Wine Science (eBook)

Front Cover 1
Wine Science 4
Copyright Page 5
Contents 8
Preface 14
Acknowledgments 16
Chapter 1. Introduction 18
Grapevine and Wine Origins 18
Commercial Importance of Grapes and Wine 21
Wine Classification 23
Wine Quality 26
Health-Related Aspects of Wine Consumption 27
Suggested Readings 28
References 28
Chapter 2. Grape Species and Varieties 30
Introduction 30
The Genus Vitis 31
Geographical Origin and Distribution of Vitis and Vitis vinifera 34
Domestication of Vitis vinifera 34
Cultivar Origins 41
Grapevine Improvement 44
Grapevine Cultivars 51
Suggested Readings 57
References 58
Chapter 3. Grapevine Structure and Function 62
Vegetative Structure and Function 62
Reproductive Structure and Development 77
Suggested Readings 105
References 107
Chapter 4. Vineyard Practice 113
Vine Cycle and Vineyard Activity 113
Management of Vine Growth 116
Rootstock 140
Vine Propagation and Grafting 144
Irrigation 150
Fertilization 157
Disease, Pest, and Weed Control 170
Harvesting 201
Suggested Readings 208
References 210
Chapter 5. Site Selection and Climate 221
Introduction 221
Soil Influences 222
Topographic Influences 228
Atmospheric Influences 231
Suggested Readings 245
References 246
Chapter 6. Chemical Constituents of Grapes and Wine 249
Introduction 249
Chemical Constituents 253
Chemical Nature of Varietal Aromas 286
Appendix 6.1 288
Appendix 6.2 289
Appendix 6.3 290
Suggested Readings 290
References 292
Chapter 7. Fermentation 298
Basic Procedures of Wine Production 299
Prefermentation Practices 300
Alcoholic Fermentation 312
Malolactic Fermentation 347
Appendix 7.1 360
Appendix 7.2 361
Suggested Readings 361
References 363
Chapter 8. Postfermentation Treatments and Related Topics 372
Wine Adjustments 372
Stabilization and Clarification 379
Aging 392
Oak and Cooperage 400
Cork and Other Bottle Closures 418
Bottles and Other Containers 429
Wine Spoilage 432
Suggested Readings 442
References 443
Chapter 9. Specific and Distinctive Wine Styles 451
Introduction 451
Sweet Table Wines 451
Red Wine Styles 458
Sparkling Wines 468
Fortified Wines 480
Suggested Readings 495
References 496
Chapter 10. Wine Laws, Authentication, and Geography 499
Appellation Control Laws 499
Detection of Wine Misrepresentation and Adulteration 507
World Wine Regions 511
Suggested Readings 556
References 558
Chapter 11. Sensory Perception and Wine Assessment 561
Visual Sensations 561
Taste and Mouth-Feel 563
Odor 571
Wine Assessment and Sensory Analysis 581
Tasters 585
Wine-Tasting Technique 586
Statistical and Descriptive Analysis of Tasting Results 591
Objective Wine Analysis 595
Appendix 11.1 596
Appendix 11.2 597
Appendix 11.3 598
Appendix 11.4 598
Appendix 11.5 600
Appendix 11.6 601
Suggested Readings 602
References 603
Chapter 12. Wine, Health, and Food 608
Wine and Health 608
Wine as a Food Beverage 617
Suggested Readings 622
References 622
Glossary 626
Index 638