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Klappentext The Chemistry and Biology of Winemaking not only discusses the science of winemaking but also aims to provide the reader with a wider appreciation of the impact of oenology on human society. Beginning with a history of wine the book discusses a wide range of topics from the vine, yeast and fermentation the winemaking processes, lactic acid bacteria and malo-lactic fermentation, through to maturation, ageing pests and diseases, with particular emphasis on the organisms involved. This book is ideal for anyone interested in the process of winemaking and will be of particular use to those with an interest in the chemical and biological sciences. Zusammenfassung This book is ideal for anyone interested in the process of winemaking and will be of particular use for those with an interest in the chemical and biological sciences. Inhaltsverzeichnis Preface/Introduction; Chapter 1: The History of Wine; Prehistory; Dissemination of viticulture; Early chemical evidence for wine; The Holy Land; Egypt; Greece; The Romans; Post-Roman Europe; The New World; References; Chapter 2: The Vine; Origins, taxonomy and biogeopgraphy of the grapevine; Prehistoric evidence for Vitis; Differences between muscadine grapes and 'true' grapes; Differences between wild and domesticated Vitis; The structure and maturation of the grape; Berry structure; Development of the berry; Flavour and aroma compounds in the mature grape; Grape-derived phenolics; References; Chapter 3: The Yeast and Fermentation; The Yeast; Taxonomy; Cell Structure; Fermentation; Initiation; Pattern of ferm'n; Ferm'n biochemistry; Temperature considerations; Completion of ferm'n; Starter cultures; Temperature control; References; Chapter 4: Winemaking Processes; Red wines; Time of harvest; Harvesting; Crushing; Fermentation; The 'autofermenter'; White wines; [white wine styles]; Harvesting; Crushing; Pressing; Settling/clarification; Fermentation; Sparkling wines; Champagne method; Tank method; Transfer method; Carbonation; Cold maceration; Carbonic Maceration; Thermovinification; Chaptalisation; Use of commercial enzymes; References; Chapter 5: Lactic Acid Bacteria and Malo-lactic Fermentation; Lactic acid bacteria; Synopsis; Sugar metabolism; Some aspects of their unusual metabolism; Potential problems for the winemaker; Malo-lactic fermentation; Urethane and arginine metabolism; Bacteriophages; Chapter 6: Clarification, Stabilisation and Preservation; Clarification; Proteins; Gelatin; Isinglass; Albumen; Casein; PVPP; Bentonite; Tartaric acid, tartrates, and wine stability; Static cold-stabilisation; Contact cold-stabilisation; Ion-exchange stabilisation; Estimation of cold stability; Prevention of crystallisation; Protein instability; Assessment; Preservation; SO2; DMDC; Sorbic acid; Benzoic acid; References; Chapter 7: Maturation and Ageing; Introduction; Sur lie storage of wine; Oak and wine; Maturation reactions in red wine; Micro-oxygenation; Corks; References; Chapter 8: Fortified Wines; Introduction; Fortification; Port; VDN; Madeira; Sherry; Commandaria; References; Chapter 9: Other Organisms Important in Oenology; Killer yeasts; Brettanomyces; Botrytis cinerea; References; Chapter 10: Pests and Diseases; Phylloxera; Fungal diseases of the vine; Downy mildew; Powdery mildew; Black rot; Dead-arm; Anthracnose; Bacterial diseases of the vine; PD; Crown gall; Viruses; Fanleaf; Leafroll; References; Appendix I; Appendix II...
