Understanding Wine Technology
DBQA Publishing (Verlag)
978-0-9535802-3-1 (ISBN)
Understanding Wine Technology has become the most favoured book of many students. This book is aimed at the person with no formal scientific training, yet who is interested in the science behind wine and wants to know the mechanism behind the complex transformations that take place. Scientific terminology has been kept to a minimum and an attempt has been made to use everyday words and phrases. Indeed, there are places where the scientist might raise the eyebrows, places where perhaps science has had to give way to an easy understanding of a complex principle. In this fourth edition Nicolas Quille, a well-qualified and widely-experienced French winemaker working in Oregon USA has brought the information up-to-date so that this book remains the mainstay for those who are studying for the Diploma of the WSET or for membership of the Institute of Masters of Wine. The text has also been expanded to include more information on the making of the major styles of the wines of the world, which should be of interest to those who are not engaged in study, but who have an enquiring mind and therefore want to know the mechanisms behind their production.
Hugh Johnson writes in the Foreword: I'm not sure whether to call this book a primer, a memory-jogger or a lifesaver. Which it is depends on the reader. For WSET students it is essentially the first, then the second. For people like me it is the third- than rather belatedly the first. What we all need is a crisp exposition of how wine is made and why, easy to refer to when a funny smell appears, to cover the physics, natural history, legislation and finally the appreciation of wine.
David's first edition has been my stand-by for years. I have my Peynaud, my Amerine & Joslyn, my Michael Schuster for going deeper in certain areas where necessary, but I wouldn't be without Bird in the hand. This fourth edition adds freshly-focused insight into the production of the principal styles of the wines of the world, making it equally interesting for those who are simply lovers of wine and for those who are serious students of the Master of Wine examination. New concepts such as Orange, organic, biodynamic and 'natural' wines have been added to the public's vocabulary - leaving many baffled and curious. Modern food legislation adds another obstacle course for the winemaker to negotiate. The detailed explanation of the mysteries of Hazard Analysis make this book particularly useful for wineries that are faced with the new problems of food safety legislation. Essentially, though, this is the classic Bird, much updated from the third edition and available once more to ease the pangs of students young and old.
Chapter 1 THE GIFT OF NATURE
The origins of wine
The natural cycle
Enzymes in nature
Wine and health
- Alcohol
- Phenolic compounds
- Resveratrol
- Potassium
- Histamine
- Ethyl carbamate
- Sulfites (Sulfur dioxide)
The modern paradox
Chapter 2 IN THE VINEYARD
The vine
Factors influencing the vine
Phylloxera & grafting
Terroir
Climate
Training & pruning
Soil and water
Irrigation
Green harvest and green operations
Vineyard maintenance
- Viticulture Raisonnee (La Lutte Raisonnee)
- Organic viticulture
- Biodynamic viticulture
- Precision viticulture
Chapter 3 INSIDE THE GRAPE
Sugars
Acids
Mineral salts
Phenolic compounds
- Tannins
- Anthocyanins
- Other polyphenols
Flavour components
Proteins and colloids
Veraison and maturity
Chapter 4 THE ROLE OF OXYGEN
Old-style winemaking
Dissolved oxygen
Anaerobic winemaking
Antioxidants
- Carbon dioxide
- Nitrogen
- Argon
Sparging
The positive role of oxygen
Chapter 5 PRODUCING THE MUST
Harvesting the grapes
- Picking by hand
- Machine harvesting
Transport to the winery
Sorting
De-stemming
Crushing the grapes
Draining the juice
Pressing the berries
- The basket press
- Horizontal screw press
- Pneumatic press
- Tank press
- Continuous screw press
Chapter 6 ADJUSTING THE MUST
Sulfur dioxide
Clarification (white and pink wines)
- Settling
- Centrifugation
- Flotation
Hyperoxidation
Acidification
Deacidification
Enrichment
Must concentration
- Vacuum distillation
- Cryoextraction (cryoconcentration)
- Reverse osmosis
Nutrients
- Bentonite
- Activated charcoal
- Tannin
Chapter 7 FERMENTATIONS
Yeasts
The action of yeasts
Wild fermentation
Cultured yeasts
Control of temperature
Monitoring the fermentation
Stopping the fermentation
A 'stuck' fermentation
The malolactic fermentation
Chapter 8 RED AND PINK WINE PRODUCTION
Fermentation vessels
Maceration
Traditional punching down
Submerged cap process
Pumping-over systems
Delestage (Rack and return)
Autovinifier
Rotary fermenters
Thermovinification
Flash release (Flash detente)
Carbonic maceration (Maceration carbonique)
Variants on carbonic maceration
- Whole bunch fermentation
- Whole berry fermentation
Pink wines
- Short maceration or direct press
- Saignee
- Vin d'une nuit
Chapter 9 WHITE WINE PRODUCTION
Dissolved oxygen
Cool fermentation
Skin contact (maceration pelliculaire)
Tank vs. barrel
Sur lie ageing and batonnage
Sweet wines
- Addition of grape concentrate
- Addition of grape juice
- Stopping the fermentation
- Dehydrated grapes
- Frozen grapes
Chapter 10 SPARKLING AND FORTIFIED PROCESSES
Sparkling wines
- Traditional method
- Artisanal method
- Transfer method
- Tank method (Cuve Close, Charmat, Metodo Italiano)
- The Asti method
- Carbonation ('Pompe bicyclette')
Fortified wines (liqueur wines)
- Vins doux naturels (VDN)
- Port
- Sherry
- Madeira
- Marsala
Chapter 11 SPECIALITY WINES
The technical revolution
Organic wines vs. made from organic grapes
Biodynamic wines
Natural wines
Vegan wines
Kosher wines
Does it make a better wine?
