Aging of wines and other spiritous products, acceleration by physical treatments.
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Aging of wines and other spiritous products, acceleration by physical treatments. by V. L. Singleton

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Published by Agricultural Publications in Berkeley, Calif .
Written in English


Book details:

Edition Notes

SeriesHilgardia -- vol.32, no.7
The Physical Object
Pagination319-392p.
Number of Pages392
ID Numbers
Open LibraryOL20568613M

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The flavor of wine is greatly affected by the winemaker’s touch. Essentially, the taste of wine is not only determined by the regional differences but also the winemaking is a guide showing the types of aging vessels and reasons for each procedure. To accelerate the aging process and shorten the production cycle of wine, some innovative physical aging technologies have been studied, such as ultrasound, pulsed electric fields, gamma radiation. Aging Other Cellar Operations Blending Rosé Balance of Products 8. WHITE TABLE WINE Process Varieties Picking and Transporting Processing Crushing Juice Separation Settling Amelioration Addition of Starter Fermentation Aging and Finishing Sweet Table Wines Stabilization 9. SHERRY California Sherry Grapes Picking and Delivery Crushing Fermentation.   Aging of wines and other spiritous products, acceleration by physical treatments. Hilgardia , 32 (7), DOI: /hilg.v32n07p

Aging of wines and other spiritous products, acceleration by physical treatments. V. L. Singleton. Hilgardia 32(7), ().. Adsorbents and wines. I. Selection of activated charcoals for treatment of wine. V. L. Singleton and Diana Draper. Am. Aging of wines and other spiritous products, acceleration by physical treatments. Hilgardia , 32 (7), DOI: /hilg.v32n07p Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Characterization analysis of Poplar fluff pyrolysis products. Multi-component kinetic study. Fuel , , Aging of wines and other spiritous products, acceleration by physical treatments. Hilgardia , 32 (7), The aging of wine, and its ability to potentially improve in quality, distinguishes wine from most other consumable wine is perishable and capable of deteriorating, complex chemical reactions involving a wine's sugars, acids and phenolic compounds (such as tannins) can alter the aroma, color, mouthfeel and taste of the wine in a way that may be more pleasing to the taster.

Wine - Wine - Aging and bottling: Many wines improve in quality during barrel and bottle storage. Such wines eventually reach their peak and with further aging begin to decline. During the aging period, acidity decreases, additional clarification and stabilization occur as undesirable substances are precipitated, and the various components of the wine form complex compounds affecting flavour. These technologies involve aging wines using wood fragments, application of micro-oxygenation, aging on lees, or application of some physical methods. Moreover, wine bottling can be regarded as the second phase of wine aging and is essential for most wines. Each technology can benefit the aging process from different aspects.   Wine” is meant to do just that—accelerate the aging of wine! To be more specific, this device was created to help winemakers speed up the natural process of wine aging so that their wines may be at preferred “drinkable” stage sooner and thus allowing the wineries to sell their product at an earlier date, reducing the cost of storage associated with long aging times. L.F. Bisson, G.A. Walker, in Advances in Fermented Foods and Beverages, Spoilage microbiota. During wine aging, microbial activity may bloom in the winery or in the bottle post-bottling (Bartowsky & Henschke, ; Du Toit & Pretorius, ).The types of microorganisms present during aging depends upon the type of vessel used, use of antimicrobial agents like sulfur dioxide, and.