Winemaking Problems Solved

Erscheinungsjahr 2010
ISBN: 978-1-84569-475-3
Verlag: Woodhead Publishing

Buch, Englisch, 432 Seiten, Gewicht: 770 g

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.

Autoren/Hrsg.

Butzke, Christian E.

Fachgebiete

• Naturwissenschaften Agrarwissenschaften Ackerbaukunde, Pflanzenbau Weinbau
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Weinherstellungsverfahren

Inhaltsverzeichnis

Questions are presented under the following headings: Grape analysis in winemaking; Juice and must preparation in winemaking; Yeast fermentation in wine; Malolactic fermentation (MLF) in wine; Wine clarification, stabilisation and preservation; Wine filtration; Wine packaging and storage; Winemaking equipment maintenance and troubleshooting; Winery microbiology and sanitation; Brettanomyces infection in wine; Particular wine quality issues.

Über Autor(innen)

Butzke, Christian E.
Prof. Butzke is Professor of Enology at Prudue University, Indiana, USA. He is also a past president of the American Society for Enology and Viticulture and current chairman of the Indy International, one of the largest wine competitions in the world. In addition to these roles his responsibilities include professional engagement activities from local winery consultations to global winemaking projects. He has also been Director of Winemaking for Sakonnet Vineyards in coastal New England and a tenured faculty member in the world-renowned Department of Viticulture and Enology at the University of California, Davis.

Dr Christian Butzke is Enology Professor in the Department of Food Science, Purdue University, USA. An award-winning former commercial winemaker, he is also Past-President of the American Society of Enology and Viticulture and Chief Judge of the Indy International Wine Competition.

Contributors: C Butzke, Purdue University, R Ford-Kapoor, Institute for Continental Climate Viticulture and Enology, J McAnnany, Karl L. Wilker, Missouri State University, S Spayd, North Carolina State University, G S Ritchie, California Polytechnic State University, M R Dharmadhikari, Iowa State University, L Bisson, University of California, Davis, G Specht, Lallemand, USA, D Delteil, Dominique Delteil Consulting, France, B Dukes, Naturaliste Vintners, Australia, S Krieger-Weber and Piet Loubser, Lallemand, Germany, S Kollar and N Brown, Vinquiry Inc., J Osborne, Oregon State University, B Trela and M Sipowicz, Texas Tech University, K C Fugelsang, California State University Fresno, T J Payette, Winemaking Consultant, T E Steiner, Ohio State University/OARDC, USA, R Gibson, Scorpex, Australia, Howard Bursen, Howard Bursen Consulting, L Van De Water, The Vinotec Group and J F Harbertson, Washington State University, USA