Table of Contents

Part 1. History of Wine in America. Eastern America. Western America. National Prohibition. American Wine in the 20th Century. The American Wine Booms. Part 2. Viticulture (Grape Growing). Site Selection. The Vine. Vitis Vinifera. Vitis Labrusca. Vitis Riparia. Vitis Rotundifolia. Hybrids and Grafting. French-American Hybrids. Vineyard Establishment. Trellising. Vineyard Management. Part 3. Wine Microbiology. The Microbiology Workplace. Yeasts. Bacteria. Moulds. Equipment. Factors Affecting Microbial Growth. Commercial Starter Cultures. Microbial Spoilage in Juice and Must. Microbial Spoilage of Juice Concentrates. Microbial Spoilage of Bulk Wine. Microbial Spoilage of Bottled Wine. Winery Sanitation. Part 4. Enology. Grape and Wine Components. Pectic Enzymes. Sugars and Sweetness. Late-Harvest Grapes. Acids, Acidity and pH. Oxygen and Oxidation. Sulfer Dioxide. Phenols, Phenolics, and Polyphenols Colour. Nitrogenous Compounds - Proteins. Grape Flavours. Malo-lactic Fermentations. Wine Blending. Fining. Detartration. Barrel Ageing. Soda Ash Treatment. Chlorine Treatment. Citric Acid Treatment. Filtration. Packaging. Part 5. Wine Classification. Table Wines. Sparkling Wines. Dessert Wines. Aperitif Wines. Pop Wines. Part 6. Winery Design. Management. Feasibility and Finance. Insurance. Location. Scale and Size. Design Motif. Case Studies. Part 7. Requirements, Restrictions, and Regulations. Application for Basic Permit. Application to Establish and Operate Wine Premises. Bonds. Environmental Impact. Personnel Questionnaire. Signature Authority. Label Approvals. Formula Wines. State ABC Regulations. Part 8. Getting Started. Record-keeping. Sanitation. Quality Control. Analytical Instrumentation. Winery Equipment. Materials. Part 9. White Table Wines. Grape Varieties. Increasing White Wine Fruit Flavour Intensity. Harvesting. Crushing-Destemming. Pressing. Brix (sugar) Adjustments. Acid Additions. Yeast Inoculation. Fermentation. Stuck Fermentation. First Racking. Second Racking. Blending. Malo-lactic Fermentation. Fining and Stabilization. Barrel Aging. Balancing and Preservation. Filtration. Bottling and Corking. Bottle Aging. Packaging. Records. Part 10. Red Table Wines. Grape Varieties. Increasing Red Wine Fruit Flavor Intensity. Harvesting. Crushing-Destemming. Brix (sugar) Adjustments. Acid Additions. Yeast Inoculation. Pressing. Fermentation. Maceration. Free-run and Press Wine. Racking. Blending. Malo-lactic Fermentation. Fining and Stabilization. Barrel Ageing. Balancing and Preservation. Filtration. Bottling and Corking. Bottle Ageing. Packaging. Records. Part 11. Blush Table Wines. Grape Varieties. Crushing-Destemming, Sugar and Acidity Adjustments and Yeast Inoculation. Pressing and Fermentation. Rackings. Blending. Clarification and Stabilization. Ageing, Balancing, and Preservation. Filtration. Bottling, Corking, and Recording. Part 12. Fruit and Berry Wines. Apple Wine.