The chemistry and biology of winemaking Hornsey Ian S.(By (author)) - Royal Society of Chemistry 【利用不可】
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The chemistry and biology of winemaking
- 初版年月日
- 2007
- 登録日
- 2019年6月10日
- 最終更新日
- 2019年6月10日
紹介
Someone once said that 'wine is a mixture of chemistry, biology and psychology'. It has certainly fascinated people over the centuries and without a doubt been enjoyed by many. Indeed, from its serendipitous roots as an attempt to store fruit, wine has been woven into the fabric of society; from its use in religion to today's sophisticated products sampled over a meal. 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, with particular emphasis on the organisms involved. Starting with the role of yeast in fermentation, it goes on to discuss so-called 'killer yeasts', lactic acid bacteria and the role that genetically modified organisms may have in the future. 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.
目次
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
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