Coverart for item
The Resource Introduction to wine laboratory practices and procedures, Jean L. Jacobson

Introduction to wine laboratory practices and procedures, Jean L. Jacobson

Label
Introduction to wine laboratory practices and procedures
Title
Introduction to wine laboratory practices and procedures
Statement of responsibility
Jean L. Jacobson
Creator
Subject
Genre
Language
eng
Cataloging source
OHX
http://library.link/vocab/creatorName
Jacobson, Jean L
Dewey number
664
Illustrations
  • illustrations
  • plates
Index
index present
LC call number
TP548.5.A5
LC item number
J33 2006
Literary form
non fiction
NAL call number
TP548.5.A5
NAL item number
J33 2006
Nature of contents
bibliography
http://library.link/vocab/subjectName
  • Wine and wine making
  • Wine and wine making
  • Wine and wine making
Label
Introduction to wine laboratory practices and procedures, Jean L. Jacobson
Link
Instantiates
Publication
Note
"With 50 figures, including 2 color plates."
Bibliography note
Includes bibliographical references (pages 359-363) and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • 1
  • 31
  • 2.4.4.2
  • Waste Disposal
  • 32
  • 2.4.5
  • Personal Protection Equipment
  • 35
  • 2.4.6
  • Chemical Accidents and Emergencies
  • 37
  • 1.4
  • 2.4.6.1
  • Spills
  • 37
  • 2.4.6.2
  • Accidental Inhalation or Ingestion
  • 39
  • 2.4.6.3
  • Fire
  • 40
  • 2.4.6.4
  • Liquids, Solids, and Gases
  • Gas Cylinder Leaks
  • 41
  • 2.5
  • Physical Hazards
  • 42
  • 2.5.1
  • Physical Hazards Associated with Laboratory Work
  • 42
  • 2.5.1.1
  • Equipment Hazards
  • 3
  • 42
  • 2.5.1.2
  • Compressed and Liquid Gas Hazards
  • 44
  • 2.5.1.3
  • Vacuum Hazards
  • 45
  • 2.5.1.4
  • Glassware Hazards
  • 46
  • 1.4.1
  • 2.5.1.5
  • Slip, Trip, and Fall Hazards
  • 46
  • 2.5.1.6
  • Ergonomic Hazards
  • 47
  • 2.5.2
  • Physical Hazards in the Cellar
  • 49
  • 2.5.3
  • Pressure and Temperature
  • Damage Control
  • 52
  • 3
  • What's Your Number?
  • 54
  • 3.2
  • Quality
  • 56
  • 3.2.1
  • Setting up a QA Program
  • 4
  • 56
  • 3.2.2
  • Laboratory Staff
  • 57
  • 3.2.3
  • Analytical Methods
  • 58
  • 3.2.3.1
  • Method Validation
  • 59
  • 1.4.2
  • 3.2.3.2
  • Reagents, Standards, and Controls
  • 64
  • 3.2.4
  • Analytical Techniques
  • 66
  • 3.2.4.1
  • Calculations
  • 66
  • 3.2.4.2
  • Liquids
  • Proper Measurement
  • 70
  • 3.2.4.3
  • Sample Quality
  • 77
  • 3.2.4.4
  • Preventative Maintenance
  • 78
  • 3.2.5
  • Records
  • 4
  • 80
  • 3.2.6
  • Inadvertent Error
  • 82
  • 4
  • Berry to Bottle
  • 83
  • 4.2
  • Wine History
  • 83
  • 1
  • 1.4.3
  • 4.3
  • Grape Varieties
  • 87
  • 4.4
  • Appellations
  • 88
  • 4.4.1
  • France
  • 89
  • 4.4.1.1
  • Gases
  • Burgundy
  • 89
  • 4.4.1.2
  • Bordeaux
  • 91
  • 4.4.1.3
  • Rhone
  • 92
  • 4.4.1.4
  • Loire
  • 5
  • 93
  • 4.4.1.5
  • Champagne
  • 93
  • 4.4.1.6
  • Languedoc-Roussillon
  • 93
  • 4.4.1.7
  • Provence
  • 93
  • 1.5
  • 4.4.2
  • Italy
  • 94
  • 4.4.2.1
  • Piedmont
  • 94
  • 4.4.2.2
  • Tuscany
  • 94
  • 4.4.2.3
  • Chemistry Fundamentals
  • Emilia Romagna-Veneto
  • 96
  • 4.4.3
  • Spain
  • 96
  • 4.4.3.1
  • Rioja-Penedes-Cava
  • 96
  • 4.4.3.2
  • Jerez
  • 5
  • 97
  • 4.4.4
