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Chapter 1 Introduction
How To Use This Book
Chapter 2 Winemaking Philosophy
To Intrude or Not To Intrude
Consequences of Intruding
Chapter 3 Acquiring Grapes
Use Freshly Picked Grapes Make Sure
the Grapes Are Ripe Start with "Easy"
Varieties How Many Grapes Make a Bottle?
Chapter 4 Crushing and Fermenting
Crushing Options Sulfur Dioxide at the Crusher
Chapter 5 Adjusting the Must
Sugar Additions Lowering Sugar
Checking and Adjusting Acidity
Reducing Acid in Must Yeast Selection
Fermentation Temperatures Stages in
Fermentation Keeping Detailed Records
Chapter 6 Fermenting Red Wines
Punching Down Testing Daily Pressing
Using Fermentation Locks Malolactic
Fermentation Inoculating for Malolactic
Fermentation
Chapter 7 Fermenting White Wines
Pressing White Grapes Settling and
Racking White Wine Fermentation
Pink Wines
Chapter 8 Finishing the Wines
Finishing White Wines Cold Stability
Heat Stability
Chapter 9 Oak Aging
Why Use Oak? Using Oak Wisely
Topping Barrels Caring for Your Barrels
Chapter 10 Testing and Taking Notes
Testing Your Wines Taste is Most
Reliable The Tasting Regimen
Chapter 11 Using Sulfur Dioxide
At the Crusher Understanding Free
and Total SO
Chapter 12 Cellar Demons
Acetification Oxidation Hydrogen
Sulfide H
Chapter 13 Bottling
Stability Pre-bottling Measurements
Blending Bottling