Managing wine quality. Volume 2, Oenology and wine quality /

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Managing Wine Quality, Volume 2: Oenology and Wine Quality, Second Edition, brings together authoritative contributions from experts across the world's winemaking regions who cover yeasts, fermentation, enzymes, and stabilization, amongst other topics. A new chapter covers, in detail, extractio...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Reynolds, A. G. (Andrew Gordon) (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Duxford, United Kingdom ; Cambridge, MA : Woodhead Publishing, an imprint of Elsevier, [2022]
Edición:Second edition.
Colección:Woodhead Publishing in food science, technology, and nutrition.
Temas:
Viticulture.
Wine and wine making > Quality control.
Wine industry.
Vin > Industrie.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Intro
  • Managing Wine Quality: Volume II: Oenology and Wine Quality
  • Copyright
  • Contents
  • Contributors
  • Part One: Winemaking technologies and wine quality
  • Chapter 1: Extraction technologies and wine quality
  • 1.1. Introduction
  • 1.2. Chemical factors in extraction
  • 1.2.1. Water
  • 1.2.2. Ethanol
  • 1.2.3. Sulfur dioxide
  • 1.3. Biological factors in extraction
  • 1.3.1. Yeasts
  • 1.3.2. Enzymes
  • 1.3.2.1. Effect on anthocyanins and tannins
  • 1.3.2.2. Effect on polysaccharides
  • 1.3.2.3. Effect on aromas and their precursors
  • 1.3.2.4. Effect on the extraction of juice
  • 1.3.2.5. Special case of anaerobic metabolism
  • 1.4. Physical factors in extraction
  • 1.4.1. Heat transfer
  • 1.4.2. Transfers of matter
  • 1.4.2.1. Transfer of liquid
  • 1.4.2.2. Transfer of solids
  • 1.4.3. The effect of changes in pressure
  • 1.5. Techniques and procedures applied in white and ros�e wine vinification
  • 1.5.1. Techniques applied to white wine vinification
  • 1.5.1.1. Skin maceration
  • 1.5.1.2. ``Ice wines�� and cryoselection
  • 1.5.1.3. Supra-extraction
  • 1.5.1.4. Thermal treatment of musts
  • 1.5.2. Techniques applied to ros�e wine vinification
  • 1.5.2.1. Direct pressing ros�es
  • 1.5.2.2. Saign�ee ros�es
  • 1.5.2.3. Maceration ros�es
  • 1.5.2.4. Carbonic maceration ros�es
  • 1.6. Red wine vinification with traditional maceration
  • 1.6.1. Destemming and crushing
  • 1.6.2. Processes in traditional maceration
  • 1.7. Procedures for red and other wines based on displacement of the must
  • 1.7.1. Pumping over
  • 1.7.1.1. Use of carbon dioxide generated by fermentation as a pumping over ``driver��
  • 1.7.2. Racking
  • 1.8. Procedures for red and other wines based on displacement of the pomace: Punching down
  • 1.8.1. Mobile punching down devices
  • 1.8.2. Traditional vats equipped with punching down systems
  • 1.8.3. Automaceration vats
  • 1.8.4. Use of inflatable balls to drive the marc hat
  • 1.9. Thermal treatments for red and other wines applied to traditional maceration
  • 1.9.1. Cold prefermentation maceration
  • 1.9.2. The cryo-flash procedure
  • 1.9.3. Hot prefermentation maceration
  • 1.9.4. Hot maceration of the pomace
  • 1.9.5. Hot final maceration
  • 1.10. Thermovinification of red and other wines
  • 1.10.1. Prefermentation and fermentation stages
  • 1.10.2. Procedures and equipment
  • 1.10.3. Effects on the composition of musts and wines
  • 1.11. Flash-release procedure for red and other wines
  • 1.11.1. Procedures and equipment
  • 1.11.2. Effects on wine quality
  • 1.12. The thermo-release procedure for red and other wines
  • 1.13. Vinification of red and other wines by carbonic maceration
  • 1.13.1. Procedures and equipment
  • 1.13.2. Effect on wine quality
  • 1.14. Traditional vinification of red and other wines with whole berries
  • 1.15. Draining and pressing
  • 1.15.1. Draining
  • 1.15.2. Pressing
  • 1.15.2.1. Discontinuous presses
  • Pneumatic closed-cage presses

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