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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 |
Tabla de Contenidos:
- 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?
- 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?
- 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?
- 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'?
- 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)?