Book Presentations

Red Wine Enology

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

Board and Bench Publishing, 1^st 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

Acidity Management in Musts and Wines

Acidification, deacidification, and crystal stabilization (129 pages).

Board and Bench Publishing, 1^st 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

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, 1^st 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