Book Presentations

Acidity Management in Musts and Wines

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.

Available at www.boardandbench.com, www.amazon.com, or any other bookseller.

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

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.

Available at www.boardandbench.com, www.amazon.com, or any other bookseller.

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