http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
1 online resource (xvii, 869 pages) : illustrations (some color)
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, extraction technologies and wine quality. Other sections cover the management of wine sensory quality, with new chapters covering the management of fortified wines, of Botrytized wines, and of wines produced from dried grapes. In addition, an updated section on insect taints in wine has been widened to cover all insects. With a focus on recent studies, advanced methods, and a look to future technologies, this fully updated edition is an essential reference for anyone involved in viticulture and oenology who wants to explore new methods, understand different approaches, and refine existing practices.
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 rosé 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 rosé wine vinification
1.5.2.1. Direct pressing rosés -- 1.5.2.2. Saignée rosés -- 1.5.2.3. Maceration rosés -- 1.5.2.4. Carbonic maceration rosés -- 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
Includes bibliographical references and index.
San Diego : Elsevier Science & Technology,c2021
Woodhead Publishing in food science, technology, and nutrition