Table of Contents

Preface/Introduction; Chapter 1: The History of Wine; Prehistory; Dissemination of viticulture; Early chemical evidence for wine; The Holy Land; Egypt; Greece; The Romans; Post-Roman Europe; The New World; References; Chapter 2: The Vine; Origins, taxonomy and biogeopgraphy of the grapevine; Prehistoric evidence for Vitis; Differences between muscadine grapes and 'true' grapes; Differences between wild and domesticated Vitis; The structure and maturation of the grape; Berry structure; Development of the berry; Flavour and aroma compounds in the mature grape; Grape-derived phenolics; References; Chapter 3: The Yeast and Fermentation; The Yeast; Taxonomy; Cell Structure; Fermentation; Initiation; Pattern of ferm'n; Ferm'n biochemistry; Temperature considerations; Completion of ferm'n; Starter cultures; Temperature control; References; Chapter 4: Winemaking Processes; Red wines; Time of harvest; Harvesting; Crushing; Fermentation; The 'autofermenter'; White wines; [white wine styles]; Harvesting; Crushing; Pressing; Settling/clarification; Fermentation; Sparkling wines; Champagne method; Tank method; Transfer method; Carbonation; Cold maceration; Carbonic Maceration; Thermovinification; Chaptalisation; Use of commercial enzymes; References; Chapter 5: Lactic Acid Bacteria and Malo-lactic Fermentation; Lactic acid bacteria; Synopsis; Sugar metabolism; Some aspects of their unusual metabolism; Potential problems for the winemaker; Malo-lactic fermentation; Urethane and arginine metabolism; Bacteriophages; Chapter 6: Clarification, Stabilisation and Preservation; Clarification; Proteins; Gelatin; Isinglass; Albumen; Casein; PVPP; Bentonite; Tartaric acid, tartrates, and wine stability; Static cold-stabilisation; Contact cold-stabilisation; Ion-exchange stabilisation; Estimation of cold stability; Prevention of crystallisation; Protein instability; Assessment; Preservation; SO2; DMDC; Sorbic acid; Benzoic acid; References; Chapter 7: Maturation and Ageing; Introduction; Sur lie storage of wine; Oak and wine; Maturation reactions in red wine; Micro-oxygenation; Corks; References; Chapter 8: Fortified Wines; Introduction; Fortification; Port; VDN; Madeira; Sherry; Commandaria; References; Chapter 9: Other Organisms Important in Oenology; Killer yeasts; Brettanomyces; Botrytis cinerea; References; Chapter 10: Pests and Diseases; Phylloxera; Fungal diseases of the vine; Downy mildew; Powdery mildew; Black rot; Dead-arm; Anthracnose; Bacterial diseases of the vine; PD; Crown gall; Viruses; Fanleaf; Leafroll; References; Appendix I; Appendix II

Reviews

"The book is written in an easy-to-read style and would suit undergraduate and other students training in the area of oenology. Likewise, any reader interested in gaining a deeper understanding of, in particular, the biology of winemaking, will appreciate this book. I thoroughly enjoyed reading this book, well done Ian Hornsey."
*ChemBioChem, 2007, 8, 2315-2316*

A thorough work....resembles most closely a textbook in terms of style and readability.Overall, I was pretty impressed by this book, and in particular in the historical context to modern winemaking which Hornsey provides.I can't think of many competing books around the same price that do as good a job.
*Chemistry World, December 2007, 67 (Jamie Goode)*