Wine Production

Glossary

KETONE. Compounds typified by acetone. In wines generally one of the products of oxidation.

KIESELGUHR. A coarse-grade diatomaceous earth powder used as a filtration adjuvant. Kieselguhr filtration will remove gross solids including lees.

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Table of Contents
Introduction
Chemical Components of Grapes and Wine
Crush Pad Operations
Pre-Fermentation Treatments
Pressing-Clarification of White Grape Must
Yeast and Winemaking
Wine Fermentation
Malolactic Fermentation in Wine
Maturation of Wine
Fining Wines
Tartrate Stabilization of Wine
Wine Filtration
Wine Packaging
Bottling Wine
Winery Cleaning and Sanitation
Wine Spoilage Microorganisms
Wine Faults and Flaws
Managing Oxygen During Winemaking
Sulfur Dioxide Use in Winemaking
Juice and Wine Acidity
Enzymes and Winemaking
The Role of Oak in Winemaking
Wine Tanks
Winery Pumps
Winery Refrigeration
Winery Wastewater Treatment
Glossary
References
Index (PDF)