  • Portugal
  • 97
  • 4.4.4.1
  • Douro
  • 97
  • 4.4.4.2
  • Vinhos Verdes
  • 98
  • 1.5.1
  • 4.4.4.3
  • Madeira
  • 98
  • 4.4.5
  • Germany
  • 98
  • 4.4.6
  • South Africa
  • 99
  • 4.4.7
  • Matter
  • Chile
  • 101
  • 4.4.8
  • Argentina
  • 101
  • 4.4.9
  • Australia
  • 101
  • 4.4.10
  • New Zealand
  • 5
  • 102
  • 4.4.11
  • United States
  • 102
  • 4.4.11.1
  • New York
  • 103
  • 4.4.11.2
  • Washington
  • 103
  • 1.5.2
  • 4.4.11.3
  • Oregon
  • 105
  • 4.4.11.4
  • California
  • 105
  • 4.5
  • Wine Production Overview
  • 105
  • 4.5.1
  • Chemistry to Remember
  • Structure
  • Vineyard
  • 106
  • 4.5.2
  • Harvest
  • 106
  • 4.5.3
  • Fermentation
  • 108
  • 4.5.4
  • Maturation
  • 6
  • 112
  • 4.5.5
  • Blending, Fining, and Stabilization
  • 113
  • 4.5.6
  • Filtration and Bottling
  • 113
  • 4.5.7
  • Sparkling Wine
  • 114
  • 1.5.3
  • 4.5.8
  • Money Matters
  • 117
  • 5
  • Vineyard to Harvest
  • 118
  • 5.2
  • The Grape
  • 118
  • 5.2.1
  • Periodic Table
  • Mature Grape Physiology
  • 119
  • 5.2.1.1
  • Organic Acids
  • 119
  • 5.2.1.2
  • Alkaline Metals
  • 120
  • 5.2.1.3
  • Nitrogen Compounds
  • 6
  • 120
  • 5.2.1.4
  • Phenolic Compounds
  • 120
  • 5.2.1.5
  • Aromatic Substances
  • 121
  • 5.2.1.6
  • Sugar
  • 122
  • 1.5.4
  • 5.2.2
  • Grape Structure
  • 123
  • 5.2.2.1
  • Seeds
  • 123
  • 5.2.2.2
  • Skin
  • 123
  • 5.2.2.3
  • Compounds
  • Pulp
  • 124
  • 5.3
  • Preharvest
  • 124
  • 5.3.1
  • Vineyard Sampling
  • 125
  • 5.3.2
  • Sugar Determinations
  • 6
  • 126
  • 5.3.2.1
  • [degree]Oechsle
  • 129
  • 5.3.2.2
  • Baume
  • 129
  • 5.3.2.3
  • [degree]Balling and [degree]Brix
  • 130
  • 1.5.5
  • 5.3.3
  • Glucose and Fructose Determinations
  • 131
  • 5.3.3.1
  • Enzymatic Method
  • 132
  • 5.3.3.2
  • Other Residual Reducing Sugar Methods
  • 133
  • 5.3.4
  • Solutions
  • Potential Alcohol (Ethanol) Determinations
  • 134
  • 5.3.5
  • Alcohol (Ethanol) Determinations
  • 137
  • 5.3.5.1
  • Ebulliometry Method
  • 138
  • 5.3.5.2
  • Other Alcohol Determination Methods
  • 1
  • 7
  • 140
  • 5.3.6
  • pH and Acidity Determinations
  • 141
  • 5.3.6.1
  • pH
  • 142
  • 5.3.6.2
  • Titratable Acidity
  • 143
  • 1.5.6
  • 5.3.7
  • Potassium, Calcium, and Other Alkaline Metals Determinations
  • 145
  • 5.3.8
  • Total Phenols and Anthocyanin Determinations
  • 146
  • 5.4
  • Harvest
  • 148
  • 5.4.1
  • Electrolyte Solutions
  • Nitrogen and Amino Acid Determinations
  • 150
  • 5.4.2
  • Insoluble Solids Determinations
  • 151
  • 5.4.3
  • Total, Free, and Bound Sulfur Dioxide Determinations
  • 152
  • 5.4.3.1
  • Forms of Sulfur Dioxide
  • 11
  • 153
  • 5.4.3.2
  • Maintaining SO[subscript 2] Levels
  • 155
  • 5.4.3.3
  • Aeration-Oxidation Method
  • 157
  • 5.4.3.4
  • Ripper Method
  • 158
  • 1.5.7
  • 5.4.3.5
  • Other Methods
  • 160
  • 6
  • Fermentation x 2
  • 162
  • 6.2
  • Preparation for Fermentation
  • 163
  • 6.2.1
  • pH
  • Sugar Adjustments
  • 164
  • 6.2.2
  • Acid Adjustments
  • 165
  • 6.2.2.1
  • Acid Additions
  • 165
  • 6.2.2.2
  • Deacidification
  • 12
  • 166
  • 6.3
  • Baseline Analyses
  • 166
  • 6.3.1
  • Volatile Acidity and Acetic Acid Determinations
  • 167
  • 6.3.1.1
