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葡萄酒生产:藤到瓶-Wine Production: Vine to Bottle文件编号:620

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标题(title):Wine Production: Vine to Bottle
葡萄酒生产:藤到瓶
作者(author):Grainger, Keith; Tattersall, Hazel
出版社(publisher):Wiley
大小(size):1022 kB (1046182 bytes)
格式(extension):pdf
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The standard of wines made today is arguably higher than any time in the six thousand years of vinous history. The level of knowledge of producers and the ability to control the processes in wine production is also greatly improved. Authors Keith Grainger and Hazel Tattersall detail these processes, from vine to bottle, looking at key factors such as geography, winemaking techniques, the impact of decisions made upon style and quality, and problems that may be encountered. The authors are not afraid to discuss practices that may be regarded as controversial. Highly regarded consultants to the wine industry, Grainger and Tattersall present a clear and accessible handbook: Bullet points Vineyard and winery photographs Diagrams Text boxes Wine Production: Vine to Bottle is a concise and easy-to-use reference guide for all busy food and beverage industry professionals, students and others needing a working knowledge of wine production.  Read more...
Abstract: The standard of wines made today is arguably higher than any time in the six thousand years of vinous history. The level of knowledge of producers and the ability to control the processes in wine production is also greatly improved. Authors Keith Grainger and Hazel Tattersall detail these processes, from vine to bottle, looking at key factors such as geography, winemaking techniques, the impact of decisions made upon style and quality, and problems that may be encountered. The authors are not afraid to discuss practices that may be regarded as controversial. Highly regarded consultants to the wine industry, Grainger and Tattersall present a clear and accessible handbook: Bullet points Vineyard and winery photographs Diagrams Text boxes Wine Production: Vine to Bottle is a concise and easy-to-use reference guide for all busy food and beverage industry professionals, students and others needing a working knowledge of wine production
Table of contents :
Content: Food Industry Briefing Series: WINE PRODUCTION: VINE TO BOTTLE --
Contents --
Series Editor's Foreword --
Preface --
Acknowledgements --
Introduction --
Chapter 1 Viticulture --
The Basics --
1.1 The structure of the grape berry --
1.1.1 Stalks --
1.1.2 Skins --
1.1.3 Yeasts --
1.1.4 Pulp --
1.1.5 Pips --
1.2 The grape vine --
1.3 What is a grape variety? --
1.4 Reasons for grafting --
1.5 Phylloxera vastatrix --
1.6 Rootstocks --
1.7 The lifespan of the vine --
Chapter 2 Climate --
2.1 Climatic requirements of the grape vine --
2.1.1 Sunshine --
2.1.2 Warmth --
2.1.3 Cold winter. 2.1.4 Rainfall --
2.2 Climatic enemies of the grape vine --
2.2.1 Frost --
2.2.2 Hail --
2.2.3 Strong winds --
2.2.4 Excessive heat --
2.3 Mesoclimate and microclimate --
2.3.1 Water --
2.3.2 Altitude --
2.3.3 Aspect --
2.3.4 Woods and trees --
2.4 The concept of degree days --
2.5 Impact of climate --
2.6 Weather --
Chapter 3 Soil --
3.1 Soil requirements of the grape vine --
3.1.1 Good drainage --
3.1.2 Fertility --
3.1.3 Nutrient and mineral requirements --
3.2 Influence of soils upon wine style and quality --
3.3 Soil types suitable for viticulture --
3.4 Soil compatibility --
3.5 Terroir. Chapter 4 The Vineyard --
4.1 Vineyard location --
4.2 Density of planting of vines --
4.3 Training systems --
4.3.1 Main types of vine training --
4.3.2 Other training systems --
4.4 Pruning methods and canopy management --
4.5 Irrigation --
4.6 The growing season and work in the vineyard --
Chapter 5 Pests and Diseases --
5.1 Important vineyard pests --
5.2 Diseases --
5.3 Prevention and treatments --
Chapter 6 Environmental Approaches in the Vineyard --
6.1 Integrated pest management (IPM) --
6.2 Organic viticulture --
6.3 Biodynamic viticulture --
Chapter 7 The Harvest. 7.1 Grape ripeness and the timing of picking --
7.2 Harvesting methods --
7.2.1 Hand picking --
7.2.2 Machine picking --
7.3 Style and quality --
Chapter 8 Vinification --
The Basics --
8.1 Basic principles of vinification --
8.2 Winery location and design --
8.3 Winery equipment --
8.3.1 Fermentation vats --
Chapter 9 Red Wine Making --
9.1 Destemming and crushing --
9.2 Must preparation --
9.3 Fermentation, temperature control and extraction --
9.3.1 Fermentation --
9.3.2 Temperature control --
9.3.3 Extraction --
9.4 Maceration --
9.5 Racking --
9.6 Pressing --
9.7 Malolactic fermentation. 9.8 Blending --
9.9 Maturation --
Chapter 10 Dry White Wine Making --
10.1 Crushing and pressing --
10.1.1 Crushing --
10.1.2 Pressing --
10.2 Must preparation --
10.3 Fermentation --
10.4 Malolactic fermentation --
10.5 Maturation --
Chapter 11 Preparing Wine for Bottling --
11.1 Fining --
11.2 Filtration --
11.2.1 Earth filtration --
11.2.2 Sheet filtration (sometimes called plate and frame filtration) --
11.2.3 Membrane filtration --
11.3 Stabilisation --
11.4 Adjustment of sulphur dioxide levels --
11.5 Bottling --
11.6 Closures --
Chapter 12 Detailed Processes of Red and White Wine Making.

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