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11. Harvest and Pre-Fermentation Treatments

  1. Professor Pascal Ribéreau-Gayon Faculty of Enology Member,
  2. Denis Dubourdieu Faculty of Enology,
  3. Bernard Donèche Faculty of Enology,
  4. Aline Lonvaud Faculty of Enology

Published Online: 8 MAY 2006

DOI: 10.1002/0470010363.ch11

Book Title

Handbook of Enology: The Microbiology of Wine and Vinifications, Volume 1, 2nd Edition

Handbook of Enology: The Microbiology of Wine and Vinifications, Volume 1, 2nd Edition

Additional Information

How to Cite

Ribéreau-Gayon, P., Dubourdieu, D., Donèche, B. and Lonvaud, A. (2006) Harvest and Pre-Fermentation Treatments, in Handbook of Enology: The Microbiology of Wine and Vinifications, Volume 1, 2nd Edition, John Wiley & Sons, Ltd, Chichester, UK. doi: 10.1002/0470010363.ch11

Author Information

  1. Victor Segalen University of Bordeaux II, Talence, France

Publication History

  1. Published Online: 8 MAY 2006
  2. Published Print: 16 DEC 2005

ISBN Information

Print ISBN: 9780470010341

Online ISBN: 9780470010365

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CHAPTER TOOLS

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Keywords:

  • pre-fermentation treatments;
  • overripening;
  • grape cluster peduncle twist;
  • laccase activity;
  • grape drying;
  • noble rot;
  • harvest transport;
  • selective cryoextraction;
  • acidity adjustments

Summary

This chapter contains sections titled:

  • Introduction

  • Improving grape quality by overripening

  • Harvest date and operations

  • Acidity adjustments of the harvest

  • Increasing sugar concentrations

  • Enzymatic transformations of the grape after its harvest

  • Use of commercial enzymes in winemaking

  • References

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