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Commercial Winemaking

Processing and Controls

  • Book
  • © 1981

Overview

Authors:
  1. Richard P. Vine

    1. A. B. McKay Food and Enology Laboratory, Mississippi State University, USA

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Table of contents (10 chapters)

  1. Front Matter

    Pages i-xii
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  2. Wine and the History of Western Civilization

    • Richard P. Vine
    Pages 1-28

  3. The Winery and the Laboratory

    • Richard P. Vine
    Pages 29-94

  4. Grapes, Juice and Must Quality Control

    • Richard P. Vine
    Pages 95-116

  5. Quality Control During Primary Fermentation

    • Richard P. Vine
    Pages 117-154

  6. Quality Control During Aging, Clarification and Stabilization

    • Richard P. Vine
    Pages 155-184

  7. Quality Control During Bottling and Warehousing

    • Richard P. Vine
    Pages 185-212

  8. Dessert and Aperitif Wine Quality Control

    • Richard P. Vine
    Pages 213-242

  9. Sparkling Wine Quality Control

    • Richard P. Vine
    Pages 243-262

  10. Microbiological Analysis in the Small Winery Laboratory

    • Richard P. Vine
    Pages 263-276

  11. ATF and Supplemental Record-keeping

    • Richard P. Vine
    Pages 277-310

  12. Back Matter

    Pages 311-497
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Keywords

About this book

The very first winemaster may have been a cave man who discovered the magic of fermentation by tasting the result of some crushed grapes having been left inadvertently for a few days. Wine will, literally, make itself. In simplest terms, yeast cells will collect on the outside of grape skins in the form of bloom and, when exposed to the natural sweetness inside the fruit, fermentation of the sugar into carbon dioxide gas and ethyl alcohol will commence. During the millenia that have transpired since the cave man, the state of the art has evolved into five generally accepted categories of classification. Table wines are usually dry (made with no appreciable amount of fer­ mentable sugar remaining) or nearly so, and contain less than 14% alcohol by volume. They can be white, pink or red and are the result of uncompli­ cated processes of fermentation, clarification, stabilization, aging and bot­ tling. The term table wine suggests the use for which these wines are intended-at the table with food. The overwhelming majority of the wine produced in the world is in this category. Table wines range from the obscure and ordinary to the most expensive classics known to man.

Authors and Affiliations

  • A. B. McKay Food and Enology Laboratory, Mississippi State University, USA

    Richard P. Vine

Bibliographic Information

  • Book Title: Commercial Winemaking

  • Book Subtitle: Processing and Controls

  • Authors: Richard P. Vine

  • DOI: https://doi.org/10.1007/978-94-015-1149-0

  • Publisher: Springer Dordrecht

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media Dordrecht 1981

  • Softcover ISBN: 978-94-015-1151-3Published: 30 May 2012

  • eBook ISBN: 978-94-015-1149-0Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: XII, 500

  • Number of Illustrations: 138 b/w illustrations

  • Topics: Science, Humanities and Social Sciences, multidisciplinary

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