href="#u3b0c13b8-70fc-5f8c-ae19-41f5ab7decb2">CHAPTER 8: The Use of Sulfur Dioxide in Must and Wine Treatment
8.1 Introduction
8.2 Physiological Effects
8.3 Chemistry of Sulfur Dioxide
8.4 Molecules Binding Sulfur Dioxide
8.5 Practical Consequences: The State of Sulfur Dioxide in Wines
8.6 Antimicrobial Properties of Sulfur Dioxide
8.7 The Role of Sulfur Dioxide in Winemaking
8.8 The Use of Sulfur Dioxide in the Winery
References
CHAPTER 9: Products and Methods Complementing the Effect of Sulfur Dioxide
9.1 Introduction
9.2 Sorbic Acid
9.3 Octanoic and Decanoic Acids (Saturated Short‐Chain Fatty Acids)
9.4 Dimethyl Dicarbonate (DMDC)
9.5 Lysozyme
9.6 Destruction of Yeasts by Heat (Pasteurization)
9.7 Ascorbic Acid
9.8 The Use of Inert Gases
References
10 Reflections on Global Taste and Typicity of Wines Conclusion Bibliography CHAPTER 10: The Grape and Its Maturation 10.1 Introduction 10.2 Description and Composition of the Mature Grape 10.3 Changes in the Grape During Maturation 10.4 Definition of Ripeness–Concept of Vintage 10.5 Impact of Various Other Factors on Maturation and Grape Composition at Ripeness 10.6 Botrytis cinerea References CHAPTER 11: Harvest and Pre‐fermentation Treatments: Harvest and Pre‐fermentation Treatments 11.1 Introduction 11.2 Improving Grape Quality by Overripening 11.3 Harvest Date and Operations 11.4 Acidity Adjustments of the Harvested Grapes 11.5 Increasing Sugar Concentrations 11.6 Enzymatic Transformations of the Grape After Harvest 11.7 Use of Commercial Enzymes in Winemaking References CHAPTER 12: Red Winemaking: Red Winemaking 12.1 Generalities 12.2 Mechanical Processing of the Harvested Grapes 12.3 Tank Filling 12.4 Controlling Alcoholic Fermentation 12.5 Maceration 12.6 Draining Off the Skins and Pressing 12.7 Malolactic Fermentation 12.8 Automated Red Winemaking Methods 12.9 Carbonic Maceration References CHAPTER 13: White Winemaking: White Winemaking 13.1 Distinctive Characteristics of White Winemaking 13.2 White Grape Quality and Picking Criteria 13.3 Juice Extraction 13.4 Protecting Juice from Oxidation 13.5 Clarification 13.6 Juice Treatments and the Advisability of Bentonite Treatments 13.7 Fermentation Operations 13.8 Making Dry White Wines in Barrels 13.9 Controlling Reduction Off‐Aromas During White Wine Aging References CHAPTER 14: Other Winemaking Methods: Other Winemaking Methods 14.1 Rosé Wines 14.2 Botrytized Sweet Wines (Sauternes and Tokaji) 14.3 Champagne and Sparkling Wines 14.4 Fortified Wines 14.5 Flor Wines References
11 Index
List
