Winemaking

From Grape Growing to Marketplace

  • Richard P. Vine
  • Ellen M. Harkness
  • Theresa Browning
  • Cheri Wagner

Table of contents

  1. Front Matter
    Pages i-xxi
  2. Richard P. Vine, Ellen M. Harkness, Theresa Browning, Cheri Wagner
    Pages 1-23
  3. Richard P. Vine, Ellen M. Harkness, Theresa Browning, Cheri Wagner
    Pages 24-72
  4. Richard P. Vine, Ellen M. Harkness, Theresa Browning, Cheri Wagner
    Pages 73-94
  5. Richard P. Vine, Ellen M. Harkness, Theresa Browning, Cheri Wagner
    Pages 95-147
  6. Richard P. Vine, Ellen M. Harkness, Theresa Browning, Cheri Wagner
    Pages 148-152
  7. Richard P. Vine, Ellen M. Harkness, Theresa Browning, Cheri Wagner
    Pages 153-163
  8. Richard P. Vine, Ellen M. Harkness, Theresa Browning, Cheri Wagner
    Pages 169-175
  9. Richard P. Vine, Ellen M. Harkness, Theresa Browning, Cheri Wagner
    Pages 176-210
  10. Richard P. Vine, Ellen M. Harkness, Theresa Browning, Cheri Wagner
    Pages 211-235
  11. Richard P. Vine, Ellen M. Harkness, Theresa Browning, Cheri Wagner
    Pages 236-254
  12. Richard P. Vine, Ellen M. Harkness, Theresa Browning, Cheri Wagner
    Pages 255-260
  13. Dan Archibald
    Pages 261-269
  14. Richard P. Vine, Ellen M. Harkness, Theresa Browning, Cheri Wagner
    Pages 270-304
  15. Back Matter
    Pages 305-439

About this book

Introduction

During the past several decades considerable interest has developed in the United States for the wines that are produced in small wineries across our nation. This in­ terest continues to intensify, especially for the truly good wines that are reason­ ably priced. Consumers are unforgiving. Second-class wines will not be accept­ able just because a vintner may be newly established. The functions that must take place in the small estate-type wine cellar and the controls that can be realistically exercised by winemasters are essential in the creation of superior products. Although wine can be a comparatively simple food to produce, it is a very vast topic. Perhaps much the same as with other art forms, it is the infinite variability offactors at the root ofthe subject that renders it so complex. There are hundreds of different vine varieties cultivated around the world, and doubtlessly an even greater number of fruit and berry cultivars. Combined with such factors as soils, climates and mesoclimates (which may change with each vintage season), culti­ vation techniques, harvesting criteria, and overall operational philosophy, one can easily understand the enormous breadth and depth of variation which exits. This diversity, along with more than 5 years of enological development, generates a number of different wine possibilities that can only be conceived as something vastly exponential.

Keywords

Filtration bacteria environment enzymes microbiology phenols physiology quality control

Authors and affiliations

  • Richard P. Vine
    • 1
  • Ellen M. Harkness
    • 1
  • Theresa Browning
    • 2
  • Cheri Wagner
    • 2
  1. 1.Purdue UniversityUSA
  2. 2.Indiana Wine Grape CouncilUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4757-2656-5
  • Copyright Information Springer-Verlag US 1997
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4757-2658-9
  • Online ISBN 978-1-4757-2656-5
  • About this book