Handbook of Enology: Volume 1. Pascal Ribéreau-Gayon
10.6 Hormone balance during berry development.FIGURE 10.7 Different grape berry tissues at maturity.FIGURE 10.8 Structures of the grape berry epidermis, hypodermis, and mesocar...FIGURE 10.9 Breakdown of principal constituents inside the grape berry (Poss...FIGURE 10.10 Grape berry nutrient supply (Coombe, 1989).FIGURE 10.11 Biochemical mechanism of sugar penetration and accumulation in ...FIGURE 10.12 Evolution of respiration during grape development (Harris et alFIGURE 10.13 Role of malic acid in the production of energy (ATP) and the fo...FIGURE 10.14 Role of arginine in the nitrogen metabolism of grapes (Roubelak...FIGURE 10.15 Biosynthesis pathways of phenolic compounds (Conn, 1986).FIGURE 10.16 Evolution of phenolic compounds (Darné, 1991) (results expresse...FIGURE 10.17 Biosynthesis pathway of the main grape monoterpenes.FIGURE 10.18 Biosynthesis pathway of other terpenoids.FIGURE 10.19 Average evolution of terpene alcohols during Muscat grape matur...FIGURE 10.20 Evolution of “free” and “glycosylated” linalool concentrations ...FIGURE 10.21 Degradation of carotenoids, leading to the formation of C9, C10...FIGURE 10.22 Average evolution of carotenoids and C13‐norisoprenoids during ...FIGURE 10.23 IBMP biosynthesis pathway in the grape berry. IBHP, 3‐isobutyl‐...FIGURE 10.24 Kinetics of the evolution of contents of 3‐isobuytl‐2‐methoxypy...FIGURE 10.25 Comparison of IBMP contents of three different varietal wines, ...FIGURE 10.26 S‐conjugates, precursors of the volatile thiols identified in g...FIGURE 10.27 Biosynthesis of cysteine S‐conjugates and then biotransformatio...FIGURE 10.28 Comparison of variations in stem water potential in a Saint‐Emi...FIGURE 10.29 Correlation between the intensity of water deficit (assessed by...FIGURE 10.30 Correlation between the intensity of water deficit (assessed by...FIGURE 10.31 Ripening rates on three soils in Saint‐Emilion (Merlot Noir, 20...FIGURE 10.32 European viticultural climate zones.FIGURE 10.33 Monthly temperature and rainfall differences with respect to 30...FIGURE 10.34 Phenological behavior of Cabernet Sauvignon and Pinot Noir acco...FIGURE 10.35 Influence of leaf area per unit crop weight on sugar content of...FIGURE 10.36 Biosynthesis pathways of stilbene phytoalexins in the grapevine...FIGURE 10.37 Evolution of resveratrol production in response to infection by...FIGURE 10.38 Evolution of a noble rot attack in a Sauternes vineyard (France...FIGURE 10.39 Sugar assimilation and secondary product formation during a nob...FIGURE 10.40 Influence of vintage on noble rot quality, expressed by the gly...FIGURE 10.41 Evolution of saturated lactones (γ-octa-, nona-, deca-, dodeca-...FIGURE 10.42 Evolution of S‐conjugates of cysteine and glutathione in Semill...FIGURE 10.43 Minimum values of water activity for the growth of epiphytic mi...FIGURE 10.44 Relationship between sugar degradation and berry dehydration ac...FIGURE 10.45 Evolution of gluconic acid concentrations in grapes during deve...FIGURE 10.46 Oxidation reaction of syringaldazine catalyzed by laccase.
11 Chapter 11FIGURE 11.1 Principle of lateral strike harvesters (Jacquet, 1983).FIGURE 11.2 New lateral strike harvester models (Vromandt, 1989): (a) flexib...FIGURE 11.3 Lateral strike harvester (Vromandt, 1989).FIGURE 11.4 Different harvest transport containers (Ribéreau‐Gayon et al., 1...FIGURE 11.5 Principle of reverse osmosis (Guimberteau et al., 1989). A, conc...FIGURE 11.6 Plate membrane module for reverse osmosis: (a) schematic diagram...FIGURE 11.7 Protease mode of action by hydrolysis of peptide bonds.FIGURE 11.8 Mode of action of different pectolytic enzymes: (a) pectinestera...FIGURE 11.9 Demonstration of the enzymatic hydrolysis of terpene glycosides ...FIGURE 11.10 Enzymatic hydrolysis mechanism of terpene glycosides (Bayonove,...FIGURE 11.11 Enzymatic formation mechanism of aldehydes and C6 alcohols, res...FIGURE 11.12 Mode of action of grape tyrosinase on hydroxycinnamic acids (Ma...FIGURE 11.13 Oxidation mechanisms of healthy grape must by tyrosinase and bo...FIGURE 11.14 Effect of sulfur dioxide on oxygen consumption in musts made fr...FIGURE 11.15 Effect of pectolytic enzymes on the sedimentation speed of whit...
