Håndbogen – Wine Analysis and Production – af Bruce Zoecklein, Kenneth Fuglsang, Barry Gump, Fred Nury (Amber, USA, 2005)

Wine Science – Principles and Applications 4th Edition (på engelsk) – Professionel lærebog i Vinavl og vinificering skrevet af Ronald S. Jackson (Elsevier, Amsterdam, 2014) 937,51 DKK
Handbook of Enology: Volume 2 – The Chemistry of Wine & Stabilization and Treatment (Wiley, USA, 2006) 1.250,00 DKK

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En fortræffelig professionel håndbog i vinfremstilling og vinanalyse. Bruce Zoecklein fra Virginia Tech i USA er også forfatter til Enology Notes, som er at finde med fri downloading på Internettet, hvor der også findes en del værdifulde review og free source artikler om specifikke emner.

 

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Beskrivelse

Her nedenfor er bogen kapitler listet:

  1. Introduction Overview of Wine Analysis
    Gordon H. Burns, Lisa Van de Water, Carlos J. Muller
    Pages 3-29
  2. Application of Sensory Evaluation in Wine Making
    Susan E. Duncan
    Pages 30-52
  3. Grape Maturity and Quality
    Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
    Pages 53-75
  4. Hydrogen Ion (pH) and Fixed Acids
    Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
    Pages 76-88
  5. Carbohydrates
    Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
    Pages 89-96
  6. Alcohol and Extract
    Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
    Pages 97-114
  7. Phenolic Compounds and Wine Color
    Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
    Pages 115-151
  8. Nitrogen Compounds
    Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
    Pages 152-167
  9. Sulfur-Containing Compounds
    Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
    Pages 168-177
  10. Sulfur Dioxide and Ascorbic Acid
    Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
    Pages 178-191
  11. Volatile Acidity
    Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
    Pages 192-198
  12. Metals, Cations, and Anions
    Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
    Pages 199-208
  13. Sorbic Acid, Benzoic Acid, and Dimethyldicarbonate
    Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
    Pages 209-215
  14. Oxygen, Carbon Dioxide, and Nitrogen
    Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
    Pages 216-227
  15. Tartrates and Instabilities
    Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
    Pages 228-241
  16. Fining and Fining Agents
    Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
    Pages 242-271
  17. Winery Sanitation
    Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
    Pages 272-279
  18. Microbiology of Winemaking
    Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
    Pages 280-302
  19. Cork
    Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
    Pages 303-309
  20. Laboratory Procedures
    Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury
    Pages 310-516

  21. Back Matter

    Pages 517-621
     

Her er link til et par at hans øvrige forfatterskaber: 
1. Fremstilling af mousserende vin efter champagnemetoden: Bruce Zoecklein – Review on Methode Champenoise Production
2. Vineri hygiejne: Winery Sanitation – Section 1 .pdf
Winery Sanitation – Section 2 .pdf

Her link til Enology Notes: Enology Notes | Wine : Enology Grape Chemistry Group | Virginia Tech

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