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Volker Schneider & Sarah Troxell
Acidity Management in Musts and Wines
Acidification, deacidification, and crystal stabilization (129 pages).
Board and Bench Publishing, 1st edition, San Francisco 2018.
To be ordered via bookstores.
Contents:
- Chemical and sensory basics
- Acidification with tartaric and other acids
- Enological differenciation and sensory impact of wine potassium levels
- Deacidification with potassium carbonates and its wine-dependent efficiency
- Deacidification with calcium carbonate including double-salting
- Implementation of bench scale trials
- Interaction between sourness, astringency, and body in red wines
- Chemical vs. biological deacidification
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Volker Schneider
White Wine Enology
Advanced Winemaking Strategies for Fine White Wines.
Optimizing Shelf Life and Flavor Stability of Unoaked White Wines (242 pages).
Board and Bench Publishing, 1st edition, San Francisco 2019.
To be ordered via bookstores.
Contents:
- The various kinds of aging, sensory and chemical basics
- Typical and oxidative aging
- Influence of grape and juice processing
- Effect of reducing agents
- Impact of oxygen uptake and winery operations.
- Impact of storage temperature and bottle closures.
- Reductive aging and post-bottling reduction flavor
- Atypical aging
- Petrol flavor
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