Winemaking translates current literature and scientific developments into useable knowledge which grape growers, wine makers, wine educators, and wine marketers can apply towards their individual needs and tasks.

Presented in an easy-to-use, step-by-step format, the text guides the reader through the perils and pitfalls, appropriate alternative pathways, and major sources for equipment and materials within the winemaking industry.

Throughout Winemaking, pertinent regulations and permits enforced by the U.S. Bureau of Alcohol, Tobacco, and Firearms are outlined. This excellent guide to winemaking will be of use to a wide audience, in particular:

• current and prospective vintners, both commercial and amateur - as an essential guide book in their cellars
• wine connoisseurs - offers an in-depth understanding of crafting wine
• professional marketers - provides a solid understanding of the rationale of methodology employed by grape-growers and vintners
• students - searching for an initial overview of contemporary viticulture

Tentative Table of Contents

1. History of Wine in America

• Eastern America
• Western America
• National Prohibition
• American Wine in the 20th Century and the New Millennium
• The American Wine Booms

2. Viticulture (Grape Growing)

• Site Selection
• The Vine
• Cultivar Selection
• Vitis Vinifera
• Vitis Labrusca
• Vitis Riparia
• Vitis Rotundifolia
• Hybrids and Grafting
• Vineyard Establishment
• Vineyard Management

3. Wine Microbiology

• Fermentation
• Yeasts
• Bacteria
• Molds
• The Microbiological Workplace
• Equipment. Factors Affecting Microbial Growth
• Microbial Spoilage
• Microbial Spoilage of Juice Concentrates
• Microbial Spoilage
• Wine Preservatives
• Winery Sanitation

4. Enology (Winemaking)

• Grape and Wine Components
• Malolactic Fermentation
• Grape Flavors
• Wine Blending
• Fining
• Detartration
• Barrel Aging
• Packaging
• Winemaking Perils and Pitfalls

5. Wine Classification

• Table Wines
• Sparkling Wines
• Dessert Wines
• Aperitif Wines
• Pop Wines

6. Winery Design

• Management
• Feasibility and Finance
• Location
• Scale and Size
• Design Motif
• Case Studies

7. Requirements, Restrictions, and Regulations

• Application for Basic Permit
• Application to Establish and Operate Wine Premises
• Bonds
• Environmental Impact
• Personnel Questionnaire
• Signature Authority
• Label Approvals
• Formula Wines
• State ABC Regulations

8. White Table Wines

• Grape Varieties
• Increasing White Wine Fruit Flavor Intensity
• Harvesting
• Late Harvest
• Crushing-Destemming
• Pectic Enzymes
• Cold Soaking
• Pressing
• Brix (Sugar) Adjustments
• Acid Additions
• Yeast Inoculation
• Fermentation
• Stuck Fermentation
• First Racking
• Second Racking
• Blending
• Malo-Lactic Fermentation
• Fining and Stabilization
• Barrel Aging
• Balancing and Preservation
• Filtration
• Bottling Packaging
• Records

9. Red Table Wines

• Grape Varieties
• Increasing Red Wine Fruit Flavor Intensity.
• Harvesting
• Crushing-Destemming
• Brix (Sugar) Adjustments
• Acid Additions
• Yeast Inoculation
• Fermentation
• Pressing
• Maceration
• Free-Run and Press Wine
• Racking.
• Blending
• Malolactic Fermentation
• Fining and Stabilization
• Barrel Aging
• Balancing and Preservation
• Filtration
• Bottling and Corking
• Bottle Aging
• Packaging
• Records.

10. Blush Table Wines

• Grape Varieties
• Crushing-Destemming, Sugar and Acidity Adjustments and Yeast Inoculation
• Pressing and Fermentation
• Rackings
• Blending
• Clarification and Stabilization
• Aging, Balancing, and Preservation
• Filtration
• Bottling, Corking, and Recording

11. Fruit and Berry Wines.

• Apple Wine
• Bramble Berry Wine
• Blueberry Wine
• Cherry Wine
• Peach Wine
• Strawberry Wine
• Dried Fruit Wines
• Mead

12. Marketing

• Getting Started
• Marketing Techniques
• Customer Service
• Sales

Appendices
Index

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