Modern Winemaking / Philip Jackisch.

Format:

Book

Author/Creator:

Jackisch, Philip, author.

Language:

English

Subjects (All):

Wine and wine making--Amateurs' manuals.

Wine and wine making.

Agriculture.

Cookbooks & Foodways.

Local Subjects:

Agriculture.

Cookbooks & Foodways.

Physical Description:

1 online resource : 29 line drawings

Edition:

1st ed.

Place of Publication:

Ithaca, NY : Cornell University Press, [2018]

Language Note:

In English.

Summary:

Here 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.In 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.Among 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, Modem Winemaking 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.

Contents:

Frontmatter

CONTENTS

Preface

1. An Overview of Wine making

2. Grapes

3. The Composition of Wines

4. Winemaking Equipment and Materials

5. Microorganisms and Fermentations

6. Cellar Operations-Preventing and Correcting Problems

7. Adjusting Wine Acidity

8. Aging Wines

9. Wine Blending

10. White Table Wines

11. Red Table Wines

12. Sweet Table Wines

13. Sparkling Wines

14. Fortified Wines

15. Flavored Wines

16. Nongrape Wines

17. Sensory Evaluation of Wine

18. Wine Competitions

19. Wine Storage and Record Keeping

Appendix A. Measures, Conversion Factors, and Calculations

Appendix B. Laboratory Evaluation of Wines

Appendix C. Wine Vinegar

Appendix D. Sources of Supplies

Appendix E. Additional Sources of Information

Suggestions for Further Reading

Index

Notes:

Description based on online resource; title from PDF title page (publisher's Web site, viewed 20. Sep 2019)

Description based on publisher supplied metadata and other sources.

ISBN:

9781501721816

150172181X

OCLC:

1438669556