Making Wine At Home Is Easy

The Total Wine Making System

A complete guide to selecting the perfect location for and setting up your vineyard. The 4 factors you Must consider before you plant your grapes. The types of grapes you plant determine the type of wine youll eventually have. Learn how to determine which grapes are best for you! Learn the single most important factor that determines the quality of your wine grapes and how to preserve it! The importance of three climate factors in growing grapes. The more than 40 types of grapes that are suitable for wine making. The 5 essential aspects of ensuring healthy, vibrant grapes (and in turn delicious wine). Without these, your venture just cant succeed. An entire chapter devoted to vineyard care, starting with the first year of cultivation. The 5 most efficient ways to control weeds in your vineyard. A complete guide to disease and pest control practices for your vineyard. Read more here...

The Total Wine Making System Summary


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Author: Michael James
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Highly Recommended

This book comes with the great features it has and offers you a totally simple steps explaining everything in detail with a very understandable language for all those who are interested.

My opinion on this e-book is, if you do not have this e-book in your collection, your collection is incomplete. I have no regrets for purchasing this.

Successful Winemaking Craft Superb Table Wines At Home

Here's just a few things the book covers all in clear step-by-step instructions: The modern methods of home winemaking that are quick, clean, and simple, giving wonderful wines, high in alcohol and perfectly clear. How to make the classic wine grape wines, including reds, whites and beautiful ross, including how long to leave the must before fermentation starts, and how long to ferment this is absolutely crucial. Recipes and step-by-step techniques for making French and Italian Vermouth-style wines, and well as cherry-brandy and other fruit liqueurs. The best kind of yeast to use for home winemaking, and how much to use for exactly the right amount of alcohol. The perfect temperature to keep the must for clear, high-alcohol wine this has a tolerance of only 5 degrees, so you have to have this right. The correct kind of sugar to use for wines you will be proud of dont skimp on this and where to store your wines while fermenting for best results. How to know when fermentation has ceased, and the particular pieces of equipment to use to know when this is if you have this wrong your wine will be over-sweet and low in alcohol, or sour and flat. The recipes and methods to ensure your wine is crystal-clear, and when, if and how to rack your wine. The enemies of home winemaking which can leave your wine sour, or acid, and how to combat these enemies which live in every house. How to correctly sterilize jars, bottles and corks properly so fermentation can occur correctly. The role of sulfites in clarifying wine, but most importantly, exactly how much to use almost no home winemaker knows this amount correctly. Read more here...

Successful Winemaking Craft Superb Table Wines At Home Summary

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Author: Edward Jones
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The Home Winemaker's Inner Circle

Making Wine At Home Is Easy If You Know The Right Steps To Take. This Member's Only Site For Homemade Wine Gives You All The Secrets To Produce Delicious, Fine Wine. The Complete Illustrated Guide to Homemade Wine describes and illustrates the simple step-by-step procedures for making perfect home-made wine. The best part is the guide is written in plain English without all the technical terms written just like what you're reading here so it's easy to understand and follow! Take a look at just some of what you're going to discover inside the Complete Illustrated Guide to Homemade Wine . How you can start your first batch almost immediately. The 4-step formula for successful winemaking at home. 7 reasons people fail plus a complete Troubleshooting section. How to create an irresistible aroma. How to use additives that will boost your wines flavour. The science of aging wines. How the right amount of sugar can boost your flavour. How to force every batch you make to be Perfect. The key differences between grapes and juices. 41 magic goodies that will help every batch you make taste amazing. Not to mention over 150 recipes for award-winning wines!

The Home Winemakers Inner Circle Summary

Contents: 200 Page EBook
Author: Mike Carraway
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Delicious Winemaking Made Easy

