Winemaking industry

Paul, Harry W. Science, Wine, and Vine in Modern France. New York Cambridge University Press, 2002. Provides information on the history, industry, and development of winemaking and scientific enology in France and around the world, as well as information about wine varieties and careers in the winemaking industry. 

Although traditionally used in brewing and winemaking industries, some researchers have argued against the application of methylene blue as a means to determine yeast viability. For example, O Connor-Cox et al. (1997) noted that the dye does not stain all dead cells in a sample, a fact that can lead to overestimating yeast viahUity. 

As a consequence, GP is considered a valuable source of phytochemicals that may be recovered as functional compoimds for the pharmaceutical, cosmetic, and food industries as well as used as biopesticides. In this way, the recovery of phenolics from grape byproducts from the winemaking industry has attracted increasing attention in the past years, since industries may find a high value and sustainable alternative to the current management of industrial residues. 

METEX [Metal extraction] A process for extracting heavy metals from industrial waste waters by adsorption on activated sludge under anaerobic conditions. It is operated in an up-flow, cylindrical reactor with a conical separation zone at the top. Developed by Linde, originally for removing dissolved copper from winemaking wastes. First commercialized in 1987. 

VVTinery quality control has not been formalized in the United States to the point where standard methods, practices, or performance criteria are established. The literature devotes little attention to the subject of wine production quality control, per se. The first survey of quality control in the California wine industry appeared as late as 1972 (I), and it is limited to sanitation aspects. One does not find chapters on quality control of winemaking in any of the major wine technology texts. 

Viticulture and oenology play an important role in the economy of many countries, and considerable efforts are devoted to improve the quality of products and to match the broadest demands of the market. Many industrial processes are finalized to obtain products with peculiar characteristics. The peculiar characteristics of Madeira wines arise from the specific and singular winemaking process. Once fortified, the wines may be subjected to one of the two different heating processes (Fig. 7.1) Estufagem (baking process) or Canteiro (wood casks). 

There was some rivalry between the California and the Eastern wine industry as soon as the transcontinental railroad was completed. This competition involved natural sectional commercial rivalry of the new industries and fundamental differences in winemaking practices. 

Prohibition closed down the Eastern wine industry as quickly and as firmly as it did the California industry. However, the vineyards were partially saved by the increasingly popular grape juice industry, to which Concord was suited admirably. Furthermore, a large amount of grapes were sold to home winemakers, which was legal. 

Hilgard also preached temperance and the importance of wine quality. His famous letter (7) to William Randolph Hearst on what was wrong with the industry was published in the San Francisco Examiner of August 8,1889. In answer to the question What do you consider the cause of the present depression in the wine market he wrote Chiefly and fundamentally, the poor quality of the larger part of the wines made, and their immaturity when put on the market. It is high time that the ostrich-like policy of hiding the faults of our winemaking from ourselves were done away with once for all. ... 

However, the economics of the wine industry were so precarious that in 1894 (partially because of the national economic depression), seven of the leading wine firms organized the California Wine Association to stabilize wine prices. As Peninou and Greenleaf (3) state, From that time on until the coming of Prohibition, the history of winemaking in California is largely the history of the California Wine Association. ... 

Finally, following Repeal, the University personnel published numerous bulletins, circulars, and books on grape and wine production, incorporating the results of their own and other research and the best industry practices of the time. These publications were of great value not only to grape growers and winemakers but also to students at the University of California and elsewhere. They established the reputation of the University of California as one of the most important centers of research in enology and viticulture in the world. 

North Coast winemaking techniques are being developed and modified by a progressive, aggressive, dynamic industry, interested in consistent improvement of white wine quality, and aimed at world-wide recognition and enjoyment of that quality. 

Harvested grapes are delivered to the wineries within a few hours after harvesting to ensure that the fruit is in sound condition. The wine industry, recognizing the importance of sound fruit in winemaking, instituted a wine grape inspection program with the State of California. This voluntary program was initiated in 1957. 

Addition of exogenous enzymes is currently the most commonly adopted practice in the wine industry to optimize the rate of enzymatic reactions taking place during winemaking. The large amount of research carried out on this topic has led to the presence of a considerable number of commercial preparations on the market, although in some areas, particularly protein stabilization of white wines, exogenous enzyme-based approaches have been unsuccessful so far. 

Ramey, D. (1996) Low input winemaking— let nature do the work. In C. S. Stockley, A. N., Sas, R. S. lohnstone, T. H. Lee, (Eds.) Proceedings of the Ninth Australian Wine Industry Technical Conference 16-19 luly 1995 Adelaide, South Australia (pp. 26-29). Adelaide, South Australia Winetitles. 

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