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Wine Science - Principles and Applications
von: Ronald S. Jackson
Elsevier Trade Monographs, 2008
ISBN: 9780080568744 , 776 Seiten
3. Auflage
Format: PDF, ePUB, OL
Kopierschutz: DRM
Preis: 118,00 EUR
Front Cover
1
Wine Science: Principles and Applications
4
Copyright Page
5
Contents
8
About the Author
14
Preface
16
Acknowledgments
18
Chapter 1 Introduction
20
Grapevine and Wine Origin
20
Commercial Importance of Grapes and Wine
24
Wine Classification
25
Still Table Wines
27
Sparkling Wines
28
Fortified Wines (Dessert and Appetizer Wines)
29
Wine Quality
29
Health-related Aspects of Wine Consumption
30
Suggested Readings
32
References
32
Chapter 2 Grape Species and Varieties
34
Introduction
34
The Genus Vitis
35
Geographic Origin and Distribution of Vitis and Vitis vinifera
38
Domestication of Vitis vinifera
40
Cultivar Origins
45
Grapevine Improvement
50
Standard Breeding Techniques
50
Genetic Engineering
52
Clonal Selection
53
Somaclonal Selection and Mutation
57
Grapevine Cultivars
57
Vitis vinifera Cultivars
58
Interspecies Hybrids
62
Suggested Readings
64
References
65
Chapter 3 Grapevine Structure and Function
69
Vegetative Structure and Function
69
The Root System
70
The Shoot System
75
Tendrils
80
Leaves
81
Reproductive Structure and Development
86
Inflorescence (Flower Cluster)
86
Berry Growth and Development
93
Suggested Readings
117
References
119
Chapter 4 Vineyard Practice
127
Vine Cycle and Vineyard Activity
127
Management of Vine Growth
130
Yield/Quality Ratio
130
Physiological Effects of Pruning
133
Pruning Options
135
Pruning Level and Timing
136
Bearing Wood Selection
141
Pruning Procedures
141
Training Options and Systems
142
Canopy Management and Training System Development
151
Selected Training Systems
151
Ancient Roman Example
156
Control of Vine Vigor (Devigoration)
158
Rootstock
159
Vine Propagation and Grafting
163
Multiplication Procedures
163
Grafting
165
Soil Preparation
168
Vineyard Planting and Establishment
168
Irrigation
169
Timing and Need for Irrigation
174
Water Quality and Salinity
175
Types of Irrigation
176
Fertilization
179
Factors Affecting Nutrient Supply and Acquisition
179
Assessment of Nutrient Need
182
Nutrient Requirements
184
Organic Fertilizers
191
Disease, Pest, and Weed Control
194
Control of Pathogens
196
Consequences of Pathogenesis for Fruit Quality
202
Examples of Grapevine Diseases and Pests
204
Harvesting
231
Criteria for Harvest Timing
231
Sampling
234
Harvest Mechanisms
235
Measurement of Vineyard Variability
239
Suggested Readings
240
References
242
Chapter 5 Site Selection and Climate
258
Soil Influences
259
Geologic Origin
259
Texture
259
Structure
260
Drainage and Water Availability
261
Soil Depth
262
Soil Fauna and Flora
262
Nutrient Content and pH
264
Color
264
Organic Content
265
Topographic Influences
265
Solar Exposure
266
Wind Direction
267
Frost and Winter Protection
267
Altitude
267
Drainage
268
Atmospheric Influences
268
Temperature
270
Solar Radiation
278
Wind
282
Water
283
Suggested Readings
284
References
285
Chapter 6 Chemical Constituents of Grapes and Wine
289
Introduction
289
Overview of Chemical Functional Groups
290
Chemical Constituents
293
Water
293
Sugars
293
Pectins, Gums, and Related Polysaccharides
294
Alcohols
295
Acids
297
Phenols and Related Phenol (Phenyl) Derivatives
300
Aldehydes and Ketones
319
Acetals
320
Esters
320
Lactones and Other Oxygen Heterocycles
322
Terpenes and Oxygenated Derivatives
323
Nitrogen-containing Compounds
324
Sulfur-containing Compounds
326
Hydrocarbons and Derivatives
328
Macromolecules
328
Vitamins
330
Dissolved Gases
330
Minerals
335
Chemical Nature of Varietal Aromas
336
Appendix 6.1
339
Appendix 6.2
340
Appendix 6.3
341
Suggested Readings
341
References
342
Chapter 7 Fermentation
351
Basic Procedures of Wine Production
352
Prefermentation Practices
353
Destemming
353
Sorting
354
Crushing
355
Supraextraction
355
Maceration (Skin Contact)
355
Dejuicing
359
Pressing
359
Must Clarification
362
Adjustments to Juice and Must
363
Alcoholic Fermentation
371
Fermentors
371
Fermentation
374
Biochemistry of Alcoholic Fermentation
377
Yeasts
382
Environmental Factors Affecting Fermentation
392
Malolactic Fermentation
407
Lactic Acid Bacteria
408
Effects of Malolactic Fermentation
410