Here's a summary of the benefits you'll receive: homemade wine 1 Learn how you must clean your wine equipment. So that you avoid spoiling your batch of wine due to bacteria and other air born pests that can take control of your wine. homemade wine 2 Understand how to properly read a hydrometer. So that you know when it is time to move on to the next important step in the wine making process. homemade wine 3 Learn what to do when your wine isn't working Be able to diagnose what your wine is up to so that you can bring it back from the dead homemade wine 4 Learn how long you should age your wine. So that even your wine connoisseur friends can't tell the difference between professionally made wines and the one you made a year ago. Learn which type of water to use with your wine kit. Find out if you can use water out of the tap after all! To filter or not to filter? Learn what you can expect from filtering or not filtering your wine so you can decide what is right for you. Discover the best place in your house to make your wine. And what you can do to ensure that the wine remains at the optimum temperature so that the yeast can do it's thing Discover how to use your cordless drill. To ensure that your wine bottles don't explode on you in your wine cellar. Discover the difference between aging the wine in the carboy or in the wine bottle So that you can make an informed decision on which route you would like to go. Enjoy the same wine making tricks and techniques that experienced home made wine makers have mastered. . and quickly and accurately use to make your own wine stress-free every time! Discover how you can make wine from items in your own backyard. So that you can save even more money ($70 to $150 Per Batch!) and have a ton of fun doing it! Find out how to properly store your wine once it has been bottled. including making an informed choice about which cork and wine bottle to use. Learn how not to shock your wine. So that you can enjoy its taste to its fullest potential. Know in advance how air could ruin your batch of wine. So that you do not turn your hard work into wine vinegar. Discover which yeast to use. Depending on the type of fruit your are using to make wine

Delicious Winemaking Made Easy Summary

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Author: Scott Yates
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Practical Considerations and Recommendations

Fermentation problems may arise from numerous sources, including deficiencies in the fruit and processing (Fig. 1). Difficulties may arise from a combination of factors and a variety of sources. It is often the impact of two or more conditions that cause a problem of greater significance than would be predicted by a single parameter alone. Once yeast fermentative vigor and vitality have diminished, revitalization may be difficult, if not impossible. Thus, winemakers must approach each winemaking step with as complete an understanding as possible. The following is a review of practical issues influencing fermentation.

Gram Negative Polarly Flagellated Bacteria

Acetobacter is also a member of this group of gramnegative bacteria. This organism oxidizes alcohol to acetic acid. In making vinegar it is desirable however, in making wine it is the most important organism causing souring. Photobacterium can cause phosphorescence of meat and fish when incubated in suitable conditions. Halobacterium can grow in salt concentrations as high as 30 . It can produce pigments and spoil salty fish.

Production Considerations Influencing FAN

Most grape growing and winemaking decisions can influence FAN concentration. These include grape variety (14,41,42) and rootstock selection (43), climate, soil type (41,44), fertilization, and irrigation practices (45-47). Arginine and proline are the main amino acids in the fruit if the fertilization of the vine is low. With higher fertilization ( 3 g N plant), the amino acid amide glutamine increases dramatically (7). Therefore, the nitrogen available for yeast fermentation can be different in distinct wine growing regions of the world (7). Grape maturity is also an important issue influencing the concentration of FAN, in that underripe and overripe fruit may be low in FAN (23). Butzke (48) evaluated the yeast-assimilable nitrogen status of Vitis vinifera musts from the western United States in 1996. The concentration ranged from 40 to 559 mg N L, with an average of 213 mg N L. Primary amino acid content ranged from 29 to 370 mg N L (average, 135 mg N L) whereas ammonium (NH4+)...

Correcting Nitrogen Deficiency

Yeast-assimable nitrogenous compound deficiency in fermenting juice must is often corrected by the addition of assimilable nitrogen in the form of diammonium phosphate, or DAP (25.8 NH3, 74.2 PO4 w w), and or one of several commercially available nitrogen supplements. Commercial nitrogen supplements typically contain DAP (25-50 w w) in addition to more complex forms of nitrogen such as yeast extract, vitamins, and yeast hulls. Because the concentration of nitrogen compounds may vary with the product, it is recommended that winemakers consult the Material Safety Data Sheet (MSDS) for formulation information prior to use. Traditionally, winemakers employing nitrogen supplementation add the product along with yeasts at the start of fermentation. As noted, incorporation

Food Microbiology References

F. (1996) Yeast and biochemistry of ethanol formation in Principles and Practices of Winemaking (Boulton, R. B., Singleton, V. L., Bisson, L. F., and Kunkee, R. E., eds.), Chapman & Hall, New York, p. 140. 20. Wahlstrom, V. L. and Fugelsang, K. C. (1988) Utilization of Yeast Hulls in Winemaking. Calif. Agric. Tech. Inst. Bull. 880103. California State University, Fresno.

