Limit search to available items
Book Cover
E-book
Author Jacobson, Jean L.

Title Introduction to wine laboratory practices and procedures / Jean L. Jacobson
Published New York : Springer, [2006]
©2006
Online access available from:
ProQuest Ebook Central (owned titles)    View Resource Record  
Springer eBooks    View Resource Record  

Copies

Description 1 online resource (xvii, 375 pages, 2 pages of plates) : illustrations (some color)
Contents Cover -- Contents -- Preface -- Color Insert -- 1 Chemistry to Remember -- 1.1 Introduction -- 1.2 Metric System -- 1.3 Density and Specific Gravity -- 1.4 Liquids, Solids, and Gases -- 1.4.1 Pressure and Temperature -- 1.4.2 Liquids -- 1.4.3 Gases -- 1.5 Chemistry Fundamentals -- 1.5.1 Matter -- 1.5.2 Structure -- 1.5.3 Periodic Table -- 1.5.4 Compounds -- 1.5.5 Solutions -- 1.5.6 Electrolyte Solutions -- 1.5.7 pH -- 1.5.8 Oxidation: Reduction and Electrolysis -- 1.5.9 Halogens -- 1.5.10 Sulfur -- 1.6 Organic Chemistry -- 2 Safety First -- 2.1 Introduction -- 2.2 Regulatory Agencies and Acts -- 2.3 Laboratory and Winery Hazards -- 2.4 Chemical Hazards -- 2.4.1 Toxic Chemicals -- 2.4.2 Reactive Chemical Hazards -- 2.4.3 Chemical Handling and Storage -- 2.4.4 Chemical Waste -- 2.4.5 Personal Protection Equipment -- 2.4.6 Chemical Accidents and Emergencies -- 2.5 Physical Hazards -- 2.5.1 Physical Hazards Associated with Laboratory Work -- 2.5.2 Physical Hazards in the Cellar -- 2.5.3 Damage Control -- 3 What's Your Number? -- 3.1 Introduction -- 3.2 Quality -- 3.2.1 Setting up a QA Program -- 3.2.2 Laboratory Staff -- 3.2.3 Analytical Methods -- 3.2.4 Analytical Techniques -- 3.2.5 Records -- 3.2.6 Inadvertent Error -- 4 Berry to Bottle -- 4.1 Introduction -- 4.2 Wine History -- 4.3 Grape Varieties -- 4.4 Appellations -- 4.4.1 France -- 4.4.2 Italy -- 4.4.3 Spain -- 4.4.4 Portugal -- 4.4.5 Germany -- 4.4.6 South Africa -- 4.4.7 Chile -- 4.4.8 Argentina -- 4.4.9 Australia -- 4.4.10 New Zealand -- 4.4.11 United States -- 4.5 Wine Production Overview -- 4.5.1 Vineyard -- 4.5.2 Harvest -- 4.5.3 Fermentation -- 4.5.4 Maturation -- 4.5.5 Blending, Fining, and Stabilization -- 4.5.6 Filtration and Bottling -- 4.5.7 Sparkling Wine -- 4.5.8 Money Matters -- 5 Vineyard to Harvest -- 5.1 Introduction -- 5.2 The Grape -- 5.2.1 Mature Grape Physiology -- 5.2.2 Grape Structure -- 5.3 Preharvest -- 5.3.1 Vineyard Sampling -- 5.3.2 Sugar Determinations -- 5.3.3 Glucose and Fructose Determinations -- 5.3.4 Potential Alcohol (Ethanol) Determinations -- 5.3.5 Alcohol (Ethanol) Determinations -- 5.3.6 pH and Acidity Determinations -- 5.3.7 Potassium, Calcium, and Other Alkaline Metals Determinations -- 5.3.8 Total Phenols and Anthocyanin Determinations -- 5.4 Harvest -- 5.4.1 Nitrogen and Amino Acid Determinations -- 5.4.2 Insol
Summary With the rapid growth of the wine industry, it has become increasingly important for not only the enologist and wine maker, but also cellar and laboratory staff to perform the routine wine making duties. Written by a practitioner with hands-on experience in the field, Introduction to Wine Laboratory Practices and Procedures provides a step-by-step guide on performing these essential tasks. Gently easing the reader into the more advanced concepts and analysis, the book covers vineyard sampling to bottling with sections on chemistry, safety, quality control, and general wine education. It's a must have for entry level wine chemists and enologists; students in junior college programs; small and large wineries; professional and home wine makers; winery production staff; or anyone wanting to learn about winemaking in an easy to understand format
Bibliography Includes bibliographical references (pages 359-363) and index
Notes Print version record
Subject Wine and wine making -- Analysis.
Wine and wine making -- Chemistry.
Wine and wine making -- Laboratory manuals.
Genre/Form Laboratory manuals.
Laboratory manuals.
Form Electronic book
ISBN 0387243771 (hd. bd.)
0387251200
9780387243771 (hd. bd.)
9780387251202