Winemaking Problems Solved book cover

Winemaking Problems Solved

What is the best way to cold settle my white juices? How do I sample for Brettanomyces? What’s the best procedure to clean or store a used barrel? How do I care for the winery pump? My wine is too astringent - what do I do? When can I skip filtering my wine? When will it re-ferment and push the corks? How do I best store and ship my bottled wine?

Expert answers to these and further questions that arise during winemaking can be found in this convenient reference book. Arranged in practical question and answer format, Winemaking problems solved provides brief, quickly accessible solutions to more than one hundred issues of frequent concern to winemaking professionals.

Chapters review issues associated with grape analysis, juice and must preparation, yeast and malolactic fermentation, wine clarification and stabilisation, filtration, packaging and storage. Sections on winery equipment maintenance and troubleshooting, wine microbiology and sanitation are also included. The final part of the book focuses on particular wine quality issues, such as hazes and off-odours.

With expert contributions from a diverse team of international enologists, Winemaking problems solved is an essential, hands-on reference for professionals in the winemaking industry and students of enology.

Hardbound, 432 Pages

Published: July 2010

Imprint: Woodhead Publishing

ISBN: 978-1-84569-475-3

Reviews

  • This is a superb practical book and should be essential reading for winemakers and oenology students across the universe. Institute of Masters of Wine Members and MW students should also take note. Highly recommended., Journal of Wine Research

Contents

  • Questions are presented under the following headings: Grape analysis in winemaking; Juice and must preparation in winemaking; Yeast fermentation in wine; Malolactic fermentation (MLF) in wine; Wine clarification, stabilisation and preservation; Wine filtration; Wine packaging and storage; Winemaking equipment maintenance and troubleshooting; Winery microbiology and sanitation; Brettanomyces infection in wine; Particular wine quality issues.

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