Winemaking Basics / Edition 1

Winemaking Basics / Edition 1

ISBN-10:
1560220066
ISBN-13:
9781560220060
Pub. Date:
04/28/1992
Publisher:
Taylor & Francis

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Overview

Winemaking Basics / Edition 1

Here is an informative guide for the winemaker and connoisseur seeking a better and more basic understanding of what the science associated with winemaking is about!

Written by one of the country's leading enologists, Winemaking Basics explains in easily understandable language the fundamental processes of making table wines. The author discusses the conditions, equipment, and basic materials used to make table wine. Handy as a step-by-step guide or a general reference, this practical book explores the crucial aspects of :

  • an introduction to growing and harvesting grapes
  • processing grapes
  • fermentation and wine composition
  • clarification and fining of wines
  • stabilization
  • aging, bottling, and storage
  • additives and contaminants
  • required methods of analysis
  • sensory evaluation
  • setting up and maintaining home winery facilities and equipment
Winemaking Basics offers various options on making table wines. It also gives the winemaker some insight into why certain treatments have desired—or undesired—effects. Winemakers will learn techniques to change the style of their wine, avoid pitfalls, and correct or prevent expensive and frustrating problems.

The bibliography covers most of the current texts that should be of interest to the winemaker. Although not heavily referenced, this informative guide mentions a few key books and articles for the reader who wishes to pursue the science aspects more deeply.

Product Details

ISBN-13: 9781560220060
Publisher: Taylor & Francis
Publication date: 04/28/1992
Edition description: New Edition
Pages: 346
Product dimensions: 5.50(w) x 8.25(h) x 1.00(d)

Table of Contents

Contents
Preface

  • Introduction
  • Grapes and Concentrate
  • Grape Processing
  • Fermentation and Wine Composition
  •  Clarification and Fining of Wines
  • Stabilization 
  • Secondary Fermentations
  • Aging, Bottling, and Storage
  • Sensory Evaluation
  • Chemical Analysis and Information Retrieval
  • Additives and Contaminants
  • The Home Winery
  • References
  • Bibliography
  • Appendixes
  • Index

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