Handbook of Enology, Volume 2

The Chemistry of Wine Stabilization and Treatments

Inbunden, Engelska, 2021

AvPascal Ribéreau-Gayon,Yves Glories,Alain Maujean,Denis Dubourdieu,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, and 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 7th French 2017 edition, and is published 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 2: The Chemistry of Wine and Stabilization and Treatments looks at the wine itself in two parts. Part One analyzes the chemical makeup of wine, including organic acids, alcoholic, volatile and phenolic compounds, carbohydrates, and aromas. Part Two describes the procedures necessary to achieve a perfect wine: the clarification processes of fining, filtering and centrifuging, stabilization, and aging.Coverage includes: Wine chemistry; Organic acids; Alcohols and other volatile products; Carbohydrates; Dry extract and mineral matter; Nitrogen substances; Phenolic compounds; The aroma of grape varieties; The chemical nature, origin and consequences of the main organoleptic defects; Stabilization and treatment of wines; The chemical nature, origin and consequences of the main organoleptic defects; The concept of clarity and colloidal phenomena; Clarification and stabilization treatments; Clarification of wines by filtration and centrifugation; The stabilization of wines by physical processes; The aging of wines in vats and in barrels and aging phenomena.The target audience includes advanced viticulture and enology students, professors and researchers, and practicing grape growers and vintners.

Produktinformation

Utgivningsdatum2021-04-22
Mått180 x 252 x 36 mm
Vikt1 179 g
FormatInbunden
SpråkEngelska
Antal sidor560
Upplaga3
FörlagJohn Wiley & Sons Inc
ISBN9781119587767
ÖversättareJohn Towey

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Authors: Pascal Ribéreau-Gayon, Yves Glories, Alain Maujean and Denis Dubourdieu Coordinator: Philippe Darriet With contributions from Patricia Ballestra, Jean-Christophe Barbe, Marguerite Dols-Laffargue, Laurence Geny, Rémy Ghidossi, Aline Lonvaud, 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 CertainParameters of Must and Wine Composition xixPart I – Chemistry of Wine 11 Organic Acids in Wine 31.1Introduction 31.2The Main Organic Acids 31.3Different Types of Acidity 81.4The Concept of pH and Its Applications 101.5Tartrate Precipitation Mechanism and Predicting Its Effects 241.6Tests for Predicting Wine Stability 321.7Preventing Tartrate Precipitation 41References 552 Alcohols and Other Volatile Compounds 572.1Ethanol 572.2Other Simple Alcohols 592.3Polyols 622.4Aliphatic Fatty Acids 652.5Esters 662.6Miscellaneous Compounds 71References 743 Carbohydrates 753.1Introduction 753.2Glucose and Fructose 763.3Other Sugars 793.4Chemical Properties of Sugars 823.5Sugar Derivatives 853.6Pectic Substances in Grapes 873.7Exocellular Polysaccharides from Microorganisms 95References 1014 Dry Extract and Minerals 1054.1Introduction 1054.2Dry Extract 1064.3Ash 1084.4Inorganic Anions 1094.5Inorganic Cations 1094.6Iron and the Iron Casse Mechanism 1114.7Copper and Copper Casse 1174.8Heavy Metals 121References 1255 Nitrogen Compounds 1275.1Introduction 1275.2The Various Forms of Nitrogen 1275.3Amino Acids 1305.4Other Forms of Nitrogen 1365.5Proteins and Protein Haze 1425.6Preventing Protein Haze 151References 1596 Phenolic Compounds 1616.1Introduction 1616.2Types of Substances 1626.3Chemical Properties of Anthocyanins and Tannins 1736.4Anthocyanin and Tannin Assays: Sensory Properties 1966.5Evolution of Anthocyanins and Tannins as Grapes Ripen 2126.6Extracting Tannins and Anthocyanins During Winemaking 2256.7Chemical Reactions Occurring During Bulk and Bottle Aging 2286.8Precipitation of Coloring Matter (Color Stability) 2336.9Origin of the Color of White Wines 235References 2387 Varietal Aroma 2437.1The General Concept of Varietal Aroma 2437.2Terpene Compounds 2457.3C13-Norisoprenoid Derivatives 2537.4Methoxypyrazines 2577.5Sulfur Compounds with a Thiol Function 2607.6Furanones 2707.7Lactones 2717.8Aromas of American Species 274References 274Part II – Wine Stabilization and Treatments 2818 Main Sensory Defects: Chemical Nature, Origins and Consequences 2838.1Introduction 2838.2Oxidative Defects 2858.3Effect of Various Forms of Bacterial Spoilage 2898.4Microbiological Origin and Properties of Volatile Phenols 2948.5Cork Taint 3108.6Sulfur Derivatives and Reduction Odors 3168.7Premature Aging of Wine Aroma 3318.8Sensory Defects Associated with Grapes Affected by Various Types of Rot 3368.9Miscellaneous Defects 343References 3469 The Concept of Clarity and Colloidal Phenomena 3519.1Clarity and Stability 3519.2The Colloidal State 3549.3Colloid Reactivity 3579.4Protective Colloids and Gum Arabic Treatment 363References 36810 Clarification and Stabilization Treatments: Fining Wine 36910.1 Treating Wine 36910.2 Sedimentation of Particles in Suspension 37210.3 Racking: Role and Techniques 37410.4 Theory of Protein Fining 37710.5 Tannin-Protein Interactions 38510.6 Effect of Fining on the Organoleptic Quality of Wine: Concept of Overfining 38710.7 Products Used in Fining 38910.8 Fining Techniques 39610.9 Bentonite Treatment 39810.10 Miscellaneous Clarification Treatments 403References 40611 Clarifying Wine by Filtration and Centrifugation 40911.1 Principles of Filtration 41011.2 Laws of Filtration 41111.3 Methods for Assessing Clarification Quality 41411.4 Filtration Equipment and Filter Aids 41611.5 How Filter Layers Function 42111.6 Filtration through Diatomaceous Earth (or Kieselguhr) Precoats 42411.7 Filtration Through Cellulose-Based Filter Pads 43111.8 Membrane Filtration 43611.9 Crossflow Filtration 43911.10 Effect of Filtration on the Composition and Organoleptic Character of Wine 44311.11 Centrifugation 447References 45012 Stabilizing Wine by Physical and Physicochemical Processes 45112.1 Introduction 45112.2 Heat Stabilization 45212.3 Wine Stabilization Through Physical Processes Under Development 45512.4 Cold Stabilization 45612.5 Ion Exchangers 45912.6 Electrodialysis Applications in Winemaking 466References 47013 Aging Red Wines in Tanks and Barrels: Phenomena Occurring During Aging 47113.1 Oxidation–Reduction Phenomena 47113.2 Oxidation–Reduction Potential 47313.3 Influence of Various Factors on Oxidation–Reduction Potential 47813.4 Development of the Phenolic Characteristics of Red Wines (Color and Flavor) During Aging 48413.5 Evolution of Aromatic Thiol Composition in Red Wines During Aging 49213.6 Bottle Aging of Red Wines 49813.7 Cellar Practices 50513.8 Barrel Aging of Red Wines 50813.9 Effect of Barrel Type on the Development of Red Wine 51413.10 Constraints and Risks of Barrel Aging 525References 527Index 531