Schneider Oenologie

Volker Schneider

Schneider Oenologie

     

Book Presentations

Red Wine Enology   Volker Schneider & Mark Tracey

Red Wine Enology

Advanced winemaking strategies for fine red wines.
Tannin and redox management of red wines (307 pages).

Board and Bench Publishing, 1st edition, San Francisco 2021.

To be ordered via bookstores.

Contents:

  • Phenolic make-up of red grapes and wines
  • Measurement of total phenols, tannins, and anthocyanins in routine quality control
  • Extraction methods of phenols in red winemaking
  • Astringency and other tannin mouthfeel properties
  • Oxygen consumption and sensory results
  • Means of oxygen supply
  • Barrel aging
  • Oak alternatives
  • Preparing red wine for bottling
     

 

  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
     

 

  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

Schneider – Oenologie

Volker Schneider
Rupertusweg 16
55413 Weiler bei Bingen
Germany

Email: Schneider.Oenologie@gmail.com
Fon:  (+49) 6721 34744

change language

 

What I am able to master:
Wine, sciences, and that's
essentially all.

What I am most certainly not
proficient in:

Esoterism, talking, and diplomacy.