Description

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.

Key Features

  • Provides solutions to a variety of issues of frequent concern to wine making professionals
  • Reviews issues related to grape analysis, filtration, packaging and microbiology
  • A hands-on reference book written by a diverse team of international enologists

Readership

Professionals in the winemaking industry and students of oenology

Table of 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.

Details

No. of pages:
432
Language:
English
Copyright:
© 2010
Published:
Imprint:
Woodhead Publishing
eBook ISBN:
9780857090188
Print ISBN:
9781845694753

About the editor

Christian Butzke

Dr Christian Butzke is Enology Professor in the Department of Food Science, Purdue University, USA. An award-winning former commercial winemaker, he is also Past-President of the American Society of Enology and Viticulture and Chief Judge of the Indy International Wine Competitio.

Affiliations and Expertise

Purdue University, USA

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