LEADER 05370nam 22006614a 450 001 996214590303316 005 20170815111025.0 010 $a1-280-74336-0 010 $a9786610743360 010 $a0-470-79749-5 010 $a0-470-99560-2 010 $a1-4051-7354-8 035 $a(CKB)1000000000342088 035 $a(EBL)284175 035 $a(OCoLC)86071111 035 $a(SSID)ssj0000272384 035 $a(PQKBManifestationID)11204287 035 $a(PQKBTitleCode)TC0000272384 035 $a(PQKBWorkID)10305516 035 $a(PQKB)10586127 035 $a(MiAaPQ)EBC284175 035 $a(PPN)22402843X 035 $a(EXLCZ)991000000000342088 100 $a20050223d2005 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aWine production$b[electronic resource] $evine to bottle /$fKeith Grainger and Hazel Tattersall 210 $aOxford ;$aAmes, Iowa $cBlackwell Pub.$d2005 215 $a1 online resource (154 p.) 225 1 $aFood industry briefing series 300 $aDescription based upon print version of record. 311 $a1-4051-1365-0 320 $aIncludes bibliographical references (p. 122-123) and index. 320 $aIncludes web resources. 327 $aFood Industry Briefing Series: WINE PRODUCTION: VINE TO BOTTLE; Contents; Series Editor's Foreword; Preface; Acknowledgements; Introduction; Chapter 1 Viticulture - The Basics; 1.1 The structure of the grape berry; 1.1.1 Stalks; 1.1.2 Skins; 1.1.3 Yeasts; 1.1.4 Pulp; 1.1.5 Pips; 1.2 The grape vine; 1.3 What is a grape variety?; 1.4 Reasons for grafting; 1.5 Phylloxera vastatrix; 1.6 Rootstocks; 1.7 The lifespan of the vine; Chapter 2 Climate; 2.1 Climatic requirements of the grape vine; 2.1.1 Sunshine; 2.1.2 Warmth; 2.1.3 Cold winter; 2.1.4 Rainfall; 2.2 Climatic enemies of the grape vine 327 $a2.2.1 Frost2.2.2 Hail; 2.2.3 Strong winds; 2.2.4 Excessive heat; 2.3 Mesoclimate and microclimate; 2.3.1 Water; 2.3.2 Altitude; 2.3.3 Aspect; 2.3.4 Woods and trees; 2.4 The concept of degree days; 2.5 Impact of climate; 2.6 Weather; Chapter 3 Soil; 3.1 Soil requirements of the grape vine; 3.1.1 Good drainage; 3.1.2 Fertility; 3.1.3 Nutrient and mineral requirements; 3.2 Influence of soils upon wine style and quality; 3.3 Soil types suitable for viticulture; 3.4 Soil compatibility; 3.5 Terroir; Chapter 4 The Vineyard; 4.1 Vineyard location; 4.2 Density of planting of vines 327 $a4.3 Training systems4.3.1 Main types of vine training; 4.3.2 Other training systems; 4.4 Pruning methods and canopy management; 4.5 Irrigation; 4.6 The growing season and work in the vineyard; Chapter 5 Pests and Diseases; 5.1 Important vineyard pests; 5.2 Diseases; 5.3 Prevention and treatments; Chapter 6 Environmental Approaches in the Vineyard; 6.1 Integrated pest management (IPM); 6.2 Organic viticulture; 6.3 Biodynamic viticulture; Chapter 7 The Harvest; 7.1 Grape ripeness and the timing of picking; 7.2 Harvesting methods; 7.2.1 Hand picking; 7.2.2 Machine picking; 7.3 Style and quality 327 $aChapter 8 Vinification - The Basics8.1 Basic principles of vinification; 8.2 Winery location and design; 8.3 Winery equipment; 8.3.1 Fermentation vats; Chapter 9 Red Wine Making; 9.1 Destemming and crushing; 9.2 Must preparation; 9.3 Fermentation, temperature control and extraction; 9.3.1 Fermentation; 9.3.2 Temperature control; 9.3.3 Extraction; 9.4 Maceration; 9.5 Racking; 9.6 Pressing; 9.7 Malolactic fermentation; 9.8 Blending; 9.9 Maturation; Chapter 10 Dry White Wine Making; 10.1 Crushing and pressing; 10.1.1 Crushing; 10.1.2 Pressing; 10.2 Must preparation; 10.3 Fermentation 327 $a10.4 Malolactic fermentation10.5 Maturation; Chapter 11 Preparing Wine for Bottling; 11.1 Fining; 11.2 Filtration; 11.2.1 Earth filtration; 11.2.2 Sheet filtration (sometimes called plate and frame filtration); 11.2.3 Membrane filtration; 11.3 Stabilisation; 11.4 Adjustment of sulphur dioxide levels; 11.5 Bottling; 11.6 Closures; Chapter 12 Detailed Processes of Red and White Wine Making; 12.1 Wine presses and pressing; 12.1.1 Continuous press; 12.1.2 Batch press; 12.1.3 Horizontal plate press; 12.1.4 Horizontal pneumatic press; 12.1.5 Vertical basket press 327 $a12.2 Use of gases to prevent spoilage 330 $aThe standard of wines made today is arguably higher than any time in the six thousand years of vinous history. The level of knowledge of producers and the ability to control the processes in wine production is also greatly improved. Authors Keith Grainger and Hazel Tattersall detail these processes, from vine to bottle, looking at key factors such as geography, winemaking techniques, the impact of decisions made upon style and quality, and problems that may be encountered. The authors are not afraid to discuss practices that may be regarded as controversial. Highly regarded consultants to 410 0$aFood industry briefing series. 606 $aWine and wine making 615 0$aWine and wine making. 676 $a641.22 676 $a663.22 700 $aGrainger$b Keith$0630504 701 $aTattersall$b Hazel$0630505 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a996214590303316 996 $aWine production$937955 997 $aUNISA