Modern Winemaking / / Philip Jackisch.

• Superior document: Title is part of eBook package: De Gruyter Cornell University Press Archive Pre-2000
• VerfasserIn: Jackisch, Philip,
• Place / Publishing House: Ithaca, NY : : Cornell University Press, , [2018]; ©1985
• Year of Publication: 2018
• Language: English
• Physical Description: 1 online resource (288 p.) :; 29 line drawings

Here is a practical, comprehensive guide to winemaking, wines, and wine appreciation, written by an expert uniquely qualified by many years of experience in the field. Looking at winemaking as a craft as well as an art, Philip Jackisch augments a wealth of information and theory with many detailed examples. "It is now possible for anyone with access to grapes or other ingredients of decent quality to make consistently palatable or even excellent wines," he writes.In clear language aimed at the amateur winemaker, Jackisch explains the science behind wine and its application to winemaking. At the same time, he includes important material for commercial winemakers. Jackisch covers each step in the process of winemaking, from growing or purchasing grapes; choosing equipment; fermenting, aging, and storing the wine; to keeping records. By exploring in detail the various factors that affect wine quality, he shows which elements in wine production can be controlled to achieve certain sensory results.Among the other subjects he discusses arc specific types of wine, ways of evaluating wine, common problems in cellar operations and how to prevent or correct them, and wine competitions. Five appendixes supply additional technical information. Since 1985, Modem Winemaking has proven invaluable for winemakers, both commercial and amateur, for wine educators and students, and indeed, for anyone who wants to know more about wine.

Table of Contents

Frontmatter -- CONTENTS -- Preface -- 1. An Overview of Wine making -- 2. Grapes -- 3. The Composition of Wines -- 4. Winemaking Equipment and Materials -- 5. Microorganisms and Fermentations -- 6. Cellar Operations-Preventing and Correcting Problems -- 7. Adjusting Wine Acidity -- 8. Aging Wines -- 9. Wine Blending -- 10. White Table Wines -- 11. Red Table Wines -- 12. Sweet Table Wines -- 13. Sparkling Wines -- 14. Fortified Wines -- 15. Flavored Wines -- 16. Nongrape Wines -- 17. Sensory Evaluation of Wine -- 18. Wine Competitions -- 19. Wine Storage and Record Keeping -- Appendix A. Measures, Conversion Factors, and Calculations -- Appendix B. Laboratory Evaluation of Wines -- Appendix C. Wine Vinegar -- Appendix D. Sources of Supplies -- Appendix E. Additional Sources of Information -- Suggestions for Further Reading -- Index