Wine: An Introduction for AmericansThis title is part of UC Press's Voices Revived program, which commemorates University of California Press’s mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1965. |
Contents
| 1 | |
| 9 | |
GRAPES FOR WINE | 26 |
GROWING WINE GRAPES | 37 |
MICROORGANISMS AND WINE | 51 |
ALCOHOLIC FERMENTATION | 65 |
CLASSIFICATION OF WINES | 75 |
OPERATIONS IN WINE MAKING | 88 |
DISTILLATION AND BRANDY | 171 |
SPECIALTY WINERY PRODUCTS | 187 |
THE WINES OF FRANCE | 198 |
THE WINES OF NORTHERN AND EASTERN | 222 |
THE WINES OF SOUTHERN EUROPE | 235 |
WINES OF AFRICA AUSTRALIA AND CENTRAL | 258 |
THE WINES OF CALIFORNIA | 275 |
WINE APPRECIATION EVALUATION | 292 |
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Common terms and phrases
acid added addition aging alcohol American amount areas aroma become berries better beverages blending bottle brandy Burgundy California called carbon dioxide cells cent Champagne Chapter climate color complete concentrated consumer contain countries crushed desirable dessert wines developed distillation distinctive district early effects especially excessive fermentation flavor France French fruit gallons give glucose grapes growing grown growth heat higher important increase Italy juice labeled less lower muscat natural occur odor operation origin particularly period planted port possible practice present Press probably problems produced reason red wines region relatively require result Sauvignon blanc served sherry sold South sparkling wines spirits standard sugar sulfur dioxide sweet table wines taste temperature tion types United usually varieties vines vineyards white wines wine industry wineries wines produced yeast York