Handbook Of Enology, Vol 1 The Microbiology Of Wine And Vinifications.pdf

Handbook of Enology

Vo l ume 1

The Microbiology of Wine and Viniﬁcations

2 nd Edition

Handbook of Enology Volume 1 The Microbiology of Wine and Vinifications 2nd Edition P. Rib´ereau-Gayon, D. Dubourdieu, B. Don`eche and

A. Lonvaud

2006 John Wiley & Sons, Ltd ISBN: 0-470-01034-7

Handbook of Enology

Vo l ume 1

The Microbiology of Wine and Viniﬁcations

2 nd Edition

Pascal Ribereau-Gayon

Denis Dubourdieu

Bernard Doneche

Aline Lonvaud

Faculty of Enology

Victor Segalen University of Bordeaux II, Talence, France

Original translation by

Jeffrey M. Branco, Jr.

Winemaker

M.S., Faculty of Enology, University of Bordeaux II

Revision translated by

Christine Rychlewski

Aquitaine Traduction, Bordeaux, France

2006

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Library of Congress Cataloging-in-Publication Data:

Ribereau-Gayon, Pascal.

[Traite d’oenologie. English]

Handbook of enology / Pascal Ribereau-Gayon, Denis Dubourdieu, Bernard

Doneche ; original translation by Jeffrey M. Branco, Jr. — 2nd ed. /

translation of updates for 2nd ed. [by] Christine Rychlewski.

v. cm.

Rev. ed. of: Handbook of enology / Pascal Ribereau Gayon ... [et al.].

c2000.

Includes bibliographical references and index.

Contents: v. 1. The microbiology of wine and viniﬁcations

ISBN-13: 978-0-470-01034-1 (v. 1 : acid-free paper)

ISBN-10: 0-470-01034-7 (v. 1 : acid-free paper)

1. Wine and wine making — Handbooks, manuals, etc. 2. Wine and wine

making — Microbiology — Handbooks, manuals, etc. 3. Wine and wine

making — Chemistry — Handbooks, manuals, etc. I. Dubourdieu, Denis. II.

Doneche, Bernard. III. Traite d’oenologie. English. IV. Title.

TP548.T7613 2005

663 .2 — dc22

2005013973

British Library Cataloguing in Publication Data

A catalogue record for this book is available from the British Library

ISBN-13: 978-0-470-01034-1 (HB)

ISBN-10: 0-470-01034-7 (HB)

Typeset in 10/12pt Times by Laserwords Private Limited, Chennai, India

Printed and bound in Great Britain by Antony Rowe Ltd, Chippenham, Wiltshire

This book is printed on acid-free paper responsibly manufactured from sustainable forestry

in which at least two trees are planted for each one used for paper production.

Contents

Remarks Concerning the Expression of Certain Parameters of Must and Wine Composition

vii

Preface to the First Edition

Preface to the Second Edition

xiii

1 Cytology, Taxonomy and Ecology of Grape and Wine Yeasts

2 Biochemistry of Alcoholic Fermentation and Metabolic Pathways of Wine Yeasts

3 Conditions of Yeast Development

4 Lactic Acid Bacteria

115

5 Metabolism of Lactic Acid Bacteria

139

6 Lactic Acid Bacteria Development in Wine

161

7 Acetic Acid Bacteria

183

8 The Use of Sulfur Dioxide in Must and Wine Treatment

193

9 Products and Methods Complementing the Effect of Sulfur Dioxide

223

10 The Grape and its Maturation

241

11 Harvest and Pre-Fermentation Treatments

299

12 Red Winemaking

327

13 White Winemaking

397

14 Other Winemaking Methods

445

Index

481

Remarks Concerning the Expression

of Certain Parameters of Must

and Wine Composition

UNITS

more correct expression in milliequivalents per

liter has not been embraced in France. The expres-

sion of total and volatile acidity in the equivalent

weight of sulfuric acid has been used predomi-

nantly throughout these works. In certain cases, the

corresponding weight in tartaric acid, often used in

other countries, has been given.

Using the weight of the milliequivalent of the

various acids, the below table permits the conver-

sion from one expression to another.

More particularly, to convert from total acidity

expressed in H 2 SO 4 to its expression in tartaric

acid, add half of the value to the original value

(4 g/l H 2 SO 4 → 6 g/l tartaric acid). In the other

direction a third of the value must be subtracted.

The French also continue to express volatile

acidity in equivalent weight of sulfuric acid. More

generally, in other countries, volatile acidity is

Metric system units of length (m), volume (l) and

weight (g) are exclusively used. The conversion of

metric units into Imperial units (inches, feet, gal-

lons, pounds, etc.) can be found in the following

enological work: Principles and practices of wine-

making , R.B. Boulton, V.L. Singleton, L.F. Bisson

and R.E. Kunkee, 1995, The Chapman & Hall

Enology Library, New York.

EXPRESSION OF TOTAL ACIDITY

AND VOLATILE ACIDITY

Although EC regulations recommend the expres-

sion of total acidity in the equivalent weight of tar-

taric acid, the French custom is to give this expres-

sion in the equivalent weight of sulfuric acid. The

Desired Expression

Known Expression meq/l

g/l

H 2 SO 4

tartaric acid acetic acid

meq/l

1.00

0.049

0.075

0.060

g/l H 2 SO 4

20.40

1.00

1.53

1.22

g/l tartaric acid 13.33 0.65 1.00

g/l acetic acid 16.67 0.82 1.00

Multiplier to pass from one expression of total or volatile acidity to another

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