Commercial Winemaking : Processing and Controls by Richard P. Vine

By Richard P. Vine

The first actual winemaster could have been a cave guy who found the magic of fermentation via tasting the results of a few beaten grapes having been left inadvertently for a number of days. Wine will, actually, make itself. In least difficult phrases, yeast cells will acquire at the open air of grape skins within the type of bloom and, while uncovered to the traditional sweetness contained in the fruit, fermentation of the sugar into carbon dioxide fuel and ethyl alcohol will begin. in the course of the millenia that experience transpired because the cave guy, the cutting-edge has developed into 5 often accredited different types of class. desk wines are typically dry (made without considerable volume of fer­ mentable sugar final) or approximately so, and include under 14% alcohol by way of quantity. they are often white, crimson or purple and are the results of uncompli­ cated methods of fermentation, explanation, stabilization, getting older and bot­ tling. The time period desk wine indicates the use for which those wines are intended-at the desk with meals. the overpowering majority of the wine produced on the planet is during this classification. desk wines variety from the vague and usual to the costliest classics identified to guy.

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B. McKay Food and Enology Laboratory at Mississippi State University 2 The Winery and the Laboratory In most of the great European wine districts that were mentioned in the previous chapter, winemaking remains a traditional process, often based on national and district laws. The experience and practice, of the European winemasters span many generations, with several generations possibly having used the same equipment, in the same winery. The questions of winery site or construction materials may never be seriously considered in a lifetime, and the selection of a major piece of winery equipment may occur only several times during the career of a typical European vintner.

Vinifera in the east, as a viticulturist employed by Gold Seal Vineyards in Hammondsport, New York. Frank started and continues with his own Vinifera Wine Cellars winery nearby. However, the methods of Dr. Frank with his special rootstocks are not common knowledge and, along with considerable skepticism by his peers, the V. vinifera acreage in the east remains very small and no competition for the huge California production. The most significant salvation for quality modern winegrowing in eastern American has evolved from the importation and development of the French-American hybrid varietal selections.

Heat Exchanger In larger wineries it is common to find separate tube-and-shell heat exchangers; one for decreasing temperatures of the product, and another for increasing temperatures. The inside diameter of the tubes carrying the product is usually 1 to 2 in. Smaller diameters can clog easily and larger diameters are less efficient. The shell portion of the exchanger is supplied with a circulated refrigerant such as propylene glycol. The shell can also be used for heating, with hot water or steam.

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