  • Acetic Acid Enzymatic Method
  • 168
  • 1.5.8
  • 6.3.1.2
  • Volatile Acidity Distillation Method
  • 169
  • 6.4
  • Primary Alcohol Fermentation
  • 173
  • 6.4.1
  • Yeast Metabolism
  • 174
  • 6.4.2
  • Oxidation: Reduction and Electrolysis
  • Cultured Yeast and Inoculation
  • 177
  • 6.4.3
  • Monitoring Fermentation
  • 180
  • 6.4.3.1
  • Soluble Solids (Apparent [degree]Brix) via Hydrometer
  • 181
  • 6.4.3.2
  • Soluble Solids (Apparent [degree]Brix) via Density Meter
  • 12
  • 186
  • 6.4.3.3
  • Verification of Dryness
  • 187
  • 6.5
  • Secondary Malolactic Fermentation
  • 188
  • 6.5.1
  • Taxonomy and Morphology of Wine Microorganisms
  • 190
  • 1.2
  • 1.5.9
  • 6.5.1.1
  • Lactic Acid Bacteria
  • 190
  • 6.5.1.2
  • Yeasts
  • 191
  • 6.5.1.3
  • Spoilage Bacterium
  • 192
  • 6.5.1.4
  • Halogens
  • Other Methods of Identification
  • 192
  • 6.5.2
  • Prefermentation Analyses
  • 193
  • 6.5.3
  • Oenococcus oeni Culture Preparation
  • 193
  • 6.5.3.1
  • Culture Buildup
  • 13
  • 194
  • 6.5.4
  • Monitoring MLF
  • 196
  • 6.5.5
  • L-Malic Acid Determinations
  • 196
  • 6.5.5.1
  • Paper Chromatography
  • 197
  • 1.5.10
  • 6.5.5.2
  • Thin-Layer Chromatography
  • 197
  • 6.5.5.3
  • Capillary Electrophoresis
  • 197
  • 6.5.5.4
  • Enzymatic Method
  • 198
  • 6.5.6
  • Sulfur
  • Cessation of Fermentation
  • 198
  • 7
  • Maturation Matters
  • 200
  • 7.2
  • Maturation and Aging
  • 201
  • 7.2.1
  • Advantages of Maturation
  • 13
  • 201
  • 7.3
  • Removal of Substances
  • 202
  • 7.4
  • Storage Containers
  • 203
  • 7.4.1
  • Cooperage
  • 203
  • 1.6
  • 7.4.1.1
  • Wood
  • 204
  • 7.4.1.2
  • Barrel Construction
  • 204
  • 7.5
  • Protecting the Wine
  • 205
  • 7.5.1
  • Organic Chemistry
  • Oxidation
  • 206
  • 7.5.1.1
  • Oxygen and Wine Color
  • 207
  • 7.5.1.2
  • Formation of Acetaldehyde
  • 208
  • 7.5.2
  • Microbial Spoilage
  • 13
  • 208
  • 7.5.2.1
  • Acetic Acid Bacterial Spoilage
  • 208
  • 7.5.2.2
  • Lactic Acid Bacterial Spoilage
  • 209
  • 7.5.2.3
  • Yeast Spoilage
  • 210
  • 2
  • 7.6
  • Maintenance of Maturing Wines
  • 212
  • 7.6.1
  • Barrel Storage
  • 213
  • 7.6.1.1
  • Topping
  • 213
  • 7.6.1.2
  • Metric System
  • Safety First
  • Racking
  • 213
  • 7.6.1.3
  • Cellar Temperature
  • 214
  • 7.7
  • Organoleptic Evaluation
  • 214
  • 7.7.1
  • Organoleptic Terminology
  • 18
  • 215
  • 7.7.2
  • Wine Sensory
  • 216
  • 7.7.2.1
  • Flavor Identification
  • 216
  • 7.8
  • Fining
  • 216
  • 2.2
  • 7.8.1
  • Bentonite Fining
  • 220
  • 7.8.2
  • Albumen Fining
  • 222
  • 7.8.3
  • Gelatin and Isinglass Fining
  • 222
  • 7.8.4
  • Regulatory Agencies and Acts
  • Copper Sulfate Fining
  • 223
  • 7.9
  • Wine Stability
  • 224
  • 7.9.1
  • Freeze Test
  • 225
  • 7.9.2
  • Cold Conductivity
  • 18
  • 226
  • 7.10
  • Filtration
  • 227
  • 7.11
  • Blending
  • 229
  • 7.11.1
  • Fractional Blending
  • 230
  • 2.3
  • 8
  • Bottling Basics
  • 231
  • 8.2
  • Packaging
  • 231
  • 8.2.1
  • Labels
  • 232
  • 8.2.2
  • Laboratory and Winery Hazards
  • Bottles
  • 233
  • 8.2.3
  • Cork
  • 233
  • 8.2.3.1
  • Cork Quality Control
  • 235
  • 8.2.3.2
  • TCA
  • 20
  • 237
  • 8.3
  • Bottling Lines
