• 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

"The book is written in an easy-to-read style and would suit undergraduate and other students training in the area of oenology. Likewise, any reader interested in gaining a deeper understanding of, in particular, the biology of winemaking, will appreciate this book. I thoroughly enjoyed reading this book, well done Ian Hornsey."