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Principles and Practices of Winemaking by Vernon L. Singleton, Roger B. Boulton, Linda F. Bisson and Ralph E. Kunkee (2010, Trade Paperback)

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Product Information

Historically, scientific and educational books from studies within California, the concepts can be classified into three categories: those developed will be generally useful to enolo- providing concepts and principles, those of- gists throughout the world. fering gathered information, and those pre- Although this volume covers the basic prac- senting opinion or perspective (which mayor tices and their rationale for successful wine may not be instructive). production, wines and wine regions of the While there are many wine-related books of world and details of specialty wine production the third kind and some of the second, there (such as vermouths, fruit wines, etc. ) are omit- are few of the first, and this book attempts to ted as separate topics, although incorporated fill that void. Of course, some aspects of cate- as appropriate in general explanations. The gories two and three inevitably remain. emphasis upon commercial scale by no means Because our teaching program at Davis has precludes use of the material by small-volume always been based on the interdisciplinary ap- winemakers, for whom the principles of wine- proach to enology, we have pooled our expe- making are equally valid, although practices rience to provide a volume that provides the may need to be adjusted for the scale. Commer- benefits of such interaction and discussion cial scale implies the consideration of eco- rather than the more usual self-styled expert nomics and sensible expenditure of effort and approach to such books.

Product Identifiers

Publisher
Springer
ISBN-10
1441951903
ISBN-13
9781441951908
eBay Product ID (ePID)
128513506

Product Key Features

Author
Roger B. Boulton, Ralph E. Kunkee, Vernon L. Singleton, Linda F. Bisson
Publication Name
Principles and Practices of Winemaking
Format
Trade Paperback
Language
English
Subject
Biotechnology, Beverages / Alcoholic / Wine, Food Science, Life Sciences / Biochemistry
Publication Year
2010
Type
Textbook
Subject Area
Technology & Engineering, Cooking, Science
Number of Pages
Xiv, 604 Pages

Dimensions

Item Length
10 in
Item Width
7 in
Item Weight
51.1 Oz

Additional Product Features

Number of Volumes
1 Vol.
Lc Classification Number
Tx341-641
Table of Content
Preface. Introduction. Viticulture for Winemakers. Preparation of Musts and Juice. Yeast and Biochemistry of Ethanol Fermentation. Red and White Table Wines. Malodactic 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 Wine. 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. Appendixes. Glossary
Copyright Date
1999
Target Audience
Scholarly & Professional
Dewey Decimal
663.2
Dewey Edition
20
Illustrated
Yes