Book Presentations

		Volker Schneider & Mark Tracey Cool-climate White Wine Oenology (160 pages) The Crowood Press Ltd., Ramsbury (UK), 2024. To be ordered via bookstores Contents: The concept of physiological ripeness Methods and pitfalls of acidity management The importance of juice clarification Oxygen in wine vs. juiceRequirements for smooth fermentations Ways to non-interventionist winemaking Measures to optimise shelf life and flavour stability The benefits of post-fermentation yeast lees Sensory fine-tuning before bottling Which types of analyses are really important

		Volker Schneider & Mark Tracey Red Wine Enology Advanced winemaking strategies for fine red wines. Tannin and redox management of red wines (307 pages). Board & 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

		Volker Schneider & Sarah Troxell Acidity Management in Musts and Wines Acidification, deacidification, and crystal stabilization (158 pages). Board & Bench Publishing, 2^nd edition, San Francisco 2022. 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 Optimizing Shelf Life and Flavor Stability of White Wines (362 pages). Tredition, 2^nd edition, Ahrensburg 2024. 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

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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.