Introduction to Wine Laboratory Practices and Procedures - J. Jacobson (Springer, 2006) WW.pdf - Wino i piwo - to211

Introduction to Wine Laboratory

Practices and Procedures

Jean L. Jacobson

Introduction to

Wine Laboratory Practices

and Procedures

With 50 Figures, Including 2 Color Plates

Library of Congress Control Number: 2005928372

ISBN-10: 0-387-24377-1

e-ISBN 0-387-25120-0

Printed on acid-free paper.

ISBN-13: 978-0387-24377-1

Business Media, Inc.

written permission of the publisher (Springer Science

Business Media, Inc., 233 Spring Street,

New York, NY 10013, USA), except for brief excerpts in connection with reviews or scholarly

analysis. Use in connection with any form of information storage and retrieval, electronic adap-

tation, computer software, or by similar or dissimilar methodology now known or hereafter

developed is forbidden.

The use in this publication of trade names, trademarks, service marks, and similar terms, even if

they are not identified as such, is not to be taken as an expression of opinion as to whether or

not they are subject to proprietary rights.

The author has made every effort to ensure the accuracy of the information herein. However,

appropriate information sources should be consulted, especially for new or unfamiliar proce-

dures. It is the responsibility of every practitioner to evaluate the appropriateness of a particular

opinion in the context of actual situations and with due considerations to new developments.

Printed in the United States of America.

(SPI/SBA)

987654321

springer.com

To my sons, Christopher and Matthew, with profound love.

To my twin sister, Joyce, my guardian angel and soul mate.

To Kaarlo, for believing in me.

To sisters Julie and Jeralyn, for their unconditional love.

To Daddy, my hero.

To Mother, who never gave up.

To all of you who knew I could.

ILYS

Preface

In the beginning, for me, winemaking was a romanticized notion of putting

grape juice into a barrel and allowing time to perform its magic as you sat

on the veranda watching the sunset on a Tuscan landscape. For some small

wineries, this notion might still ring true, but for the majority of wineries

commercially producing quality wines, the reality of winemaking is far

more complex.

The persistent evolution of the wine industry demands continual advance-

ments in technology and education to sustain and promote quality winemak-

ing. The sciences of viticulture, enology, and wine chemistry are becoming

more intricate and sophisticated each year. Wine laboratories have become an

integral part of the winemaking process, necessitating a knowledgeable staff

possessing a multitude of skills. Science incorporates the tools that new-age

winemakers are utilizing to produce some of the best wines ever made in this

multibillion dollar trade.

A novice to enology and wine chemistry can find these subjects daunting

and intimidating. Whether you are a home winemaker, a new winemaker, an

enology student, or a beginning-to-intermediate laboratory technician, put-

ting all the pieces together can take time. As a winemaker friend once told me,

“winemaking is a moving target.”

Introduction to Wine Laboratory Practices and Procedures was written for

the multitude of people entering the wine industry and those that wish to

learn about wine chemistry and enology. It is a guide to understanding basic

enology, wine chemistry, safety, quality control, wine history, winemaking

processes, bottling, and analytical procedures. Areas of study are applicable

to the majority of wine laboratories in the world. The reader will gain a firm

basic working knowledge of the wine laboratory and enology upon which to

build a greater understanding of more advanced theory and technical infor-

mation.

Make wine with honor.

Healdsburg, California

Jean L. Jacobson

vii

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