| About the Author |
|
xiii | |
| Preface |
|
xv | |
| Acknowledgments |
|
xvii | |
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Grapevine and Wine Origin |
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1 | (8) |
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Commercial Importance of Grapes and Wine |
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9 | (2) |
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11 | (3) |
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11 | (2) |
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13 | (1) |
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Fortified Wines (Dessert and Appetizer Wines) |
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13 | (1) |
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14 | (1) |
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Health-Related Aspects of Wine Consumption |
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15 | (6) |
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17 | (1) |
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17 | (4) |
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2 Grape Species and Varieties |
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21 | (1) |
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22 | (3) |
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Geographic Origin and Distribution of Vitis and Vitis vinifera |
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25 | (3) |
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Domestication of Vitis vinifera |
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28 | (6) |
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34 | (7) |
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Recorded Cultivar Development |
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41 | (2) |
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43 | (26) |
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Standard Breeding Techniques |
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43 | (4) |
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Modern Approaches to Vine Improvement |
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47 | (1) |
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48 | (5) |
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Somaclonal Selection and Mutation |
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53 | (1) |
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54 | (1) |
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55 | (4) |
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59 | (2) |
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61 | (1) |
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62 | (7) |
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3 Grapevine Structure and Function |
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69 | (23) |
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70 | (7) |
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77 | (6) |
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83 | (1) |
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84 | (8) |
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Reproductive Structure and Development |
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92 | (38) |
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Inflorescence (Flower Cluster) |
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92 | (7) |
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Berry Growth and Development |
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99 | (31) |
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130 | (1) |
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131 | (1) |
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131 | (1) |
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Photosynthesis and Transpiration |
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131 | (1) |
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131 | (1) |
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131 | (1) |
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Factors Affecting Berry Maturation |
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131 | (12) |
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132 | (11) |
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Vine Cycle and Vineyard Activity |
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143 | (3) |
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Management of Vine Growth |
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146 | (34) |
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146 | (3) |
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Physiological Effects of Pruning |
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149 | (3) |
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152 | (1) |
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152 | (6) |
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158 | (1) |
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158 | (1) |
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Training Options and Systems |
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159 | (13) |
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Selected Training Systems |
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172 | (5) |
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177 | (2) |
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Vigor Regulation (Devigoration) |
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179 | (1) |
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180 | (5) |
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Vine Propagation and Grafting |
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185 | (6) |
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Multiplication Procedures |
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186 | (1) |
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187 | (3) |
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190 | (1) |
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Vineyard Planting and Establishment |
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190 | (1) |
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191 | (11) |
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Timing and Need for Irrigation |
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196 | (2) |
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Water Quality and Salinity |
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198 | (2) |
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200 | (2) |
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202 | (21) |
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Factors Affecting Nutrient Supply and Acquisition |
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203 | (4) |
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Assessment of Nutrient Need |
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207 | (2) |
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209 | (8) |
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217 | (6) |
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Disease, Pest, and Weed Management |
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223 | (48) |
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225 | (9) |
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Consequences of Pathogenesis for Fruit Quality |
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234 | (3) |
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Examples of Grapevine Diseases and Pests |
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237 | (34) |
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271 | (37) |
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Criteria for Harvest Timing |
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271 | (4) |
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275 | (1) |
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276 | (5) |
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Measurement of Vineyard Variability |
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281 | (1) |
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282 | (3) |
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285 | (23) |
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5 Site Selection and Climate |
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308 | (9) |
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309 | (1) |
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309 | (2) |
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311 | (1) |
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Drainage and Water Availability |
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311 | (2) |
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313 | (1) |
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314 | (2) |
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316 | (1) |
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316 | (1) |
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317 | (1) |
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317 | (6) |
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318 | (1) |
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319 | (1) |
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Frost and Winter Protection |