  • 238
  • 8.4
  • Preparing Wines for Bottling
  • 239
  • 8.4.1
  • Required Analyses
  • 240
  • 2.4
  • 8.4.1.1
  • Sulfur Dioxide
  • 240
  • 8.4.1.2
  • EtOH
  • 241
  • 8.4.1.3
  • Acidity
  • 241
  • 8.4.1.4
  • Chemical Hazards
  • Microbial Growth
  • 242
  • 8.4.1.5
  • Carbon Dioxide
  • 242
  • 8.4.1.6
  • Oxygen and Wine Temperature
  • 243
  • 8.4.1.7
  • Wine Density
  • 1
  • 21
  • 243
  • 8.5
  • Prebottling Activities
  • 244
  • 8.5.1
  • Bottling Line Sanitation
  • 244
  • 8.5.2
  • Membrane Filter Integrity Test
  • 245
  • 2.4.1
  • 8.6
  • Bottling
  • 246
  • 8.6.1
  • Bottle Queue
  • 246
  • 8.6.2
  • Membrane Filter
  • 247
  • 8.6.3
  • Toxic Chemicals
  • Filler
  • 247
  • 8.6.4
  • Corking Machine
  • 248
  • 8.6.5
  • Quality Control
  • 249
  • 8.6.6
  • Capsules, Wax, Labeling, and Storage
  • 21
  • 249
  • 8.7
  • Microbiological Monitoring
  • 251
  • 8.7.1
  • Plating Media
  • 251
  • 8.7.2
  • Plate Inoculation, Incubation, and Identification
  • 252
  • 2.4.1.1
  • 8.8
  • Required Analysis for International Trade
  • 255
  • 8.9
  • Bottle Aging
  • 257
  • 9
  • Analytical Procedures
  • 258
  • 9.2
  • Dose, Duration, Frequency, and Routes of Exposure
  • Procedures
  • 259
  • 9.2.1
  • Spectrometric Color and Phenolic Measurement
  • 259
  • 9.2.2
  • Density Measurement, Direct Method
  • 262
  • 9.2.3
  • Specific Gravity Measurement
  • 21
  • 263
  • 9.2.4
  • Soluble Solids Measurement via Hydrometer
  • 265
  • 9.2.5
  • Density, Specific Gravity, and [degree]Brix Measurements via Density Meter
  • 267
  • 9.2.6
  • Soluble Solids Measurement via Refractometer
  • 269
  • 2.4.1.2
  • 9.2.7
  • pH Measurement
  • 271
  • 9.2.8
  • Titratable Acids Assay, Manual
  • 273
  • 9.2.9
  • Titratable Acids and pH Assay via Automated Titration
  • 275
  • 9.2.10
  • Classification of Toxins
  • Fluoride (F) Assay via ISE
  • 277
  • 9.2.11
  • Ammonia (NH[subscript 3]) Assay via ISE
  • 279
  • 9.2.12
  • Free and Total Sulfur Dioxide (SO[subscript 2]) Assay via Ripper
  • 280
  • 9.2.13
  • Free and Total Sulfur Dioxide (SO[subscript 2]) Assay via Aeration-Oxidation
  • 23
  • 282
  • 9.2.14
  • Reducing Sugar and Residual Reducing Sugar (RS) Enzymatic Assay
  • 285
  • 9.2.15
  • L-Malic Acid (LMA) Enzymatic Assay
  • 287
  • 9.2.16
  • Acetic Acid (AC) Enzymatic Assay
  • 289
  • 1.3
  • 2.4.2
  • 9.2.17
  • Volatile Acidity Assay via Distillation
  • 292
  • 9.2.18
  • Insoluble Solids (% Solids) Measurement
  • 295
  • 9.2.19
  • % v/v Alcohol Measurement via Ebulliometer
  • 296
  • Reactive Chemical Hazards
  • 24
  • 2.4.3
  • Chemical Handling and Storage
  • 25
  • 2.4.3.1
  • Ordering and Receiving
  • 27
  • 2.4.3.2
  • Density and Specific Gravity
  • Proper Labeling
  • 28
  • 2.4.3.3
  • Proper Storage
  • 29
  • 2.4.4
  • Chemical Waste
  • 31
  • 2.4.4.1
  • Classification
Control code
ocm61180777
Dimensions
24 cm
Extent
xvii, 375 pages, 2 pages of plates
Isbn
9780387243771
Lccn
2005928372
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
illustrations (some color)
System control number
(OCoLC)61180777
Label
Introduction to wine laboratory practices and procedures, Jean L. Jacobson
Link
Publication
Note
"With 50 figures, including 2 color plates."
