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bruce z wine analysis production 1995

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Textbook in PDF format Winemaking as a form of food preservation 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, religion, 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 advanced 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, observation, and luck. However, they also had monumental failures resulting in the necessity to dispose 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 increased dramatically and continue to rise. Consumers are now accustomed to supplies of inexpensive and high-quality varietals and blends; they continue to demand better. Modem winemakers now rely on basic science and 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. The process of making wine involves a series of concerns for the grower, as well as the winemaker. The first concerns are viticultural, including delivery of sound, high-quality fruit at optimal maturity. Upon arrival at the winery, fruit quality is assessed, the grapes are processed, and fermentation is begun. Almost immediately, and in many instances simultaneously, chemical and microbiological stability of the young and/or aging wine becomes important. Finally, problems occur on occasion requiring utilization of remedial techniques to produce an acceptable product. Production considerations serve as the framework in organizing this book. Within each chapter is information culled from the authors' collective years of experience, as well as from the literate wine community around the world. These chapters provide numerous practical, as well as fundamental, insights into the various aspects of the process. Winemakers will benefit from these insights while still maintaining (and gaining further insight into) their own. Analytical techniques have become valuable tools of modem winemakers wishing to better understand their product. These analytical tools are another major feature of this text. The authors have gathered numerous procedures commonly used for grape, juice, and wine analysis. These procedures are presented as they are generally practiced in the industry around the world. We have formatted them into an easy-to-follow recipestyle to make them more useful to the winery technician. Our procedures provide instructions for preparing required reagents, stains, and media, and then outline the analyses in detail. To make these procedures more accessible, we have gathered them into a single chapter at the end of the "text" chapters. In addition to the "standard" laboratory procedures we have included a section of rapid "diagnostic" tests to assist in identifying problems encountered during winemaking. Several frequently used conversion and correction tables have also been collected into one section for the reader's convenience. Finally, we have provided some information on the safety aspects of the various reagents employed in conducting the laboratory analyses. In developing material for this text, the authors have emphasized analyses as they would be carried out in a production laboratory. Realizing that different laboratories have different analytical capabilities, personnel, and equipment, we have in many instances provided several different approaches to the same analysis. Throughout this book we have given special attention to practical considerations and their importance in the total spectrum of winery operations. We have done the same with the laboratory procedures. It is the authors' wish that the book's format will satisfy the interests of laboratory personnel as well as winemakers. It is assumed that the reader has some basic preparation in the fields of chemistry and microbiology. A novice reader would be advised to acquire a basic textbook in quantitative analysis for descriptions of fundamental laboratory skills. In writing this text we not only surveyed the literature of the winemaking world, but have solicited direct assistance from several guest authors. To help present the subject of laboratory chemical and microbiological measurements from both the historical and future perspective, we have selections by Gordon Burns, President of ETS Laboratory (St. Helena, CA), and Lisa Van de Water, Director of The Wine Lab (Napa, CA) and Pacific Rim Oenology Services (Blenheim, New Zealand). The issue of the health aspects of wine has never been a more important subject than it is today. To provide a perspective on this subject, Dr. Carlos Muller, Director of the Enology Program at California State University (Fresno, CA) has contributed a Chapter. A rational approach to the uses and benefits of sensory analysis is always a complement to the subject of laboratory measurements. The sensory organs are, for the most part, our most sensitive analytical tool for monitoring certain wine components and microbiological processes. A chapter on sensory techniques is offered by Dr. Susan Duncan of the Department of Food Science and Technology, Virginia Polytechnic Institute (Blacksburg, VA). Finally, in adding a current perspective to the use of enzymes in juice and wine processing, we have solicited the efforts of Katherine