Titlebook: Commercial Winemaking; Processing and Contr Richard P. Vine Book 1981 Springer Science+Business Media Dordrecht 1981 alcohol.carbon dioxide

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https://doi.org/10.1057/9781137296405The readiness of a wine for bottling is determined in most small wineries by both objective and subjective judgments. One year a white table wine may seem well rounded and mature in six months aging following the primary filtration. Yet another vintage may take nine months to a year or more, before qualifying as “bottle-ready”.

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https://doi.org/10.1057/9780230000728The most famous of all sparkling wines is unquestionably champagne—named for the French Province where it is produced.

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https://doi.org/10.1007/978-3-319-77197-7More often than not, the difference between ordinary and good, or great, wines can be measured by the winemaster’s knowledge and control of microorganisms in the cellars. A wine may be totally destroyed by ignoring the overwhelming potential of microbial action.

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Wine and the History of Western Civilization,There is plenty of evidence that the culture of the vine and the art of winemaking existed long before the chronicles found in Egyptian hieroglyphics. The very first chapter of the Old Testament describes how Noah landed his ark on Mount Ararat and promptly planted a vineyard in order to make wine.

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Quality Control During Bottling and Warehousing,The readiness of a wine for bottling is determined in most small wineries by both objective and subjective judgments. One year a white table wine may seem well rounded and mature in six months aging following the primary filtration. Yet another vintage may take nine months to a year or more, before qualifying as “bottle-ready”.

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