Wine
Abstract The article contains sections titled: 1. Introduction 2. Wine Classifications, Types, and Labels 2.1. Major Categories of Wines 2.2. Table Wines 2.2.1. Still Table Wines 2.2.1.1. Dry, Still Table Wines 2.2.1.2. Nondry, Still Table Wines 2.2.2. Sparkling (Table) Wines 2.3. Dessert/Appetizer...
| Main Authors: | , |
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| Format: | Other/Unknown Material |
| Language: | English |
| Published: |
Wiley
2000
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| Subjects: | |
| Online Access: | http://dx.doi.org/10.1002/14356007.a28_269 https://onlinelibrary.wiley.com/doi/pdf/10.1002/14356007.a28_269 |
| Summary: | Abstract The article contains sections titled: 1. Introduction 2. Wine Classifications, Types, and Labels 2.1. Major Categories of Wines 2.2. Table Wines 2.2.1. Still Table Wines 2.2.1.1. Dry, Still Table Wines 2.2.1.2. Nondry, Still Table Wines 2.2.2. Sparkling (Table) Wines 2.3. Dessert/Appetizer Wines 2.3.1. Sweet Dessert/Appetizer Wines 2.3.2. Maderized Wines 2.3.2.1. Oxidized by Film Yeast 2.3.2.2. Oxidized with Age 2.3.2.3. Oxidized by Heat Treatment 2.3.3. Flavored Dessert Appetizer Wines 2.3.3.1. Vermouths 2.3.3.2. Specialty and Proprietary Dessert/Appetizer Wines 2.4. Dealcoholized Wines 2.4.1. Nonalcohol Wines 2.4.2. Wines with Partial Removal of Ethanol 2.5. Wine Labeling 2.5.1. Importance of Region 2.5.2. Controlled Appellations 2.5.3. Imitations 3. Chemical and Physical Composition of Wine 3.1. Extract 3.2. Physical Characteristics 3.2.1. Density 3.2.2. Temperature 3.2.3. Viscosity 3.2.4. Surface Tension and Tears 3.2.5. Refractive Index 3.3. Chemical Composition 3.3.1. Organic Constituents 3.3.1.1. Carbohydrates 3.3.1.2. Aldehydes 3.3.1.3. Organic Acids and Carbonic Acid 3.3.1.4. Alcohols 3.3.1.5. Esters and Other Aroma Substances 3.3.1.6. Polyphenols 3.3.1.7. Nitrogenous Compounds 3.3.1.8. Vitamins 3.3.2. Inorganic Constituents 3.3.2.1. Enological Trace Concentrations 3.3.2.2. Metal Depletion in the Fermentation and Preparation of Wine 3.3.2.3. Enological Sample Bank 3.3.2.4. Essential Trace Elements in Wine 3.3.2.5. Micronutrients for Vitis vinifera 3.3.2.6. Enological Trace Element Taxonometry 3.3.2.7. Enological Isotopic Taxonometry 3.3.2.8. Enological Element Analysis 4. Grapes and Grape Varieties 4.1. Vitis vinifera Varieties 4.2. Rootstocks 5. Viticulture 5.1. Dormancy and Its Utilization 5.2. Agreement between Terroir , Climate and Grape Variety 5.3. Grapevine Diseases 5.4. Other Viticultural Practices 6. Alcoholic Fermentation 6.1. Pre‐fermentation Operations 6.2. Yeast Growth and Fermentation 6.3. Post‐fermentation Operations 7. Secondary Fermentations 7.1. Malolactic Fermentation 7.2. ... |
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