Haight, Research Associate at the Viticulture & Enology Research Center (Fresno, CA). We are greatly appreciative of the efforts of these contributors, who have added an extra dimension to this text. Preface 1 Introduction Overview of Wine Analysis-Gordon H. Bums, Director, ETS Laboratories, St. Helena, CA Reasons for Analysis Common Analytical Components Current Analytical Techniques Future Analytical Techniques A Technical Revolution in Winemaking-Lisa Van der Water, Director, the Wine Lab, Napa, CA, and Pacific Rim Enology Services, Blenheim, New Zealand Relating pH and SO2 Grapes Are Important Attention on Yeasts Spoilage Microbes Looking to the Future Wine and Health-It Is More Than Alcohol-Carlos J. Muller, Director, Enology Program, California State University, Fresno, CA Antioxidants Coexistence (Synergism) of Alcohol and Wine Antioxidants Salicylic Acid Conclusion 2 Application of Sensory Evaluation in Wine Making. Susan E. Duncan, Assistant Professor, Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA Overview of Sensory Evaluation Standardization of Sensory Evaluation Sensory Panelists Methods of Sensory Evaluation Principal Component Analysis Summary 3 Grape Maturity and Quality Wine Quality Maturity Sampling Fruit Quality Evaluation Pesticides Sensory Considerations as an Indicator of Grape Maturity and Quality Soluble Solids in Winemaking Laboratory Measurements of Soluble Solids Analysis 4 Hydrogen Ion (pH), and Fixed Acids Organic Acid Content of Wine Interaction of Hydrogen and Potassium Ions and Titratable Acidity Hydrogen Ion Concentration and Buffers Sample Preparation and Reporting TA Results Adjustments in Titratable Acidity and pH Legal Considerations Sensory Considerations Analysis 5 Carbohydrates Reducing Sugars (Hexoses) Pentoses Sucrose Polysaccharides (and Associated Instabilities) Mute Production Soluble Solids vs. Reducing Sugar Values Analysis of Reducing Sugars Invert Sugar Analysis Analysis 6 Alcohol and Extract Yeast Metabolism Ester Formation Methanol Ethanol Production Determination of Alcohol Content Extract Analysis 7 Phenolic Compounds and Wine Color Representative Grape and Wine Phenols Grape Growing and Processing Considerations Factors Contributing to Wine Color and Color Stability Oxidation Oak Barrel Components Evaluation of Color by Spectrophotometry Analysis 8 Nitrogen Compounds Nitrogen Compounds of Grapes and Wines Effect of Vineyard Practices on Nitrogen Compounds Wine Proteins Prefermentation Processing Considerations Fermentation and Post-fermentation Processing Considerations Effect of Protein on Wine Stability Processing Considerations and Protein Stability Methods for Evaluation of Protein Stability Determination of Total Protein and Nitrogen-Containing Compounds Analysis 9 Sulfur-containing Compounds Sulfate (SO4/ -2) Sulfite (SO2-/ 3) Hydrogen Sulfide (H2S) Organic Sulfur-Containing Compounds Vineyard Management Hydrogen Sulfide and Mercaptans in Wine Analysis 10 Sulfur Dioxide and Ascorbic Acid Sulfur Dioxide as an Inhibitor of Browning Reactions Compounds That Bind with Sulfur Dioxide Distribution of Sulfite Species in Solution Bound and Free Sulfur Dioxide Sulfur Dioxide in Wine Production Sources of Sulfur Dioxide Analysis of Free and Total Sulfur Dioxide Ascorbic Acid Analysis 11 Volatile Acidity Microbiological Formation of Acetic Acid Acetate Esters Sensory Considerations Reduction of Volatile Acidity Analytical Methods for Volatile Acidity Analysis 12 Metals, Cations, and Anions Copper Iron and Phosphorus Aluminum Lead Metal Removal Fluoride Analysis of Metals Analysis 13 Sorbic Acid, Benzoic Acid, and Dimethyldicarbonate Sorbic Acid Benzoic Acid Dimethyldicarbonate Analytical Determination of Sorbic and Benzoic Acids and Dimethyldicarbonate Analysis 14 Oxygen, Carbon Dioxide, and Nitrogen Redox Potentials in Wine Systems Oxygen Acetaldehyde Carbon Dioxide and Nitrogen Use of Gases Measurement of Carbon Dioxide Analysis 15 Tartrates and Instabilitles Potassium Calcium Bitartrate Stability Methodology for Estimating Cold Stability Correction of Bitartrate Instability Calcium Tartrate Stability Analysis 16 Fining and Fining Agents Principles of Fining Fining and Wine Stability Summary of Important Considerations in Fining Bentonite Polysaccharides Carbons Silica Dioxide Protein Fining Agents Yeast Fining Polyvinylpolypyrolidone Tannin Metal Removal Riddling Aids Utilization of Enzymes in Juice and Wine Production. Katherine G.Haight, Research Associate, Viticulture and Enology Research Center, Fresno, CA Glucanases Pectinases Macerating Enzymes Ultrafiltration Future Developments Summary Procedures 17 Winery Sanitation Water Quality Preliminary Cleaning Cleaners (Detergents) Sanitizers Cleaning and Sanitation Monitoring Analysis 18 Microbiology of Winemaking Molds Yeasts Wine Bacteria Lactic Acid Bacteria Controlling Microbial Growth in Wine (A Summary) Procedures 19 Cork Cork Microbiology Identity and Properties of Odor-Active Metabolites Preparation of Cork for Shipment Analysis 20 Laboratory Procedures Appendix I. Tables of Constants, Conversion Factors Appendix II. Laboratory safely Bibliography Index

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