Handbook of Enology 2 Volume set 3rd Edition by Pascal Riberau Gayon, Denis Dubourdieu, Yves Glories, Alain Maujean ISBN 1119588324 9781119587668

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ISBN 10: 1119588324
ISBN 13: 9781119587668
Author: Pascal Riberau Gayon, Denis Dubourdieu, Yves Glories, Alain Maujean

“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”– Provided by publisher

Handbook of Enology 2 Volume set 3rd Edition Table of contents:

VOLUME 1:

PART I: Microbiology of Wine

CHAPTER 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

CHAPTER 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

CHAPTER 3: Conditions of Yeast Development

3.1 Introduction

3.2 Monitoring and Controlling Fermentations

3.3 Yeast Growth Cycle and Fermentation Kinetics

3.4 Nutrition Requirements

3.5 Fermentation Activators

3.6 Inhibition of Fermentation

3.7 Physicochemical Factors Affecting Yeast Growth and Fermentation Kinetics

3.8 Stuck Fermentations

References

CHAPTER 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

CHAPTER 5: Metabolism of Lactic Acid Bacteria

5.1 Generalities: A Review

5.2 Metabolism of Sugars: Lactic Acid Fermentation

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

CHAPTER 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

CHAPTER 7: Acetic Acid Bacteria

7.1 Principal Characteristics and Cytology

7.2 Classification and Identification

7.3 Principal Physiological Characteristics

7.4 Metabolism of Acetic Acid Bacteria

7.5 Acetic Acid Bacteria Development in Grape Musts

7.6 Evolution of Acetic Acid Bacteria During Winemaking and Wine Aging and the Impact on Wine Quality

References

CHAPTER 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

CHAPTER 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

Conclusion

Bibliography

CHAPTER 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 and Grape Composition at Ripeness

10.6 Botrytis cinerea

References

CHAPTER 11: Harvest and Pre‐fermentation Treatments: 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

CHAPTER 12: Red Winemaking: 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

CHAPTER 13: White Winemaking: 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 Off‐Aromas During White Wine Aging

References

CHAPTER 14: Other Winemaking Methods: Other Winemaking Methods

14.1 Rosé Wines

14.2 Botrytized Sweet Wines (Sauternes and Tokaji)

14.3 Champagne and Sparkling Wines

14.4 Fortified Wines

14.5 Flor Wines

VOLUME 2:

