Wine science : principles and applications

목차 (Table of Contents)

• CONTENTS
• Preface = xi
• Acknowledgments = xiii
• 1 Introduction
• Grapevine and Wine Origins = 1
• Commercial importance of Grapes and Wine = 3
• Wine Classification = 5
• Still Table Wines = 6
• Sparkling Wines = 7
• Fortified Wines (Dessert and Appetizer Wines) = 7
• Wine Quality = 8
• Health Related Aspects of Wine Consumtion = 9
• Suggested Readings = 9
• References = 9
• 2 Grape Species and Varieties
• Introduction = 11
• The Genus Vitis = 12
• Geographic Origin and Distribution of Vitis and Vitis vinifera = 14
• Cultivar Origins = 18
• Grapevin Breeding = 20
• Nonstandard Breeding Techniques and Other Means of Cultivar Improvement = 23
• Grapevine Varieties = 25
• Vitis vinifera Cultivars = 26
• Interspecies Hybrids = 28
• Suggested Readings = 29
• References = 30
• 3 Grapevine Structure and Function
• Vegetative Structure and Function = 32
• The Root System = 33
• The Shoot System = 37
• Tendrils = 40
• Leaves = 40
• Reproductive Structure and Development = 45
• Inflorescence (Flower Cluster) = 45
• Berry Growth and Development = 50
• Suggested Readings = 66
• References = 67
• 4 Vineyard Practice
• Vine Cycle and Vineyard Activity = 72
• Management of Vine Growth = 75
• Physiological Effect of Pruning = 75
• Pruning Options = 77
• Pruning Procedures and Timing = 78
• Training Options and Systems = 83
• Rootstock = 95
• Vine Propagation and Grafting = 98
• Multplication Procedures = 99
• Grafting = 99
• Soil Preparation = 102
• Vineyard Planing and Establishment = 102
• Irrigation = 103
• Timing and Level of Irrigation = 105
• Water Quality = 106
• Types of Irrigation = 106
• Fertilization = 108
• Factors Affecting Nutrient Supply and Acquisition = 109
• Assessment of Nutrient Need = 111
• Nutrient Requirements = 111
• Organic Fertilizers = 117
• Disease, Pest, and Weed Control = 119
• Contorl of Pathogens = 120
• Examples of Grapevin Diseases and Pests = 124
• Harvesting = 140
• Criteria for Timing of Harvest = 141
• Sampling = 142
• Containers for Collecting and Harvesting = 142
• Harvest Mechanisms = 142
• Suggested Readings = 145
• References = 147
• 5 Site Selection and Climate
• Introduction = 154
• Soil Influences = 155
• Geologic Origin = 155
• Texture = 155
• Structure = 156
• Drainage and Water Availability = 157
• Soil Depth = 158
• Nutrient Content and ph = 158
• Color = 158
• Organic Content = 159
• Topographic Influences = 159
• Solar Exposure = 159
• Wind Direction = 160
• Frost and Winter Protection = 161
• Drainage = 161
• Mesoclimatic and Macroclimatic Influences = 162
• Temperature = 163
• Solar Radiation = 169
• Wind = 172
• Water = 174
• Suggested Readings = 174
• References = 175
• 6 Chemical Constituents of Grapes and Wine
• Introduction = 178
• Overview of Chemical Functional Groups = 179
• Chemical Constituents = 182
• Water = 182
• Sugars = 182
• Pectins, Gums, and Related Polysaccharides = 183
• Alcohols = 184
• Acids = 184
• Phenols and Relate Phenol (Phenyl) Derivatives = 188
• Aldehydes and Ketones = 198
• Acetals = 119
• Esters = 200
• Lactones and Other Oxygen Heterocycles = 202
• Terpenes and Oxygenated Derivatives = 202
• Nitrogen - Containing Compounds = 203
• Hydrogen Sulfide and Organosulfur Compounds = 204
• Hydrocarbons and Derivatives = 205
• Macromolecules and Growth Factors = 206
• Dissolved Gases = 207
• Minerals = 211
• Chemical Nature of Varietal Aromas = 211
• Appendix 6.1 Conversion Table for Various Hydrometer Scale Used to Measure Sugar Content of Must = 213
• Appendix 6.2 Conversion Table for Various Measures of Ethanol Content at 20℃ = 214
• Appendix 6.3 Interconversion of Acidity Units = 215
• Suggested Readings = 214
• References = 216
• 7 Fermentation
• Introduction = 220
• Basic Procedures of Wine Production = 221
• Prefermentation Practices = 222
• Stemming = 222
• Crushing = 223
• Supraextraction = 223
• Maceration = 223
• Dejuicing = 226
• Pressing = 226
• Must Clarification = 228
• Adjustments to Juice and Must = 229
• Alcoholic Fermentation = 232
• Fermentors = 232
• Fermentation = 234
• Biochemistry of Alcoholic Fermentation = 236
• Yeasts = 241
• Classification and Life Cycle = 241
• Ecology = 241
• Succession During Fermentation = 243
• Desirable Yeast Characteristics and Breeding = 244
• Genetic Modification = 244
• Environmental Factors Affecting Fermentation = 246
• Stuck Fermentation = 258
• Malolactic Fermentation = 259
