Handbook of Enology: Volume 1

The Microbiology of Wine and Vinifications

Pascal Ribereau-Gayon, Denis Dubourdieu, Bernard B. Doneche, Aline A. Lonvaud (Autoren)

Buch | Hardcover

656 Seiten

2021 | 3rd Edition
Wiley-Blackwell (Verlag)
978-1-119-58468-1 (ISBN)

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As an applied science, enology is a collection of knowledge from the fundamental sciences including chemistry, biochemistry, microbiology, bioengineering, psychophysics, cognitive psychology, etc., and nourished by empirical observations. The approach used in The Handbook of Enology is thus the same. It aims to provide practitioners, winemakers, technicians and enology students with foundational knowledge and the most recent research results. This knowledge can be used to contribute to a better definition of the quality of grapes and wine, a greater understanding of chemical and microbiological parameters, with the aim of ensuring satisfactory fermentations and predicting the evolution of wines, and better mastery of wine stabilization processes. As a result, the purpose of this publication is to guide readers in their thought processes with a view to preserving and optimizing the identity and taste of wine and its aging potential.

This third English edition of The Handbook of Enology, is an enhanced translation from the 9th French 2017 edition, and is published in print as individual themed volumes and as a two-volume set, describing aspects of winemaking using a detailed, scientific approach. The authors, who are highly-respected enologists, examine winemaking processes, theorizing what constitutes a perfect technique and the proper combination of components necessary to produce a quality vintage. They also illustrate methodologies of common problems, revealing the mechanism behind the disorder, thus enabling a diagnosis and solution.

Volume 1: The Microbiology of Wine and Vinifications addresses the first phase of winemaking to produce an »unfinished« wine: grading grape quality and maturation, yeast biology then adding it to the grape crush and monitoring its growth during vinification; and identifying and correcting undesired conditions, such as unbalanced lactic and acetic acid production, use of sulfur dioxide and alternatives, etc.

Coverage includes: Wine microbiology; Yeasts; Yeast metabolism; The conditions for the development of yeasts; Lactic acid bacteria, their metabolism and their development in wine; Acetic bacteria; The use of sulfur dioxide in the treatment of musts and wines; Products and processes acting in addition to sulfur dioxide; Winemaking; The grape and its maturation; Harvesting and processing of grapes after harvest; Vinification in red and white wine making.

The target audience includes advanced viticulture and enology students, professors and researchers, and practicing grape growers and vintners.

Authors: Pascal Ribereau-Gayon, Denis Dubourdieu, Bernard B. Doneche and Aline A. Lonvaud Coordinator: Philippe Darriet With contributions from Patricia Ballestra, Jean-Christophe Barbe, Marguerite Dols-Laffargue, Laurence Geny, Remy Ghidossi, Patrick Lucas, Axel Marchal, Isabelle Masneuf-Pomarede, Martine Mietton-Peuchot, Claudia Nioi, Alexandre Pons, Sophie Tempere, Cecile Thibon. Translator: John Towey

Foreword
Preface to the Second Edition
Preface to the First Edition
Remarks Concerning the Expression of Certain Parameters of Must and Wine Composition

Part I - Microbiology of Wine

1 Yeasts
1.1 Introduction
1.2 The Cell Wall
1.3 The Plasma Membrane
1.4 The Cytoplasm and Its Organelles
1.5 The Nucleus
1.6 Reproduction and the Yeast Biological Cycle
1.7 The Killer Phenomenon
1.8 Classification of Yeast Species
1.9 Identification of Wine Yeast Strains
1.10 Ecology of Grape and Wine Yeasts
References

2 Yeast Metabolism
2.1 Introduction
2.2 Sugar Degradation Pathways
2.3 Regulation of Sugar-Utilizing Metabolic Pathways
2.4 Metabolism of Nitrogen Compounds
References

3 Conditions of Yeast Development
3.1 Introduction
3.2 Overview
3.3 Production of Light by Acceleration of Charged Particles
3.4 Forces Acting on a Charged Particle by Electromagnetic Radiation
3.5 Fermentation Activators
3.6 Inhibition of Fermentation
3.7 Physicochemical Factors Affecting Yeast Growth and Fermentation Kinetics
3.8 Stuck Fermentations
References

4 Lactic Acid Bacteria
4.1 The Different Components of the Bacteria Cell
4.2 Taxonomy of Lactic Acid Bacteria
4.3 Identification of Lactic Acid Bacteria
4.4 The Oenococcus oeni Species
References