PART I: Chemistry of Wine

CHAPTER 1: Organic Acids in Wine

1.1 Introduction

1.2 The Main Organic Acids

1.3 Different Types of Acidity

1.4 The Concept of pH and Its Applications

1.5 Tartrate Precipitation Mechanism and Predicting Its Effects

1.6 Tests for Predicting Wine Stability

1.7 Preventing Tartrate Precipitation

References

CHAPTER 2: Alcohols and Other Volatile Compounds

2.1 Ethanol

2.2 Other Simple Alcohols

2.3 Polyols

2.4 Aliphatic FattyAcids

2.5 Esters

2.6 Miscellaneous Compounds

References

CHAPTER 3: Carbohydrates

3.1 Introduction

3.2 Glucose and Fructose

3.3 Other Sugars

3.4 Chemical Properties of Sugars

3.5 Sugar Derivatives

3.6 Pectic Substances in Grapes

3.7 Exocellular Polysaccharides from Microorganisms

References

CHAPTER 4: Dry Extract and Minerals

4.1 Introduction

4.2 Dry Extract

4.3 Ash

4.4 Inorganic Anions

4.5 Inorganic Cations

4.6 Iron and the Iron Casse Mechanism

4.7 Copper and Copper Casse

4.8 Heavy Metals

References

CHAPTER 5: Nitrogen Compounds

5.1 Introduction

5.2 The Various Forms of Nitrogen

5.3 Amino Acids

5.4 Other Forms of Nitrogen

5.5 Proteins and Protein Haze

5.6 Preventing Protein Haze

References

CHAPTER 6: Phenolic Compounds

6.1 Introduction

6.2 Types of Substances

6.3 Chemical Properties of Anthocyanins and Tannins

6.4 Anthocyanin and Tannin Assays: Sensory Properties

6.5 Evolution of Anthocyanins and Tannins as Grapes Ripen

6.6 Extracting Tannins and Anthocyanins During Winemaking

6.7 Chemical Reactions Occurring During Bulk and Bottle Aging

6.8 Precipitation of Coloring Matter (Color Stability)

6.9 Origin of the Color of White Wines

References

CHAPTER 7: Varietal Aroma

7.1 The General Concept of Varietal Aroma

7.2 Terpene Compounds

7.3 C13‐Norisoprenoid Derivatives

7.4 Methoxypyrazines

7.5 Sulfur Compounds with a Thiol Function

7.6 Furanones

7.7 Lactones

7.8 Aromas of American Species

References

PART II: Wine Stabilization and Treatments

CHAPTER 8: Main Sensory Defects: Chemical Nature, Origins and Consequences

8.1 Introduction

8.2 Oxidative Defects

8.3 Effect of Various Forms of Bacterial Spoilage

8.4 Microbiological Origin and Properties of Volatile Phenols

8.5 Cork Taint

8.6 Sulfur Derivatives and Reduction Odors

8.7 Premature Aging of Wine Aroma

8.8 Sensory Defects Associated with Grapes Affected by Various Types of Rot

8.9 MiscellaneousDefects

References

CHAPTER 9: The Concept of Clarity and Colloidal Phenomena

9.1 Clarity and Stability

9.2 The Colloidal State

9.3 Colloid Reactivity

9.4 Protective Colloids and Gum Arabic Treatment

References

CHAPTER 10: Clarification and Stabilization Treatments

10.1 Treating Wine

10.2 Sedimentation of Particles in Suspension

10.3 Racking: Role and Techniques

10.4 Theory of Protein Fining

10.5 Tannin–Protein Interactions

10.6 Effect of Fining on the Organoleptic Quality of Wine: Concept of Overfining

10.7 Products Used in Fining

10.8 Fining Techniques

10.9 Bentonite Treatment

10.10 Miscellaneous Clarification Treatments

References

CHAPTER 11: Clarifying Wine by Filtration and Centrifugation

11.1 Principles of Filtration

11.2 Laws of Filtration

11.3 Methods for Assessing Clarification Quality

11.4 Filtration Equipment and Filter Aids

11.5 How Filter Layers Function

11.6 Filtration Through Diatomaceous Earth (or Kieselguhr) Precoats

11.7 Filtration Through Cellulose‐Based Filter Pads

11.8 Membrane Filtration

11.9 Crossflow Filtration

11.10 Effect of Filtration on the Composition and Organoleptic Character of Wine

11.11 Centrifugation

References

CHAPTER 12: Stabilizing Wine by Physical and Physicochemical Processes

12.1 Introduction

12.2 Heat Stabilization

12.3 Wine Stabilization Through Physical Processes Under Development

12.4 Cold Stabilization

12.5 Ion Exchangers

12.6 Electrodialysis Applications in Winemaking

References

CHAPTER 13: Aging Red Wines in Tanks and Barrels

13.1 Oxidation–Reduction Phenomena

13.2 Oxidation–Reduction Potential

13.3 Influence of Various Factors on Oxidation–Reduction Potential

13.4 Development of the Phenolic Characteristics of Red Wines (Color and Flavor) During Aging

13.5 Evolution of Aromatic Thiol Composition in Red Wines During Aging

13.6 Bottle Aging of Red Wines

13.7 Cellar Practices

13.8 Barrel Aging of Red Wines

13.9 Effect of Barrel Type on the Development of Red Wine

13.10 Constraints and Risks of Barrel Aging

 

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Tags: Pascal Riberau Gayon, Denis Dubourdieu, Yves Glories, Alain Maujean, Enology