Origin and Growth of Lactic Acid Bacteria
413
Control
420
Appendix 7.1
422
Appendix 7.2
423
Suggested Readings
423
References
425
Chapter 8 Postfermentation Treatments and Related Topics
437
Wine Adjustments
437
Acidity and pH Adjustment
438
Sweetening
440
Dealcoholization
441
Flavor Enhancement
441
Sur lies Maturation
441
Color Adjustment
442
Blending
443
Stabilization and Clarification
444
Stabilization
444
Fining
454
Clarification
457
Aging
460
Effects of Aging
462
Factors Affecting Aging
467
Rejuvenation of Old Wines
470
Aging Potential
470
Oak and Cooperage
471
Oak Species and Wood Properties
471
Barrel Production
476
Chemical Composition of Oak
485
Oxygen Uptake
488
In-barrel Fermentation
489
Advantages and Disadvantages of Oak Cooperage
489
Alternative Sources of Oak Flavor
490
Other Cooperage Materials
491
Cork and Other Bottle Closures
492
Cork
492
Cork Faults
500
Alternative Bottle Closures
503
Cork Insertion
505
Bottles and Other Containers
507
Glass Bottles
508
Bag-in-box Containers
511
Wine Spoilage
512
Cork-related Problems
512
Yeast-induced Spoilage
513
Bacteria-induced Spoilage
515
Sulfur Off-odors
518
Additional Spoilage Problems
521
Accidental Contamination
523
Suggested Readings
525
References
526
Chapter 9 Specific and Distinctive Wine Styles
539
Sweet Table Wines
539
Botrytized Wines
540
Nonbotrytized Sweet Wine
545
Red Wine Styles
546
Recioto-style Wines
546
Carbonic Maceration Wines
548
Sparkling Wines
557
Traditional Method
557
Transfer Method
565
Bulk Method
566
Other Methods
567
Carbonation
567
Production of Rosé and Red Sparkling Wines
567
Effervescence and Foam Characteristics
567
Fortified Wines
571
Sherry and Sherry-like Wines
571
Porto and Port-like Wines
579
Madeira
582
Vermouth
583
Brandy
584
Suggested Readings
589
References
590
Chapter 10 Wine Laws, Authentication, and Geography
596
Appellation Control Laws
596
Basic Concepts and Significance
596
Geographic Expression
598
Detection of Wine Misrepresentation and Adulteration
605
Validation of Geographic Origin
605
Validation of Conformity to Wine Production Regulations
607
World Wine Regions
608
Western Europe
609
North Africa and the Near East
638
Far East
638
Australia and New Zealand
639
South Africa
644
South America
646
North America
649
Suggested Readings
655
References
657
Chapter 11 Sensory Perception and Wine Assessment
660
Visual Sensations
660
Color
660
Clarity
662
Viscosity
662
Spritz (Effervescence)
662
Tears
662
Taste and Mouth-feel
663
Taste
663
Factors Influencing Taste Perception
665
Mouth-feel
667
Taste and Mouth-feel Sensations in Wine Tasting
670
Odor
671
The Olfactory System
671
Odorants and Olfactory Stimulation
674
Sensations from the Trigeminal Nerve
676
Odor Perception
676
Factors Affecting Olfactory Perception
679
Odor Assessment in Wine Tasting
681
Off-odors
681
Wine Assessment and Sensory Analysis
683
Conditions for Sensory Analysis
684
Wine Score Cards
686
Number of Tasters
687
Tasters
688
Training
688
Measuring Tasting Acuity and Consistency
688
Wine-tasting Technique
689
Appearance
689
Orthonasal Odor
690
In-mouth Sensations
691
Finish
693
Assessment of Overall Quality
693
Wine Terminology
693
Statistical and Descriptive Analysis of Tasting Results
694
Simple Tests
694
Analysis of Variance
695
Multivariate Analysis and Descriptive Analysis of Wine
695
Objective Wine Analysis
696
Appendix 11.1
697
Suggested Readings
698
References
698
Chapter 12 Wine and Health
705
Introduction
705
Metabolism of Alcohol
706
Physiological Actions
707
Food Value
708
Digestion
708
Phenolic Bioavailability
709
Antimicrobial Effects
710
Cardiovascular Disease
710
Antioxidant Effects
713
Vision
713
Neurodegenerative Diseases
714
Osteoporosis
714
Gout
714
Arthritis
714
Diabetes
714
Goitre
715
Kidney Stones
715
Cancer
715
Allergies and Hypersensitivity
715
Headaches
717
Dental Erosion
719
Fetal Alcohol Syndrome
719
Contraindications
719
Wine and Medications
720
Suggested Readings
720
References
721
Glossary
726
A
726
B
727
C
727
D
729
E
729
F
729
G
730
H
730
I
731
K
731
L
731
M
731
N
732
O
732
P
732
Q
733
R
733
S
734
T
735
U
735
V
736
W
736
X
736
Y
736
Index
738
A
738
B
740
C
742
D
745
E
745
F
746
G
748
H
749
I
750
J
751
K
751
L
751
M
752
N
754
O
755
P
756
Q
758
R
758
S
759
T
762
U
764
V
764
W
765
X
766
Y
766
Z
766
Series
768
Color Plates
772
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