Bibliography note
Includes bibliographical references (pages 359-363) and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • 1
  • 31
  • 2.4.4.2
  • Waste Disposal
  • 32
  • 2.4.5
  • Personal Protection Equipment
  • 35
  • 2.4.6
  • Chemical Accidents and Emergencies
  • 37
  • 1.4
  • 2.4.6.1
  • Spills
  • 37
  • 2.4.6.2
  • Accidental Inhalation or Ingestion
  • 39
  • 2.4.6.3
  • Fire
  • 40
  • 2.4.6.4
  • Liquids, Solids, and Gases
  • Gas Cylinder Leaks
  • 41
  • 2.5
  • Physical Hazards
  • 42
  • 2.5.1
  • Physical Hazards Associated with Laboratory Work
  • 42
  • 2.5.1.1
  • Equipment Hazards
  • 3
  • 42
  • 2.5.1.2
  • Compressed and Liquid Gas Hazards
  • 44
  • 2.5.1.3
  • Vacuum Hazards
  • 45
  • 2.5.1.4
  • Glassware Hazards
  • 46
  • 1.4.1
  • 2.5.1.5
  • Slip, Trip, and Fall Hazards
  • 46
  • 2.5.1.6
  • Ergonomic Hazards
  • 47
  • 2.5.2
  • Physical Hazards in the Cellar
  • 49
  • 2.5.3
  • Pressure and Temperature
  • Damage Control
  • 52
  • 3
  • What's Your Number?
  • 54
  • 3.2
  • Quality
  • 56
  • 3.2.1
  • Setting up a QA Program
  • 4
  • 56
  • 3.2.2
  • Laboratory Staff
  • 57
  • 3.2.3
  • Analytical Methods
  • 58
  • 3.2.3.1
  • Method Validation
  • 59
  • 1.4.2
  • 3.2.3.2
  • Reagents, Standards, and Controls
  • 64
  • 3.2.4
  • Analytical Techniques
  • 66
  • 3.2.4.1
  • Calculations
  • 66
  • 3.2.4.2
  • Liquids
  • Proper Measurement
  • 70
  • 3.2.4.3
  • Sample Quality
  • 77
  • 3.2.4.4
  • Preventative Maintenance
  • 78
  • 3.2.5
  • Records
  • 4
  • 80
  • 3.2.6
  • Inadvertent Error
  • 82
  • 4
  • Berry to Bottle
  • 83
  • 4.2
  • Wine History
  • 83
  • 1
  • 1.4.3
  • 4.3
  • Grape Varieties
  • 87
  • 4.4
  • Appellations
  • 88
  • 4.4.1
  • France
  • 89
  • 4.4.1.1
  • Gases
  • Burgundy
  • 89
  • 4.4.1.2
  • Bordeaux
  • 91
  • 4.4.1.3
  • Rhone
  • 92
  • 4.4.1.4
  • Loire
  • 5
  • 93
  • 4.4.1.5
  • Champagne
  • 93
  • 4.4.1.6
  • Languedoc-Roussillon
  • 93
  • 4.4.1.7
  • Provence
  • 93
  • 1.5
  • 4.4.2
  • Italy
  • 94
  • 4.4.2.1
  • Piedmont
  • 94
  • 4.4.2.2
  • Tuscany
  • 94
  • 4.4.2.3
  • Chemistry Fundamentals
  • Emilia Romagna-Veneto
  • 96
  • 4.4.3
  • Spain
  • 96
  • 4.4.3.1
  • Rioja-Penedes-Cava
  • 96
  • 4.4.3.2
  • Jerez
  • 5
  • 97
  • 4.4.4
  • Portugal
  • 97
  • 4.4.4.1
  • Douro
  • 97
  • 4.4.4.2
  • Vinhos Verdes
  • 98
  • 1.5.1
  • 4.4.4.3
  • Madeira
  • 98
  • 4.4.5
  • Germany
  • 98
  • 4.4.6
  • South Africa
  • 99
  • 4.4.7
  • Matter
  • Chile
  • 101
  • 4.4.8
  • Argentina
  • 101
  • 4.4.9
  • Australia
  • 101
  • 4.4.10
  • New Zealand
  • 5
  • 102
  • 4.4.11
  • United States
  • 102
  • 4.4.11.1
  • New York
  • 103
  • 4.4.11.2
  • Washington
  • 103
  • 1.5.2
  • 4.4.11.3
  • Oregon
  • 105
  • 4.4.11.4
  • California
  • 105
  • 4.5
  • Wine Production Overview
  • 105
  • 4.5.1
  • Chemistry to Remember
  • Structure
  • Vineyard
  • 106
  • 4.5.2
  • Harvest
  • 106
  • 4.5.3
  • Fermentation
  • 108
  • 4.5.4
