Principles and practices of winemaking
By: Roger B. Boulton, Vernon L. Singleton, Linda F. Bisson, Ralph E. Kunkee, all of University of California, Davis
Contributors: Singleton, V. L. (Vernon L.), author; Bisson, Linda F., author; Kunkee, Ralph E., author
Published: 1996
Language: eng
Number of pages: 604
ISBN-13: 9781461357186
Subjects: Wine and wine making
Notes: Originally published: New York : Chapman & Hall, 1996.

Include index.
Table of contents: title: 1. Introduction; title: 2. Viticulture for Winemakers; title: 3. Preparation of Musts and Juice; title: 4. Yeast and Biochemistry of Ethanol Fermentation; title: 5. Red and White Table Wines; title: 6. Malolactic Fermentation; title: 7. The Fining and Clarification of Wines; title: 8. The Physical and Chemical Stability of Wine; title: 9. Microbiological Spoilage of Wine and Its Control; title: 10. The Maturation and Aging of Wines; title: 11. The Bottling and Storage of Wines; title: 12. The Role of Sulfur Dioxide in Wine; title: 13. Must, Juice, and Wine Transfer Methods; title: 14. Heating and Cooling Applications; title: 15. Juice and Wine Acidity; title: 16. Preparation, Analysis, and Evaluation of Experimental Wines.