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320 | (1) |
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321 | (2) |
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323 | (1) |
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323 | (24) |
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Minimum Climatic Requirements |
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323 | (3) |
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326 | (9) |
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335 | (4) |
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339 | (1) |
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340 | (1) |
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341 | (1) |
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342 | (5) |
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6 Chemical Constituents of Grapes and Wine |
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347 | (1) |
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Overview of Chemical Functional Groups |
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348 | (4) |
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352 | (56) |
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352 | (1) |
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352 | (1) |
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Pectins, Gums, and Related Polysaccharides |
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353 | (1) |
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354 | (3) |
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357 | (2) |
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Phenolics and Related Phenyl Derivatives |
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359 | (26) |
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385 | (1) |
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386 | (1) |
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387 | (2) |
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Lactones and Other Oxygen Heterocycles |
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389 | (1) |
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Terpenes and Their Oxygenated Derivatives |
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|
390 | (1) |
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Nitrogen-containing Compounds |
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391 | (2) |
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Sulfur-Containing Compounds |
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393 | (4) |
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Hydrocarbons and Derivatives |
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397 | (1) |
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Macromolecules and Growth Factors |
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397 | (3) |
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400 | (1) |
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400 | (7) |
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407 | (1) |
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Chemical Nature of Varietal Aromas |
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408 | (20) |
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411 | (1) |
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412 | (1) |
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413 | (1) |
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413 | (2) |
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415 | (13) |
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Basic Procedures of Wine Production |
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|
428 | (1) |
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Prefermentation Practices |
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429 | (24) |
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429 | (1) |
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430 | (1) |
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430 | (2) |
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432 | (1) |
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Maceration (Skin Contact) |
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432 | (6) |
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438 | (1) |
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438 | (3) |
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441 | (2) |
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Adjustments to Juice and Must |
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443 | (10) |
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453 | (82) |
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453 | (4) |
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457 | (3) |
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Biochemistry of Alcoholic Fermentation |
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460 | (5) |
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465 | (1) |
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466 | (10) |
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476 | (3) |
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Environmental Factors Affecting Fermentation |
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479 | (20) |
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499 | (1) |
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|
499 | (2) |
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Effects of Malolactic Fermentation |
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|
501 | (4) |
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Origin and Growth of Lactic Acid Bacteria |
|
|
505 | (1) |
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Factors Affecting Malolactic Fermentation |
|
|
506 | (7) |
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513 | (3) |
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516 | (1) |
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|
517 | (1) |
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|
517 | (2) |
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519 | (16) |
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8 Post-Fermentation Treatments and Related Topics |
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|
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|
535 | (10) |
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Acidity and pH Adjustment |
|
|
536 | (3) |
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539 | (1) |
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539 | (1) |
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540 | (1) |
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540 | (2) |
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542 | (1) |
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543 | (2) |
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Stabilization and Clarification |
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545 | (21) |
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|
545 | (12) |
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557 | (3) |
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560 | (6) |
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|
566 | (16) |
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568 | (7) |
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575 | (4) |
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Rejuvenation of Old Wines |
|
|
579 | (1) |
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|
579 | (3) |
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|
582 | (24) |
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Oak Species and Wood Properties |
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|
583 | (5) |
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|
588 | (10) |
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Chemical Composition of Oak |
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598 | (3) |
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601 | (2) |
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603 | (1) |
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Advantages and Disadvantages of Oak Cooperage |
|
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604 | (1) |
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Alternative Sources of Oak Flavor |
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|
604 | (1) |
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Other Cooperage Materials |
|
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605 | (1) |
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Cork and Other Bottle Closures |
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606 | (22) |
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606 | (11) |
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617 | (4) |
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Alternative Bottle Closures |
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621 | (3) |
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624 | (4) |
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Bottles and Other Containers |
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628 | (7) |
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629 | (5) |
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634 | (1) |
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635 | (18) |
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|
