Index

The page numbers in this index refer to the print edition of this book.

A  
Acid  
    Ascorbic 45, 52, 54, 180
    Carbonic 32
    Citric 59, 60
    Lactic 32,33
    Malic 32-34,40
Metatartric 129, 136, 144,
155,166,175
    Sorbic 45, 66
    Tartaric 59, 60, 104
Acid Balancing 56-60, 101, 162
Acid Titration 59, 197
Acidic Wine 60, 149, 182
Acidity Rate 33, 40, 45, 56-60,
126,147-149, 162,
182, 195-198
Additives 100, 101, 125, 126,
133, 141
Aeration Racking.  
    See Spread-Out Racking 
Aging 35,36,41, 104, 111-114,
127, 130, 137, 145-147,
156-158,164,167,168,170
Aging in Bulk 36,82, 128-129,
131,136-138, 144-146,
153-156, 159, 164-167, 169
Airén 207,208
Alcohol Density 82
Alcohol Rate 29,30,45, 57, 100,
112, 121, 122, 126,
132, 134, 141, 151, 180,
191-194,200-203,207,208
Alcoholic Fermentation.
    See Fermentation
Alicante Bouschet208
Aligoté208
Allergic Reaction (to S02)48-49
Antibacterial45
Antifungal45
Antioxidants45, 54
Antiseptic44, 47-49, 52-54
Aphids. See Phylloxera
Argentina26, 148, 206,
209,211,214,218
Aroma19, 54, 59, 118, 171, 212
Ascorbic Acid.
    See Acid
Aseptox49
Assemblage Wines108, 109
Astringency21,28,109
Australia24, 25, 26, 39, 99,
148, 206, 209-212,
216-220
Automatic Bottle-Filler88
B
Bacteria27,28,31,32,37,
43,45,53,86
Balling Scale81, 195, 196
Barbera24,208
Barrels. See Casks
Baster (or dropper)81, 82
Bentonite61, 62, 121, 133,
135, 138, 141, 146,
156, 167, 187
Biochemistry (in winernaking]44-52, 54-67, 117
Bitterness21, 23, 45, 106,
163, 182, 212
Blending (musts or wines)106-109,
139,202,203,207,209,
211,212,214,216,
218-220
Blind Tasting25
Bloom19,21
Bottles 43. 52, 85-88. 90.
172-175, 186
Bottle-Drainer 86
Bottle-Filler (stop-start) 87, 88
Bottling 38,41,51,52,57,
67, 85, 87-91, 102, 130,
137. 145, 156, 167, 168,
172-177, 181
Bouquet 40, 60, 62, 98, 103, 213
Brix. See Balling Scale
Bulk Aging. See Aging in Bulk
C
Cabernet Franc 24, 108, 149,
209, 214
Cabernet Sauvignon 24, 99,102,
108, 139, 148, 149, 182,
205,209,213,214,218,221
California 23, 25, 26, 39, 109, 119,
147, 206, 208, 209, 213-219
Campdcn Tablets 34, 46, 47, 49, 51
Canada 23, 50, 196
Cap (of must)162, 163
Capping (sparkling wine) 175
Capsules 90, 91,172
Carbonic Maceration 39, 40
Carboys.
    See Secondary Fermentors
Casks 32, 36, 37, 40, 45. 75-78
CC (sweetener)170, 172
Cellar (wine)103
Centrifuging 37
Champagne 174,217
Champagne Method.
    See Méthode champenoise
Champagne Wire 90, 172, 176
Chardonnay 19, 24, 25, 33, 75,
99, 108, 139, 157, 168,
171, 186,208,210,217,218
Chasselas 25,210
Château Petrus 118,213
Cheesecloth (bags) 126, 134,
154, 166
Chenin Blanc 24, 33, 102,
210,211,216
Chile 26, 148, 206, 209, 211,
214,216,218, 219
Chromatography 33, 118
Cinsaut (or Cinsault) 24, 206, 211,
212,216
Clarifiers 60-65,100, 101,116,
117, 124, 125, 129, 133,
137, 141, 145, 158
Clearing. Also see Fining 21,
36, 37, 60, 61, 65
Climate 25,26, 118, 213
Clinitest Kit 198
Cloning 215
Closed Fermentor Method.
