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Wine Book

Wine Book

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Published by mike80ms
Wine making book
Wine making book

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Published by: mike80ms on Oct 27, 2010
Copyright:Attribution Non-commercial


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Lum Eisenman
Most home winemaking books are written like cookbooks. They contain winemaking recipes andstep by step directions, but little technical information is included. The goal of these books is toprovide enough information so the reader can make a successful batch of wine. Enology textbooksare the other extreme. They are very technical and can be difficult to comprehend without abackground in chemistry and microbiology. These books are intended to give professionalwinemakers the specialized backgrounds needed to solve the wide variety of problems encountered incommercial wine production.This book is an attempt to provide beginning home winemakers with basic “how to” instructions aswell as providing an introduction to some of the more technical aspects of winemaking. However,the technical material has been concentrated in a few chapters, so readers can easily ignore much of the technical content until an interest develops.If you have a quantity of fresh grapes to convert into wine, read Chapter 1 and the first few pages of Appendix A. This material will give you enough information to start successful grape winefermentation. Appendix A is written in a quasi outline form, and it provides a brief description of theentire winemaking process.If you have some fresh fruit and wish to make wine before the fruit spoils, read Chapter 21. This is a“stand alone” chapter, and successful fruit wines can be made from the information provided here.The first few pages provide enough information to prepare the fruit and start fermentation. The restof the chapter can then be read at your leisure.Chapters 1, 2, 3, 4, 7, 8, 9, 10, 12, 14, 15 and 17 provide general information on home winemaking.These chapters discuss materials, facilities, equipment and basic processes. Much of this material isbasic and should be of interest to most readers.The material presented in Chapters 5, 6, 11, 13 and 16 is a bit more advanced. These five chaptersfocus mostly on “what” and “why” rather than on “how.” Beginning winemakers may wish to skipthese chapters until they become more experienced.Chapters 18 and 19 are case studies of making a red and white wine. These two chapters provide adetailed chronology of the production of two typical wines.Chapter 20 describes hot to make small quantities of sparkling wine, and Chapter 22, containspractical “how to” information of general interest.Chapter 23 describes six common laboratory wine tests. The significance of the tests, materials,apparatus and procedures are discussed.I hope you enjoy my little book on home winemaking.Lum EisenmanDel Mar, 1998
Chapter 1. The Winemaking Process 1Chapter 2. Home Winemaking Costs 6Chapter 3. Equipment and Facilities 8Chapter 4. Winery Materials 16Chapter 5. Sugars and Acids 22Chapter 6. pH and Sulfur Dioxide 29Chapter 7. Winery Sanitation 36Chapter 8. Crush Season 42Chapter 9. Harvest 47Chapter 10. Grape Processing 52Chapter 11. Wine Yeast 59Chapter 12. Primary Fermentation 63Chapter 13. Malolactic and Other Fermentations 73Chapter 14. Fining and Fining Materials 79Chapter 15. Clarification and Stabilization 86Chapter 16. Wine Filtration 94Chapter 17. Bottling 98Chapter 18. Red Wine: A Case History 104Chapter 19. White Wine: A Case History 109Chapter 20. Making Sparkling Wine 114Chapter 21. Making Fruit Wine 119Chapter 22. Hints, Kinks and Gadgets 133Chapter 23. Laboratory Wine Testing 143Appendix A Step by Step Winemaking 152Appendix B Conversion Factors 159Appendix C Bibliography 161Appendix D Sources 163Appendix E Selected Wine Terms 164

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