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Introduction to Wine Laboratory Practices and Procedures

By: Jean L. Jacobson

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Hardcover | 13 October 2005

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Hardcover
396 Pages

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23.39 x 15.6 x 2.24

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$185.80

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In the beginning, for me, winemaking was a romanticized notion of putting grape juice into a barrel and allowing time to perform its magic as you sat on the veranda watching the sunset on a Tuscan landscape. For some small wineries, this notion might still ring true, but for the majority of wineries commercially producing quality wines, the reality of winemaking is far more complex. The persistent evolution of the wine industry demands continual advan- ments in technology and education to sustain and promote quality winem- ing. The sciences of viticulture, enology, and wine chemistry are becoming more intricate and sophisticated each year. Wine laboratories have become an integral part of the winemaking process, necessitating a knowledgeable staff possessing a multitude of skills. Science incorporates the tools that new-age winemakers are utilizing to produce some of the best wines ever made in this multibillion dollar trade. A novice to enology and wine chemistry can find these subjects daunting and intimidating. Whether you are a home winemaker, a new winemaker, an enology student, or a beginning-to-intermediate laboratory technician, p- ting all the pieces together can take time. As a winemaker friend once told me, "winemaking is a moving target. " Introduction to Wine Laboratory Practices and Procedures was written for the multitude of people entering the wine industry and those that wish to learn about wine chemistry and enology.

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Non-Fiction Cooking, Food & Drink Beverages Alcoholic Beverages Engineering & Technology Industrial Chemistry & Manufacturing Technologies Industrial Chemistry Food & Beverage Technology Science Chemistry

