{"product_id":"modern-winemaking-hardback-9780801414558","title":"Modern Winemaking (Hardback) 9780801414558","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eModern Winemaking\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003ePhilip Jackisch (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780801414558\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 25 July 1985\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e288 pages\u003cbr\u003e23.5 x 15.5 x 2.4 cm, 0.907 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003eHere is a practical, comprehensive guide to winemaking, wines, and wine appreciation, written by an expert uniquely qualified by many years of experience in the field. Looking at winemaking as a craft as well as an art, Philip Jackisch augments a wealth of information and theory with many detailed examples. \"It is now possible for anyone with access to grapes or other ingredients of decent quality to make consistently palatable or even excellent wines,\" he writes.\u003c\/p\u003e \u003cp\u003eIn clear language aimed at the amateur winemaker, Jackisch explains the science behind wine and its application to winemaking. At the same time, he includes important material for commercial winemakers. Jackisch covers each step in the process of winemaking, from growing or purchasing grapes; choosing equipment; fermenting, aging, and storing the wine; to keeping records. By exploring in detail the various factors that affect wine quality, he shows which elements in wine production can be controlled to achieve certain sensory results.\u003c\/p\u003e \u003cp\u003eAmong the other subjects he discusses arc specific types of wine, ways of evaluating wine, common problems in cellar operations and how to prevent or correct them, and wine competitions. Five appendixes supply additional technical information. Since 1985,\u003ci\u003e Modem Winemaking\u003c\/i\u003e has proven invaluable for winemakers, both commercial and amateur, for wine educators and students, and indeed, for anyone who wants to know more about wine.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003ePreface1. An Overview of Winemaking \u003cbr\u003e \u003ci\u003eWinemaking Treatments\u003cbr\u003e Craftsmanship and Artistry\u003cbr\u003e The Importance of Consumer Preferences\u003c\/i\u003e2. Grapes\u003cbr\u003e \u003ci\u003eGrape Varieties and Clones\u003cbr\u003e Grape Genetics and Hybrids\u003cbr\u003e Factors That Influence Grape Quality\u003cbr\u003e Purchasing Wine Grapes\u003cbr\u003e Growing Wine Grapes\u003c\/i\u003e3. The Composition of Wines\u003cbr\u003e \u003ci\u003eCarbohydrates\u003cbr\u003e Alcohols\u003cbr\u003e Organic Acids\u003cbr\u003e Phenolic Compounds\u003cbr\u003e Nitrogen Compounds\u003cbr\u003e Carbonyl Compounds\u003cbr\u003e Inorganic Compounds\u003cbr\u003e Odorous Compounds\u003cbr\u003e Gases\u003cbr\u003e Chemical Additives\u003c\/i\u003e4. Winemaking Equipment and Materials\u003cbr\u003e \u003ci\u003eWinery Facilities\u003cbr\u003e Necessary Equipment for the Home Winemaker\u003cbr\u003e Other Useful Equipment for the Advanced Winemaker\u003cbr\u003e Necessary Materials for the Home Winemaker\u003cbr\u003e Other Useful Materials for the Advanced Winemaker\u003c\/i\u003e5. Microorganisms and Fermentations\u003cbr\u003e \u003ci\u003eMolds\u003cbr\u003e Still Table Wine Yeasts\u003cbr\u003e Other Wine Yeasts\u003cbr\u003e Malolactic Bacteria and Malic Fermenting Yeasts\u003cbr\u003e Yeasts and Bacteria That Cause Spoilage\u003c\/i\u003e6. Cellar Operations-Preventing and Correcting Problems\u003cbr\u003e \u003ci\u003ePreventing Clarity Problems\u003cbr\u003e Preventing Color Problems\u003cbr\u003e Preventing Loss of Fragrance\u003cbr\u003e Preventing Off Odors and Flavors \u003cbr\u003e Preventing Taste Problems \u003cbr\u003e Preventing Other Flavor Problems \u003cbr\u003e Preventing Microbial Infections \u003cbr\u003e Quality Control Procedures \u003cbr\u003e Restarting Stuck Fermentations \u003cbr\u003e Reducing Hazes \u003cbr\u003e Reducing Color and Off Odors \u003cbr\u003e Reducing Oxidation and Volatile Acidity \u003cbr\u003e Reducing Odorous Sulfur Compounds \u003cbr\u003e Adjusting Bitterness and Astringency \u003cbr\u003e Removing Trace Metals \u003cbr\u003e Fighting Microbial Infections \u003cbr\u003e Knowing When Corrections Are Hopeless \u003c\/i\u003e7. Adjusting Wine Acidity\u003cbr\u003e \u003ci\u003eDesirable Acidity in Wines\u003cbr\u003e An Outline of Acidity Adjustment Methods\u003cbr\u003e Methods of Increasing Acidity\u003cbr\u003e Reducing Acidity by Amelioration\u003cbr\u003e Reducing Acidity by Chilling\u003cbr\u003e Reducing Acidity by Chemical Additions\u003cbr\u003e Reducing Acidity