图书简介
A must for all serious students and practitioners of viticulture, the Handbook of Enology serves as both a text and reference book for students and practitioners interested and working in the field of winemaking. Carefully revised and updated, this third edition features new scientific and technological results to reflect the most up-to-date knowledge in winemaking. Written by esteemed authors, the handbook discusses the scientific basics and technological problems of winemaking and the resulting consequences for the practitioner, providing an authoritative and complete reference manual for the winemaker, and an in-depth textbook for the student. The Microbiology volume focuses on the vinification process and describes how yeasts work and how they can be influenced to achieve better results. It looks at the metabolism of lactic acid bacteria and of acetic acid bacteria, and how can they be treated to avoid disasters in the winemaking process and to achieve optimal results. The last chapters deal with the use of sulfur-dioxide, the grape and its maturation process, harvest and pre-fermentation treatment, and the basis of red, white and speciality wine making.
Foreword Preface to the Second Edition Preface to the First Edition Remarks Concerning the Expression of Certain Parameters of Must and Wine Composition Part I - Microbiology of Wine 1 Yeasts 1.1 Introduction 1.2 The Cell Wall 1.3 The Plasma Membrane 1.4 The Cytoplasm and Its Organelles 1.5 The Nucleus 1.6 Reproduction and the Yeast Biological Cycle 1.7 The Killer Phenomenon 1.8 Classification of Yeast Species 1.9 Identification of Wine Yeast Strains 1.10 Ecology of Grape and Wine Yeasts References 2 Yeast Metabolism 2.1 Introduction 2.2 Sugar Degradation Pathways 2.3 Regulation of Sugar-Utilizing Metabolic Pathways 2.4 Metabolism of Nitrogen Compounds References 3 Conditions of Yeast Development 3.1 Introduction 3.2 Overview 3.3 Production of Light by Acceleration of Charged Particles 3.4 Forces Acting on a Charged Particle by Electromagnetic Radiation 3.5 Fermentation Activators 3.6 Inhibition of Fermentation 3.7 Physicochemical Factors Affecting Yeast Growth and Fermentation Kinetics 3.8 Stuck Fermentations References 4 Lactic Acid Bacteria 4.1 The Different Components of the Bacteria Cell 4.2 Taxonomy of Lactic Acid Bacteria 4.3 Identification of Lactic Acid Bacteria 4.4 The Oenococcus oeni Species References 5 Metabolism of Lactic Acid Bacteria 5.1 Generalities-A Review 5.2 Metabolism of Sugars by Lactic Acid Bacteria 5.3 Metabolism of the Principal Organic Acids of Wine 5.4 Other Transformations Likely to Occur in Winemaking 5.5 Effect of the Metabolism of Lactic Acid Bacteria on Wine Composition and Quality References 6 Lactic Acid Bacteria Development in Wine 6.1 Lactic Acid Bacteria Nutrition in Wine 6.2 Physicochemical Factors of Bacterial Growth 6.3 Evolution of Lactic Acid Bacteria Microflora: Influence on Wine Composition 6.4 Microbial Interactions during Winemaking 6.5 The Importance of Bacteriophages References 7 Acetic Acid Bacteria 7.1 Principal Characteristics and Cytology 7.2 Classification and Identification 7.3 Principal Physiological Characteristics 7.4 Metabolisms 7.5 Acetic Acid Bacteria Development in Grape Must 7.6 Evolution of Acetic Acid Bacteria during Winemaking and Wine Aging, and the Impact on Wine Quality References 8 The Use of Sulfur Dioxide in Must and Wine Treatment 8.1 Introduction 8.2 Physiological Effects 8.3 Chemistry of Sulfur Dioxide 8.4 Molecules Binding Sulfur Dioxide 8.5 Practical Consequences: The State of Sulfur Dioxide in Wines 8.6 Antimicrobial Properties of Sulfur Dioxide 8.7 The Role of Sulfur Dioxide in Winemaking 8.8 The Use of Sulfur Dioxide in the Winery References 9 Products and Methods Complementing the Effect of Sulfur Dioxide 9.1 Introduction 9.2 Sorbic Acid 9.3 Octanoic and Decanoic Acids (Saturated Short-Chain Fatty Acids) 9.4 Dimethyl Dicarbonate (DMDC) 9.5 Lysozyme 9.6 Destruction of Yeasts by Heat (Pasteurization) 9.7 Ascorbic Acid 9.8 The Use of Inert Gases References Part II - Vinification Reflections on Global Taste and Typicity of Wines 10 The Grape and its Maturation 10.1 Introduction 10.2 Description and Composition of the Mature Grape 10.3 Changes in the Grape during Maturation 10.4 Definition of Ripeness-Concept of Vintage 10.5 Impact of Various Other Factors on Maturation 10.6 Botrytis cinerea 10.7 Conclusion References 11 Harvest and Pre-Fermentation Treatments 11.1 Introduction 11.2 Improving Grape Quality by Overripening 11.3 Harvest Date and Operations 11.4 Acidity Adjustments of the Harvested Grapes 11.5 Increasing Sugar Concentrations 11.6 Enzymatic Transformations of the Grape after Harvest 11.7 Use of Commercial Enzymes in Winemaking References 12 Red Winemaking 12.1 Generalities 12.2 Mechanical Processing of the Harvested Grapes 12.3 Tank Filling 12.4 Controlling Alcoholic Fermentation 12.5 Maceration 12.6 Draining Off the Skins and Pressing 12.7 Malolactic Fermentation 12.8 Automated Red Winemaking Methods 12.9 Carbonic Maceration References 13 White Winemaking 13.1 Distinctive Characteristics of White Winemaking 13.2 White Grape Quality and Picking Criteria 13.3 Juice Extraction 13.4 Protecting Juice from Oxidation 13.5 Clarification 13.6 Juice Treatments and the Advisability of Bentonite Treatments 13.7 Fermentation Operations 13.8 Making Dry White Wines in Barrels 13.9 Controlling Reduction Odor Defects during White Wine Aging References 14 Other Winemaking Methods 14.1 Rose Wines 14.2 Botrytized Sweet Wines (Sauternes and Tokay) 14.3 Champagne and Sparkling Wines 14.4 Fortified Wines 14.5 Flor Wines References Index
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