Modern Winemaking

Philip Jackisch, a research chemist and wine consultant, has been a partner in a small premium winery and has operated a semicommercial vineyard.

Preface1. An Overview of Winemaking

Winemaking Treatments

Craftsmanship and Artistry

The Importance of Consumer Preferences2. Grapes

Grape Varieties and Clones

Grape Genetics and Hybrids

Factors That Influence Grape Quality

Purchasing Wine Grapes

Growing Wine Grapes3. The Composition of Wines

Carbohydrates

Alcohols

Organic Acids

Phenolic Compounds

Nitrogen Compounds

Carbonyl Compounds

Inorganic Compounds

Odorous Compounds

Gases

Chemical Additives4. Winemaking Equipment and Materials

Winery Facilities

Necessary Equipment for the Home Winemaker

Other Useful Equipment for the Advanced Winemaker

Necessary Materials for the Home Winemaker

Other Useful Materials for the Advanced Winemaker5. Microorganisms and Fermentations

Molds

Still Table Wine Yeasts

Other Wine Yeasts

Malolactic Bacteria and Malic Fermenting Yeasts

Yeasts and Bacteria That Cause Spoilage6. Cellar Operations-Preventing and Correcting Problems

Preventing Clarity Problems

Preventing Color Problems

Preventing Loss of Fragrance

Preventing Off Odors and Flavors

Preventing Taste Problems

Preventing Other Flavor Problems

Preventing Microbial Infections

Quality Control Procedures

Restarting Stuck Fermentations

Reducing Hazes

Reducing Color and Off Odors

Reducing Oxidation and Volatile Acidity

Reducing Odorous Sulfur Compounds

Adjusting Bitterness and Astringency

Removing Trace Metals

Fighting Microbial Infections

Knowing When Corrections Are Hopeless 7. Adjusting Wine Acidity

Desirable Acidity in Wines

An Outline of Acidity Adjustment Methods

Methods of Increasing Acidity

Reducing Acidity by Amelioration

Reducing Acidity by Chilling

Reducing Acidity by Chemical Additions

Reducing Acidity with a Bacterial Fermentation

Ion Exchange

Adjusting Acidity by Blending8. Aging Wines

Controlling Oxidation

Inert Aging Containers

Aging in Wood

Wood Cooperage

Preparation and Maintenance of Barrels

Topping up Barrels

Wood Extractives

Oak Chips and Extracts9. Wine Blending

Blending Strategies

Planning the Blend

Blending Tactics

Blending for Color

Blending for Fragrance

Blending for Taste

Blending for Alcohol and Body

Blending for Wood Extract

Blending for Oxidation and Maturity

Other Blending10. White Table Wines

White Wines from Grape Concentrates

Standard-Quality White Wines from Grapes

General Quality Factors in White Wine Production

Premium White Wines-Fresh, Lighter Style

Premium White Wines-Aged, Heavier Style

White Wines from Native Grapes11. Red Table Wines

Red Wines from Grape Concentrates

Standard-Quality Red Wines from Grapes

Hot-Pressed Wines

General Quality Factors in Red Wine Production

Rose Wines

Nouveau Red Wines

Premium Red Wines-Aged, Heavier Style

Red Wines from Native Grapes12. Sweet Table Wines

Grapes for Sweet Table Wines

Production of Sweet Wines by Incomplete Fermentation

Botrytised Wines

Sweet Wines Produced by Sweetening Dry Wines

Preserving Sweet Table Wines13. Sparkling Wines

Traditional Champagne Method of Making Sparkling Wines

American Bottle-Fermented Sparkling Wines

Transfer-Process, Tank-Fermented, and Carbonated Sparkling Wines

Alternative Methods of Producing Homemade Bottle-Fermented Wines

Other Natural Sparkling Wines14. Fortified Wines

Characteristics of Sherries

Traditional Spanish Flor Method of Making Sherries

Non-Spanish Flor Sherries

Non-Flor Sherries

Characteristics of Ports

Portuguese Method of Making Ports

American Methods of Making Ports

Other Fortified Wines15. Flavored Wines

Vermouths

Other Aperitif Wines

Fruit-Flavored and "Special Natural Wines"16. Nongrape Wines

Fruit and Berry Wines

Mead

Other Nongrape Wines17. Sensory Evaluation of Wine

Equipment and Conditions Needed for Sensory Evaluation

Evaluating Color and Clarity

Other Aspects of Wine Appearance

Evaluating Fragrance

Off Odors

Evaluating Taste

Wood Character

Overall Wine Quality18. Wine Competitions

Typical Competition Rules

Judging Panels

Judging Procedures

Interpreting the Results of Judgings

Hints on Winning Competitions

Wine Label Competitions19. Wine Storage and Record Keeping

Storage Containers

Seals for Storage Containers

Labels and Capsules on Wine Bottles

Storage Racks

The Need for Wine Records

Vineyard Records

Winemaking Records

Wine-Tasting RecordsAppendix A: Measures, Conversion Factors, and Calculations

Appendix B: Laboratory Evaluation of Wines

Appendix C: Wine Vinegar

Appendix D: Sources of Supplies

Appendix E: Additional Sources of InformationSuggestions for Further Reading

Index