The Chemistry and Biology of Winemaking (eBook)

Preface/Introduction; Chapter 1: The History of Wine; Prehistory; Dissemination of viticulture; Early chemical evidence for wine; The Holy Land; Egypt; Greece; The Romans; Post-Roman Europe; The New World; References; Chapter 2: The Vine; Origins, taxonomy and biogeopgraphy of the grapevine; Prehistoric evidence for Vitis; Differences between muscadine grapes and 'true' grapes; Differences between wild and domesticated Vitis; The structure and maturation of the grape; Berry structure; Development of the berry; Flavour and aroma compounds in the mature grape; Grape-derived phenolics; References; Chapter 3: The Yeast and Fermentation; The Yeast; Taxonomy; Cell Structure; Fermentation; Initiation; Pattern of ferm'n; Ferm'n biochemistry; Temperature considerations; Completion of ferm'n; Starter cultures; Temperature control; References; Chapter 4: Winemaking Processes; Red wines; Time of harvest; Harvesting; Crushing; Fermentation; The 'autofermenter'; White wines; [white wine styles]; Harvesting; Crushing; Pressing; Settling/clarification; Fermentation; Sparkling wines; Champagne method; Tank method; Transfer method; Carbonation; Cold maceration; Carbonic Maceration; Thermovinification; Chaptalisation; Use of commercial enzymes; References; Chapter 5: Lactic Acid Bacteria and Malo-lactic Fermentation; Lactic acid bacteria; Synopsis; Sugar metabolism; Some aspects of their unusual metabolism; Potential problems for the winemaker; Malo-lactic fermentation; Urethane and arginine metabolism; Bacteriophages; Chapter 6: Clarification, Stabilisation and Preservation; Clarification; Proteins; Gelatin; Isinglass; Albumen; Casein; PVPP; Bentonite; Tartaric acid, tartrates, and wine stability; Static cold-stabilisation; Contact cold-stabilisation; Ion-exchange stabilisation; Estimation of cold stability; Prevention of crystallisation; Protein instability; Assessment; Preservation; SO2; DMDC; Sorbic acid; Benzoic acid; References; Chapter 7: Maturation and Ageing; Introduction; Sur lie storage of wine; Oak and wine; Maturation reactions in red wine; Micro-oxygenation; Corks; References; Chapter 8: Fortified Wines; Introduction; Fortification; Port; VDN; Madeira; Sherry; Commandaria; References; Chapter 9: Other Organisms Important in Oenology; Killer yeasts; Brettanomyces; Botrytis cinerea; References; Chapter 10: Pests and Diseases; Phylloxera; Fungal diseases of the vine; Downy mildew; Powdery mildew; Black rot; Dead-arm; Anthracnose; Bacterial diseases of the vine; PD; Crown gall; Viruses; Fanleaf; Leafroll; References; Appendix I; Appendix II