Chapter 3. Wine

  1. Charles W. Bamforth

Published Online: 16 NOV 2007

DOI: 10.1002/9780470995273.ch3

Food, Fermentation and Micro-organisms

Food, Fermentation and Micro-organisms

How to Cite

Bamforth, C. W. (ed) (2005) Wine, in Food, Fermentation and Micro-organisms, Blackwell Publishing Ltd, Oxford, UK. doi: 10.1002/9780470995273.ch3

Editor Information

  1. University of California Davis, USA

Publication History

  1. Published Online: 16 NOV 2007
  2. Published Print: 20 SEP 2005

ISBN Information

Print ISBN: 9780632059874

Online ISBN: 9780470995273

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Keywords:

  • wine production;
  • grapes;
  • grape harvesting;
  • micro-organisms;
  • fermentation

Summary

This chapter contains sections titled:

  • Grapes

  • Grape processing

  • Fermentation

  • Clarification

  • Filtration

  • Stabilization

  • The use of other micro organisms in wine production

  • Champagne/sparkling wine

  • Ageing

  • Packaging

  • Taints and gushing

  • The composition of wine