Wine Analysis and Production

1. Front Matter

   Pages i-1

   PDF

2. Introduction Overview of Wine Analysis

   • Gordon H. Burns

   Pages 3-29

3. Application of Sensory Evaluation in Wine Making

   • Susan E. Duncan

   Pages 30-52

4. Grape Maturity and Quality

   • Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury

   Pages 53-75

5. Hydrogen Ion (pH) and Fixed Acids

   • Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury

   Pages 76-88

6. Carbohydrates

   • Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury

   Pages 89-96

7. Alcohol and Extract

   • Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury

   Pages 97-114

8. Phenolic Compounds and Wine Color

   • Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury

   Pages 115-151

9. Nitrogen Compounds

   • Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury

   Pages 152-167

10. Sulfur-Containing Compounds

    • Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury

    Pages 168-177

11. Sulfur Dioxide and Ascorbic Acid

    • Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury

    Pages 178-191

12. Volatile Acidity

    • Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury

    Pages 192-198

13. Metals, Cations, and Anions

    • Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury

    Pages 199-208

14. Sorbic Acid, Benzoic Acid, and Dimethyldicarbonate

    • Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury

    Pages 209-215

15. Oxygen, Carbon Dioxide, and Nitrogen

    • Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury

    Pages 216-227

16. Tartrates and Instabilities

    • Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury

    Pages 228-241

17. Fining and Fining Agents

    • Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury

    Pages 242-271

18. Winery Sanitation

    • Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury

    Pages 272-279

19. Microbiology of Winemaking

    • Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury

    Pages 280-302

20. Cork

    • Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury

    Pages 303-309

Winemaking as a form of food preseIVation is as old as civilization. Wine has been an integral component of people's daily diet since its discovery and has also played an important role in the development of society, reli­ gion, and culture. We are currently drinking the best wines ever produced. We are able to do this because of our increased understanding of grape growing, biochemistry and microbiology of fermentation, our use of ad­ vanced technology in production, and our ability to measure the various major and minor components that comprise this fascinating beverage. Historically, winemakers succeeded with slow but gradual improvements brought about by combinations of folklore, obseIVation, and luck. How­ ever, they also had monumental failures resulting in the necessity to dis­ pose of wine or convert it into distilled spirits or vinegar. It was assumed that even the most marginally drinkable wines could be marketed. This is not the case for modem producers. The costs of grapes, the technology used in production, oak barrels, corks, bottling equipment, etc. , have in­ creased dramatically and continue to rise. Consumers are now accustomed to supplies of inexpensive and high-quality varietals and blends; they con­ tinue to demand better. Modem winemakers now rely on basic science and xvi Preface xvii the systematic application of their art to produce products pleasing to the increasingly knowledgeable consumer base that enjoys wine as part of its civilized society.

• alcohol
• biochemistry
• carbohydrates
• chemistry
• food
• microbiology

• Virginia Polytechnic Institute & State University, Blacksburg, USA

  Bruce W. Zoecklein

• California State University at Fresno, USA

  Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury

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