Download Commercial Winemaking: Processing and Controls by Richard P. Vine PDF

By Richard P. Vine

The first actual winemaster could have been a cave guy who came across the magic of fermentation by way of 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 gather at the open air of grape skins within the kind of bloom and, whilst uncovered to the ordinary sweetness contained in the fruit, fermentation of the sugar into carbon dioxide gasoline 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 mostly accredited different types of category. desk wines tend to be dry (made without considerable volume of fer­ mentable sugar last) or approximately so, and comprise under 14% alcohol through quantity. they are often white, crimson or pink and are the results of uncompli­ cated tactics 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 type. desk wines variety from the imprecise and traditional to the most costly classics recognized to man.

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Extra info for Commercial Winemaking: Processing and Controls

Sample text

This, much the same as in New York, attracted widespread plantings, often in the hands of inexperienced growers who did not recognize or could not provide any treatment for the spread of black rot and mildew. These diseases sieged throughout the vineyards of Missouri and Indiana causing acute discouragement once again, even among the most dedicated of believers. Many of the Vevay winegrowers moved northward to upper Ohio where they joined immigrants, principally of German extraction, in forming the viticultural region that remains today in the Sandusky and Lake Erie Islands area.

After the free-run is exhausted, pistons riding on a screw-shaft inside the press converge, creating a pressure on the must and extracting the "first-press", "second-press", etc. 11 illustrates a vertical basket press which, although the basket remains stationary, operates in a similar fashion to the horizontal basket press just discussed. Vertical basket presses are primarily found in the very smallest wineries. Although they are smaller and less efficient, these are among the most modestly priced types.

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. 14 illustrates a stainless steel tube-and-shell heat exchanger. The plate type of heat exchanger is not the most efficient device for use in a winery. The small passages between the plates are easily clogged with seeds, skins and pulp from the must. Also, the buildup of tartrate crystals during low-temperature chilling operations can quickly foul the system.

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