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This reference for wine growers, wine makers, and wine marketers translates current literature and technology in viticulture an enology into usable information which readers can apply towards their individual needs and tasks. It provides an overview of the wine industry that includes wine culture, winery design, wine quality control, wine and human physiology, and wine marketing in a logical, wise progression. This book will appeal to all commercial grape growing, winemakeing, and wine marketing personnel, as well students, aspiring entrepreneurs, and amateur wine makers.
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
Overview
This reference for wine growers, wine makers, and wine marketers translates current literature and technology in viticulture an enology into usable information which readers can apply towards their individual needs and tasks. It provides an overview of the wine industry that includes wine culture, winery design, wine quality control, wine and human physiology, and wine marketing in a logical, wise progression. This book will appeal to all commercial grape growing, winemakeing, and wine marketing personnel, as ...