  • Maturation
  • 6
  • 112
  • 4.5.5
  • Blending, Fining, and Stabilization
  • 113
  • 4.5.6
  • Filtration and Bottling
  • 113
  • 4.5.7
  • Sparkling Wine
  • 114
  • 1.5.3
  • 4.5.8
  • Money Matters
  • 117
  • 5
  • Vineyard to Harvest
  • 118
  • 5.2
  • The Grape
  • 118
  • 5.2.1
  • Periodic Table
  • Mature Grape Physiology
  • 119
  • 5.2.1.1
  • Organic Acids
  • 119
  • 5.2.1.2
  • Alkaline Metals
  • 120
  • 5.2.1.3
  • Nitrogen Compounds
  • 6
  • 120
  • 5.2.1.4
  • Phenolic Compounds
  • 120
  • 5.2.1.5
  • Aromatic Substances
  • 121
  • 5.2.1.6
  • Sugar
  • 122
  • 1.5.4
  • 5.2.2
  • Grape Structure
  • 123
  • 5.2.2.1
  • Seeds
  • 123
  • 5.2.2.2
  • Skin
  • 123
  • 5.2.2.3
  • Compounds
  • Pulp
  • 124
  • 5.3
  • Preharvest
  • 124
  • 5.3.1
  • Vineyard Sampling
  • 125
  • 5.3.2
  • Sugar Determinations
  • 6
  • 126
  • 5.3.2.1
  • [degree]Oechsle
  • 129
  • 5.3.2.2
  • Baume
  • 129
  • 5.3.2.3
  • [degree]Balling and [degree]Brix
  • 130
  • 1.5.5
  • 5.3.3
  • Glucose and Fructose Determinations
  • 131
  • 5.3.3.1
  • Enzymatic Method
  • 132
  • 5.3.3.2
  • Other Residual Reducing Sugar Methods
  • 133
  • 5.3.4
  • Solutions
  • Potential Alcohol (Ethanol) Determinations
  • 134
  • 5.3.5
  • Alcohol (Ethanol) Determinations
  • 137
  • 5.3.5.1
  • Ebulliometry Method
  • 138
  • 5.3.5.2
  • Other Alcohol Determination Methods
  • 1
  • 7
  • 140
  • 5.3.6
  • pH and Acidity Determinations
  • 141
  • 5.3.6.1
  • pH
  • 142
  • 5.3.6.2
  • Titratable Acidity
  • 143
  • 1.5.6
  • 5.3.7
  • Potassium, Calcium, and Other Alkaline Metals Determinations
  • 145
  • 5.3.8
  • Total Phenols and Anthocyanin Determinations
  • 146
  • 5.4
  • Harvest
  • 148
  • 5.4.1
  • Electrolyte Solutions
  • Nitrogen and Amino Acid Determinations
  • 150
  • 5.4.2
  • Insoluble Solids Determinations
  • 151
  • 5.4.3
  • Total, Free, and Bound Sulfur Dioxide Determinations
  • 152
  • 5.4.3.1
  • Forms of Sulfur Dioxide
  • 11
  • 153
  • 5.4.3.2
  • Maintaining SO[subscript 2] Levels
  • 155
  • 5.4.3.3
  • Aeration-Oxidation Method
  • 157
  • 5.4.3.4
  • Ripper Method
  • 158
  • 1.5.7
  • 5.4.3.5
  • Other Methods
  • 160
  • 6
  • Fermentation x 2
  • 162
  • 6.2
  • Preparation for Fermentation
  • 163
  • 6.2.1
  • pH
  • Sugar Adjustments
  • 164
  • 6.2.2
  • Acid Adjustments
  • 165
  • 6.2.2.1
  • Acid Additions
  • 165
  • 6.2.2.2
  • Deacidification
  • 12
  • 166
  • 6.3
  • Baseline Analyses
  • 166
  • 6.3.1
  • Volatile Acidity and Acetic Acid Determinations
  • 167
  • 6.3.1.1
  • Acetic Acid Enzymatic Method
  • 168
  • 1.5.8
  • 6.3.1.2
  • Volatile Acidity Distillation Method
  • 169
  • 6.4
  • Primary Alcohol Fermentation
  • 173
  • 6.4.1
  • Yeast Metabolism
  • 174
  • 6.4.2
  • Oxidation: Reduction and Electrolysis
  • Cultured Yeast and Inoculation
  • 177
  • 6.4.3
  • Monitoring Fermentation
  • 180
  • 6.4.3.1
  • Soluble Solids (Apparent [degree]Brix) via Hydrometer
  • 181
  • 6.4.3.2
