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Winemaking From Grape Growing to Marketplace

ISBN-10: 0306472724

ISBN-13: 9780306472725

Edition: 2nd 2002 (Revised)

Authors: Richard P. Vine, Ellen M. Harkness, Sally J. Linton

List price: $199.99
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Description:

Outstanding in breadth and coherence, this definitive review is designed to embrace the entire scope of wine culture, including vine horticulture, winery design, wine processing, wine quality control, wine analysis, and wine marketing. Winemaking: From Grape Growing to Marketplace, Second Edition, translates current literature and scientific developments into useable knowledge which grape growers, wine makers, wine educators, and wine marketers can apply towards their individual needs and tasks. Presented in an easy-to-use, step-by-step format, the text guides the reader through the perils and pitfalls, appropriate alternative pathways, and major sources for equipment and materials within the winemaking industry. Throughout the text, pertinent regulations and permits enforced by the U.S. Bureau of Alcohol, Tobacco, and Firearms are outlined. This excellent guide to winemaking will be of use to a wide audience, in particular: -current and prospective vintners, both commercial and amateur - as an essential guide book in their cellars, -wine connoisseurs - offers an in-depth understanding of crafting wine, -professional marketers - provides a solid understanding of the rationale of methodology employed by grape-growers and vintners, -students - searching for an initial overview of contemporary viticulture. Among updates and new material the second edition includes information on marketing wines and on the use of computers in viticulture and winemaking. As a whole, this book is an invaluable source into the elements of viticulture, enology, and marketing wine for both academia and industry. It also serves as a solid foundation from which to advance to more technical levels.
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Book details

List price: $199.99
Edition: 2nd
Copyright year: 2002
Publisher: Springer
Publication date: 10/31/2002
Binding: Hardcover
Pages: 477
Size: 8.75" wide x 9.25" long x 0.75" tall
Weight: 0.880
Language: English

Introduction
History of Wine in America
Eastern America
Western America
National Prohibition
American Wine in the 20th Century and the New Millennium
The American Wine Booms
Viticulture (Grape Growing)
Site Selection
The Vine
Cultivar Selection
Vitis vinifera
Vitis labrusca
Vitis riparia
Vitis rotundifolia
Hybrids and Grafting
Vineyard Establishment
Vineyard Management
Wine Microbiology
Fermentation
Yeasts
Bacteria
Molds
The Microbiological Workplace
Equipment
Factors Affecting Microbial Growth
Microbial Spoilage
Wine Preservatives
Winery Sanitation
Enology (Winemaking)
Grape and Wine Components
Malolactic Fermentation
Grape Flavors
Wine Blending
Fining
Detartration
Barrel Aging
Packaging
Winemaking Perils and Pitfalls
Wine Classification
Table Wines
Sparkling Wines
Dessert Wines
Aperitif Wines
Pop Wines
Winery Design
Management
Feasibility and Finance
Location
Scale and Size
Design Motif
Case Studies
Requirements, Restrictions, and Regulations
Application for Basic Permit
Application to Establish and Operate Wine Premises
Bonds
Environmental Impact
Personnel Questionnaire
Signature Authority
Label Approvals
Formula Wines
State ABC Regulations
Getting Started
Recordkeeping
Computerized Records
Sanitation
Quality Control
Analytical Instrumentation
Winery Equipment
Materials
White Table Wines
Grape Varieties
Increasing the Fruit Flavor Intensity of White Wine
Harvesting
Late Harvest
Crushing-Destemming
Pectic Enzymes
Cold Soaking
Pressing
Brix (Sugar) Adjustment
Acid Additions
Yeast Inoculation
Fermentation
Stuck Fermentation
First Racking
Second Racking
Blending
Fining and Stabilization
Aging
Balancing and Preservation
Filtration
Bottling
Packaging
Records
Red Table Wines
Grape Varieties
Increasing Red Wine Fruit Flavor Intensity
Harvesting
Crushing-Destemming
Pectic Enzymes
Brix (Sugar) Adjustments
Acid Additions
Yeast Inoculation
Fermentation
Pressing
Maceration
Free-Run and Press Wine
Racking
Blending
Malo-lactic Fermentation
Fining and Stabilization
Barrel Aging
Balancing and Preservation
Filtration
Bottling and Corking
Bottle Aging
Packaging
Records
Blush Table Wines
Grape Varieties
Crushing-Destemming, Sugar and Acidity Adjustments, and Yeast Inoculation
Pressing and Fermentation
Rackings
Blending
Clarification and Stabilization
Aging, Balancing, and Preservation
Filtration
Bottling, Corking, and Recording
Fruit and Berry Wines
Apple Wine
Bramble Berry Wines
Blueberry Wine
Cherry Wine
Peach Wine
Strawberry Wine
Dried Fruit Wine
Mead
Marketing
Getting Started
Marketing Techniques
Conclusion
Suggested Resources
Catalogs
Buyer's Guides
Viticulture Material and Equipment
Laboratory Materials, Equipment, and Consultants
New Equipment
New Tankage
Used Equipment and Tankage
Grapes, Must, and Juice
Computer Software
Winemaking Materials
Winery Tasting Room Supplies
Periodicals
Analytical Procedures
Microscopy
Methylene Blue Stain Procedure
Gram Stain Procedure
Malolactic Fermentation Determination by Paper Chromatography
Bottle Sterility
Winery Sanitation
pH Meter
Brix-Balling by Hydrometer
Brix by Refractometer
Alcohol by Ebulliometer
Extract by Nomograph
Total Acidity
Volatile Acidity by Cash Still
Free Sulfur Dioxide
Aeration Oxidation Distillation and Titration Procedure for Total Sulfur Dioxide
Total Sulfur Dioxide by Ripper Method
Sensory Evaluation
Charts and Tables
Glossary
Bibliography
Index