Principles and Practices of Winemaking

616 Pages·1996·105.779 MB·English

by  Roger B. Boulton, Vernon L. Singleton, Linda F. Bisson, Ralph E. Kunkee (auth.)

PRINCIPLES
AND PRACTICES
OF WINEMAKING
The Chapman Hall Etiology Library
Principles and Practices ofWinemakingby Roger B. Boulton,
Vernon L. Singleton, Linda F. Bisson, and Ralph E. Kunkee
Wine Microbiology by Kenneth C. Fugelsang
Winery Utilities
Planning, Design and Operation by David R. Storm
Winemaking
From Grape Growing to Marketplaceby Richard P. Vine,
Ellen M. Harkness, Theresa Browning and Cheri Wagner
Wine Analysis and Production by Bruce W. Zoecklein,
Kenneth C. Fugelsang, Barry H. Gump, and Fred S. Nury
PRINCIPLES
AND PRACTICES
OF WINEMAKING
Roger B. Boulton
Vernon L. Singleton
Linda F. Bisson
Ralph E. Kunkee
all of University of California, Davis
SPRINGER-SCIENCE+BUSINESS MEDIA, B.V.
Art Direction; Andrea Meyer, emDASH inc.
Cover Design: Saeed Sayrafiezadeh, emDASH inc.
Copyright © 1996 by Springer Science+Business Media Dordrecht
Originally published by Chapman & Hall in 1996
All rights reserved. No part of this book covered by the copyright.hereon may be reproduced or used in any form or by any means-graphic,
electronic, or mechanical, including photocopying, recording, taping, or information storage and retrieval systems-without the written
permission of the publisher.
4 5 6 7 8 9 XXX 01 00 99 98 97
Library of Congress Cataloging-in-Publication Data
Principles and practices of winemaking / Roger B. Boulton .,.[et al.]
p. cm.
Includes bibliographical references and index.
ISBN 978-1-4613-5718-6 ISBN 978-1-4615-1781-8 (eBook)
DOI 10.1007/978-1-4615-1781-8
1. Wine and wine making. I. Boulton, Roger B.
TP548.P742 1995 94-41182
663.2--dc20 CIP
Visit Chapman & Hall on the Internet http://www.chaphall.com/chaphalLhtml
TO Maynard A. Amerine. Memor, leader, and bon vivant. Professor Amerine developed
(espedaJly variety suitability and sensory analysis), chronicled, and taught enology for the world.
He kept us all reminded that wine is far more than a commodity or just a food. It contributes to
sophisticated dining, enhances and facilitates social interaction. chaltenges the senses and the
intellect, and makes glad the heart of the moderate and well-balanced man or woman.
ACKNOWLEDGMENTS
This book contains reports of some research conducted by the authors and not previously
published. Thanks are due and gladly offered to dOllors supporting our research, including the
American Vineyard Foundation, the Wine Institute, and the California Wine Advisory Board.
Our own research students and supporting members of Ihe Californian wine industry are also
thanked. We greatly appreciate typing of some of the drafts by Jill Frommell and Susan Woody
with final manuscript preparation by Diane Eschenbaum. David M. Coons is thanked for
preparation of many of the figures for Chapters 4 and 6.
CONTENTS
Preface xiii
Introduction
A. Ba~ic Philosophy of this Book 1
B. Planning Before Beginning Winemaking 3
C. General Sequence of Operations in Winemaking 6
D. Some Ha7.ards Specifk to Winemaking 6
E. References 12
2 Viticulture for Winemakers 13
Introduction 13
A. Species of Grdl)CS for Wine 14
B. The Grape Variety, Clones, and Viruses 16
C. Variety Selection 17
D. ElTcct~ of Vineyard Location 24
E. VincyMd Management 32
F. Berry Composition, Ripening, and Seasonal Variation 35
G. Selection OfSlale of Ripeness for Harvest and Harvesting 52
H. RefercrH.:es 60
3 Preparation of Musts and Juice 65
A. Crushing and Dcstcmming 6:'!
B. Must Handling 68
C. Juice and Skin Separdtion for White Wines 73
D. Juice Clarification for White Wines 75
E. Juice and f.,·lusl Treatments 79
F. Pressing 91
G. Juice SlOr<lgc Alternatives 95
1-1. References 98
4 Yeast and Biochemistry of Ethanol Fennentation 102
A. Definition, Origins, and Identification of Wine-Related Yeasts 102
n. Natun.l Cnlpt.· '.l"d Winery Fl(,,";! 122
• Con/rols
C. Fermentation Inoculation Practices 123
o.