    See Sparkling Wines
Cold 118, 129, 137, 144, 145,
147,155, 166, 171
Colour (of wine) 21-23,33,35,38,
45, 54, 74, 104, 109, 125, 133,
140, 151, 157, 163, 168, 182,
208,211,215,
216, 220
Colour Additives
    (in concentrates) 109
Colour Improvement 182
Colour in Chemical Tests 57, 58,
197-200
Coloured Fermentors
    (danger of lead in) 70
Components of Wine 18-23, 118
Compressor 92.93
Concentrate Kits. See Kits
Concentrated Must. See Must
Concentration
    By Boiling 97
    By Cryogenization 98
    By Osmosis 98, 99
    By Partial Vacuum 97
Conditioner (wine) 172
Contamination 43, 51, 53, 71, 75,
86,88, 119,122
Cork- 89,90,105, 114,156,167
Corking Machines 89, 90, 94, 130,
137, 143, 154, 168
Côt 211
Crusher (grape) 35, 93, 94, 161
Crushing (grapes) 18, 35, 38, 93,
105. 161, 168, 169
Cuve close. See Sparkling Wines
Cuvaison. See Aging in Bulk
D
Davis Campus, U. of California,
    Dept. of Viticulture 25
Demi-john (da me-Jeanne) 74
Densimeter. See Hydrometer
Density 29, 30, 71, 81-83, 115,
116, 119, 121,122, 126-129,
131, 141, 142, 150-153,
157,158.164, 189-195
    Final Density 128, 129,136,
144, 154, 158, 165, 192-194
    Initial Density 115, 126, 131,
134, 138, 141, 142, 146, 150,
151, 157, 159, 161, 169, 192-194
Destemmer 35,93, 161
Destemming 35, 93, 148, 160, 161
Detergent 43, S3, 54, 85
Dextrose 125, 126, 161, 173,
175,176, 195
Disgorging 175-177
Disinfectant 186
Disinfecting 43, 44, 47-49, 52-54.
86, 87, 128, 144, 150, 186
Dolce (colouring) 172
Drainer Stand 86
E
Ecology 41,42
Elderberries 64, 125-127
Energizer. See Nutrients, Yeast
Enolmatic 88
Europe 24, 50, 175, 208,
212-214, 216, 218, 220
F
Fermentation
    Alcoholic (or Primary)
    Fermentation 28-30, 35, 39,
42,60,61.84,126,127,131,
134, 135, 138, 142, 146,
151, 152. 157, 159, 162, 163,
169
    Cold Fermentation 38, 39
    Malolactic Fermentation 31-34,
66, 84, 104, 105, 139,
149-151, 154, 155,157-159,
161,162,165-169, 186,210
    Secondary Fermentation 127, 128, 135, 136, 138, 142,
143. 146, 152, 153, 158, 159,
163, 164, 169
    Sluggish Fermentation 178
    Stuck Fermentation 30. 82, 121,
179. 180
Fermentation Lock 77-79
Filtering Apparatus 38, 88, 93
Filters 37, 92, 93
Filtration 37,65,91.
134, 155, 166, 167
Fining. Also see Clearing 37
Folle Blanche 211
Fort Benton. See Bentonite
France 24-26, 32, 75, 106, 108,
149, 195, 208, 210-212, 215, 217,
220, 223
French Colombard 211
Fruit 18, 19, 23, 24, 28, 34,
206,214
Full-Bodicd Wine 112-116
Fungus 45
G
Gamay 24,211,215,216
Garnacha. See Grenache
Gas Bottle (C02)		 195
Gelatin 63
Geranium Odour 66, 167, 181
Germany 25,26,32,212,
215-217,220
Gewürztraminer 24, 171, 212, 219
Glass Marbles 134,154,166
Clues 37
Grape 18-23
Grape Juice 19,41,95
Grape Harvest 96, 105, 207
Grape Varieties. See Varieties
Grapeskin		 21
Greece, Greeks 18, 25, 44,106
Grenache 212,214
Guarantee (producer's) 140, 180
H
Heating Belt 123, 127, 134, 142,
150,151,162,178
Hydrometer 81-83, 188-194
Hygiene (importance of) 27, 115
I
Importers (of must) 26
Inoculation (yeast) 123
Invert Sugar 132
Isinglass 62-64, 129, 137, 145,
156. 167, 187
Italy 25,26,39,119,147, 149,
208, 209, 212, 214-216, 219, 220
J
Johannesberg Riesling.
    See Riesling
Jurancon 212
K
Kielselsol 63-65, 188
Kits of Concentrated Must 56,
101,102,132-138
L
Lactic Bacteria.