Contents In Fruits And Vegetables And Its Products

Epicatechin by dry weight as well as other flavonoids and their glycosides (26). Thearubigins, highly colored catechin oxidation products and their gallate are of major significance in determining the quality and flavor of tea. Black tea as consumed by humans contains about 36 thearubigins, 3 theaflavins, 5 epigallocatechin gallate, and 1 gallic acid by dry weight. Due to the large amounts of these phenolic compounds in tea, heavy drinkers of tea in Japan may consume 1 g of epigallocatechin gallate per day per person. Dry whole cocoa beans contain approximately 12 to 18 phenolic compounds and the major compound is epicatechin (27). Phenolic compounds in roasted coffee beans are produced during thermal processing from carbohydrates, chlorogenic acid, and lignins. Phenolic compounds in beer that contribute to bitterness, astringency, harshness, and the formation of haze are catechin and epicatechin (approximately 40 mg L), gallocatechin (less than 15 mg L), and hydroxycoumarins and...

Methods of food preservation

Fermentation is a gradual chemical change caused by the enzymes of some bacteria, moulds, and yeasts. Fermented beverages were ubiquitous in the earliest civilisations of Mesopotamia and Egypt. Not only did wine facilitate conviviality, it was usually more potable than the available water. Winemaking also served as a means of storing nutrients from grapes almost indefinitely. Similarly, Asian steppe dwellers turned mare's milk into koumiss, a fermented beverage that keeps much longer than unprocessed milk. Many cheeses with a long shelf life are produced by lactic-acid fermentation. One means of pickling, a very early form of food preservation, is to treat foods with vinegar, a liquid obtained by further fermenting alcoholic beverages.

Application Of Sulfites In The Food Industry

Sulfites can effectively prevent or minimize nonenzymatic browning by forming stable hydroxysulfonates with car-bonyls and reducing sugars as mentioned in the previous section. In this respect, sulfites are widely used in wine making and in dehydrated fruits and vegetables to prevent the discoloration of the finished products (3,7,8). Sulfites can also inhibit some oxidative enzymes such as polyphen-oloxidase, ascorbate oxidase, lipogenase, and peroxidase (6) and therefore can retard the enzymatic browning resulting from polyphenoloxidase. In addition, sulfites can form stable hydroxysulfonates with browning intermediates such as quinones, and prevent further reaction to form browning pigment (6). Thus, sulfites are commonly used in fresh vegetables for salad bars (this application has been banned by USFDA), peeled and sliced potatoes, apple dice and other fruits used in bakery products, fresh mushroom for processing, and table grapes and fresh shrimp, where enzymatic browning...

Types Of Fermentation Processes Single Culture Fermentation

The key to the success of single-culture fermentation is to provide the culture with a sterile substrate and environment with no contamination during the fermentation process. Examples include wine making, beer making, bread making, production of single-culture fermented dairy products, and vinegar production. In this type of fermentation the viable cells increase in a typical growth curve sequence of lag phase, log phase, stationary phase, and death phase. Primary metabolites (alcohol, acid, etc) are made during the log phase, and secondary products (antibiotics, toxins, etc) are made after the culture reaches the stationary phase.

Methods for Yeast Characterization

Yeast Identification

Methods by which strains of the same species can be differentiated have been shown to be very important for yeast strain characterization. In winemaking, several studies have analyzed the diverse microflora of grapes and musts and several interesting methods have been developed (Figure 2).

Antioxidants from fruits and berries overview

Some studies have evaluated the phenolic contents in fruits at more than one ripening stage. In the case of plums as well as with red grapes intended for wine making, a marked increase in the content of phenolics of potential antioxidant potency was seen in the fully ripe stage in comparison with the less ripe stage.2,3 In contrast, no clear differences were observed in other fruits, e.g. peaches and

Fermented Not Distilled Beverages

By definition, wine is a fermented product from fruits. By far the most important wine is produced from grapes, although it can be produced from apples, pears, berries, and other fruits. Vitis vinifera and V. labrusca are the most important species. Grape growing is a science itself (viticulture), and wine making is called enology.

Enzyme Activities of Non Saccharomyces Wine Yeasts

With respect to the role played by these non-Saccharomyces species in wine quality, they are known to have the capability to improve the wine aroma (Charoenchai et al. 1997 Esteve-Zarzoso et al. 1998). The available aromas in the grape impart and define the characteristics and the final quality of wine. Terpenic compounds account for most of these aromas. Grape processing liberates small quantities of aromatic terpenols however, odorless precursors in the grape present a large, untapped reserve for wine aromas. Not only is the aroma an important quality factor in wine but also the intensity of the color is another very important quality factor in red wine, where anthocyanins are the main pigments. Various enzyme activities can improve the process of winemaking and enhance wine quality. The yeasts involved in wine making could be important producers of these enzymes (for a review see Table 1).

