x

Our Privacy Policy has changed. By using this site, you agree to the Privacy Policy.

Wine Production Vine to Bottle

ISBN-10: 1405113650
ISBN-13: 9781405113656
Edition: 2005 (Revised)
List price: $101.95
30 day, 100% satisfaction guarantee

If an item you ordered from TextbookRush does not meet your expectations due to an error on our part, simply fill out a return request and then return it by mail within 30 days of ordering it for a full refund of item cost.

Learn more about our returns policy

Description: The standard of wines made today is arguably higher than any time in the six thousand years of vinous history. The level of knowledge of producers and the ability to control the processes in wine production is also greatly improved. Authors Keith  More...

what's this?
Rush Rewards U
Members Receive:
coins
coins
You have reached 400 XP and carrot coins. That is the daily max!
You could win $10,000

Get an entry for every item you buy, rent, or sell.

Study Briefs

Limited time offer: Get the first one free! (?)

All the information you need in one place! Each Study Brief is a summary of one specific subject; facts, figures, and explanations to help you learn faster.

Add to cart
Study Briefs
SQL Online content $4.95 $1.99
Add to cart
Study Briefs
MS Excel® 2010 Online content $4.95 $1.99
Add to cart
Study Briefs
MS Word® 2010 Online content $4.95 $1.99
Add to cart
Study Briefs
MS PowerPoint® 2010 Online content $4.95 $1.99

Customers also bought

Loading
Loading
Loading
Loading
Loading
Loading
Loading
Loading
Loading
Loading

Book details

List price: $101.95
Copyright year: 2005
Publisher: John Wiley & Sons, Incorporated
Publication date: 9/30/2005
Binding: Paperback
Pages: 152
Size: 6.00" wide x 9.00" long x 0.50" tall
Weight: 0.638
Language: English

The standard of wines made today is arguably higher than any time in the six thousand years of vinous history. The level of knowledge of producers and the ability to control the processes in wine production is also greatly improved. Authors Keith Grainger and Hazel Tattersall detail these processes, from wine to bottle, looking at key factors such as geography, winemaking techniques, the impact of decisions made upon style and quality, and problems that may be encountered. The authors are not afraid to discuss practices that may be regarded as controversial.

Keith Graiger, Wine Educator, UK#60;br#62;Hazel Tattersall, Wine Educator, UK

Series Editor's Foreword
Preface
Acknowledgements
Introduction
Viticulture - The Basics
The Structure Of The Grape Berry
The Grape Vine
What Is A Grape Variety?
Reasons For Grafting
Phylloxera Vastatrix
Rootstocks
The Lifespan Of The Vine
Climate
Climatic requirements of the grape vine
Climatic enemies of the grape vine
Mesoclimate & microclimate
The concept of degree days
Impact of climate
Weather
Soil
Soil requirements of the grape vine
Influence of soils upon wine style and quality
Soil types suitable for viticulture
Soil compatibility
Terroir
The vineyard
Vineyard location
Density of planting of vines
Training systems
Pruning methods and canopy management
Irrigation
The growing season and work in the vineyard
Pests and diseases
Important vineyard pests
Diseases
Prevention & treatments
Environmental approaches in the vineyard
Integrated pest management - IPM
Organic viticulture
Biodynamic viticulture
The harvest
Grape ripeness & timing of picking
Harvesting methods
Style & quality
Vinification - the basics
Basic principles of vinification
Winery location and design
Winery equipment
Red wine making
Stemming and crushing
Must preparation
Fermentation, temperature control and extraction
Maceration
Racking
Pressing
Malolactic fermentation
Blending
Maturation
Dry white wine making
Crushing and pressing
Must preparation
Fermentation
Malolactic fermentation
Maturation
Preparing wine for bottling
Fining
Filtration
Stabilisation
Adjustment of sulphur dioxide levels
Bottling
Closures
Detailed processes in red and white wine making
Wine presses and pressing
Use of gases to prevent spoilage
Natural or cultured yeasts
Destemming
Fermenting sugar rich musts to dryness
Colour extraction, concentration and tannin balance
Macro, micro and hyper-oxygenation
Removal of excess alcohol
Barrel maturation and oak treatments
The influence of the barrel
Oak treatments
Making other types of still wine
Medium-sweet and sweet wines
Rose wines
Liqueur (fortified) wines
Sparkling wines
Fermentation in sealed tank
Second fermentation in bottle
The traditional method
Problems and solutions
Vintages - style and quality
Coping with [roblems in the vineyard
Handling fruit in the winery
Problems in winemaking
Common faults and their causes
2,4,6-Trichloroanisole
Oxidation
Excessive volatile acidity
Excessive sulphur dioxide
Reductivity
Brettanomyces
Dekkera
Geraniol
Geosmin
Bibliography
Useful websites
Index

×
Free shipping on orders over $35*

*A minimum purchase of $35 is required. Shipping is provided via FedEx SmartPost® and FedEx Express Saver®. Average delivery time is 1 – 5 business days, but is not guaranteed in that timeframe. Also allow 1 - 2 days for processing. Free shipping is eligible only in the continental United States and excludes Hawaii, Alaska and Puerto Rico. FedEx service marks used by permission."Marketplace" orders are not eligible for free or discounted shipping.

Learn more about the TextbookRush Marketplace.

×