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Books > Professional & Technical > Agriculture & farming > Horticulture > Viticulture
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Commercial Winemaking - Processing and Controls (Paperback, Softcover reprint of the original 1st ed. 1981)
Loot Price: R2,099
Discovery Miles 20 990
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Commercial Winemaking - Processing and Controls (Paperback, Softcover reprint of the original 1st ed. 1981)
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The very first winemaster may have been a cave man who discovered
the magic of fermentation by tasting the result of some crushed
grapes having been left inadvertently for a few days. Wine will,
literally, make itself. In simplest terms, yeast cells will collect
on the outside of grape skins in the form of bloom and, when
exposed to the natural sweetness inside the fruit, fermentation of
the sugar into carbon dioxide gas and ethyl alcohol will commence.
During the millenia that have transpired since the cave man, the
state of the art has evolved into five generally accepted
categories of classification. Table wines are usually dry (made
with no appreciable amount of fer mentable sugar remaining) or
nearly so, and contain less than 14% alcohol by volume. They can be
white, pink or red and are the result of uncompli cated processes
of fermentation, clarification, stabilization, aging and bot tling.
The term table wine suggests the use for which these wines are
intended-at the table with food. The overwhelming majority of the
wine produced in the world is in this category. Table wines range
from the obscure and ordinary to the most expensive classics known
to man."
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