Amber wines (Orange wines)
Low alcohol wines
Wine products
Chapter 12 WOOD & MATURATION
Type of wood
Size of vessel
Seasoning and toasting
Fermentation in barrel
Maturation in wood
Putting the wood in the wine
Micro-oxygenation
Chapter 13 PRINCIPAL COMPONENTS OF WINE
Alcohols
Acids
Esters
Residual sugars
Glycerol
Aldehydes and ketones
Phenolic compounds
Chapter 14 CLARIFICATION AND FINING
Is treatment necessary?
Racking
Protection from oxidation
Blending
Colloids
Fining
Fining agents
- Ox blood
- Egg white
- Albumin
- Gelatine
- Isinglass (ichthyocol or colle de poisson)
- Casein
- Silica sol (Kieselsol)
- Vegetal proteins
- Bentonite
- Tannin
- Polyvinylpolypyrrolidone (PVPP)
- Activated charcoal
Other specialized fining agents
Allergens
Blue fining
Chapter 15 TARTRATE STABILIZATION
Natural and harmless?
Cold stabilization
Contact process
Ion exchange
Electrodialysis
Metatartaric acid
Carboxymethylcellulose (CMC)
Mannoproteins
Chapter 16 ADDITIVES
Sulfur dioxide
Ascorbic acid
Sorbic acid
Tartrate precipitation inhibitors
Citric acid
Malic, lactic and tartaric acids
Tannins
Acacia (Gum arabic)
Copper sulfate or silver chloride
Enzymes
Chapter 17 FILTRATION
Principles of filtration
Depth filters
- Kieselguhr filters (earth filters)
- Sheet filters and lenticular filters
Surface filters
- Membrane filters (cartridge filters)
- Crossflow filters (tangential filters)
The future?
Chapter 18 PACKAGING MATERIALS
Containers
- Glass bottles
- Measuring container bottles (MCBs)
- Plastic bottles
- Aluminium cans
- Bag-in-box (BIB)
- Cardboard 'bricks'
Closures
- Natural cork
- Technical corks
- Synthetic closures
- Aluminium screwcaps
- Glass stoppers
Capsules
Labels
Boxes and pallets
Storage of packaging materials
Recyclability and carbon footprint
Chapter 19 STORAGE & BOTTLING
Storage without change
The final sweetening
Shipping in bulk
Preparation for bottling
Traditional bottling
Principles of modern bottling
Bottling processes
- Sterilization of bottling line
- Bottle rinsing
- Thermotic or Hot Bottling
- Tunnel pasteurization
- Flash pasteurization
- Cold sterile filtration
- Dimethyldicarbonate (DMDC)
Maturation in bottle
Chapter 20 QUALITY CONTROL & ANALYSIS
Quality plan
Records and traceability
Laboratory analyses
Permitted additives
- Sulfur dioxide
- Other additives
Contaminants
- Dissolved oxygen (DO)
- Iron and copper
- Sodium
Clarity and filterability testing
Microbiological analysis
Advanced methods of analysis
Chapter 21 QUALITY ASSURANCE
Hazard analysis and critical control points (HACCP)
ISO 9000, 9001 and 9004
ISO 14001, 14004 and 14005
ISO 22000:2018
Supplier audits
The BRC Global Food Standard
Quality awards
Chapter 22 WINE FAULTS
Oxidation
Reductive taint
Beyond shelf life
Light and heat damage
Tartrate crystals
Foreign bodies
Musty taint
Volatile acidity
Second fermentation
Iron casse
Copper casse
Mousiness
Brett
Geranium taint
Grape contaminations
- Mouldy tastes
- Smoke and Eucalyptus taints
- Ladybird (Ladybug) taint
Chapter 23 LEGISLATION & REGULATIONS
Who regulates the production of wine?
Regulations regarding food safety
Good Manufacturing Practice and food safety
Traceability and lot marking
Labelling regulations
Allergen labelling regulations
Permitted sizes
Ingredient labelling
Authorized winemaking techniques and ingredients
Chapter 24 THE TASTE TEST
Preparations for tasting
Tasting (or drinking) glasses
Styles of tasting
- Tasting in front of the label
- Comparative tasting
- Blind tasting
Writing a tasting note
Tasting the wine
Drinking - A few personal tips
| Erscheinungsdatum | 01.10.2021 |
|---|---|
| Zusatzinfo | 134 photographs and diagrams; 134 photographs and diagrams |
| Verlagsort | Newarkl |
| Sprache | englisch |
| Maße | 147 x 210 mm |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| ISBN-10 | 0-9535802-3-7 / 0953580237 |
| ISBN-13 | 978-0-9535802-3-1 / 9780953580231 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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