  • Soluble Solids (Apparent [degree]Brix) via Density Meter
  • 12
  • 186
  • 6.4.3.3
  • Verification of Dryness
  • 187
  • 6.5
  • Secondary Malolactic Fermentation
  • 188
  • 6.5.1
  • Taxonomy and Morphology of Wine Microorganisms
  • 190
  • 1.2
  • 1.5.9
  • 6.5.1.1
  • Lactic Acid Bacteria
  • 190
  • 6.5.1.2
  • Yeasts
  • 191
  • 6.5.1.3
  • Spoilage Bacterium
  • 192
  • 6.5.1.4
  • Halogens
  • Other Methods of Identification
  • 192
  • 6.5.2
  • Prefermentation Analyses
  • 193
  • 6.5.3
  • Oenococcus oeni Culture Preparation
  • 193
  • 6.5.3.1
  • Culture Buildup
  • 13
  • 194
  • 6.5.4
  • Monitoring MLF
  • 196
  • 6.5.5
  • L-Malic Acid Determinations
  • 196
  • 6.5.5.1
  • Paper Chromatography
  • 197
  • 1.5.10
  • 6.5.5.2
  • Thin-Layer Chromatography
  • 197
  • 6.5.5.3
  • Capillary Electrophoresis
  • 197
  • 6.5.5.4
  • Enzymatic Method
  • 198
  • 6.5.6
  • Sulfur
  • Cessation of Fermentation
  • 198
  • 7
  • Maturation Matters
  • 200
  • 7.2
  • Maturation and Aging
  • 201
  • 7.2.1
  • Advantages of Maturation
  • 13
  • 201
  • 7.3
  • Removal of Substances
  • 202
  • 7.4
  • Storage Containers
  • 203
  • 7.4.1
  • Cooperage
  • 203
  • 1.6
  • 7.4.1.1
  • Wood
  • 204
  • 7.4.1.2
  • Barrel Construction
  • 204
  • 7.5
  • Protecting the Wine
  • 205
  • 7.5.1
  • Organic Chemistry
  • Oxidation
  • 206
  • 7.5.1.1
  • Oxygen and Wine Color
  • 207
  • 7.5.1.2
  • Formation of Acetaldehyde
  • 208
  • 7.5.2
  • Microbial Spoilage
  • 13
  • 208
  • 7.5.2.1
  • Acetic Acid Bacterial Spoilage
  • 208
  • 7.5.2.2
  • Lactic Acid Bacterial Spoilage
  • 209
  • 7.5.2.3
  • Yeast Spoilage
  • 210
  • 2
  • 7.6
  • Maintenance of Maturing Wines
  • 212
  • 7.6.1
  • Barrel Storage
  • 213
  • 7.6.1.1
  • Topping
  • 213
  • 7.6.1.2
  • Metric System
  • Safety First
  • Racking
  • 213
  • 7.6.1.3
  • Cellar Temperature
  • 214
  • 7.7
  • Organoleptic Evaluation
  • 214
  • 7.7.1
  • Organoleptic Terminology
  • 18
  • 215
  • 7.7.2
  • Wine Sensory
  • 216
  • 7.7.2.1
  • Flavor Identification
  • 216
  • 7.8
  • Fining
  • 216
  • 2.2
  • 7.8.1
  • Bentonite Fining
  • 220
  • 7.8.2
  • Albumen Fining
  • 222
  • 7.8.3
  • Gelatin and Isinglass Fining
  • 222
  • 7.8.4
  • Regulatory Agencies and Acts
  • Copper Sulfate Fining
  • 223
  • 7.9
  • Wine Stability
  • 224
  • 7.9.1
  • Freeze Test
  • 225
  • 7.9.2
  • Cold Conductivity
  • 18
  • 226
  • 7.10
  • Filtration
  • 227
  • 7.11
  • Blending
  • 229
  • 7.11.1
  • Fractional Blending
  • 230
  • 2.3
  • 8
  • Bottling Basics
  • 231
  • 8.2
  • Packaging
  • 231
  • 8.2.1
  • Labels
  • 232
  • 8.2.2
  • Laboratory and Winery Hazards
  • Bottles
  • 233
  • 8.2.3
  • Cork
  • 233
  • 8.2.3.1
  • Cork Quality Control
  • 235
  • 8.2.3.2
  • TCA
  • 20
  • 237
  • 8.3
  • Bottling Lines
  • 238
  • 8.4
  • Preparing Wines for Bottling
  • 239
  • 8.4.1
  • Required Analyses
  • 240
  • 2.4
  • 8.4.1.1
  • Sulfur Dioxide
  • 240
  • 8.4.1.2
  • EtOH
  • 241
  • 8.4.1.3
  • Acidity
