Wine production and quality. (2016)

• Record Type: Book
• Further Information: Note: Keith Grainger and Hazel Tattersall.
• Authors: Grainger, Keith; Tattersall, Hazel
• Other Names: Grainger, Keith; Grainger, Keith
• Contents: Preface Acknowledgements Introduction Chapter 1 Viticulture – The Basics 1.1 The Grape Vine 1.2 Grape varieties 1.3 Structure of the Grape Berry 1.3.1 Stalks 1.3.2 Skins 1.3.3 Yeasts 1.3.4 Pulp 1.3 5 Pips 1.4 Crossings, hybrids, . clonal and massal selection 1.5 Grafting 1.6 Phylloxera vastatrix 1.7 Rootstocks 1.8 Life of the vine Chapter 2 Climate 2.1 World climate classifications 2.2 Climatic requirements of the vine 2.2.1 Sunshine 2.2.2 Warmth 2.2.3 Cold winter 2.2.4 Rainfall 2.3 Climatic enemies of the vine 2.31 Frost 2.32 Hail 2.33 Strong winds 2.34 Excess heat 2.35 Drought 2.4 Mesoclimate and microclimate 2.4.1 Water 2.4.2 Altitude 2.4.3 Aspect 2.4.4 Woods and trees 2.5 Concept of degree days 2.6 Impact of climate 2.7 Weather 2.8 Climate change Chapter 3 Soil 3.1 Soil requirements of the vine 3.1.1 Good drainage 3.1.2 Fertility 3.1.3 Nutrients and minerals 3.2 Influence of soils upon style and quality 3.3 Soil types suitable for viticulture 3.4 Soil . compatability 3.5 Terroir Chapter 4 The Vineyard 4.1 Vineyard location and site selection 4.2 Density of planting of vines 4.3 Training systems 4.31 Main types of vine training 4.3.2 Other training systems 4.4 Pruning methods and canopy management 4.41 Pruning methods 4.42 Canopy management 4.5 Irrigation 4.6 The vineyard cycle and work in the vineyard 4.7 Grape berry development Chapter 5 Pests and diseases 5.1 Important vineyard pests 5.1.1 Insects, mites and worms 5.1.2 Animals and birds 5.2 Diseases 5.2.1 Fungal diseases 5.2.2 Bacterial diseases 5.2.3 Virus diseases 5.3 Preventions and treatments Chapter 6 Environmentally sensitive vineyard practices 6.1. . Conventional viticulture 6.2 Integrated pest management – IPM 6.3 Organic viticulture 6.4 Biodynamic viticulture 6.4.1 Rudolf Steiner 6.4.2 Biodynamic preparations 6.4.3 Certification 6.5 Natural wine Chapter 7 The harvest 7.1 Grape ripeness and time of picking 7.2 Harvesting methods 7.2.1 Hand picking 7.2.2 Machine picking 7.3 Style and quality Chapter 8 Vinification – the basics 8.1 Basic principles of vinification 8.2 Winery location and design 8.3 Winery equipment 8.3.1 Fermentation vats Chapter 9 Red wine making 9.1 Sorting, destemming and crushing 9.2 Must analysis 9.3 Must preparation 9.4 Fermentation, . temperature control and extraction 9.4.1 Fermentation 9.4.2 Temperature control 9.4.3 Extraction 9.4.4 Fermentation monitoring 9.5 Maceration 9.6 Racking 9.7 Pressing 9.8 Malolactic fermentation (MLF) 9.9 Blending 9.10 Maturation Chapter 10 Dry white wine making 10.1 Crushing and pressing 10.1.1 Crushing 10.1.2 Pressing 10.2 Must preparation 10.3 Fermentation 10.4 Malolactic fermentation (MLF) 10.5 Lees ageing 10.6 Maturation Chapter 11 Detailed processes in red and white wine making 11.1 Must concentration 11.1.1 Must concentrators and reverse osmosis 11.1.2 Cryoextraction 11.2 Methods of extraction 11.2.1 