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Paperback

Published: 29th October 2010

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Preface	p. vii
Color Insert	p. 46
Chemistry to Remember	p. 1
Introduction	p. 1
Metric System	p. 1
Density and Specific Gravity	p. 1
Liquids, Solids, and Gases	p. 3
Pressure and Temperature	p. 4
Liquids	p. 4
Gases	p. 5
Chemistry Fundamentals	p. 5
Matter	p. 5
Structure	p. 6
Periodic Table	p. 6
Compounds	p. 6
Solutions	p. 7
Electrolyte Solutions	p. 11
pH	p. 12
Oxidation: Reduction and Electrolysis	p. 12
Halogens	p. 13
Sulfur	p. 13
Organic Chemistry	p. 13
Safety First	p. 18
Introduction	p. 18
Regulatory Agencies and Acts	p. 18
Laboratory and Winery Hazards	p. 20
Chemical Hazards	p. 21
Toxic Chemicals	p. 21
Dose, Duration, Frequency, and Routes of Exposure	p. 21
Classification of Toxins	p. 23
Reactive Chemical Hazards	p. 24
Chemical Handling and Storage	p. 25
Ordering and Receiving	p. 27
Proper Labeling	p. 28
Proper Storage	p. 29
Chemical Waste	p. 31
Classification	p. 31
Waste Disposal	p. 32
Personal Protection Equipment	p. 35
Chemical Accidents and Emergencies	p. 37
Spills	p. 37
Accidental Inhalation or Ingestion	p. 39
Fire	p. 40
Gas Cylinder Leaks	p. 41
Physical Hazards	p. 42
Physical Hazards Associated with Laboratory Work	p. 42
Equipment Hazards	p. 42
Compressed and Liquid Gas Hazards	p. 44
Vacuum Hazards	p. 45
Glassware Hazards	p. 46
Slip, Trip, and Fall Hazards	p. 46
Ergonomic Hazards	p. 47
Physical Hazards in the Cellar	p. 49
Damage Control	p. 52
What's Your Number?	p. 54
Introduction	p. 54
Quality	p. 56
Setting up a QA Program	p. 56
Laboratory Staff	p. 57
Analytical Methods	p. 58
Method Validation	p. 59
Reagents, Standards, and Controls	p. 64
Analytical Techniques	p. 66
Calculations	p. 66
Proper Measurement	p. 70
Sample Quality	p. 77
Preventative Maintenance	p. 78
Records	p. 80
Inadvertent Error	p. 82
Berry to Bottle	p. 83
Introduction	p. 83
Wine History	p. 83
Grape Varieties	p. 87
Appellations	p. 88
France	p. 89
Burgundy	p. 89
Bordeaux	p. 91
Rhone	p. 92
Loire	p. 93
Champagne	p. 93
Languedoc-Roussillon	p. 93
Provence	p. 93
Italy	p. 94
Piedmont	p. 94
Tuscany	p. 94
Emilia Romagna-Veneto	p. 96
Spain	p. 96
Rioja-Penedes-Cava	p. 96
Jerez	p. 97
Portugal	p. 97
Douro	p. 97
Vinhos Verdes	p. 98
Madeira	p. 98
Germany	p. 98
South Africa	p. 99
Chile	p. 101
Argentina	p. 101
Australia	p. 101
New Zealand	p. 102
United States	p. 102
New York	p. 103
Washington	p. 103
Oregon	p. 105
California	p. 105
Wine Production Overview	p. 105
Vineyard	p. 106
Harvest	p. 106
Fermentation	p. 108
Maturation	p. 112
Blending, Fining, and Stabilization	p. 113
Filtration and Bottling	p. 113
Sparkling Wine	p. 114
Money Matters	p. 117
Vineyard to Harvest	p. 118
Introduction	p. 118
The Grape	p. 118
Mature Grape Physiology	p. 119
Organic Acids	p. 119
Alkaline Metals	p. 120
Nitrogen Compounds	p. 120
Phenolic Compounds	p. 120
Aromatic Substances	p. 121
Sugar	p. 122
Grape Structure	p. 123
Seeds	p. 123
Skin	p. 123
Pulp	p. 124
Preharvest	p. 124
Vineyard Sampling	p. 125
Sugar Determinations	p. 126
[degree]Oechsle	p. 129
Baume	p. 129
[degree]Balling and [degree]Brix	p. 130
Glucose and Fructose Determinations	p. 131
Enzymatic Method	p. 132
Other Residual Reducing Sugar Methods	p. 133
Potential Alcohol (Ethanol) Determinations	p. 134
Alcohol (Ethanol) Determinations	p. 137
Ebulliometry Method	p. 138
Other Alcohol Determination Methods	p. 140
pH and Acidity Determinations	p. 141
pH	p. 142
Titratable Acidity	p. 143
