Concepts in Wine Technology
Seiten
2014
|
3rd Revised edition
Wine Appreciation Guild (Verlag)
978-1-935879-94-7 (ISBN)
Wine Appreciation Guild (Verlag)
978-1-935879-94-7 (ISBN)
Concepts in Wine Technology is fully updated and revised to meet the advances of modern winemaking. This is a how-to book organised in the sequence of winemaking.
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.
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.
Yair Margalit, Ph.D., author of the best-selling Winery Technology and Operations and Concepts in Wine Chemistry, has many years of research and teaching experience. He is founder and winemaker of renowned Margalit Winery and teaches winemaking and wine chemistry at the Israeli Institute of Technology.
| Erscheint lt. Verlag | 18.12.2014 |
|---|---|
| Zusatzinfo | 250 graphs and charts |
| Verlagsort | CA |
| Sprache | englisch |
| Maße | 190 x 254 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Getränke |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 1-935879-94-4 / 1935879944 |
| ISBN-13 | 978-1-935879-94-7 / 9781935879947 |
| Zustand | Neuware |
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