Wine production technology

Author: Gao Nianfa, Editor-in-Chief
Publisher:
Publishing Date: 2005-09-01
Features: This book is a part of the "Wine Production Technology Series." It is divided into sixteen chapters, providing detailed introductions to the raw materials and auxiliaries for wine production, yeast and alcoholic fermentation, malolactic fermentation, white wine brewing, red wine brewing, rosé wine brewing, Champagne method sparkling wine production, brandy production, wine maturation and aging, wine clarification, wine stability treatment, wine bottling and storage, comprehensive utilization of wine by-products, wine quality and flavor, and relevant calculations in wine production. The appendix includes the national standards for wine and lists common wine industry terminology for readers to refer to. The book is rich in content and well-written. Chapters on key production technologies are written by frontline technical personnel with extensive production and management experience, making it suitable for R&D personnel, production technicians, and operational workers in wine-related enterprises. It is also a valuable reference for faculty and students in fermentation engineering, biotechnology, and related fields at universities and colleges.
[Preface]
Preface
Wine is one of the world's oldest alcoholic beverages with health benefits. It was introduced to China over two thousand years ago and has been widely loved by consumers. Since the reform and opening-up, guided by the state's policy of prioritizing the development of low-alcohol, fruit, and high-quality wines, China has expanded its high-quality grape cultivation bases and experienced rapid growth in wine production scale. This has gradually formed ten major wine production regions, including Tonghua in Northeast China, Bohai Bay in the coastal areas, the Yellow River Delta, Turpan in Xinjiang, Shihezi in Xinjiang, Shache in Hebei, Qingxu in Shanxi, Yinchuan in Ningxia, Wuwei in Gansu, and Mile in Yunnan. China has also extensively introduced advanced wine production technologies and equipment from around the world, significantly increasing wine output and shifting the focus from sweet wines to high-quality dry wines. With China's entry into the WTO, Chinese wine production is now facing fierce competition in the global market. In this context, high-quality and low-consumption grape cultivation and wine production technologies have become particularly prominent and important.
The quality of wine is inherently determined by its raw materials and, to a large extent, by its production process. Due to the wide variety of grape varieties and differences in soil and climate across regions, the products exhibit diversity. Production processes also vary based on grape quality and the winemaker's experience. However, there are many commonalities in wine production, and the principles and processes of different varieties are largely similar. The authors of this book have attempted to innovate in the following aspects:
First, emphasizing the commonalities in wine production technology, focusing on the techniques for dry red, dry white, and brandy production while minimizing repetitive content across varieties to reduce the book's length.
Second, emphasizing "practicality." Chapters on key production technologies are written by frontline technical personnel with extensive production and management experience, aiming to present complex concepts in an accessible manner, integrating theory with practical applications to combine scientific rigor, clarity, and usability.
Third, emphasizing "novation" by reflecting the application of the world's most advanced technologies and equipment in China's wine production.
This book is edited by Gao Nianfa, with specific writing contributions as follows:
Chapters 1, 3, and 4 were written by Gao Nianfa from Tianjin University of Science and Technology;
Chapters 2, 5, 8, and 11 were written by Sun Tengfei, Luo Jianhua, and Du Zhenjiang from China Great Wall Wine Co., Ltd.;
Chapters 6 and 7 were written by Zhang Chunya from the Sino-French joint venture Dynasty Grapes & Wines Co., Ltd.;
Chapter 9 was co-authored by Xu Zuobin from Dynasty Grapes & Wines Co., Ltd. and Gao Nianfa from Tianjin University of Science and Technology;
Sections 2 to 4 of Chapter 10 were written by Zhao Xuhua from China Great Wall Wine Co., Ltd.;
Sections 5 to 3 of Chapter 10, Chapter 15, and the appendix were written by Zhang Jian from Tianjin University of Science and Technology;
Section 4 of Chapter 12 was written by Xing Kai from Dynasty Grapes & Wines Co., Ltd.;
Chapter 13 was written by Du Zhenjiang from China Great Wall Wine Co., Ltd.;
Chapter 16 was co-authored by Du Zhenjiang and Zhao Xuhua from China Great Wall Wine Co., Ltd.
Zhang Jun and Jiang Li, graduate students at Tianjin University of Science and Technology, collected and illustrated relevant data and figures.
The entire book was reviewed and revised by Zhao Quanying, a senior engineer with professorial title from China Great Wall Wine Co., Ltd.
Due to space limitations, many new theories, technologies, and achievements in wine production have not been included in this book. Additionally, given the authors' limited expertise, errors and shortcomings are inevitable. We sincerely hope for the readers' criticism and suggestions.