making_wine22p.gif (2891 bytes)at_home18p.gif (2046 bytes) The Professional Way: Workbook Table of Contents

 

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
2 • SO2 Addition Chart

• SO
2
Safety

Chapter 12 Cellar Demons

• Acetification • Oxidation • Hydrogen

Sulfide H
2S • Molds and Yeasts • Too

Much Oak • Stuck Fermentations

Chapter 13 Bottling

Stability • Pre-bottling Measurements

• Blending • Bottling

Glossary