Winemaking

1. Front Matter

   Pages i-xx

   PDF

2. History of Wine in America

   • Richard P. Vine, Ellen M. Harkness, Sally J. Linton

   Pages 1-23

3. Viticulture (Grape Growing)

   • Richard P. Vine, Ellen M. Harkness, Sally J. Linton

   Pages 24-70

4. Wine Microbiology

   • Richard P. Vine, Ellen M. Harkness, Sally J. Linton

   Pages 71-101

5. Enology (Winemaking)

   • Richard P. Vine, Ellen M. Harkness, Sally J. Linton

   Pages 102-153

6. Wine Classification

   • Richard P. Vine, Ellen M. Harkness, Sally J. Linton

   Pages 154-158

7. Winery Design

   • Richard P. Vine, Ellen M. Harkness, Sally J. Linton

   Pages 159-175

8. Requirements, Restrictions, and Regulations

   • Richard P. Vine, Ellen M. Harkness, Sally J. Linton

   Pages 176-183

9. Getting Started

   • Richard P. Vine, Ellen M. Harkness, Sally J. Linton

   Pages 184-220

10. White Table Wines

    • Richard P. Vine, Ellen M. Harkness, Sally J. Linton

    Pages 221-246

11. Red Table Wines

    • Richard P. Vine, Ellen M. Harkness, Sally J. Linton

    Pages 247-266

12. Blush Table Wines

    • Richard P. Vine, Ellen M. Harkness, Sally J. Linton

    Pages 267-272

13. Fruit and Berry Wines

    • Richard P. Vine, Ellen M. Harkness, Sally J. Linton

    Pages 273-281

14. Marketing

    • Richard P. Vine, Ellen M. Harkness, Sally J. Linton

    Pages 282-321

15. Back Matter

    Pages 322-477

    PDF

Over the past several decades, consumer interest in the fine vintage wines produced by small "boutique" vintners across the United States has grown to rival that of many European estates. This attention continues to intensify, especially for the truly good wines that are reasonably priced. Consumers are, however, unforgiving­ especially wine enthusiasts. Second-class wines do not succeed just because a vintner is new. The methods and controls essential to vintners in the production and marketing of top-grade wines have advanced. This second edition of Winemaking has updated and, in some cases, completely revised the material associated with these disciplines. Fine wine is much like other art forms, as it is the infinite variability of factors pertaining to the subject that renders it so complex-and able to attract buyer's attention. Hundreds of different vine varieties are cultivated around the world, and no doubt an even greater number of fruit and berry cultivars. Andwith the addition of such factors as terroir (soil and climate attributes) changing every vintage season, varied vineyard cultivation and harvesting techniques, advancing production technology, dynamic markets, and overall operational philosophy, one can easily understand the enormous breadth and depth of variation that exists. This diversity generates an unimaginable number of different wine possibilities.

• Filtration
• enzymes
• microbiology
• phenols
• processing

"This book remains highly recommended as a foundation text for anyone seriously considering opening a winery."
- Wine East

"This is a technical text on winemaking that every winemaker from beginner to advanced should have."
- Dan L. Archibald, Fruit Winemaking Quarterly, January 2003

 

• Purdue University, West Lafayette, USA

  Richard P. Vine, Ellen M. Harkness, Sally J. Linton

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