(Ebook PDF) Wine Production Vine to Bottle Food Industry Briefing 1st Edition by Keith Grainger, Hazel Tattersall ISBN 9781405113656 1405113650 full chapters
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ISBN 10:1405113650
ISBN 13: 9781405113656
Author: Keith Grainger, Hazel Tattersall
The standard of wines made today is arguably higher than any time in the six thousand years of vinous history. The level of knowledge of producers and the ability to control the processes in wine production is also greatly improved.
Authors Keith Grainger and Hazel Tattersall detail these processes, from vine to bottle, looking at key factors such as geography, winemaking techniques, the impact of decisions made upon style and quality, and problems that may be encountered. The authors are not afraid to discuss practices that may be regarded as controversial.
Highly regarded consultants to the wine industry, Grainger and Tattersall present a clear and accessible handbook:
- Bullet points
- Vineyard and winery photographs
- Diagrams
- Text boxes
Table of Contents:
Chapter 1 Viticulture – The Basics
1.1 The structure of the grape berry
1.1.1 Stalks
1.1.2 Skins
1.1.3 Yeasts
1.1.4 Pulp
1.1.5 Pips
1.2 The grape vine
1.3 What is a grape variety?
1.4 Reasons for grafting
1.5 Phylloxera vastatrix
1.6 Rootstocks
1.7 The lifespan of the vine
Chapter 2 Climate
2.1 Climatic requirements of the grape vine
2.1.1 Sunshine
2.1.2 Warmth
2.1.3 Cold winter
2.1.4 Rainfall
2.2 Climatic enemies of the grape vine
2.2.1 Frost
2.2.2 Hail
2.2.3 Strong winds
2.2.4 Excessive heat
2.3 Mesoclimate and microclimate
2.3.1 Water
2.3.2 Altitude
2.3.3 Aspect
2.3.4 Woods and trees
2.4 The concept of degree days
2.5 Impact of climate
2.6 Weather
Chapter 3 Soil
3.1 Soil requirements of the grape vine
3.1.1 Good drainage
3.1.2 Fertility
3.1.3 Nutrient and mineral requirements
3.2 Influence of soils upon wine style and quality
3.3 Soil types suitable for viticulture
3.4 Soil compatibility
3.5 Terroir
Chapter 4 The Vineyard
4.1 Vineyard location
4.2 Density of planting of vines
4.3 Training systems
4.3.1 Main types of vine training
4.3.2 Other training systems
4.4 Pruning methods and canopy management
4.5 Irrigation
4.6 The growing season and work in the vineyard
Chapter 5 Pests and Diseases
5.1 Important vineyard pests
5.2 Diseases
5.3 Prevention and treatments
Chapter 6 Environmental Approaches in the Vineyard
6.1 Integrated pest management (IPM)
6.2 Organic viticulture
6.3 Biodynamic viticulture
Chapter 7 The Harvest
7.1 Grape ripeness and the timing of picking
7.2 Harvesting methods
7.2.1 Hand picking
7.2.2 Machine picking
7.3 Style and quality
Chapter 8 Vinification – The Basics
8.1 Basic principles of vinification
8.2 Winery location and design
8.3 Winery equipment
8.3.1 Fermentation vats
Chapter 9 Red Wine Making
9.1 Destemming and crushing
9.2 Must preparation
9.3 Fermentation, temperature control and extraction
9.3.1 Fermentation
9.3.2 Temperature control
9.3.3 Extraction
9.4 Maceration
9.5 Racking
9.6 Pressing
9.7 Malolactic fermentation
9.8 Blending
9.9 Maturation
Chapter 10 Dry White Wine Making
10.1 Crushing and pressing
10.1.1 Crushing
10.1.2 Pressing
10.2 Must preparation
10.3 Fermentation
10.4 Malolactic fermentation
10.5 Maturation
Chapter 11 Preparing Wine for Bottling
11.1 Fining
11.2 Filtration
11.2.1 Earth filtration
11.2.2 Sheet filtration
11.2.3 Membrane filtration
11.3 Stabilisation
11.4 Adjustment of sulphur dioxide levels
11.5 Bottling
11.6 Closures
Chapter 12 Detailed Processes of Red and White Wine Making
12.1 Wine presses and pressing
12.1.1 Continuous press
12.1.2 Batch press
12.1.3 Horizontal plate press
12.1.4 Horizontal pneumatic press
12.1.5 Vertical basket press
12.2 Use of gases to prevent spoilage
12.3 Natural or cultured yeasts
12.4 Destemming
12.5 Fermenting sugar-rich musts to dryness
12.6 Colour extraction, concentration and tannin balance
12.6.1 Must concentrators and reverse osmosis
12.6.2 Cold soaking (pre-fermentation maceration)
12.6.3 Pump overs
12.6.4 Rack and return (délestage)
12.6.5 Rotary vinifiers
12.6.6 Thermo-vinification – heat extraction
12.6.7 Whole grape fermentation, carbonic and semi-carbonic maceration
12.6.8 Fixing colour
12.6.9 Post-fermentation maceration
12.7 Macro-, micro- and hyper-oxygenation
12.7.1 Hyper-oxygenation
12.7.2 Macro-oxygenation
12.7.3 Micro-oxygenation
12.8 Removal of excess alcohol
Chapter 13 Barrel Maturation and Oak Treatments
13.1 The influence of the barrel
13.1.1 Size of the barrel
13.1.2 Type and origin of oak (or any other wood)
13.1.3 Manufacturing techniques, including toasting
13.1.4 Amount of time spent in barrel
13.1.5 Where barrels are stored
13.2 Oak treatments
Chapter 14 Making Other Types of Still Wine
14.1 Medium-sweet and sweet wines
14.1.1 Medium-sweet wines
14.1.2 Sweet wines
14.2 Rosé wines
14.3 Liqueur (fortified) wines
14.3.1 Sherry production
14.3.2 Port production
14.3.3 Other well-known liqueur wines
Chapter 15 Sparkling Wines
15.1 Fermentation in sealed tank
15.2 Second fermentation in bottle
15.3 The traditional method
15.3.1 Pressing
15.3.2 Débourbage
15.3.3 First fermentation
15.3.4 Assemblage
15.3.5 Addition of liqueur de tirage
15.3.6 Second fermentation
15.3.7 Maturation
15.3.8 Rémuage
15.3.9 Stacking sur pointes
15.3.10 Dégorgement
15.3.11 Dosage (liqueur d’expedition)
15.3.12 Corking
Chapter 16 Problems and Solutions
16.1 Vintages – style and quality
16.2 Coping with problems in the vineyard
16.3 Handling fruit in the winery
16.4 Problems in winemaking
16.4.1 Delay in processing fruit
16.4.2 Lack of fruit selection
16.4.3 Problems with crushing, destemming or pressing
16.4.4 Lack of control of fermentations
16.4.5 Delays in post-fermentation racking
16.4.6 Lack of attention to barrels
16.4.7 Poor or over-filtration
16.4.8 Careless bottling
Chapter 17 Common Faults and their Causes
17.1 2,4,6-Trichloroanisole
17.2 Oxidation
17.3 Excessive volatile acidity
17.4 Excessive sulphur dioxide
17.5 Reductivity
17.6 Brettanomyces
17.7 Dekkera
17.8 Geraniol
17.9 Geosmin
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Keith Grainger,Hazel Tattersall,Wine Production,Vine to Bottle,Food Industry Briefing