Yeast Morphology and Cellular Organization 126
E. Yeast Nutrition and Growth CharaclI;:ristics 126
E. Fcnnclltation Biochemistry 135
C. Fermentation Kinetics 141
H. End Produ(L~ of Yeast Metabolism 14fi
I. Nitrogen Metabolism During Fermentation 153
J. Sulfur Metabolism During Ft:rmcntalion 167
K. Problem Fermentations 168
L. Ethanol Tolerance 176
M. Fermentation Bouquet and Other Volatile Esters 178
N. References 181
5 Red and White Table Wmes 193
A. Aspects onVine Fermentations 193
B. White Table Wines 211
C. Latc-Har·:est Wines 217
o.
Preparing Base Wines for Sparkling Wine 219
E. Preparing Wines to be Distilled 220
E. Red Table Wines 221
C. Fortified Wines 237
H. References 238
6 MaJolactic Fermentation 244
Introduction 244
A. Deacidification by Malolactic Conversion 245
B. Bacteriological Stability Following Malolactic Fennentation 247
C. Flavor Changes from Malolactic Fenncntation 248
o.
Malolactic Fermentation and Wine Style 251
E. Controlling the Malolactic J'errnentation 254
F DClcClion of Malolactic Conversion 260
G. PostmalolaClic Fermentation Operations 262
1-1. Identification and Cultivation of Malolactic Bacteria 262
I. Intermediary Metabolism of the MalolaCtic Gom"crsion 26.
J. References 273
27.
7 The Fining and Clarification of Wines
A. Aspects of Clarification 27'
B. The J.'inillg Agcnt.~ 282
C. Wille Clarification 289
o.
Wine FilU",Hion 293
E. t"iltration Testing and Modeling 307
F. References 315
8 The Physical and Chemical Stability of Wine 32.
A. Tartr.HC Stability 320
II. Protein Stability 33.
C. Colloidal Stability 344
o.
Immobilized Agents for Wine Treatment 346
E. Rcrcrcn<::c.~ 347
9 Microbiological Spoilage of Wine and Its Control 352
A. Definitions of Microbiological Spoilage 352
B. Origins or Wine Spoilage Microorganisms 353
Om/ems xi
C. Diagnosis of Spoilage as Microhiological 354
D. Kinds of Microbiological Spoilages of Wine 356
E. Identification of Wine Spoilage Microorganisms 357
F. Spoilage by Molds and Yeasts 360
G. Spoilage by Lactic Acid Bacteria 369
H. Spoilage by Acetic Acid Bacteria 373
I. Spoilage by Olher Aerobic Bacteria 377
J. References 37R
10 The Maturation and Aging of Wines 382
A. Background and Objecti\'es 382
1\. Time--TemperalUre Relationships and Traditional Regimes for Different Classes of Wines 389
C. Bulk Maturation- Variables, Chemistry, and Quality Effecl.<; 393
D. Wooden Cooperage 399
E. Oxidation and Browning 406
F. Blending 415
G. Boule Aging and Post-Bulk·Maturation Storage 420
H. Rapid Maturation and Aging 424
I. References 42-1
II The Bottling and Storage of Wines 427
A. Preparation for Bottling 427
B. Bouling Operations 435
C. Transport and Storage Considerations 442
D. References 447
12 The Role of Sulfur Dioxide in Wine 448
A. Physical Properties 448
B. Chemical Properties 45'1
C. References 470
13 Must, Juice, and Wine Transfer Methods 474
huroduction 474
A. Types of Pumps 474
B. Pump Characteristics 477
C. The Calculation of Frictional Losses <178
D. Alternative Transfer Methods 48H
E. In-Linc Additions and Treatments 489
F. References 491
14 Heating and Cooling Applications 492
A. Heating and Cooling Applications 493
B. Heating and Cooling Calculations 494
C. Gcnerall'leat Exchanger Design Considerations .;02
D. Types of Ht:at Exchangers 50:)
E. Cooling by Direct Heat Transfer 512
F. Refrigeration Systems :) 14
G. Energy Requirements and Cons<:rYdtion 517
H. OfT-Pt:ak Generation of Cooling Capacity :)19
I. References 5 J 9
15 Juice and Wme Acidity 521
A. Acid Concentrations 5~ 1
B. Acidity Measures 523
xii Con/rots
C. Predicting pH and Tilratable Acidity Values 530
I). Estimating Changes in pH and Tifratable Acidity 534
E. References 537
16 Preparation, AnaJysis, and EvaJuation of Experimenta1 Wmes 539
A. Size of Experimental Lots, Containers 540
B. Representative Samples 541
C. Controls and Replication 542
I). Chemical and Physical Analyses of Experimental Wines 543
E. Sensory Evaluation 544
F. References 547
Appendices 548
Glossary 571
Index 585