12 Chapter 12FIGURE 12.1 Examples of harvest receiving equipment for red winemaking. (a) ...FIGURE 12.2 Crusher roller design: (a) spiral ribbed rollers and (b) grooved...FIGURE 12.3 Operating principle of (a) a horizontal destemmer and (b) a vert...FIGURE 12.4 Influence of stems on alcoholic fermentation (Ribéreau‐Gayon et ...FIGURE 12.5 Airtight water‐filled tank vent allowing the release of CO2 from...FIGURE 12.6 Self‐emptying tanks: (a, b) self‐emptying by gravity, (c) screw ...FIGURE 12.7 Effect of momentary aeration (by pump‐over operations at differe...FIGURE 12.8 Pump‐over operation, showing must aeration below and skin extrac...FIGURE 12.9 Evolution of color intensity and phenolic content of red wines a...FIGURE 12.10 Evolution of laccase activity, red color (OD 520), yellow color...FIGURE 12.11 Different types of press. (a) Vertical hydraulic press. The sha...FIGURE 12.12 Distribution of (Z)‐4‐heptenol concentrations (μg/l) in samples...FIGURE 12.13 Separation of organic acids found in wine by paper chromatograp...FIGURE 12.14 Induction of malolactic fermentation in red wine (Cabernet Sauv...FIGURE 12.15 Continuous fermentor: (1) seed evacuation; (2) adjustable‐level...FIGURE 12.16 Anthocyanin extraction and evolution of color intensity accordi...FIGURE 12.17 Ethanol formation in grapes during anaerobic metabolism, accord...FIGURE 12.18 Malic acid degradation during anaerobic metabolism, according t...FIGURE 12.19 Malic acid degradation by the grape berry under anaerobic condi...FIGURE 12.20 Influence of temperature on phenolic compound diffusion in juic...
13 Chapter 13FIGURE 13.1 Enzymatic hydrolysis (pH 3.4 at 18°C 11% ethanol) of different e...FIGURE 13.2 Theoretical diagram of the evolution of Sauvignon Blanc grapes d...FIGURE 13.3 Continuous juice extraction process.FIGURE 13.4 Whole‐cluster pressing cycle in manual mode with a moving‐head p...FIGURE 13.5 Operation of a closed tank membrane press.FIGURE 13.6 Standard pressing program of a Bucher pneumatic press. TE, T4, TFIGURE 13.7 Influence of must oxidation on 4MMP concentration in Sauvignon B...FIGURE 13.8 Oxygen consumption kinetics of a healthy Colombard must (— ● —) ...FIGURE 13.9 Oxidation of (a) Colombard and (b) Ugni Blanc must (Rigaud et al...FIGURE 13.10 Influence of must turbidity on the formation of light volatile ...FIGURE 13.11 Influence of must turbidity on yeast populations during alcohol...FIGURE 13.12 Example of the correlation between turbidity expressed in NTU a...FIGURE 13.13 Evolution of the total polysaccharide concentration in white wi...FIGURE 13.14 Evolution of the yellow color (OD 420) of a wine tank aged on t...FIGURE 13.15 Proportions of ellagitannins of a barreled wine aged on lees or...FIGURE 13.16 Pinking sensitivity determination of a white wine 24 hours afte...FIGURE 13.17 Influence of the aging method on the oxidation–reduction potent...FIGURE 13.18 Influence of stirring on the oxidation–reduction potential of b...FIGURE 13.19 Evolution of light sulfur‐containing compounds in barrel‐fermen...FIGURE 13.20 Evolution of light sulfur‐containing compounds in white wine on...FIGURE 13.21 Evolution of light sulfur‐containing compounds in a tank‐aged w...FIGURE 13.22 Evolution of H2S and methanethiol concentration in a tank‐aged ...
14 Chapter 14FIGURE 14.1 Changes in lactone contents (γ‐nonalactone, 2‐nonen‐4‐olide...FIGURE 14.2 A closed tank facility for sparkling wine: A, yeast starter prep...FIGURE 14.3 Flow diagram for the production of various styles of Port wine (...FIGURE 14.4 Solera system, showing the partial drawing‐off and redistributio...
Guide
4 Foreword
5 Preface to the Second Edition
6 Preface to the First Edition
7 Remarks Concerning the Expression of Certain Parameters of Must and Wine Composition
9
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