دانلود کتاب The Encyclopedia of Home Winemaking: Fermentation and Winemaking Methods

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Title Page
Copyright Page
Table of Contents
Acknowledgments
Chapter One: Grapes and Wine
Grapes: Their Composition and Properties
The Pulp of the Grape
The Seeds and the Tannin
The Grapeskin
Grape Varieties
Grape Varieties and Climatic Variation
Chapter 2: Fermentation
Yeasts
Yeast Nutrients (or Energizer)
Scientific Progress
Malolactic Bacteria
The Fermentation of Red Wine
The Stages of Fermentation
The Fermentation of White Wine
Carbonic Maceration
Chapter 3: Biochemical Aspects and Ecological Concerns
Preserving Techniques
Chemistry in the Service of Winemaking
Sulphur (Sulphur Dioxide)
Potassium Metabisulphate and Other Salts
Detergents
The Antioxidants
Oxido-Reduction
Acids
Clarifiers
Bentonite
Isinglass
Kielselsol (Claro K.C.)
Other Clarifiers
Pectinase (Pectic Enzymes)
Stabilizers
Chapter 4: The Basic Equipment and How to Use It
The Primary Fermenta
The Secondary Fermentor
Barrels or Casks
Other Utensils
The Stirring Spoon
Tubes and Other Instruments Needed for Racking
The Auto-Siphon
The Fermentation Lock
The Hydrometer, the Baster, and the Cylinder
The Thermometer
Carboy Stoppers (or Bungs)
Bottling Equipment
Bottles
The Bottle-Rinser
The Drainer Stand
The Sulphiter
The Bottle-Filler
The Automatic Bottle-Filler
The Enolmatic
Corkers
Natural Corks
Plastic Stoppers and Champagne Wires
Capsules and Labels
More Expensive, Specialized Equipment
The Siphon Pump
The Wine Filter
The Grape Crusher
The Wine Press.
Chapter 5: The Choice of Must
Concentrated Musts
Concentration Techniques
Concentration by Boiling
Concentration under Vacuum
Concentration by Cryogenization
Concentration by Osmosis
The Availability of Concentrated Musts
Straight Concentrate Format Kits
The 3-Litre Format Kit
The 5 or 5.5-Litre (200 - 250 oz.) Format Kit
Semi-Concentrated Musts
Sterilized Musts
Fresh Musts
Musts From Whole Grapes
Pure Musts vs. Blends
The Art of Blending
A Voluntary Ethical Standard
Paying for Good Value
An Enlightened Choice
The Lifespan of Home-Made Wine
The Wine Maturation Graph
Chapter 6: The Winemaking Process
The Fermentation Stage: A Very Complex Phenomenon
Preparing Yeast Starter
Restarter
Making Wine from Concentrated Must
Ingredients
Vinification Method for Concentrated Must
Bulk Aging, or Cuvaison
Bottling and Aging
Making Wine with the 28-Day Concentrate Kit
Ingredients (Usually Included)
Vinification Method for the 28-Day Kit
Bulk Aging, or Cuvaison
Bottling and Aging
Making Wine from Sterilized Must
Ingredients (Usually Packaged Together)
Vinification Method for Sterilized Must
Bulk Aging, or Cuvaison
Bottling and Aging
Making Wine from Fresh Must
Ingredients
Vinification Method for Fresh Red Must
Bulk Aging, or Cuvaison
Bottling and Aging
Vinification Method for Fresh White Must
Making Wine from Whole Grapes
Vinification Method for Whole Grapes (Red Wine)
Bulk Aging, or Cuvaison
Bottling and Aging
Vinification Method for Whole Grapes (White Wine)
How To Make Sparkling Wine
The Closed Fermentor and Carbonation
The Closed Fermentor and Refermentation
The Méthode champenoise
The Méthode champenoise Made Easy
Problems and their Solutions
Sluggish Fermentation
Fermentation Will Not Start
Stuck Fermentation
Rotten Egg, or Sulphur Odour
Oxidized Sulphur Odour
Geranium Odour
Overly Acidic Wine
Colour Problems
Chapter 7: Measurements, Scales and Tests
Measurement Equivalents
Temperature Equivalents
Larger Liquid Volumes
Dosage for Products Commonly Used in Winemaking
Potassium Metabisulphite (Sterilant)
Potassium Sorbate
Bentonite
Isinglass
Kielselsol, or Claro K.C
Oak Flavour Extract, or Essence
Oak Chips
Reading and Applying Hydrometer Measurements
The Hydrometer
Precision Test
Reading the Hydrometer
Air Bubbles
Variations in the Readings
Alcohol Rates and the Hydrometer
The Potential Alcohol Scale
Calculating the Alcohol Rate from the Density Reading
Determining the Alcohol Rate without Initial Density or PA Readings
The Brix (or Balling) Density Scale
Various Tests
Determining the Acidity Rate
Sodium Hydroxide Test
Sodium Hydroxide and the pH-meter
Determining the Residual Sugar Rate
Determining the Sulphur Dioxide Content
Altering the Alcohol Rate in Wine
The Pearson Square
To Know the Alcohol Rate of a Blend
Chapter 8: Grape Varieties and Home-Made Wine
Fifty Wine Grape Varieties
Bibliography
Index