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Pascal Ribéreau-Gayon
Handbook of Enology, Volume 2
Читать книгу Handbook of Enology, Volume 2 - Pascal Ribéreau-Gayon - Страница 1
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Вернуться на страницу книги Handbook of Enology, Volume 2
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Страница 1
Table of Contents
List of Tables
List of Illustrations
Guide
Pages
Страница 7
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Страница 9
Страница 10
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CHAPTER 1 Organic Acids in Wine
1.1 Introduction
1.2 The Main Organic Acids 1.2.1 Steric Configuration of Organic Acids
1.2.2 Organic Acids in Grapes
1.2.3 Organic Acids from Fermentation
1.3 Different Types of Acidity
1.3.1 Total Acidity
1.3.2 Volatile Acidity
1.3.3 Fixed Acidity
1.4 The Concept of pH and Its Applications 1.4.1 Definition
1.4.2 Expression of pH in Wine
1.4.3 The “Buffer” Capacity of Musts and Wines
1.4.4 Applying Buffer Capacity to the Acidification and Deacidification of Wine
1.5 Tartrate Precipitation Mechanism and Predicting Its Effects
1.5.1 Principle
1.5.2 Tartrate Crystallization and Precipitation
1.5.3 Using Electrical Conductivity to Monitor Tartrate Precipitation
1.6 Tests for Predicting Wine Stability 1.6.1 The Refrigerator Test
1.6.2 The Mini‐Contact Test
1.6.3 The Wurdig Test and the Concept of Saturation Temperature in Wine
1.6.4 Relationship Between Saturation Temperature and Stabilization Temperature in Wine
1.6.5 Applying the Relationship Between Saturation Temperature (
T
Sat
) and Stabilization Temperature (
T
CS
) to Wine in Full‐Scale Production
1.6.6 Using Mextar
®
Calculation Software
1.7 Preventing Tartrate Precipitation
1.7.1 Introduction
1.7.2 Slow Cold Stabilization, Without Tartrate Crystal Seeding
1.7.3 Rapid Cold Stabilization: Static Contact Process
1.7.4 Rapid Cold Stabilization: Dynamic Continuous Contact Process
1.7.5 Preventing Calcium Tartrate Problems
1.7.6 The Use of Metatartaric Acid
1.7.7 Using Yeast Mannoproteins
1.7.8 The Use of Carboxymethylcellulose
References
CHAPTER 2 Alcohols and Other Volatile Compounds
2.1 Ethanol
2.2 Other Simple Alcohols
2.2.1 Methanol
2.2.2 Higher Alcohols of Fermentation Origin
2.2.3 Miscellaneous Alcohols
2.3 Polyols
2.3.1 C3 Polyol: Glycerol
2.3.2 C4 Polyols: 2,3‐Butanediol and Erythritol
2.3.3 C5 Polyol: Arabitol
2.3.4 C6 Polyols: Mannitol, Sorbitol, and meso‐Inositol
2.4 Aliphatic FattyAcids
2.5 Esters
2.5.1 Ethyl Acetate
2.5.2 Fatty Acid Ethyl Esters and Higher Alcohol Acetates
2.5.3 Substituted Acid Ethyl Esters
Alkyl substituted short‐chain fatty acid ethyl esters
Hydroxycarboxylic acid ethyl esters
Alkyl substituted hydrocarboxylic acid ethyl esters
2.5.4 Esters of Chemical Origin
2.6 Miscellaneous Compounds
2.6.1 Carbonyl Compounds (Aldehydes and Ketones)
2.6.2 Acetals
2.6.3 Lactones
References
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