  • 241
  • 8.4.1.4
  • Chemical Hazards
  • Microbial Growth
  • 242
  • 8.4.1.5
  • Carbon Dioxide
  • 242
  • 8.4.1.6
  • Oxygen and Wine Temperature
  • 243
  • 8.4.1.7
  • Wine Density
  • 1
  • 21
  • 243
  • 8.5
  • Prebottling Activities
  • 244
  • 8.5.1
  • Bottling Line Sanitation
  • 244
  • 8.5.2
  • Membrane Filter Integrity Test
  • 245
  • 2.4.1
  • 8.6
  • Bottling
  • 246
  • 8.6.1
  • Bottle Queue
  • 246
  • 8.6.2
  • Membrane Filter
  • 247
  • 8.6.3
  • Toxic Chemicals
  • Filler
  • 247
  • 8.6.4
  • Corking Machine
  • 248
  • 8.6.5
  • Quality Control
  • 249
  • 8.6.6
  • Capsules, Wax, Labeling, and Storage
  • 21
  • 249
  • 8.7
  • Microbiological Monitoring
  • 251
  • 8.7.1
  • Plating Media
  • 251
  • 8.7.2
  • Plate Inoculation, Incubation, and Identification
  • 252
  • 2.4.1.1
  • 8.8
  • Required Analysis for International Trade
  • 255
  • 8.9
  • Bottle Aging
  • 257
  • 9
  • Analytical Procedures
  • 258
  • 9.2
  • Dose, Duration, Frequency, and Routes of Exposure
  • Procedures
  • 259
  • 9.2.1
  • Spectrometric Color and Phenolic Measurement
  • 259
  • 9.2.2
  • Density Measurement, Direct Method
  • 262
  • 9.2.3
  • Specific Gravity Measurement
  • 21
  • 263
  • 9.2.4
  • Soluble Solids Measurement via Hydrometer
  • 265
  • 9.2.5
  • Density, Specific Gravity, and [degree]Brix Measurements via Density Meter
  • 267
  • 9.2.6
  • Soluble Solids Measurement via Refractometer
  • 269
  • 2.4.1.2
  • 9.2.7
  • pH Measurement
  • 271
  • 9.2.8
  • Titratable Acids Assay, Manual
  • 273
  • 9.2.9
  • Titratable Acids and pH Assay via Automated Titration
  • 275
  • 9.2.10
  • Classification of Toxins
  • Fluoride (F) Assay via ISE
  • 277
  • 9.2.11
  • Ammonia (NH[subscript 3]) Assay via ISE
  • 279
  • 9.2.12
  • Free and Total Sulfur Dioxide (SO[subscript 2]) Assay via Ripper
  • 280
  • 9.2.13
  • Free and Total Sulfur Dioxide (SO[subscript 2]) Assay via Aeration-Oxidation
  • 23
  • 282
  • 9.2.14
  • Reducing Sugar and Residual Reducing Sugar (RS) Enzymatic Assay
  • 285
  • 9.2.15
  • L-Malic Acid (LMA) Enzymatic Assay
  • 287
  • 9.2.16
  • Acetic Acid (AC) Enzymatic Assay
  • 289
  • 1.3
  • 2.4.2
  • 9.2.17
  • Volatile Acidity Assay via Distillation
  • 292
  • 9.2.18
  • Insoluble Solids (% Solids) Measurement
  • 295
  • 9.2.19
  • % v/v Alcohol Measurement via Ebulliometer
  • 296
  • Reactive Chemical Hazards
  • 24
  • 2.4.3
  • Chemical Handling and Storage
  • 25
  • 2.4.3.1
  • Ordering and Receiving
  • 27
  • 2.4.3.2
  • Density and Specific Gravity
  • Proper Labeling
  • 28
  • 2.4.3.3
  • Proper Storage
  • 29
  • 2.4.4
  • Chemical Waste
  • 31
  • 2.4.4.1
  • Classification
Control code
ocm61180777
Dimensions
24 cm
Extent
xvii, 375 pages, 2 pages of plates
Isbn
9780387243771
Lccn
2005928372
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
illustrations (some color)
System control number
(OCoLC)61180777

Library Locations

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