Pub. Date: 10/31/2002

Publisher: Springer US

Outstanding in breadth and coherence, this definitive review is designed to embrace the entire scope of wine culture, including vine horticulture, winery design, wine processing, wine quality control, wine analysis, and wine marketing. Winemaking: From Grape Growing to Marketplace, Second Edition, translates current literature and scientific developments into

Overview

Outstanding in breadth and coherence, this definitive review is designed to embrace the entire scope of wine culture, including vine horticulture, winery design, wine processing, wine quality control, wine analysis, and wine marketing. Winemaking: From Grape Growing to Marketplace, Second Edition, translates current literature and scientific developments into useable knowledge which grape growers, wine makers, wine educators, and wine marketers can apply towards their individual needs and tasks. Presented in an easy-to-use, step-by-step format, the text guides the reader through the perils and pitfalls, appropriate alternative pathways, and major sources for equipment and materials within the winemaking industry. Throughout the text, pertinent regulations and permits enforced by the U.S. Bureau of Alcohol, Tobacco, and Firearms are outlined. This excellent guide to winemaking will be of use to a wide audience, in particular: -current and prospective vintners, both commercial and amateur - as an essential guide book in their cellars, -wine connoisseurs - offers an in-depth understanding of crafting wine, -professional marketers - provides a solid understanding of the rationale of methodology employed by grape-growers and vintners, -students - searching for an initial overview of contemporary viticulture. Among updates and new material the second edition includes information on marketing wines and on the use of computers in viticulture and winemaking. As a whole, this book is an invaluable source into the elements of viticulture, enology, and marketing wine for both academia and industry. It also serves as a solid foundation from which to advance to more technical levels.

Product Details

ISBN-13:
9780306472725
Publisher:
Springer US
Publication date:
10/31/2002
Edition description:
2nd ed. 2002
Pages:
477
Product dimensions:
6.10(w) x 9.25(h) x 0.04(d)

Related Subjects

Table of Contents

Introduction. History of Wine In America. Eastern America. Western America. National Prohibition. American Wine in the 20th Century. The American Wine Booms. Viticulture (Grape Growing). Site Selection. The Vine. Vitis Vinifera. Vitis Riparia. Vitis Rotundifolia. Hybrids and Grafting. French-American Hybrids. Vineyard Establishments -Trellising. Vineyard Management. Wine Microbiology. The Microbiology Workplace. Yeasts. Bacteria. Molds. Equipment. Factors Affecting Microbial Growth Commercial Starter Cultures. Microbial Spoilage in Juice and Must. Microbial Spoilage of Juice Concentrates. Microbial Spoilage of Bulk Wine. Microbial Spoilage of Bottled Wine. Winery Sanitation. Enology Grape and Wine Components. Pectic Enzymes. Sugars and Sweetness. Late-Harvest Grapes. Acid Acids and Ph. Oxygen and Oxidation. Sulfur Dioxide Phenols, Phenolics, and Polyphenols Color. Nitrogenous Compounds-Proteins. Grape Flavors. Malo-Lactic Fermentations. Wine Blending. Fining, Detartration. Barrel Aging. Soda Ash Treatment. Chlorine Treatment. Citric Acid Treatment. Filtration Packaging. Wine Classification. Table Wines. Sparkling Wines. Dessert Wines. Aperitif Wines. Pop Wines. Winery Design. Management Feasibility and Finance. Insurance. Location. Scale and Size. Design Motif. Case Studies. Requirement, Restrictions and Regulations. Application for Basic Permit Application To Establish and Operate Wine Premises. Bonds. Environmental Impact. Personnel Questionnaire. Signature Authority. Label Approvals. Formula Wines. State ABC Regulations. Getting Started. Record Keeping. Sanitation. Quality Control. Analytical Instrumentation. Winery Equipment. Material. White Table Wines. Fruit Flavor Intensity. Harvesting. Crushing Destemming. Pressing. Brix (Sugar) Adjustments. Acid Additions. Yeast Inoculation. Fermentation. Struck Fermentation Racking. Second Racking. Blending. Malo Lactic Fermentation. Fining and Stabilization. Barrel Aging. Balancing and Preservation. Filtration Bottling and Corking. Bottle Aging. Packaging. Records. Red Table Wines. Grape Varieties. Increasing Red Wine Fruit Flavor Intensity. Harvesting. Crushing Destemming. Brix (Sugar) Adjustments. Acid Additions. Yeast Inoculation. Pressing. Fermentation. Maceration. Free-Run and Press Wine. Racking. Blending. Malo Lactic Fermentation. Fining And Stabilization. Barrel Aging. Balancing and Preservation. Filtration. Bottling and Corking. Bottle Aging. Packaging. Records. Blush Table Wines. Grapes. Varieties. Crushing-Destemming. Sugar and Acidity Adjustments and Yeast Inoculation. Pressing and Fermentation. Rackings. Blending. Clarification and Stabilization. Aging, Balancing, and Preservation. Filtration. Bottling. Corking and Recorking. Fruit and Berry Wines. Apple Wine. Bramble Berry Wine. Blueberry Wine. Cherry Wine. Peach Wine. Strawberry Wine. Dried Fruit Wines. Mead. Marketing. Marketing Budget. The Marketing Plan. Trade Associations. Public Relations. Media Relations. Advertising. Sales Promotion. Sales Marketing Feedback. Appendix. Glossary. Bibliography

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