| Acidity Management in Must and Wine Contributor(s): Schneider, Volker (Author), Troxell, Sarah (Author) |
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ISBN: 1935879189 ISBN-13: 9781935879183 Publisher: Board and Bench OUR PRICE: $38.00 Product Type: Hardcover Published: December 2018 |
| Additional Information |
| BISAC Categories: - Technology & Engineering | Agriculture - Enology & Viticulture - Cooking | Beverages - Alcoholic- General - Cooking | Beverages - Alcoholic - Wine |
| Physical Information: 0.4" H x 6.9" W x 9.9" (0.65 lbs) 150 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: Making balanced, quality wine is a complex procedure, with a myriad of control processes. Chief among them is acid management. Though the topic is an essential component of all winemaking texts, covered in lesser to greater degree, Acidity Management in Must & Wine is the first exhaustive treatment of the subject in print. It is the definitive guide to arguably the most delicate operation in the development of a fine wine. The authors first define the numerous acids within must and the resulting red and white wines, and examine the acids' individual characteristics and their roles in the sensory experience of wine. Then they describe acidification and how to conduct effective sensory trials. Lastly, the book delves deeply into the principles and multiple processes of chemical deacidification and subsequent crystal stabilization. |