    See Fermentation, Malolactic
Lallemand		 29
Lalvin. See Lallemand
Lees		 130,137,145,156,167,
169,213
Lemberger 212
Limpidity. Also see Clarifiers 37,
60
Loire 210,211,213,216
M
Maceration.
    See Carbonic Maceration
Malbec		 211,212
Malic Acid.
    See Fermentation, Malolactic
Malolactic Fermentation.
    See Fermentation
Malvasia		 213
Malvoisie 213
Mataro. See Mourvèdre
Maturation 57, 65, 111-114, 124,
131,138, 146, 156, 159,169,171
Measurements (doses) 50, 51, 61,
62, 66, 187
Measuring (rates) 56-60, 83, 84,
125, 189-200
Melon de Bourgogne 206, 213,
215,217
Merlot 24, 109, 139, 212-214
Meta, or Metabisulphite.
    See Potassium Metabisulphite
Metatartric Crystals 125, 131.
138. 146
Méthode champenoise 174, 175, 177
Mission 214
Monastrell 214
Mondavi 26, 109
Montcpuleiano 112,214
Moscato. See Muscat
Mosti Mondiale 22. 103, 104,
139,149
Mould 42,45, 160-163
Mourvèdre 24,212,215
Muscadet
     See Melon de Bourgogne
Muscadet Sevres-ct-Maine 213
Muscat 24, 171,213,215,216
Must
    Blended Must 106-111
    Concentrated Must 64, 96-103,
111 113, 124 138. 148
    Fresh Refrigerated 64, 105,
111-113, 147-159
    Must from Whole Crapes 106
    Semi-Concentrated Must 103.
111-113
    Sterilized Must 64, 104, 105,
111-113,132, 134,139-146, 148
N
Napa 26,211,215
Napa Gamay 211,215
Nebbiolo 24,216
New Zealand 24,209-211.
214, 215
North Africa 24, 25, 208
North America 40, 175, 214,
215,217
Nutrients (yeast) 30, 31, 120, 125
O
Oak (Chips or Essence) 36, 102.
125, 129, 133, 134, 137, 141, 145,
154,155,158,159,168, 188
Odour 49,66,67,153,156,
165, 167, 180,181, 215
Oenologist 34
Oenology 15,31
Oligo-Elements 30
Oxidation 17, 35, 38, 44, 45, 50,
54,57, 123, 181, 182
Oxido-Reduction 55,56
Oxygen 29. 35, 40, 44,48, 55, 56,
72, 152, 164,179
P
Particles (suspended) 38, 61
Pasteur (Louis) 27, 42
Pasteurization 32, 97, 105. 147
Pearson Square 200-202
Pectin 64,65
Pectinase 64,65
Petite Sirah 216,218,219
pH level 57-59, 101, 126, 149, 162
pH-meter 58, 162, 198
Phylloxera 23, 24, 214
Pigmentation 21, 23, 149, 168, 182
Pineau de la Loire.
    See Chenin Blanc
Pinot Blanc 24,213,216,217
Pinot Chardonnay.
    See Chardonnay
Pinot Gris 216, 217
Pinot Noir 24, 148, 205,
211,215-217
Pinotage 216
Potassium Carbonate60
Potassium Metabisulphite.
    Also see Sulphur Dioxide,
    and Standard Melabisulphite
    Solution		 46-52
Potassium Sorbatc.
    Also see Stabilizers		 187
Potential Alcohol (PA) 191, 196
Press (wine) 38, 93, 94,
105, 163, 169
Primaricine 45
Primary Fermentation.
    See Fermentation
Primary Fermentor 70,71,75-77,
82, 83, 123, 125, 126, 128, 131,
133, 135, 138, 140, 143, 144,
146, 150, 152, 153, 159, 162,
165, 168, 176
Q
Quebec 239
R
Racking 30, 51, 55, 60, 71, 73,
76-78,88,121, 127,128,135,
143, 144, 146,155, 167, 168, 179
Rates. See Acidity Rate,
    Alcohol Rate, etc
Redox Potential 56
Refermentation 65, 66,159,169,
173-175, 187
Regions (wine-growing) 18, 25, 26,
32. 39. 57. 109. 205. 206.
209, 212, 214, 215, 217, 220
California (Regions I-V) 25, 26
Residue (grape) 22. 23. 105.
