skip to content
Concepts in wine technology : small winery operations Preview this item
ClosePreview this item
Checking...

Concepts in wine technology : small winery operations

Author: Yair Margalit
Publisher: San Francisco : The Wine Appreciation Guild, [2012]
Edition/Format:   Print book : English : Third editionView all editions and formats
Database:WorldCat
Summary:
Following the enormous, decade-long success of his best-selling Winery Technology and Operations, physical chemist and winemaker Yair Margalit comes out with the successive, Concepts in Wine Technology, fully updated and revised to meet the advances of modern winemaking. Among the extended topics are fermentation, skin contact, acid balance, phenolics, bottling, the use of oak and quality control. He begins in the  Read more...
Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

 

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Document Type: Book
All Authors / Contributors: Yair Margalit
ISBN: 9781935879800 1935879804 9781935879947 1935879944
OCLC Number: 808684346
Description: x, 302 pages : illustrations ; 27 cm
Contents: I. Pre-harvest. a. Grape ripening --
1. Sugar --
2. Acids --
3. Maturity --
4. Sampling --
5. Composition and yield --
b. Pre-harvest operations --
1. Vineyard management --
2. Preparing the winery for harvest --
II. Harvest. a. Destemming and crushing --
1. White grapes --
2. Red grapes --
b. Skin contact --
1. White grapes --
2. Red grapes --
c. Free run and press run --
1. General view --
2. Presses --
3. Lees --
d. Must corrections --
1. Acidity --
2. Sugar --
e. Cooling and temperature control --
1. Fermentation temperature --
2. Temperature control --
III. Fermentation. a. General --
b. Wine yeast --
c. Fermentation --
1. Alcoholic fermentation --
2. Stuck fermentation --
3. Fermentation by-product --
4. Residual sugar --
5. Heat of fermentation --
d. Malo-lactic fermentation --
1. General aspects --
2. Factors affecting malo-lactic fermentation --
3. Inoculation of malo-lactic fermentation --
IV. Cellar operations. a. Racking --
b. Stabilization --
1. Tartaric acid dissociation --
2. Potassium-bitartrate --
3. Cold stabilization --
4. Calcium tartrate --
5. Inhibition and promoting tartrate crystallization --
c. Fining --
1. Protein stabilization --
2. Tannin reduction --
3. Non-specific fining --
d. Filtration --
1. Pad filters --
2. Membrane filters --
3. Mechanical separators --
e. Blending --
f. Maintenance --
1. Sanitation --
2. Storage --
V. Barrel aging. a. Cooperage --
1. Barrel making --
2. Barrel evaporation --
3. Barrel maintenance --
b. Barrel aging --
1. Oak components and extraction --
2. French vs. American oak --
3. Oak alternatives --
VI. Bottling. A. Wine containers --
1. Bottles --
2. Cork --
3. Capsule --
4. Label --
b. Bottling line --
VII. Specific subjects. a. Phenolic compounds --
1. Wine phenolic --
2. Tannis --
3. Red wine color --
4. Extraction of phenolic from grape skins --
b. Oxidation and micro-oxygenation --
1. Oxidation --
2. Micro-oxygenation --
c. Sulphur-dioxide --
1. Sulphur-dioxide as a food product preservative --
2. Sulphur-dioxide uses in wine --
d. Wine spoilage --
1. Chemical faults --
2. Microbial faults --
3. Summary of faults --
e. Legal regulations --
1. Definitions --
2. General regulations --
3. Wine content --
4. Wine treatment additives --
f. Wine evaluations --
1. Definitions --
2. Descriptive analysis --
3. Rating tests.
Responsibility: Yair Margalit, PH. D.

Abstract:

Following the enormous, decade-long success of his best-selling Winery Technology and Operations, physical chemist and winemaker Yair Margalit comes out with the successive, Concepts in Wine  Read more...

