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Winemaking problems solved /
What is the best way to cold settle my white juices? How do I sample for Brettanomyces? What's the best procedure to clean or store a used barrel? How do I care for the winery pump? My wine is too astringent - what do I do? When can I skip filtering my wine? When will it re-ferment and push the...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton, Fla. : Oxford :
CRC Press ; Woodhead Pub.,
2010.
|
| Colección: | Woodhead Publishing in food science, technology, and nutrition ;
no. 193. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 020 | |z 9781439834169 |q (CRC Press) | ||
| 020 | |z 1845694759 | ||
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| 245 | 0 | 0 | |a Winemaking problems solved / |c edited by Christian E. Butzke. |
| 260 | |a Boca Raton, Fla. : |b CRC Press ; |a Oxford : |b Woodhead Pub., |c 2010. | ||
| 300 | |a 1 online resource (xxiii, 398 pages) : |b illustrations. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing series in food science, technology and nutrition ; |v no. 193 | |
| 504 | |a Includes bibliographical references and index. | ||
| 520 | |a What is the best way to cold settle my white juices? How do I sample for Brettanomyces? What's the best procedure to clean or store a used barrel? How do I care for the winery pump? My wine is too astringent - what do I do? When can I skip filtering my wine? When will it re-ferment and push the corks? How do I best store and ship my bottled wine? Expert answers to these and further questions that arise during winemaking can be found in this convenient reference book. Arranged in practical question and answer format, Winemaking problems solved provides brief, quickly accessible solutions to more than one hundred issues of frequent concern to winemaking professionals. Chapters review issues associated with grape analysis, juice and must preparation, yeast and malolactic fermentation, wine clarification and stabilisation, filtration, packaging and storage. Sections on winery equipment maintenance and troubleshooting, wine microbiology and sanitation are also included. The final part of the book focuses on particular wine quality issues, such as hazes and off-odours. With expert contributions from a diverse team of international enologists, Winemaking problems solved is an essential, hands-on reference for professionals in the winemaking industry and students of enology. Provides solutions to a variety of issues of frequent concern to wine making professionalsReviews issues related to grape analysis, filtration, packaging and microbiologyA hands-on reference book written by a diverse team of international enologists. | ||
| 505 | 0 | |a Cover; Winemaking problemssolved; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; 1 Grape analysis in winemaking; 1.1 Why is effective grape sampling and analysis important?; 1.2 How can I sample grapes?; 1.3 How should I store, transport and process grape samples?; 1.4 How do I measure grape berry ripeness and what equipment is needed for analysis?; 1.5 How do I undertake sensory ripeness assessment of grape berries?; 2 Juice and must preparation in winemaking; 2.1 What size wine press should I buy? | |
| 505 | 8 | |a 2.2 How do I manage unwanted botrytis or rot in harvested grapes?2.3 When should pH adjustments be made to the must rather than to the fermented wine?; 2.4 How do I adjust a juice with high pH and high titratable acidity before fermentation?; 2.5 I sometimes see the sugar content of grape juice and must reported as �Brix, sometimes just as Brix. What is the correct nomenclature and why does it matter?; 2.6 How should I calculate and make additions of grape concentrate to juice, musts and wines?; 2.7 How does skin contact affect a white wine style? | |
| 505 | 8 | |a 2.8 What are the pros and cons of using pectinase when preparing a white must?2.9 Is must clarification necessary?; 2.10 What's the best way to cold settle my white juices?; 2.11 How should I treat a must from white grapes containing laccase?; 2.12 How can I avoid oxygen exposure with a white must?; 2.13 How should I calculate and make water additions to facilitate the fermentation of red musts?; 2.14 What is saign�ee and how will it affect my red wine?; 2.15 What is thermovinification and why should I use this technique? | |
| 505 | 8 | |a 2.16 Should I add enological tannin prior to the fermentation of a red must to affect its color?2.17 How can I estimate when to fortify a fermenting juice to achieve desired sugar and alcohol concentrations?; 2.18 What is the ideal temperature to press ice wine (`frozen') grapes?; 3 Yeast fermentation in wine; 3.1 What different types of fermentor are there and which should I use for red and white wines?; 3.2 What materials are used in constructing fermentors and how does this affect fermentation and storage of wine?; 3.3 What is a yeast 'strain'? | |
| 505 | 8 | |a 3.4 Does the yeast strain have an influence on the fermentation kinetics and on the wine aromas and flavours?3.5 What is a native flora fermentation?; 3.6 What factors are important in deciding to use a yeast inoculum versus allowing the native flora to conduct the fermentation?; 3.7 What is yeast assimilable nitrogen (YAN) and how much is needed?; 3.8 How do I measure yeast assimilable nitrogen (YAN)?; 3.9 How do I interpret yeast assimilable nitrogen (YAN) data?; 3.10 When and how do I adjust yeast assimilable nitrogen (YAN)? | |
| 650 | 0 | |a Wine and wine making. | |
| 650 | 7 | |a COOKING |x General. |2 bisacsh | |
| 650 | 7 | |a Wine and wine making |2 fast |0 (OCoLC)fst01175907 | |
| 650 | 7 | |a Vin |x framst�allning, tillverkning, etc. |2 sao | |
| 655 | 2 | |a Handbook |0 (DNLM)D020479 | |
| 655 | 7 | |a handbooks. |2 aat |0 (CStmoGRI)aatgf300311807 | |
| 655 | 7 | |a Handbooks and manuals |2 fast |0 (OCoLC)fst01423877 | |
| 655 | 7 | |a Handbooks and manuals. |2 lcgft | |
| 655 | 7 | |a Guides et manuels. |2 rvmgf |0 (CaQQLa)RVMGF-000001065 | |
| 700 | 1 | |a Butzke, Christian E. | |
| 776 | 0 | 8 | |i Print version: |a Butzke, C. |t Winemaking Problems Solved. |d Burlington : Elsevier Science, �2010 |z 9781845694753 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition ; |v no. 193. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9781845694753 |z Texto completo |