Handbook of Enology, Volume 1

The Microbiology of Wine and Vinifications

Inbunden, Engelska, 2021

AvPascal Ribéreau-Gayon,Denis Dubourdieu,Bernard B. Donèche,Aline A. Lonvaud,John Towey

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As an applied science, enology is a collection of knowledge from the fundamental sciences including chemistry, biochemistry, microbiology, bioengineering, psychophysics, cognitive psychology, etc., and nourished by empirical observations. The approach used in the Handbook of Enology is thus the same. It aims to provide practitioners, winemakers, technicians and enology students with foundational knowledge and the most recent research results. This knowledge can be used to contribute to a better definition of the quality of grapes and wine, a greater understanding of chemical and microbiological parameters, with the aim of ensuring satisfactory fermentations and predicting the evolution of wines, an7thd better mastery of wine stabilization processes. As a result, the purpose of this publication is to guide readers in their thought processes with a view to preserving and optimizing the identity and taste of wine and its aging potential.This third English edition of The Handbook of Enology, is an enhanced translation from the 7h French 2017 edition, and is published in print as individual themed volumes and as a two-volume set, describing aspects of winemaking using a detailed, scientific approach. The authors, who are highly-respected enologists, examine winemaking processes, theorizing what constitutes a perfect technique and the proper combination of components necessary to produce a quality vintage. They also illustrate methodologies of common problems, revealing the mechanism behind the disorder, thus enabling a diagnosis and solution.Volume 1: The Microbiology of Wine and Vinifications addresses the first phase of winemaking to produce an "unfinished" wine: grading grape quality and maturation, yeast biology then adding it to the grape crush and monitoring its growth during vinification; and identifying and correcting undesired conditions, such as unbalanced lactic and acetic acid production, use of sulfur dioxide and alternatives, etc.Coverage includes: Wine microbiology; Yeasts; Yeast metabolism; The conditions for the development of yeasts; Lactic acid bacteria, their metabolism and their development in wine; Acetic bacteria; The use of sulfur dioxide in the treatment of musts and wines; Products and processes acting in addition to sulfur dioxide; Winemaking; The grape and its maturation; Harvesting and processing of grapes after harvest; Vinification in red and white wine making.The target audience includes advanced viticulture and enology students, professors and researchers, and practicing grape growers and vintners.

Produktinformation

Utgivningsdatum2021-04-22
Mått180 x 257 x 41 mm
Vikt1 315 g
FormatInbunden
SpråkEngelska
Antal sidor656
Upplaga3
FörlagJohn Wiley & Sons Inc
ISBN9781119584681
ÖversättareJohn Towey

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Agronomi och lantbruk inom Naturvetenskap och teknik

Authors: Pascal Ribéreau-Gayon, Denis Dubourdieu, Bernard B. Donèche and Aline A. LonvaudCoordinator: Philippe DarrietWith contributions from Patricia Ballestra, Jean-Christophe Barbe, Marguerite Dols-Laffargue, Laurence Geny, Rémy Ghidossi, Patrick Lucas, Axel Marchal, Isabelle Masneuf-Pomarède, Martine Mietton-Peuchot, Claudia Nioi, Alexandre Pons, Sophie Tempère, Cécile Thibon.Translator: John Towey