5 Metabolism of Lactic Acid Bacteria
5.1 Generalities-A Review
5.2 Metabolism of Sugars by Lactic Acid Bacteria
5.3 Metabolism of the Principal Organic Acids of Wine
5.4 Other Transformations Likely to Occur in Winemaking
5.5 Effect of the Metabolism of Lactic Acid Bacteria on Wine Composition and Quality
References

6 Lactic Acid Bacteria Development in Wine
6.1 Lactic Acid Bacteria Nutrition in Wine
6.2 Physicochemical Factors of Bacterial Growth
6.3 Evolution of Lactic Acid Bacteria Microflora: Influence on Wine Composition
6.4 Microbial Interactions during Winemaking
6.5 The Importance of Bacteriophages
References

7 Acetic Acid Bacteria
7.1 Principal Characteristics and Cytology
7.2 Classification and Identification
7.3 Principal Physiological Characteristics
7.4 Metabolisms
7.5 Acetic Acid Bacteria Development in Grape Must
7.6 Evolution of Acetic Acid Bacteria during Winemaking and Wine Aging, and the Impact on Wine Quality
References

8 The Use of Sulfur Dioxide in Must and Wine Treatment
8.1 Introduction
8.2 Physiological Effects
8.3 Chemistry of Sulfur Dioxide
8.4 Molecules Binding Sulfur Dioxide
8.5 Practical Consequences: The State of Sulfur Dioxide in Wines
8.6 Antimicrobial Properties of Sulfur Dioxide
8.7 The Role of Sulfur Dioxide in Winemaking
8.8 The Use of Sulfur Dioxide in the Winery
References

9 Products and Methods Complementing the Effect of Sulfur Dioxide
9.1 Introduction
9.2 Sorbic Acid
9.3 Octanoic and Decanoic Acids (Saturated Short-Chain Fatty Acids)
9.4 Dimethyl Dicarbonate (DMDC)
9.5 Lysozyme
9.6 Destruction of Yeasts by Heat (Pasteurization)
9.7 Ascorbic Acid
9.8 The Use of Inert Gases
References

Part II - Vinification
Reflections on Global Taste and Typicity of Wines

10 The Grape and its Maturation
10.1 Introduction
10.2 Description and Composition of the Mature Grape
10.3 Changes in the Grape during Maturation
10.4 Definition of Ripeness-Concept of Vintage
10.5 Impact of Various Other Factors on Maturation
10.6 Botrytis cinerea
10.7 Conclusion
References

11 Harvest and Pre-Fermentation Treatments

11.1 Introduction
11.2 Improving Grape Quality by Overripening
11.3 Harvest Date and Operations
11.4 Acidity Adjustments of the Harvested Grapes
11.5 Increasing Sugar Concentrations
11.6 Enzymatic Transformations of the Grape after Harvest
11.7 Use of Commercial Enzymes in Winemaking
References

12 Red Winemaking
12.1 Generalities
12.2 Mechanical Processing of the Harvested Grapes
12.3 Tank Filling
12.4 Controlling Alcoholic Fermentation
12.5 Maceration
12.6 Draining Off the Skins and Pressing
12.7 Malolactic Fermentation
12.8 Automated Red Winemaking Methods
12.9 Carbonic Maceration
References

13 White Winemaking
13.1 Distinctive Characteristics of White Winemaking
13.2 White Grape Quality and Picking Criteria
13.3 Juice Extraction
13.4 Protecting Juice from Oxidation
13.5 Clarification
13.6 Juice Treatments and the Advisability of Bentonite Treatments
13.7 Fermentation Operations
13.8 Making Dry White Wines in Barrels
13.9 Controlling Reduction Odor Defects during White Wine Aging
References

14 Other Winemaking Methods
14.1 Rose Wines
14.2 Botrytized Sweet Wines (Sauternes and Tokay)
14.3 Champagne and Sparkling Wines
14.4 Fortified Wines
14.5 Flor Wines
References

Index

Erscheinungsdatum	23.04.2021
Übersetzer	John Towey
Verlagsort	Hoboken
Sprache	englisch
Maße	178 x 254 mm
Gewicht	666 g
Einbandart	gebunden
Themenwelt	Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
ISBN-10	1-119-58468-X / 111958468X
ISBN-13	978-1-119-58468-1 / 9781119584681
Zustand	Neuware