Here are a few suggestions of things that can come in handy when looking back over your notes. First, I recommend noting the ambient temperature where you store your wine. When temperatures get too low everything slows down and your degassing time will increase many times over. If things get too warm you can ferment too quickly and you risk picking up cooked flavors.
If your wine making area is at the upper limit of recommended temperatures the heat produced during fermentation may be enough to make your wine too warm.
Another worthwhile bit of information to record are visual observations. Take some notes on what the must looks, smells, or tastes like each time you perform a step of the wine making process. Did some of the wine spill? My wine is too astringent - what do I do? When can I skip filtering my wine? When will it re-ferment and push the corks?
How do I best store and ship my bottled wine? Expert answers to these and further questions that arise during winemaking can be found in this convenient reference book. Arranged in practical question and answer format, Winemaking problems solved provides brief, quickly accessible solutions to more than one hundred issues of frequent concern to winemaking professionals.
Chapters review issues associated with grape analysis, juice and must preparation, yeast and malolactic fermentation, wine clarification and stabilisation, filtration, packaging and storage. Sections on winery equipment maintenance and troubleshooting, wine microbiology and sanitation are also included.
The final part of the book focuses on particular wine quality issues, such as hazes and off-odours. With expert contributions from a diverse team of international enologists, Winemaking problems solved is an essential, hands-on reference for professionals in the winemaking industry and students of enology.
Provides solutions to a variety of issues of frequent concern to wine making professionals Reviews issues related to grape analysis, filtration, packaging and microbiology A hands-on reference book written by a diverse team of international enologists.
Utilize the guidance of home-winemaking legend Jack Keller. In the s, Jack started one of the first if not the first wine blogs on the internet. His expertise is shared with you in Home Winemaking. It takes a fun, practical, step-by-step approach to making your own wine. The book begins with an introduction to winemaking, including basic principles, equipment needed, and exactly what to do.
There are even recipes that utilize dandelions and other unexpected ingredients. With 65 recipe options, you can expand your winemaking season indefinitely! So get this essential winemaking book, and get started.
Author : Richard P. After the grapes have been harvested, you will then need to remove the stems from the grapes. This is an absolutely essential step as very bitter tannins are contained in the stems that can have a heavy influence on the wine.
Utilize the guidance of home-winemaking legend Jack Keller. In the s, Jack started one of the first if not the first wine blogs on the internet.
His expertise is shared with you in Home Winemaking. It takes a fun, practical, step-by-step approach to making your own wine. The book begins with an introduction to winemaking, including basic principles, equipment needed, and exactly what to do. There are even recipes that utilize dandelions and other unexpected ingredients. With 65 recipe options, you can expand your winemaking season indefinitely! So get this essential winemaking book, and get started.
The topic is demystified in Understanding Wine Chemistry, which explains the important chemistry of wine at the level of university education, and provides an accessible reference text for scientists and scientifically trained winemakers alike. Understanding Wine Chemistry: Summarizes the compounds found in wine, their basic chemical properties and their contribution to wine stability and sensory properties Focuses on chemical and biochemical reaction mechanisms that are critical to wine production processes such as fermentation, aging, physiochemical separations and additions Includes case studies showing how chemistry can be harnessed to enhance wine color, aroma, flavor, balance, stability and quality.
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