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The book
  Introduction
  Foreword
  Contents
  Chapter 9

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Front cover

Table of Contents

Chapter 1: THE GIFT OF NATURE

    The origins of wine
    The natural cycle
    Enzymes in nature
    Wine and health
      Alcohol
      Flavonoids
      Resveratrol
      Potassium
      Histamine
    The modern paradox

Chapter 2: IN THE VINEYARD

    The vine
    Phylloxera & grafting
    Climate
    Training & pruning
    Soil & water
    Irrigation
    Green harvest
    Terroir
    Vineyard systems
      Viticulture Raisonée (La Lutte Raisonée)
      Organic viticulture
      Biodynamic viticulture

Chapter 3: INSIDE THE GRAPE

    Sugars
    Acids
    Mineral salts
    Phenolic compounds
      Tannins
      Anthocyanins
    Flavour components
    Proteins & colloids
    VĂ©raison & maturity

Chapter 4: THE ROLE OF OXYGEN

    Old-style winemaking
    Anaerobic winemaking
    Antioxidants
    Inert gases
      Carbon dioxide
      Nitrogen
      Argon
    Dissolved oxygen
    Sparging
    The positive role of oxygen

Chapter 5: PRODUCING THE MUST

    Harvesting the grapes
      Picking by hand
      Machine harvesting
    Transport to the winery
    Sorting
    De-stemming
    Crushing the grapes
    Draining the juice
    Pressing the berries
      The basket press
      Horizontal screw press
      Pneumatic press
      Tank press
      Continuous screw press

Chapter 6: ADJUSTING THE MUST

    Sulphur dioxide
    Clarification (white and pink wines)
      Settling
      Centrifuging
      Flotation
    Hyperoxidation
    Acidification
    Deacidification
      Acidex
    Enrichment
    Must concentration
      Vacuum distillation
      Cryo-extraction (cryo-concentration)
      Reverse osmosis
    Nutrients
    Other treatments
      Bentonite
      Activated charcoal
      Tannin

Chapter 7: FERMENTATIONS

    Yeasts
    The action of yeasts
    Natural fermentation
    Cultured yeasts
    Control of temperature
    Monitoring the fermentation
    Stopping the fermentation
    A 'stuck' fermentation
    Naturally sweet wines
    The malo-lactic fermentation

Chapter 8: RED & PINK WINE PRODUCTION

    Fermentation vessels
    Maceration
    Traditional process
    Submerged cap process
    Pumping-over systems
    DĂ©lestage (Rack and return)
    Autovinifier
    Rotary fermenters
    Thermo-vinification
    Flash détente
    Carbonic maceration (macération carbonique)
    Variants on carbonic maceration
      Whole bunch fermentation
      Whole berry fermentation
    Pink wines
      Short maceration
      Saignée
      Vin d'une nuit
      Double pasta

Chapter 9: WHITE WINE PRODUCTION

    Cool fermentation
    Skin contact (macération pelliculaire)
    Tank vs. barrel
    Sur lie
    Bátonnage
    Prevention of oxidation
    Sweet wines
    Carafe wines
    German wines
    Sauternes
    Tokaji Aszú

Chapter 10: SPARKLING & FORTIFIED PROCESSES

    Sparkling wines
      Traditional method
      Transfer method
      Tank method (cuve close or Charmat)
      Carbonation ('Pompe bicyclette')
      The Asti method
    Fortified wines (liqueur wines)
      Vins doux naturelles (VDN)
      Port
      Port styles
      Sherry
      Madeira
      Marsala

Chapter 11: WOOD & MATURATION

    Type of wood
    Oak
    Size of vessel
    Seasoning and toasting
    Fermentation in barrel
    Maturation in wood
    Putting the wood in the wine
    Micro-oxygenation

Chapter 12: PRINCIPAL COMPONENTS OF WINE

    Alcohols
    Acids
    Esters
    Residual sugars
    Glycerol
    Aldehydes and ketones

Chapter 13: CLARIFICATION & FINING

    Is treatment necessary?
    Racking
    Protection from oxidation
    Blending
    Fining
    Fining agents
      Ox blood
      Egg white
      Albumin
      Gelatine
      Isinglass (ichthyocol or col de poisson)
      Casein
      Tannin
      Bentonite
      Silica sol (Kieselsol)
      Polyvinylpolypyrrolidone (PVPP)
      Activated charcoal
      Allergens
    Blue fining
    Calcium phytate
    PVI/PVP copolymers
    Chitin-glucan complex and chitosan

