Introduction to Wine Laboratory Practices and Procedures provides a step-by-step guide to performing the routine wine making duties. It covers vineyard sampling to bottling with sections on chemistry, safety, quality control, and general wine education.

Introduction to Wine Laboratory Practices and Procedures is an essential tool for all professionals and students of the wine industry.

Contents

1. Chemistry to Remember

• Metric System
• Density and Specific Gravity
• Liquids, Solids, and Gases
• Chemistry Fundamentals
• Organic Chemistry

2. Safety First

• Regulatory Agencies and Acts
• Laboratory and Winery Hazards
• Chemical Hazards
• Physical Hazards

3. What’s Your Number?

• Quality

4. Berry to Bottle

• Wine History
• Grape Varieties
• Appellations
• Wine Production Overview

5. Vineyard to Harvest

• The Grape
• Preharvest
• Harvest

6. Fermentation

• Preparation for Fermentation
• Baseline Analyses
• Primary Alcohol Fermentation
• Secondary Malolactic Fermentation

7. Maturation Matters

• Maturation and Aging
• Removal of Substances
• Storage Containers
• Protecting the Wine
• Maintenance of Maturing Wines
• Organoleptic Evaluation
• Fining
• Wine Stability
• Filtration
• Blending

8. Bottling Basics

• Packaging
• Bottling Lines
• Prebottling Activities
• Bottling
• Microbiological Monitoring
• Required Analysis for International Trade
• Bottle Aging

9. Analytical Procedures

• Procedures

10. Reagents

• Reagents
• Standardization

Appendix: Laboratory Chemical Safety Summaries
Index

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