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Wine Analysis and Production

  • Bruce W. Zoecklein
  • Kenneth C. Fugelsang
  • Barry H. Gump
  • Fred S. Nury

Table of contents

  1. Front Matter
    Pages i-1
  2. Gordon H. Burns
    Pages 3-29
  3. Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
    Pages 53-75
  4. Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
    Pages 76-88
  5. Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
    Pages 89-96
  6. Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
    Pages 97-114
  7. Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
    Pages 115-151
  8. Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
    Pages 152-167
  9. Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
    Pages 168-177
  10. Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
    Pages 178-191
  11. Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
    Pages 192-198
  12. Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
    Pages 199-208
  13. Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
    Pages 209-215
  14. Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
    Pages 216-227
  15. Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
    Pages 228-241
  16. Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
    Pages 242-271
  17. Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
    Pages 272-279
  18. Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
    Pages 280-302
  19. Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
    Pages 303-309
  20. Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
    Pages 310-516
  21. Back Matter
    Pages 517-621

About this book

Introduction

Winemaking as a form of food preseIVation is as old as civilization. Wine has been an integral component of people's daily diet since its discovery and has also played an important role in the development of society, reli­ gion, and culture. We are currently drinking the best wines ever produced. We are able to do this because of our increased understanding of grape growing, biochemistry and microbiology of fermentation, our use of ad­ vanced technology in production, and our ability to measure the various major and minor components that comprise this fascinating beverage. Historically, winemakers succeeded with slow but gradual improvements brought about by combinations of folklore, obseIVation, and luck. How­ ever, they also had monumental failures resulting in the necessity to dis­ pose of wine or convert it into distilled spirits or vinegar. It was assumed that even the most marginally drinkable wines could be marketed. This is not the case for modem producers. The costs of grapes, the technology used in production, oak barrels, corks, bottling equipment, etc. , have in­ creased dramatically and continue to rise. Consumers are now accustomed to supplies of inexpensive and high-quality varietals and blends; they con­ tinue to demand better. Modem winemakers now rely on basic science and xvi Preface xvii the systematic application of their art to produce products pleasing to the increasingly knowledgeable consumer base that enjoys wine as part of its civilized society.

Keywords

alcohol biochemistry carbohydrates chemistry food microbiology

Authors and affiliations

  • Bruce W. Zoecklein
    • 1
  • Kenneth C. Fugelsang
    • 2
  • Barry H. Gump
    • 2
  • Fred S. Nury
    • 2
  1. 1.Virginia Polytechnic Institute & State UniversityBlacksburgUSA
  2. 2.California State University at FresnoUSA

Bibliographic information

Industry Sectors
Pharma
Chemical Manufacturing
Biotechnology
Consumer Packaged Goods