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Principles and practices of winemaking

Author: Roger B Boulton
Publisher: New York : Springer, ©1999.
Edition/Format:   Print book : EnglishView all editions and formats
"This essential text and reference offers a complete guide to winemaking. The authors, all well-known experts in their fields, concentrate on the process of wine production, stressing the chemistry, biochemistry, microbiology, and underlying science of enology. They present in depth discussions of every aspect of the wine production process, from the selection of grapes and preparation of the must and juice, through  Read more...

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Document Type: Book
All Authors / Contributors: Roger B Boulton
ISBN: 0834212706 9780834212701 9781441951908 1441951903
OCLC Number: 155836542
Notes: Formerly published by: Norwell, Mass. : Kluwer Academic Publishers, [1999?].
Description: xiv, 604 pages : illustrations ; 26 cm
Contents: Introduction --
Viticulture for winemakers --
Preparation of musts and juice --
Yeast and biochemistry of ethanol fermentation --
Red and white table wines --
Malolactic fermentation --
The fining and clarification of wines --
The physical and chemical stability of wine --
Microbiological spoilage of wine and its control --
The maturation and aging of wines --
The bottling and storage of wines --
The role of sulfur dioxide in wine --
Must, juice, and wine transfer methods --
Heating and cooling applications --
Juice and wine acidity --
Preparation, analysis, and evaluation of experimental wines.
Responsibility: Roger B. Boulton [and others].


Presents a discussion of various aspects of the wine production process, from the selection of grapes and preparation of the must and the juice, through aging, bottling and storage of finished wines.  Read more...


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