with a Bacterial Fermentation\u003cbr\u003e Ion Exchange\u003cbr\u003e Adjusting Acidity by Blending\u003c\/i\u003e8. Aging Wines\u003cbr\u003e \u003ci\u003eControlling Oxidation\u003cbr\u003e Inert Aging Containers\u003cbr\u003e Aging in Wood\u003cbr\u003e Wood Cooperage\u003cbr\u003e Preparation and Maintenance of Barrels\u003cbr\u003e Topping up Barrels\u003cbr\u003e Wood Extractives\u003cbr\u003e Oak Chips and Extracts\u003c\/i\u003e9. Wine Blending\u003cbr\u003e \u003ci\u003eBlending Strategies\u003cbr\u003e Planning the Blend\u003cbr\u003e Blending Tactics\u003cbr\u003e Blending for Color\u003cbr\u003e Blending for Fragrance\u003cbr\u003e Blending for Taste\u003cbr\u003e Blending for Alcohol and Body\u003cbr\u003e Blending for Wood Extract\u003cbr\u003e Blending for Oxidation and Maturity\u003cbr\u003e Other Blending\u003c\/i\u003e10. White Table Wines\u003cbr\u003e \u003ci\u003eWhite Wines from Grape Concentrates\u003cbr\u003e Standard-Quality White Wines from Grapes\u003cbr\u003e General Quality Factors in White Wine Production\u003cbr\u003e Premium White Wines-Fresh, Lighter Style\u003cbr\u003e Premium White Wines-Aged, Heavier Style\u003cbr\u003e White Wines from Native Grapes\u003c\/i\u003e11. Red Table Wines\u003cbr\u003e \u003ci\u003eRed Wines from Grape Concentrates\u003cbr\u003e Standard-Quality Red Wines from Grapes\u003cbr\u003e Hot-Pressed Wines\u003cbr\u003e General Quality Factors in Red Wine Production\u003cbr\u003e Rose Wines\u003cbr\u003e Nouveau Red Wines\u003cbr\u003e Premium Red Wines-Aged, Heavier Style \u003cbr\u003e Red Wines from Native Grapes\u003c\/i\u003e12. Sweet Table Wines\u003cbr\u003e \u003ci\u003eGrapes for Sweet Table Wines\u003cbr\u003e Production of Sweet Wines by Incomplete Fermentation\u003cbr\u003e Botrytised Wines\u003cbr\u003e Sweet Wines Produced by Sweetening Dry Wines\u003cbr\u003e Preserving Sweet Table Wines\u003c\/i\u003e13. Sparkling Wines\u003cbr\u003e \u003ci\u003eTraditional Champagne Method of Making Sparkling Wines\u003cbr\u003e American Bottle-Fermented Sparkling Wines \u003cbr\u003e Transfer-Process, Tank-Fermented, and Carbonated Sparkling Wines\u003cbr\u003e Alternative Methods of Producing Homemade Bottle-Fermented Wines\u003cbr\u003e Other Natural Sparkling Wines\u003c\/i\u003e14. Fortified Wines\u003cbr\u003e \u003ci\u003eCharacteristics of Sherries\u003cbr\u003e Traditional Spanish Flor Method of Making Sherries\u003cbr\u003e Non-Spanish Flor Sherries\u003cbr\u003e Non-Flor Sherries\u003cbr\u003e Characteristics of Ports\u003cbr\u003e Portuguese Method of Making Ports\u003cbr\u003e American Methods of Making Ports\u003cbr\u003e Other Fortified Wines\u003c\/i\u003e15. Flavored Wines\u003cbr\u003e \u003ci\u003eVermouths\u003cbr\u003e Other Aperitif Wines\u003cbr\u003e Fruit-Flavored and \"Special Natural Wines\"\u003c\/i\u003e16. Nongrape Wines\u003cbr\u003e \u003ci\u003eFruit and Berry Wines\u003cbr\u003e Mead\u003cbr\u003e Other Nongrape Wines\u003c\/i\u003e17. Sensory Evaluation of Wine\u003cbr\u003e \u003ci\u003eEquipment and Conditions Needed for Sensory Evaluation\u003cbr\u003e Evaluating Color and Clarity\u003cbr\u003e Other Aspects of Wine Appearance\u003cbr\u003e Evaluating Fragrance\u003cbr\u003e Off Odors\u003cbr\u003e Evaluating Taste\u003cbr\u003e Wood Character\u003cbr\u003e Overall Wine Quality\u003c\/i\u003e18. Wine Competitions\u003cbr\u003e \u003ci\u003eTypical Competition Rules\u003cbr\u003e Judging Panels\u003cbr\u003e Judging Procedures\u003cbr\u003e Interpreting the Results of Judgings\u003cbr\u003e Hints on Winning Competitions\u003cbr\u003e Wine Label Competitions\u003c\/i\u003e19. Wine Storage and Record Keeping\u003cbr\u003e \u003ci\u003eStorage Containers\u003cbr\u003e Seals for Storage Containers\u003cbr\u003e Labels and Capsules on Wine Bottles\u003cbr\u003e Storage Racks\u003cbr\u003e The Need for Wine Records\u003cbr\u003e Vineyard Records\u003cbr\u003e Winemaking Records\u003cbr\u003e Wine-Tasting Records\u003c\/i\u003eAppendix A: Measures, Conversion Factors, and Calculations\u003cbr\u003e Appendix B: Laboratory Evaluation of Wines\u003cbr\u003e Appendix C: Wine Vinegar\u003cbr\u003e Appendix D: Sources of Supplies\u003cbr\u003e Appendix E: Additional Sources of Information\u003ci\u003eSuggestions for Further Reading\u003cbr\u003e Index\u003c\/i\u003e\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\u003c\/font\u003e","brand":"Cornell University Press","offers":[{"title":"Brand New","offer_id":52531215663384,"sku":"9780801414558","price":36.89,"currency_code":"GBP","in_stock":true}],"url":"https:\/\/freshlyprintedbooks.co.uk\/products\/modern-winemaking-hardback-9780801414558","provider":"Freshly Printed Books","version":"1.0","type":"link"}