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Introduction to Wine Laboratory Practices and Procedures
Jean L Jacobson
Springer
2006
Hardcover XVIII, 382 p. 50 illus., 2 in colour. ISBN 0387243771
£50.00
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With the rapid growth of the wine industry, it has become increasingly important for not only the enologist and
wine maker, but also cellar and laboratory staff to perform the routine wine making duties. Written by a practitioner
with hands-on experience in the field, Introduction to Wine Laboratory Practices and Procedures provides a
step-by-step guide on performing these essential tasks.
Gently easing the reader into the more advanced concepts and analysis, the book covers vineyard sampling to
bottling with sections on chemistry, safety, quality control, and general wine education.
It's a must have for entry level wine chemists and enologists; students in junior college programs; small and
large wineries; professional and home wine makers; winery production staff; or anyone wanting to learn about
winemaking in an easy to understand format.
Written for: Junior college and/or entry level wine laboratory technician programs, added reference for BS
Enology laboratory courses, reference for cellar staff and wine making staff, for novice wine makers, and for
any size winery laboratory
Contents
- Preface
- 1 Chemistry to Remember
- 2 Safety First
- 3 What's Your Number?
- 4 Berry to Bottle
- 5 Vineyard to Harvest
- 6 Fermentation
- 7 Maturation Matters
- 8 Bottling Basics
- 9 Analytical Procedures
- 10 Reagents
Appendix Laboratory Chemical Safety Summaries
Bibliography
Index
To find similar publications, click on a keyword below:
Springer
: beverages
: biology, general
: chemistry
: fermentation
: food & beverage products
: laboratory techniques
: microbiology
: oenology
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