635 | (2) |
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637 | (2) |
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Bacterial-Induced Spoilage |
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639 | (5) |
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644 | (3) |
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Additional Spoilage Problems |
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647 | (4) |
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651 | (2) |
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653 | (24) |
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654 | (3) |
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657 | (1) |
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658 | (19) |
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9 Specific and Distinctive Wine Styles |
|
|
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677 | (13) |
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678 | (8) |
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Nonbotrytized Sweet White Wine |
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686 | (4) |
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690 | (13) |
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|
690 | (4) |
|
Carbonic Maceration Wines |
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694 | (9) |
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703 | (18) |
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704 | (11) |
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715 | (1) |
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715 | (1) |
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715 | (1) |
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716 | (1) |
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Production of Rose and Red Sparkling Wines |
|
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716 | (1) |
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Effervescence and Foam Characteristics |
|
|
716 | (4) |
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|
720 | (1) |
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|
721 | (40) |
|
Sherry and Sherry-Like Wines |
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|
721 | (11) |
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Porto and Port-Like Wines |
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732 | (4) |
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|
736 | (3) |
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|
739 | (1) |
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740 | (9) |
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|
749 | (1) |
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750 | (11) |
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10 Wine Laws, Authentication and Geography |
|
|
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|
761 | (10) |
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Basic Concepts and Significance |
|
|
761 | (3) |
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|
|
764 | (7) |
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Detection of Wine Misrepresentation and Adulteration |
|
|
771 | (5) |
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Validation of Geographic Origin |
|
|
772 | (2) |
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Validation of Conformity with Wine Production Regulations |
|
|
774 | (2) |
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776 | (56) |
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|
776 | (30) |
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North Africa and the Near East |
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|
806 | (1) |
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807 | (1) |
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Australia and New Zealand |
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|
808 | (5) |
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813 | (1) |
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814 | (4) |
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818 | (6) |
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|
824 | (3) |
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|
827 | (1) |
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|
828 | (4) |
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11 Sensory Perception and Wine Assessment |
|
|
|
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|
832 | (3) |
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|
832 | (2) |
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|
834 | (1) |
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|
834 | (1) |
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|
835 | (1) |
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|
835 | (1) |
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|
835 | (11) |
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|
835 | (3) |
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Factors Influencing Taste Perception |
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838 | (3) |
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|
841 | (4) |
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Taste and Mouth-Feel Sensations in Wine Tasting |
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|
845 | (1) |
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846 | (14) |
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|
846 | (3) |
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Odorants and Olfactory Stimulation |
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|
849 | (2) |
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Sensations from the Trigeminal Nerve |
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851 | (1) |
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|
852 | (3) |
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Factors Affecting Olfactory Perception |
|
|
855 | (2) |
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Odor Assessment in Wine Tasting |
|
|
857 | (1) |
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|
858 | (2) |
|
Wine Assessment and Sensory Analysis |
|
|
860 | (6) |
|
Conditions for Sensory Analysis |
|
|
861 | (2) |
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|
863 | (2) |
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|
865 | (1) |
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|
866 | (2) |
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|
|
866 | (1) |
|
Measuring Tasting Acuity and Consistency |
|
|
867 | (1) |
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|
868 | (7) |
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|
868 | (1) |
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|
869 | (2) |
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|
871 | (2) |
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|
873 | (1) |
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Assessment of Overall Quality |
|
|
873 | (1) |
|
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|
874 | (1) |
|
Statistical and Descriptive Analysis of Tasting Results |
|
|
875 | (2) |
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|
875 | (1) |
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|
875 | (1) |
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|
876 | (1) |
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|
877 | (12) |
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|
878 | (1) |
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|
879 | (1) |
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|
880 | (9) |
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|
889 | (5) |
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894 | (1) |
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|
895 | (1) |
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|
896 | (1) |
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|
897 | (1) |
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|
897 | (1) |
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|
898 | (1) |
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|
899 | (1) |
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|
900 | (3) |
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|
903 | (1) |
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|
903 | (1) |
|
Neurodegenerative Diseases |
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|
904 | (1) |
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|
904 | (1) |
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|
904 | (1) |
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|
905 | (1) |
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|
905 | (1) |
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|
905 | (1) |
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|
905 | (1) |
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|
905 | (1) |
|
Allergies and Hypersensitivity |
|
|
906 | (2) |
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|
908 | (2) |
|
|
|
910 | (1) |
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|
911 | (1) |
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|
911 | (1) |
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|
911 | (1) |
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|
912 | (1) |
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|
912 | (1) |
|
|
|
913 | (8) |
| Glossary |
|
921 | (12) |
| Index |
|
933 | |
