Bøger af Volker Schneider

Cool-Climate White Wine Oenology is dedicated exclusively to the technology and science of white still wines and sparkling base wines, as they are produced by the rapidly growing British wine industry and in countries with a similar climate

Making balanced quality wine is a complex procedure, with a myriad of control processes. Chief among them is acidity management. Though this topic is an essential component of all winemaking texts, covered in lesser to greater degree, Acidity Management in Musts and Wines is the first exhaustive treatment of the subject in print. It is the definitive guide to arguably one of the most delicate operations in the development of a fine wine.This revised and expanded second edition includes additional chapters such as on acidification by biological means, new material on malolactic fermentation, and a critical discourse on the notion that pH must be lowered 'at all costs'. The authors first examine the acids' individual characteristics, their interaction with mineral cations, and the sensory experience resulting therefrom. Then they describe acidification and deacidification procedures and how to conduct preliminary sensory trials. Lastly, the book delves deeply into the principles of crystal stabilization.

Red Wine Enology - Tannin and Redox Management in Red Wines - addresses the very heart of red winemaking, which is the extraction of tannins and colored compounds as well as the subsequent measures of balancing oxygenation and reduction throughout elevage to achieve their optimal sensory expression. In a broad-ranging discussion of redox management, the authors address in a single volume the most important and yet the most controversial aspects of red wine enology.The reader is guided through basic phenol chemistry and analysis to the broadly accessible total phenol measurements facilitating appropriate redox management decisions. Building upon these foundations, the authors discuss the entire process of vinification - from maceration options through elevage and stabilization to bottling, clearly defining what measures to take and those to avoid. Barrel aging, oxygenation, and the role of yeast lees and SO2 are presented as part of a holistic approach to elevage as a multidimensional process. Where appropriate the text encompasses closely associated issues including oak alternatives, micro--oxygenation, control of spoilage microorganisms, adjustment of pre-bottling free SO2 to compensate for post-bottling SO2 losses, and the issue of the so-called natural wines. Due to the shear complexity of tannin chemistry, this book has a strong focus on sensory analysis throughout discussing appropriate redox strategies to preserve fruit in low-tannin wines and to optimize the ageability of high-tannin wines.

White Wine Enology is dedicated exclusively to the making of unoaked white wines, the largest segment of the global white wine market, and focuses its attention on flavor preservation rather than strategies which seek to obtain short-lived quality benefits. In doing so, the author, for the first time in a single volume, addresses one of the most important issues of white wine enology-improving the limited shelf life of the vast majority of these wines-and shows how different white wine making is from red.Due to the complex chemical process of white wine aging that goes well beyond oxidative aging, the book has a strong focus on sensory analysis throughout: the flavor-active compounds responsible for aging-related faults are specified, and the chemical mechanisms of their formation are identified. Building upon these foundations, Schneider guides the reader through the entire process of vinification-from the crush pad, through all the phases of juice processing, wine stabilization, bottling and storage-clearly defining what measures to take, and what to avoid in order to mitigate aging reactions and to improve flavor stability.While this book is a deep treatment of the scientific fundamentals of wine aging, it also examines typical engineering issues common to the practice. Numerous practical hints and technical details of hands-on winery work round out the picture, and provides a valuable insight into the inherently cross-disciplinary nature of fine white winemaking and a holistic view of one of the most fascinating fields of contemporary enology.

Revised part of the author's Habilitationsschrift--Universit'at Mannheim, 1995.