Reviews

User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

Be the first.
Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


Primary Entity

<http://www.worldcat.org/oclc/808684346> # Concepts in wine technology : small winery operations
    a schema:Book, schema:CreativeWork ;
   library:oclcnum "808684346" ;
   library:placeOfPublication <http://id.loc.gov/vocabulary/countries/cau> ;
   schema:about <http://id.loc.gov/authorities/subjects/sh85146977> ; # Wine and wine making--Chemistry
   schema:about <http://dewey.info/class/663.2/e23/> ;
   schema:about <http://experiment.worldcat.org/entity/work/data/13203366#Topic/vin_framstallning_tillverkning_etc> ; # Vin--framställning, tillverkning, etc
   schema:about <http://id.worldcat.org/fast/1175907> ; # Wine and wine making
   schema:about <http://id.worldcat.org/fast/1121223> ; # Small business
   schema:about <http://id.worldcat.org/fast/1175913> ; # Wine and wine making--Chemistry
   schema:bookEdition "Third edition." ;
   schema:bookFormat bgn:PrintBook ;
   schema:creator <http://viaf.org/viaf/26220339> ; # Yair Margalit
   schema:datePublished "2012" ;
   schema:description "I. Pre-harvest. a. Grape ripening -- 1. Sugar -- 2. Acids -- 3. Maturity -- 4. Sampling -- 5. Composition and yield -- b. Pre-harvest operations -- 1. Vineyard management -- 2. Preparing the winery for harvest -- II. Harvest. a. Destemming and crushing -- 1. White grapes -- 2. Red grapes -- b. Skin contact -- 1. White grapes -- 2. Red grapes -- c. Free run and press run -- 1. General view -- 2. Presses -- 3. Lees -- d. Must corrections -- 1. Acidity -- 2. Sugar -- e. Cooling and temperature control -- 1. Fermentation temperature -- 2. Temperature control -- III. Fermentation. a. General -- b. Wine yeast -- c. Fermentation -- 1. Alcoholic fermentation -- 2. Stuck fermentation -- 3. Fermentation by-product -- 4. Residual sugar -- 5. Heat of fermentation -- d. Malo-lactic fermentation -- 1. General aspects -- 2. Factors affecting malo-lactic fermentation -- 3. Inoculation of malo-lactic fermentation -- IV. Cellar operations. a. Racking -- b. Stabilization -- 1. Tartaric acid dissociation -- 2. Potassium-bitartrate -- 3. Cold stabilization -- 4. Calcium tartrate -- 5. Inhibition and promoting tartrate crystallization -- c. Fining -- 1. Protein stabilization -- 2. Tannin reduction -- 3. Non-specific fining -- d. Filtration -- 1. Pad filters -- 2. Membrane filters -- 3. Mechanical separators -- e. Blending -- f. Maintenance -- 1. Sanitation -- 2. Storage -- V. Barrel aging. a. Cooperage -- 1. Barrel making -- 2. Barrel evaporation -- 3. Barrel maintenance -- b. Barrel aging -- 1. Oak components and extraction -- 2. French vs. American oak -- 3. Oak alternatives -- VI. Bottling. A. Wine containers -- 1. Bottles -- 2. Cork -- 3. Capsule -- 4. Label -- b. Bottling line -- VII. Specific subjects. a. Phenolic compounds -- 1. Wine phenolic -- 2. Tannis -- 3. Red wine color -- 4. Extraction of phenolic from grape skins -- b. Oxidation and micro-oxygenation -- 1. Oxidation -- 2. Micro-oxygenation -- c. Sulphur-dioxide -- 1. Sulphur-dioxide as a food product preservative -- 2. Sulphur-dioxide uses in wine -- d. Wine spoilage -- 1. Chemical faults -- 2. Microbial faults -- 3. Summary of faults -- e. Legal regulations -- 1. Definitions -- 2. General regulations -- 3. Wine content -- 4. Wine treatment additives -- f. Wine evaluations -- 1. Definitions -- 2. Descriptive analysis -- 3. Rating tests."@en ;
   schema:description "Following the enormous, decade-long success of his best-selling Winery Technology and Operations, physical chemist and winemaker Yair Margalit comes out with the successive, Concepts in Wine Technology, fully updated and revised to meet the advances of modern winemaking. Among the extended topics are fermentation, skin contact, acid balance, phenolics, bottling, the use of oak and quality control. He begins in the vineyard discussing proper maturation, soil and climate, bunch health, vineyard disease states and grape varieties. Next he tackles the pre-harvest with a careful look at vineyard management and preparing the winery for harvest. Dr. Margalit then outlines the entire process of harvesting, from destemming, crushing and skin contact as it applies to both red and white grapes to pressing, must correction and temperature control. Fermentation is examined fully and includes a lengthy look at the factors affecting malo-lactic fermentation and its pros and cons. There is a huge chapter on cellar operations that deals with racking, stabilization, fining, filtration, blending and maintaining winery hardware, followed by sections on barrelling and bottling. The final chapter pulls together the more general aspects of wine technology, covering sulphur-dioxides, different forms of wine spoilage and ways to ward them off, legal regulations and, one of the most important and enigmatic compounds in wine, phenolics.`"@en ;
   schema:exampleOfWork <http://worldcat.org/entity/work/id/13203366> ;
   schema:inLanguage "en" ;
   schema:name "Concepts in wine technology : small winery operations"@en ;
   schema:productID "808684346" ;
   schema:workExample <http://worldcat.org/isbn/9781935879947> ;
   schema:workExample <http://worldcat.org/isbn/9781935879800> ;
   umbel:isLike <http://bnb.data.bl.uk/id/resource/GBB229473> ;
   wdrs:describedby <http://www.worldcat.org/title/-/oclc/808684346> ;
    .


Related Entities

<http://experiment.worldcat.org/entity/work/data/13203366#Topic/vin_framstallning_tillverkning_etc> # Vin--framställning, tillverkning, etc
    a schema:Intangible ;
   schema:name "Vin--framställning, tillverkning, etc"@en ;
    .

<http://id.loc.gov/authorities/subjects/sh85146977> # Wine and wine making--Chemistry
    a schema:Intangible ;
   schema:name "Wine and wine making--Chemistry"@en ;
    .

<http://id.worldcat.org/fast/1121223> # Small business
    a schema:Intangible ;
   schema:name "Small business"@en ;
    .

<http://id.worldcat.org/fast/1175907> # Wine and wine making
    a schema:Intangible ;
   schema:name "Wine and wine making"@en ;
    .

<http://id.worldcat.org/fast/1175913> # Wine and wine making--Chemistry
    a schema:Intangible ;
   schema:name "Wine and wine making--Chemistry"@en ;
    .

<http://viaf.org/viaf/26220339> # Yair Margalit
    a schema:Person ;
   schema:birthDate "1938" ;
   schema:familyName "Margalit" ;
   schema:givenName "Yair" ;
   schema:name "Yair Margalit" ;
    .

<http://worldcat.org/isbn/9781935879800>
    a schema:ProductModel ;
   schema:isbn "1935879804" ;
   schema:isbn "9781935879800" ;
    .

<http://worldcat.org/isbn/9781935879947>
    a schema:ProductModel ;
   schema:isbn "1935879944" ;
   schema:isbn "9781935879947" ;
    .


Content-negotiable representations

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.