Potassium, Calcium, and Other Alkaline Metals Determinations	p. 145
Total Phenols and Anthocyanin Determinations	p. 146
Harvest	p. 148
Nitrogen and Amino Acid Determinations	p. 150
Insoluble Solids Determinations	p. 151
Total, Free, and Bound Sulfur Dioxide Determinations	p. 152
Forms of Sulfur Dioxide	p. 153
Maintaining SO[subscript 2] Levels	p. 155
Aeration-Oxidation Method	p. 157
Ripper Method	p. 158
Other Methods	p. 160
Summary	p. 161
Fermentation x 2	p. 162
Introduction	p. 162
Preparation for Fermentation	p. 163
Sugar Adjustments	p. 164
Acid Adjustments	p. 165
Acid Additions	p. 165
Deacidification	p. 166
Baseline Analyses	p. 166
Volatile Acidity and Acetic Acid Determinations	p. 167
Acetic Acid Enzymatic Method	p. 168
Volatile Acidity Distillation Method	p. 169
Primary Alcohol Fermentation	p. 173
Yeast Metabolism	p. 174
Cultured Yeast and Inoculation	p. 177
Monitoring Fermentation	p. 180
Soluble Solids (Apparent [degree]Brix) via Hydrometer	p. 181
Soluble Solids (Apparent [degree]Brix) via Density Meter	p. 186
Verification of Dryness	p. 187
Secondary Malolactic Fermentation	p. 188
Taxonomy and Morphology of Wine Microorganisms	p. 190
Lactic Acid Bacteria	p. 190
Yeasts	p. 191
Spoilage Bacterium	p. 192
Other Methods of Identification	p. 192
Prefermentation Analyses	p. 193
Oenococcus oeni Culture Preparation	p. 193
Culture Buildup	p. 194
Monitoring MLF	p. 196
L-Malic Acid Determinations	p. 196
Paper Chromatography	p. 197
Thin-Layer Chromatography	p. 197
Capillary Electrophoresis	p. 197
Enzymatic Method	p. 198
Cessation of Fermentation	p. 198
Maturation Matters	p. 200
Introduction	p. 200
Maturation and Aging	p. 201
Advantages of Maturation	p. 201
Removal of Substances	p. 202
Storage Containers	p. 203
Cooperage	p. 203
Wood	p. 204
Barrel Construction	p. 204
Protecting the Wine	p. 205
Oxidation	p. 206
Oxygen and Wine Color	p. 207
Formation of Acetaldehyde	p. 208
Microbial Spoilage	p. 208
Acetic Acid Bacterial Spoilage	p. 208
Lactic Acid Bacterial Spoilage	p. 209
Yeast Spoilage	p. 210
Conclusion	p. 212
Maintenance of Maturing Wines	p. 212
Barrel Storage	p. 213
Topping	p. 213
Racking	p. 213
Cellar Temperature	p. 214
Organoleptic Evaluation	p. 214
Organoleptic Terminology	p. 215
Wine Sensory	p. 216
Flavor Identification	p. 216
Fining	p. 216
Bentonite Fining	p. 220
Albumen Fining	p. 222
Gelatin and Isinglass Fining	p. 222
Copper Sulfate Fining	p. 223
Wine Stability	p. 224
Freeze Test	p. 225
Cold Conductivity	p. 226
Filtration	p. 227
Blending	p. 229
Fractional Blending	p. 230
Bottling Basics	p. 231
Introduction	p. 231
Packaging	p. 231
Labels	p. 232
Bottles	p. 233
Cork	p. 233
Cork Quality Control	p. 235
TCA	p. 237
Bottling Lines	p. 238
Preparing Wines for Bottling	p. 239
Required Analyses	p. 240
Sulfur Dioxide	p. 240
EtOH	p. 241
Acidity	p. 241
Microbial Growth	p. 242
Carbon Dioxide	p. 242
Oxygen and Wine Temperature	p. 243
Wine Density	p. 243
Prebottling Activities	p. 244
Bottling Line Sanitation	p. 244
Membrane Filter Integrity Test	p. 245
Bottling	p. 246
Bottle Queue	p. 246
Membrane Filter	p. 247
Filler	p. 247
Corking Machine	p. 248
Quality Control	p. 249
Capsules, Wax, Labeling, and Storage	p. 249
Microbiological Monitoring	p. 251
Plating Media	p. 251
Plate Inoculation, Incubation, and Identification	p. 252
Required Analysis for International Trade	p. 255
Bottle Aging	p. 257
Analytical Procedures	p. 258
Introduction	p. 258
Procedures	p. 259
Spectrometric Color and Phenolic Measurement	p. 259
Density Measurement, Direct Method	p. 262
Specific Gravity Measurement	p. 263
