Production Wine Analysis

This text is designed to acquaint the reader with the commonly used procedures of juice and wine analysis as they are generally practiced in the industry, and as they are taught in the Department of Enology at California State University, Fresno. It is assumed that the reader has a basic preparation in the fields of chemistry and microbiology. 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 as well as equip­ ment, we have in many instances provided several different approaches to the same analysis. Throughout this book we have attempted to give special attention to practical considerations and the importance of these analyses in the total spectrum of winery operations. We hope the book's format will satisfy the inter­ ests oflaboratory personnel as well as winemakers. The process of making wine involves a series of concerns for the winemaker and staff of a winery. The first concerns are viticultural. Upon arrival of the fruit, its quality is assessed, 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 become important. Finally, problems do occur on occasion, and a number of what may be consid­ ered remedial techniques can be employed to produce an acceptable product. Front Matter....Pages i-xi Front Matter....Pages 1-1 Fruit Quality and Soluble Solids....Pages 3-33 Alcoholometry....Pages 34-63 Extract....Pages 64-70 Hydrogen Ion (pH) and Fixed Acids....Pages 71-97 Volatile Acidity....Pages 98-113 Carbohydrates: Reducing Sugars....Pages 114-128 Phenolic Compounds and Wine Color....Pages 129-168 Oxygen, Carbon Dioxide, and Ascorbic Acid....Pages 169-182 Front Matter....Pages 183-183 Sulfur Dioxide....Pages 185-206 Sulfur-Containing Compounds....Pages 207-218 Other Preservatives: Sorbic Acid, Benzoic Acid, and Dimethyldicarbonate....Pages 219-234 Wine Microbiology....Pages 235-286 Front Matter....Pages 287-287 Tartaric Acid and Its Salts....Pages 289-315 Copper....Pages 316-321 Iron and Phosphorus....Pages 322-328 Nitrogenous Compounds....Pages 329-346 Front Matter....Pages 347-353 Fining and Fining Agents....Pages 355-377 Correction of Tartrate Instabilities....Pages 378-389 Removal of Copper and Iron — The Hubach Analysis....Pages 390-397 Back Matter....Pages 399-475