Vinification And Phenolics

After grape harvest, American winemakers usually first destem the grapes. Destemming in some European cellars is a current enological practice. Destemming grape clusters produces wines with less catechins and procyanidins. Some evidence indicates only a small reduction in epicatechins as compared to about a 25 reduction in catechin and procyanidins in wines from destemmed grapes.


Pectinases are a group of hydrolytic enzymes, usually referred as pectolytic enzymes, which find important applications in the food and beverages industries, in addition to various other industries. Pectolytic enzymes degrade pectic material and reduce the viscosity of a solution, making it easier to handle. They are used industrially in fruit processing to facilitate pressing and to help in the separation of the flocculent precipitate by sedimentation, filtration, or centrifugation in the extraction of the clarified juice (95). Pectinases are used for the elimination of pectin in wine making, coffee and tea processing plants, and maceration of vegetable tissue (93,94). Pectinases comprise hydrolases, lyases, and oxidases, and can be obtained from higher plants, microorganisms, and insects (96). Pectinases can be obtained from several fungi, bacteria (including alkalophilic), actinomycetes, and yeast, such as alkalophilic bacteria, actinomycetes, Aspergillus versicolor, A. niger, A....

Yeast Strains

Strain differences among Saccharomyces sp. may be significant in terms of nitrogen requirements, the time frame for uptake and release of specific amino acids during fermentation, and the ability to ferment to dryness. Henschke and Jiranek (9) reported that the Montrachet strain had the highest nitrogen demand and exhibited the highest rate of amino acid and ammonium ion accumulation relative to sugar fermented among several strains studied. When considering utilizing unfamiliar strains, the winemaker is urged to consult the supplier's technical representatives.


Specifically, wines produced from high-N musts have a higher concentration of esters and lower concentration of fusel alcohols. Both are positive factors contributing to wine quality. Successful management of nitrogen deficiency requires that the winemaker identify the potential for problems early in the winemaking process. Routine and easily performed estimates of assimilable nitrogen (FAN + NH4+) during juice and must processing would be a valuable tool for the winemaker. Historically, several analytical methods have been proposed to measure total nitrogen. These have included ninhydrin (66) and the trinitrobenzene sulfonic (TNBS) method described by Crowell et al. (67). Utilization of TNBS has largely been discontinued because of difficulties in obtaining the chemical as well as waste-management issues. Further, these methods yield erroneously high results because of the inclusion of variable concentrations of protein and peptide nitrogen,...

Phenolics In Wine

Some red Spanish wines, such as pinot noir and merlot, have been reported to have average levels of trans-resveratrol of 5 and 4 mg L, respectively (8). The cis isomer of resveratrol has not been reported as a natural product in wine, but it is present and probably occurs from light exposure during winemaking and or during storage (8).


Since antiquity grapes have played an important role in the European diet. They were eaten fresh, especially in the grape-growing areas, added to dishes dried or in the form of grape juice, or they were made into wine, the drink of choice for anybody who could afford it. The wild grapevine, a climbing plant like the later cultivars, was indigenous to the area between the Black Sea and Afghanistan. The Phoenicians introduced the vine to Greece sometime after 1000 b.c. from there it spread throughout the Mediterranean. The ancient Egyptians grew grapes, as did the Romans, who were especially fond of various grape syrups in their cuisine. Among them were defrutum, or boiled-down unfermented grape juice, passum, a cooking wine that was even sweeter, and mulsum, a mixture of white wine and honey. As the Roman Empire expanded across Europe, so did the cultivation of grapes, and the art of wine making. In the Middle Ages, great quantities of wine were produced, traded, and consumed in...

Total Nitrogen

Nitrogen compounds in grapes play important roles as nutrients for microorganisms involved in winemaking and wine spoilage and as aroma and aroma precursors (7). Nitrogen is taken up by the vine roots as nitrate and reduced by the nitrate reductases system to ammonia, transported and stored subsequently as amino acids (7). Compared with fermentable carbon generally present in grapes at 20 (w v), total nitrogen levels range from 0.006 to 0.24 , of which only 0.0021-0.08 is biologically available to fermenting yeasts (8). Thus, nitrogen may become an important growth-limiting constraint for microorganisms.

Making Your Own Wine

Making Your Own Wine

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