Soluble Solids Measurement via Hydrometer	p. 265
Density, Specific Gravity, and [degree]Brix Measurements via Density Meter	p. 267
Soluble Solids Measurement via Refractometer	p. 269
pH Measurement	p. 271
Titratable Acids Assay, Manual	p. 273
Titratable Acids and pH Assay via Automated Titration	p. 275
Fluoride (F) Assay via ISE	p. 277
Ammonia (NH[subscript 3]) Assay via ISE	p. 279
Free and Total Sulfur Dioxide (SO[subscript 2]) Assay via Ripper	p. 280
Free and Total Sulfur Dioxide (SO[subscript 2]) Assay via Aeration-Oxidation	p. 282
Reducing Sugar and Residual Reducing Sugar (RS) Enzymatic Assay	p. 285
L-Malic Acid (LMA) Enzymatic Assay	p. 287
Acetic Acid (AC) Enzymatic Assay	p. 289
Volatile Acidity Assay via Distillation	p. 292
Insoluble Solids (% Solids) Measurement	p. 295
% v/v Alcohol Measurement via Ebulliometer	p. 296
Yeast and Bacteria Viability and Cell Counts	p. 299
Cold Stability Assay for the Verification of Bitartrate Stability via Freeze Test	p. 300
Cold Stability Assay for the Verification of Bitartrate Stability via Conducitivity	p. 302
Heat Stability Assay for Verification of Protein Stability	p. 304
Carbon Dioxide (CO[subscript 2]) Measurement via Carbodoseur	p. 305
Acidulation Trial	p. 306
Deacidulation Trial: Potassium Bicarbonate KHCO[subscript 3] (or K[subscript 2]CO[subscript 3])	p. 308
Gelatin Fining Trial	p. 309
Isinglass Fining Trial	p. 311
Egg White Fining Trial	p. 312
Bentonite Fining Trial	p. 314
Copper Sulfate (CuSO[subscript 4]) Trial	p. 315
Reagents	p. 318
Introduction	p. 318
Reagents	p. 319
Acetaldehyde (C[subscript 2]H[subscript 4]O) 10% w/v Solution	p. 320
Acetic Acid (C[subscript 2]H[subscript 4]O[subscript 2]) 1% w/v Standard	p. 320
Ammonia (NH[subscript 3]) 0.1% w/v Standard	p. 321
Bentonite 5% w/v Slurry	p. 322
20 [degree]Brix Sucrose (C[subscript 12]H[subscript 22]O[subscript 11]) Standard	p. 323
Copigmentation Buffer	p. 323
Copper Sulfate (CuSO[subscript 4]) 100 mg/liter Solution	p. 323
Isinglass 0.5% w/v Solution	p. 324
Egg White 10% w/v Solution	p. 325
Ethanol (EtOH) Solutions and Standards	p. 325
Gelatin 1% w/v Solution	p. 326
Hydrochloric Acid (HCl) Solutions	p. 327
Hydrogen Peroxide (H[subscript 2]O[subscript 2]) 0.3% v/v Solution	p. 327
Indicator Solution	p. 328
Iodine (I[subscript 2]) 0.02N Solution	p. 328
L-Malic Acid (C[subscript 4]H[subscript 6]O[subscript 5]) 0.2 g/L Standard	p. 328
Malic Acid (C[subscript 4]H[subscript 6]O[subscript 5]) 10% w/v Solution	p. 329
Phosphoric Acid (H[subscript 3]PO[subscript 4]) Solutions	p. 329
Potassium Bicarbonate (KHCO[subscript 3]) 4.5 % w/v Solution	p. 330
Sodium Hydroxide (NaOH) Solutions	p. 331
Starch 1% w/v Solution	p. 331
Sulfur Dioxide (SO[subscript 2]) 200 mg/L Solution	p. 332
Sulfuric Acid (H[subscript 2]SO[subscript 4]) Solutions	p. 333
Tartaric Acid (C[subscript 4]H[subscript 6]O[subscript 6]) 100 g/L Solution	p. 333
Thiosulfate (S[subscript 2]O[subscript 3]) Solution	p. 334
Standardization	p. 335
Standardization of Acid Solutions	p. 335
Standardization of Base Solutions	p. 336
Standardization of 0.02N Iodine Solution	p. 336
Laboratory Chemical Safety Summaries	p. 337
Bibliography	p. 359
Index	p. 365
Table of Contents provided by Ingram. All Rights Reserved.

Introduction to Wine Laboratory Practices and Procedures

At a Glance

Hardcover

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How to return your order

Defective items

You Can Find This Book In

Other Editions and Formats

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