162, 163, 168, 169
Restarting (fermentation) 121-123,
127, 129, 136, 144, 153, 164,
165,173, 175, 179, 180
Riesling 24,33,99,108,139,171, 212,215,217,218,220
Rkatsiteli 217
Rot. See Mould
Ruby Cabernet 218
Russia 206,218
S
Saccharose 28
Saint-Émilion 118, 120
Sangiovese 25, 214, 218
Sauvignon Blanc 24, 218
Secondary Fermentation.
    See Fermentation
Secondary Fermentors 71-79,
117, 123, 125-127, 131,
135, 138, 143, 144, 146,
152, 158, 159, 169
Semi-Concentrates. See Must
Sémillon 211,217,218
Shiraz. See Syrah
Siphon Pump 91
Siphoning 76-79, 91, 150, 174
Sodium Hydroxide 197, 198
Sonoma 23, 26, 149
Sparkling Wine 29, 90, 171-177
Specific Gravity Reading.
    Density
Spread-Out Racking 127, 135, 143,
179
Stabilizers and Stabilization 65-67,
100, 101, 124,125,129,131,
133, 136-138,141,145,
146, 155, 156, 158, 159,
166-168, 171, 187
Stainless Steel Containers 35, 36,
39, 171-174, 194
Standard Metabisulphite Solution 46, 52, 79,86, 126, 128, 131,
134. 136,138,143,146,
153, 154,159, 164, 165, 169
Sterilclean 48,49
Sterilization. See Disinfecting
Sterilized Must. See Must
Sterilizing Filtration 65
Stirring Spoon 75-78
Sugar
    In Grapes 19, 57, 148, 160
    Rate in Must 82, 100. 161, 195,
196
    Residual 65, 193, 198
    Transformation into Alcohol
28, 39, 40, 57, 82, 100
Sulphiter 86,87
Sulphiting. See Standard
    Metabisulphite Solution
Sulphur 17, 18, 30, 34, 42, 44-52, 67, 87, 153, 154, 165, 179-181
Sulphur Dioxide 17, 34, 42, 44-52.
67, 179
Allergy to 48, 49
Sweeteners 131. 137, 138,
145, 146,
156, 159, 167, 169,172
Sylvaner 24, 215, 219
Syrah 24
T
Tannic 33, 100, 208, 213,
214,216.218,219,221
Tannins 19, 56, 63, 64, 100, 101,
111, 149, 161, 163,211
Tannisol 52
Tartaric Acid. See Acid
Tartrate Deposits 129, 136, 144,
166,175
Tasting 25,52,76,112, 113,
130, 137, 182
Temperature
    Conversion (°C - °F) 184
    For Fermentation Stages 131.
133, 134, 138, 141, 142. 146,
149, 150, 151, 162, 169
    For Malolactic Fermentation 33, 139, 150
    For Sparkling Wines 29, 90,
172, 173, 175
    For Yeast Starter and Restarter 119, 122, 123
Tests
    Acidity Test. Also see Acid
      Titration 57, 58, 162, 195-198
    Alcohol Rate Tests 192-194
    Hydrometer Precision Test 189
    Pectin Test 65
    Residual Sugar Test 192
    Sulphur Dioxide Test 199
Thalia. See Ugni Blanc
Thermometer 83.84
Thompson Seedless 19,206,219
Tinting Grapes21,22
Titration Kits. See Acid Titration
Tocai Friulano 219
Traminer 212,219
Trebbiano. See Ugni Blanc
Tubing
    Flexible 75-78,87, 140. 177, 199
    Rigid 75-78, 80, 87
Turning (of wine) 33
U
Ugni Blanc 205,211,213,218-220
V
Varietals. See Varieties
Varieties (grape) 19, 20, 24, 25,
107-109, 118, 157, 205-221
Vttidanfge. See Grape Harvest
Verdicchio 220
Vinegar Bacteria 28, 57
Vines 24, 25, 28
Vitamin C. See Acid, Ascorbic
Vitamin K 45
Vitis vinifera 22
Volcano Effect 135
W
Welschriesling 220
White Shiraz. See Ugni Blanc
Winemaking Record Card 115-117
Wiring. See Champagne Wire
Y
Yeasts 21, 27-31, 39, 41, 42, 101,
104, 118-123, 162, 173, 176
D47 Yeast 150-162
EC-1118 Yeast 29, 122, 173,
175, 176
Kl-Vl116 Yeast 29, 162
Yeast Nutrients. See Nutrients
Yeast Starter 119, 120
Z
Zinfandel 216,220