• Lactic Acid Bacteria = 260
• Effects of Malolactic Fermentation = 261
• Origin and Growth of Lactic Acid Bacteria = 263
• Factors Affecting Malolactic Fementation = 264
• Control = 267
• Appendix 7.1 Partial Synonymy of Several Important Wine Yeasts = 269
• Appendix 7.2 Physiological Races of Saccharomyces cerevisiae Previously Given Species Status = 270
• Suggested Readings = 271
• References = 272
• 8 Postfermentation Treatments and Related Topics
• Wine Adjustments = 277
• Acidity and pH Adjustment = 278
• Sweetening = 280
• Dealcoholization = 281
• Color Adjustment = 281
• Blending = 282
• Stabilization and Clarification = 282
• Stabilization = 283
• Fining = 288
• Clarification = 290
• Aging = 294
• Effects of Aging = 295
• Factors Affecting Aging = 298
• Rejuvenation of Old Wines = 299
• Oak and Cooperage = 299
• Oak Species and Wood Properties = 299
• Barrel Production = 301
• Chemical Composition of Oak = 306
• Aeration = 309
• In-Barrel Fermentation = 309
• Disadvantages of Oak Cooperage = 310
• Other Cooperage Materials = 310
• Cork and Other Bottle Closures = 321
• Cork = 311
• Cork Faults = 316
• Cork Alternatives = 318
• Cork Insertion = 319
• Leakage Caused by Insertion Problems = 320
• Bottles and Other Containers = 320
• Glass Bottles = 321
• Bag-in Box Containers = 323
• Wine Spoilage = 323
• Cork-Related Problems = 323
• Yeast-Induced Spoilage = 325
• Bacterial-Induced Spoilage = 325
• Sulfur Off-Odors = 328
• Additional Spoilage Problems = 329
• Accidental Contaminants = 330
• Suggested Readings = 331
• References = 332
• 9 Specific and Distinctive Wine Styles
• Introduction = 338
• Sweet Table Wines = 338
• Botrytized Wines = 339
• Nonbotrytized Sweet Wines = 344
• Red Wine Styles = 345
• Recioto Style Wines = 345
• Carbonic Maceraction Wines = 347
• Sparkling Wines = 354
• Traditional Method = 355
• Transfer Method = 362
• Bulk Method = 362
• Other Methods = 363
• Carbonation = 363
• Production of Ros$$e'$$ and Red Sparkling Wine = 363
• Effervescence and Foam Characteristics = 364
• Fortified Wines = 365
• Sherry and Sherylike Wines = 366
• Port and Portlike Wines = 372
• Madeira = 375
• Suggested Readings = 376
• References = 376
• 10 Wine Laws, Authentication, and Geography
• Application Control Laws = 380
• Basic Concepts and Significance = 380
• Geographic Expression = 382
• Detection of Wine Misrepresentation and Adulteration = 386
• Validation of Geographic Origin = 387
• Validation of Conformity to Wine Production Regulations = 388
• World Wine Regions = 390
• Wstern Europe = 390
• Southern Europe = 403
• Eastern Europe = 411
• North Africa and the Near East = 415
• Far East = 415
• Australia and New Zealand = 416
• South Africa = 419
• South America = 420
• North America = 423
• Suggested Readings = 428
• References = 430
• 11 Sensory Perception and Wine Assessment
• Visual Sensations = 432
• Color = 432
• Clarity = 433
• Viscosity = 433
• Sparkle (Effervescence) = 434
• Tears = 434
• Taste and Mouth-Feel = 434
• Taste = 434
• Factors Influencing Taste Perception = 436
• Mouth-Feel = 438
• Taste and Mouth-Feel Sensation in Wine Tasting = 440
• Odor = 440
• Olfactory System = 440
• Odorants and Olfactory Stimulation = 442
• Sensation from the Trigeminal Nerve = 442
• Odor Perception = 443
• Sources of Variation in Olfactory Perception = 444
• Significance of Odor Assessment in Wine Tasting = 446
• Off-Odors = 446
• Wine Assessment and Sensory Analysis = 448
• Conditions for Sensory Analysis = 448
• Wine Score Cards = 450
• Number of Tasters = 451
• Tasters = 452
• Training = 452
• Measuring Tasting Acuity and Consistency = 453
• Wine Tasting Technique = 453
• Appearance = 453
• Odor In-Glass = 454
• Finish = 455
• Assessment of Overall Quality = 455
• Statistical and Descriptive Analysis of Tasting Results = 455
• Simple Tests = 455
• Analysis of Variance = 456
• Multivariate Analysis and Descriptive Analysis of Wine = 456
• Appendix 11.1 Aroma and Bouquet Sample = 457
• Appendix 11.2 Basic Off-Odor Samples = 458
• Appendix 11.3 Taste and Mouth-Feel Samples = 458
• Appendix 11.4 Training and Testing of Wine Tasters = 458
• Appendix 11.5 Multipliers for Estimating Significance of Difference by Range : One-Way Classification 5% Level = 460
• Appendix 11.6 Minimum Numbers of Correct Judgments to Establish Significance at Various Probability Levles for the Triangle Test = 461
• Suggested Readings = 462
• References = 462
• Index = 467