Chapter 14: TARTRATE STABILISATION

    Natural and harmless?
    Cold stabilisation
    Contact process
    Ion exchange
    Electrodialysis
    Metatartaric acid
    Carboxymethylcellulose (cellulose gums)
    Mannoproteins
    Minimum intervention

Chapter 15: ADDITIVES

    Sulphur dioxide
      Free and total sulphur dioxide
      Molecular sulphur dioxide
    Ascorbic acid
    Sorbic acid
    Metatartaric acid
    Citric acid
    Copper sulphate or silver chloride
    Acacia (Gum arabic)
    Enzymes
      Pectinolytic enzymes
      Betaglucanase
      Lysozyme
      Laccase
      Tyrosinase

Chapter 16: FILTRATION

    Principles of filtration
    Depth filters
      Kieselguhr filtration (earth filtration)
      Sheet filtration (plate & frame or pad filtration)
    Surface filters
      Membrane filtration (cartridge filtration)
      Cross-flow filtration (tangential filtration)
    Ultrafiltration

Chapter 17: PACKAGING MATERIALS

    Containers
      Glass bottles
      Measuring container bottles (MCBs)
      Plastic bottles
      Aluminium cans
      Bag-in-box (BIB)
      Cardboard 'bricks'
    Closures
      Natural cork
      Technical corks
      Synthetic closures
      Aluminium screwcaps
      Glass stoppers
      Other closures
    Capsules
      Lead foil
      Pure tin
      Tin-lead
      Aluminium
      PVA
      Polylaminated

Chapter 18: STORAGE & BOTTLING

    Storage without change
    The final sweetening
    Shipping in bulk
    Bottling processes
    Traditional bottling
    'Sterile' bottling
    Principles of modern bottling
    Dimethyldicarbonate (DMDC)
    Modern bottling techniques
      Bottle rinsing
      Thermotic, or hot bottling
      Tunnel pasteurisation
      Flash pasteurisation
      Cold sterile filtration
    Maturation in bottle

Chapter 19: QUALITY CONTROL & ANALYSIS

    Quality plan
    Records and traceability
    Laboratory analyses
      Density
      Alcoholic strength
      Total dry extract (TDE)
      Total acidity
      pH
      Volatile acidity
      Residual sugars
      Tartrate stability tests
      Protein stability tests
    Permitted additives
      Sulphur dioxide
      Other additives
    Contaminants
      Dissolved oxygen
      Iron and copper
      Sodium
    Advanced methods of analysis
    Microbiological analysis

Chapter 20: WINE FAULTS

    Oxidation
    Reductive taint
    Beyond shelf-life
    Tartrate crystals
    Foreign bodies
    Musty taint
    Volatile acidity
    Second fermentation
    Iron casse
    Copper casse
    Mousiness
    Brett
    Geranium taint

Chapter 21: THE TASTE TEST

    Preparations for tasting
      Temperature
      Decanting
    Tasting (or drinking) glasses
    Styles of tasting
      Tasting in front of the label
      Comparative tasting
      Blind tasting
    Writing a tasting note
    Tasting the wine
      Appearance
      Nose
      Palate
      Conclusion
    Drinking - A few personal tips

Chapter 22: QUALITY ASSURANCE

    Hazard analysis and critical control points(HACCP)
      Principles of the HACCP system
      The process
      The application to a winery
      Interpretation
    ISO 9001:2008
    ISO 14000:2004
    ISO 22000:2005
    Supplier audits
    The BRC Global Food Standard
    Business Excellence Model

Chapter 23: LEGISLATION & REGULATIONS

    Regulation 479/2008: Common Organisation of the Market in Wine
    Regulation 606/2009: Detailed rules
    Regulation 607/2009: More detailed rules
    Regulation 1991/2004: Declaration of allergens
    Directive 1989/396: Lot marking
    Regulation 178/2002: Traceability
    Directive 2000/13: Labelling, presentation & advertising
    Weights & Measures (Packaged Goods) Regulations 2006
    Weights & Measures (Specified Quantities) Regulations 2009
    Food Safety Act 1990
    Food Safety (General Food Hygiene) Regulations 1995

Glossary