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  • © 1990

Production Wine Analysis

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  • ISBN: 978-1-4615-8146-8
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Table of contents (19 chapters)

  1. Front Matter

    Pages i-xi
  2. Sampling, Fermentation, and Production Analyses

    1. Front Matter

      Pages 1-1
    2. Fruit Quality and Soluble Solids

      • Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
      Pages 3-33
    3. Alcoholometry

      • Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
      Pages 34-63
    4. Extract

      • Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
      Pages 64-70
    5. Hydrogen Ion (pH) and Fixed Acids

      • Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
      Pages 71-97
    6. Volatile Acidity

      • Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
      Pages 98-113
    7. Carbohydrates: Reducing Sugars

      • Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
      Pages 114-128
    8. Phenolic Compounds and Wine Color

      • Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
      Pages 129-168
    9. Oxygen, Carbon Dioxide, and Ascorbic Acid

      • Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
      Pages 169-182
  3. Microbial Stability

    1. Front Matter

      Pages 183-183
    2. Sulfur Dioxide

      • Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
      Pages 185-206
    3. Sulfur-Containing Compounds

      • Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
      Pages 207-218
    4. Other Preservatives: Sorbic Acid, Benzoic Acid, and Dimethyldicarbonate

      • Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
      Pages 219-234
    5. Wine Microbiology

      • Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
      Pages 235-286
  4. Chemical Stability

    1. Front Matter

      Pages 287-287
    2. Tartaric Acid and Its Salts

      • Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
      Pages 289-315
    3. Copper

      • Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
      Pages 316-321
    4. Iron and Phosphorus

      • Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
      Pages 322-328
    5. Nitrogenous Compounds

      • Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
      Pages 329-346

About this book

This text is designed to acquaint the reader with the commonly used procedures of juice and wine analysis as they are generally practiced in the industry, and as they are taught in the Department of Enology at California State University, Fresno. It is assumed that the reader has a basic preparation in the fields of chemistry and microbiology. In developing material for this text, the authors have emphasized analyses as they would be carried out in a production laboratory. Realizing that different laboratories have different analytical capabilities, personnel as well as equip­ ment, we have in many instances provided several different approaches to the same analysis. Throughout this book we have attempted to give special attention to practical considerations and the importance of these analyses in the total spectrum of winery operations. We hope the book's format will satisfy the inter­ ests oflaboratory personnel as well as winemakers. The process of making wine involves a series of concerns for the winemaker and staff of a winery. The first concerns are viticultural. Upon arrival of the fruit, its quality is assessed, grapes are processed and fermentation is begun. Almost immediately, and in many instances simultaneously, chemical and microbiological stability of the young and/or aging wine become important. Finally, problems do occur on occasion, and a number of what may be consid­ ered remedial techniques can be employed to produce an acceptable product.

Keywords

  • Grape
  • Phosphor
  • Winemaker
  • Winery
  • aging
  • alcohol
  • biological
  • biology
  • carbohydrates
  • chemistry
  • enology
  • fermentation
  • fruit
  • microbiology
  • stability

Authors and Affiliations

  • Department of Horticulture, Virginia Polytechnic Institute and State University, USA

    Bruce W. Zoecklein

  • Department of Enology, Food Science and Nutrition, California State University, Fresno, USA

    Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury

Bibliographic Information

  • Book Title: Production Wine Analysis

  • Authors: Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury

  • DOI: https://doi.org/10.1007/978-1-4615-8146-8

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media New York 1990

  • Softcover ISBN: 978-1-4615-8148-2

  • eBook ISBN: 978-1-4615-8146-8

  • Edition Number: 1

  • Number of Pages: XII, 476

  • Number of Illustrations: 33 b/w illustrations

  • Topics: Food Science

Buying options

eBook
USD 109.00
Price excludes VAT (USA)
  • ISBN: 978-1-4615-8146-8
  • Instant PDF download
  • Readable on all devices
  • Own it forever
  • Exclusive offer for individuals only
  • Tax calculation will be finalised during checkout
Softcover Book
USD 139.99
Price excludes VAT (USA)