1. Grape analysis in winemaking
2. Juice and must preparation in winemaking
3. Yeast fermentation in wine
4. Malolactic fermentation (MLF) in wine
5. Wine clarification, stabilisation and preservation
6. Wine filtration
7. Wine packaging and storage
8. Winemaking equipment maintenance and troubleshooting
9. Winery microbiology and sanitation
10. Brettanomyces infection in wine
11. Particular wine quality issues
This fully revised second edition of Winemaking Problems Solved follows the innovative question and answer format of the first edition, presenting a quick problem-solving reference. Enology and viticulture experts provide practical solutions to various issues related to grape selection, manufacturing, product quality, packaging, storage and distribution. All chapters are fully updated with new questions and answers added to all. In addition the book includes three new chapters, with coverage of wine chemical and sensory analysis, grape varietal enology and grape pre-treatments. Written by authors with extensive industrial and academic experience and edited by a world-renowned wine expert, Winemaking Problems Solved is an essential reference and problem-solving manual for professionals, amateurs and trainees in the wine industry.
The book explores such questions as:
- How do I measure grape berry ripeness and what equipment is needed for analysis?
- What different types of fermentor are there and which should I use for red and white wines?
- I was told to treat my wine with casein. What is the best procedure?
- After sterile filtering wine, what membrane flushing schemes are recommended?
- What are the essential elements for an operational sanitation program?
- Retains detailed question and answer format ideal for quick reference
- Updates all content including new problems and solutions
- Includes new chapters on wine chemical and sensory analysis, varietal enology, and grape pre-treatments
Professionals within the wine industry (both from a grape farming perspective and a wine making perspective); R&D technologists, innovation teams, technicians and product development chemists; amateur winemakers
- No. of pages:
- © Woodhead Publishing 2019
- 1st September 2018
- Woodhead Publishing
- eBook ISBN:
- Paperback ISBN:
Prof. Butzke is Professor of Enology at Prudue University, Indiana, USA. He is also a past president of the American Society for Enology and Viticulture and current chairman of the Indy International, one of the largest wine competitions in the world. In addition to these roles his responsibilities include professional engagement activities from local winery consultations to global winemaking projects. He has also been Director of Winemaking for Sakonnet Vineyards in coastal New England and a tenured faculty member in the world-renowned Department of Viticulture and Enology at the University of California, Davis.
Professor of Enology, Department of Food Science, Purdue University, West Lafayette, IN, USA