Cold soaking (pre-fermentation maceration) 11.2.2 Pump overs – Remontage 11.2.3. . Rack and return – Délestage 11.2.4 Punching down – Pigeage 11.2.5 Rotary vinifiers 11.2.6 Thermo-vinfication – heat extraction 11.2.7 Flash détente 11.2.8 Whole grape fermentation – carbonic and semi-carbonic maceration 11.2.9 Fixing colour 11.2.10 Post-fermentation maceration 11.3 Macro, . micro and hyper oxygenation 11.3.1 Hyper-oxygenation 11.3.2 Macro-oxygenation 11.3.3 Micro-oxygenation (MOX) 11.4 Removal of excess alcohol 11.5 The choice of natural or cultured yeasts 11.6 Destemming 11.7 Fermenting high density musts to dryness 11.8 Wine presses and pressing 11.8.1 Continuous press 11.8.2 Batch press 11.8.3 Horizontal plate press 11.8.4 Horizontal pneumatic press 11.8.5 Vertical basket press 11.9 Technology and the return to tradition Chapter 12 12.1 History of barrel usage 12.2 Oak and oaking 12.3 The influence of the barrel 12.3.1 Size of barrel 12.3.2 Types and origin of oak (or other wood) 12.3.3 Manufacturing techniques including toasting 12.3.4 Stave thickness 12.3.5 Amount of time spent in barrel 12.3.6 Where barrels are stored 12.4 Oak treatments Chapter 13 Preparing . wine for bottling 13.1 Fining 13.2 Filtration 13.2.1 Traditional methods in common use 13.2.2 Sheet filtration (sometimes called plate filtration) 13.2.3 Membrane filtration and other methods of achieving biological stability 13.3 Stabilisation 13.4 Adjustment of sulfur dioxide levels 13.5 Choice of bottle closures Chapter 14 Making other types of sweet wine 14.1 Medium-sweet and sweet wines 14.1.1 Medium-sweet wines 14.1.2 Sweet wines 14.2 Rosé wines 14.3 Fortified (liqueur) wines 14.3.1 Sherry production 14.3.2 Port production 14.3.3 Other well-known fortified wines Chapter 15 Sparkling wines 15.1 Fermentation in sealed tank 15.2 Second fermentation in bottle 15.3 Traditional method 15.4 Styles Chapter 16 Wine tasting 16.1 Wine tasting and laboratory analysis 16.2 What makes a good . wine taster? 16.3 Where and when to taste – suitable conditions 16.4 Appropriate equipment 16.4.1 Tasting glasses 16.4.2 Water 16.4.3 Spittoons 16.4.4 Tasting sheets 16.4.5 Tasting mats 16.5 Tasting order 16.6 Temperature of wines for tasting 16.7 Tasting for specific purposes 16.8 Structured tasting technique 16.8.1 Appearance 16.8.2 Nose 16.8.3 Palate 16.8.4 Conclusions 16.9 Importance of keeping notes Chapter 17 Appearance 17.1 Clarity and brightness 17.2 Intensity 17.3 Colour 17.3.1 White wines 17.3.2 Rosé wines 17.3.3 Red wines 17.3.4 Rim/core 17.4 Other observations 17.4.1 Bubbles 17.4.2 Legs 17.4.3 Deposits Chapter 18 Nose 18.1 Condition 18.2 Intensity 18.3 Development 18.3.1 Primary aromas 18.3.2 Secondary aomas .
• Edition: Second edition
• Publisher Details: Chichester, West Sussex : Wiley Blackwell
• Publication Date: 2016
• Extent: 1 online resource, illustrations (black and white, and colour)
• Subjects: 663.2
• Languages: English
• ISBNs: 9781118934579
• Related ISBNs: 9781118934555
• Notes: Note: Includes bibliographical references and index.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.