Foreword xiPreface to the Second Edition xiiiPreface to the First Edition xvRemarks Concerning the Expression of Certain Parameters of Must and Wine Composition xixPart I Microbiology of Wine 11 Yeasts 31.1. Introduction 31.2 . The Cell Wall 51.3 . The Plasma Membrane 91.4 . The Cytoplasm and Its Organelles 151.5 . The Nucleus 181.6 . Reproduction and the Yeast Biological Cycle 191.7 . The Killer Phenomenon 231.8 . Classifi cation of Yeast Species 271.9 . Identifi cation of Wine Yeast Strains 491.10. Ecology of Grape and Wine Yeasts 57References 672 Yeast Metabolism 732.1 . Introduction 732.2 . Sugar Degradation Pathways 742.3 . Regulation of Sugar-Utilizing Metabolic Pathways 822.4 . Metabolism of Nitrogen Compounds 93References 1013 Conditions of Yeast Development 1033.1. Introduction 1033.2. Monitoring and Controlling Fermentations 1043.3. Yeast Growth Cycle and Fermentation Kinetics 1083.4. Nutrition Requirements 1103.5. Fermentation Activators 1153.6. Inhibition of Fermentation 1223.7. Physicochemical Factors Affecting Yeast Growth and Fermentation Kinetics 1263.8. Stuck Fermentations 135References 1424 Lactic Acid Bacteria 1454.1. The Different Components of the Bacteria Cell 1454.2. Taxonomy of Lactic Acid Bacteria 1544.3. Identification of Lactic Acid Bacteria 1564.4. The Oenococcus oeni Species 170References 1715 Metabolism of Lactic Acid Bacteria 1755.1. Generalities: A Review 1755.2. Metabolism of Sugars: Lactic Acid Fermentation 1775.3. Metabolism of the Principal Organic Acids of Wine 1825.4. Other Transformations Likely to Occur in Winemaking 1895.5. Effect of the Metabolism of Lactic Acid Bacteria on Wine Composition and Quality 195References 1976 Lactic Acid Bacteria Development in Wine 2016.1. Lactic Acid Bacteria Nutrition in Wine 2016.2. Physicochemical Factors of Bacterial Growth 2046.3. Evolution of Lactic Acid Bacteria Microflora: Influence on Wine Composition 2106.4. Microbial Interactions During Winemaking 2186.5. The Importance of Bacteriophages 224References 2267 Acetic Acid Bacteria 2297.1. Principal Characteristics and Cytology 2297.2. Classification and Identification 2307.3. Principal Physiological Characteristics 2327.4. Metabolism of Acetic Acid Bacteria 2337.5. Acetic Acid Bacteria Development in Grape Musts 2377.6. Evolution of Acetic Acid Bacteria During Winemaking and Wine Aging and the Impact on Wine Quality 238References 2408 The Use of Sulfur Dioxide in Must and Wine Treatment 2438.1. Introduction 2438.2. Physiological Effects 2468.3. Chemistry of Sulfur Dioxide 2488.4. Molecules Binding Sulfur Dioxide 2528.5. Practical Consequences: The State of Sulfur Dioxide in Wines 2618.6. Antimicrobial Properties of Sulfur Dioxide 2628.7. The Role of Sulfur Dioxide in Winemaking 2658.8. The Use of Sulfur Dioxide in the Winery 270References 2779 Products and Methods Complementing the Effect of Sulfur Dioxide 2799.1. Introduction 2799.2. Sorbic Acid 2809.3. Octanoic and Decanoic Acids (Saturated Short-Chain Fatty Acids) 2839.4. Dimethyl Dicarbonate (DMDC) 2859.5. Lysozyme 2869.6. Destruction of Yeasts by Heat (Pasteurization) 2899.7. Ascorbic Acid 2939.8. The Use of Inert Gases 297References 301Part II Vinification 303Reflections on Global Taste and Typicity of Wines 30510 The Grape and Its Maturation 30910.1. Introduction 30910.2. Description and Composition of the Mature Grape 31010.3. Changes in the Grape During Maturation 32210.4. Definition of Ripeness—Concept of Vintage 34310.5. Impact of Various Other Factors on Maturation and Grape Composition at Ripeness 36610.6. Botrytis cinerea 375References 39111 Harvest and Pre-fermentation Treatments 39911.1. Introduction 39911.2. Improving Grape Quality by Overripening 40011.3. Harvest Date and Operations 40111.4. Acidity Adjustments of the Harvested Grapes 40811.5. Increasing Sugar Concentrations 41211.6. Enzymatic Transformations of the Grape After Harvest 41811.7. Use of Commercial Enzymes in Winemaking 427References 42912 Red Winemaking 43112.1. Generalities 43112.2. Mechanical Processing of the Harvested Grapes 43312.3. Tank Filling 44012.4. Controlling Alcoholic Fermentation 44612.5. Maceration 45212.6. Draining Off the Skins and Pressing 46912.7. Malolactic Fermentation 48012.8. Automated Red Winemaking Methods 49412.9. Carbonic Maceration 499References 51113 White Winemaking 51313.1. Distinctive Characteristics of White Winemaking 51313.2. White Grape Quality and Picking Criteria 51713.3. Juice Extraction 52613.4. Protecting Juice from Oxidation 53813.5. Clarification 54313.6. Juice Treatments and the Advisability of Bentonite Treatments 55213.7. Fermentation Operations 55213.8. Making Dry White Wines in Barrels 55713.9. Controlling Reduction Off-Aromas During White Wine Aging 564References 56814 Other Winemaking Methods 57114.1. Rosé Wines 57114.2. Botrytized Sweet Wines (Sauternes and Tokaji) 57714.3. Champagne and Sparkling Wines 58814.4. Fortified Wines 60214.5. Flor Wines 608References 612Index 615