Chapter 1: THE GIFT OF NATURE

The origins of wine
The natural cycle
Enzymes in nature
Wine and health: Alcohol, Flavonoids, Resveratrol, Potassium

Chapter 2: IN THE VINEYARD

The vine
Grafting and rootstocks
Soil and water
Climate and training
Vineyard systems: Viticulture Raisonée, Organic viticulture, Biodynamic viticulture
Caring for the grapes

Chapter 3: PRINCIPAL CONSTITUENTS OF GRAPES

Sugars
Acids
Minerals
Polyphenols
Flavour components
Proteins & colloids
Véraison and maturity

Chapter 4: THE ROLE OF OXYGEN

Old-style winemaking
Anaerobic winemaking
Antioxidants
Inert gases
Dissolved oxygen
Sparging
The positive role of oxygen
Hyperoxidation
Micro-oxygenation

Chapter 5: PRODUCING THE MUST

Harvesting the grapes
De-stemming
Crushing the grapes
Draining the juice
Pressing the skins

Chapter 6: ADJUSTING THE MUST

Sulphur dioxide
Clarification (white and pink wines)
Acidification
Deacidification
Enrichment
Must concentration: Vacuum distillation, Cryo-extraction, Reverse osmosis
Nutrients
Other treatments

Chapter 7: FERMENTATIONS

Natural fermentation
Cultured yeasts
Control of temperature
Monitoring the fermentation
Stopping the fermentation
A stuck fermentation
Naturally sweet wines
The malo-lactic fermentation

Chapter 8: WINEMAKING PROCESSES

Red wines
Pink wines
White wines
Sparkling wines
Fortified wines
The future

Chapter 9: THE INFLUENCE OF OAK

Type of wood
Geographic provenance
Size of vessel
Seasoning and toasting
Fermentation in barrel
Maturation in wood
Putting the wood in the wine

Chapter 10: PRINCIPAL COMPONENTS OF WINE

Alcohols
Acids
Volatile acidity (VA)
Residual sugars
Glycerol
Aldehydes and ketones

Chapter 11: CLARIFICATION AND STABILISATION

Racking
Blending
Fining
Blue fining
Calcium phytate
Tartrate stabilisation
Electrodialysis
Footnote

Chapter 12: FILTRATION

Principles of filtration
Depth filters
Surface filters
Ultra-filtration

Chapter 13: ADDITIVES

Sulphur dioxide
Ascorbic acid
Sorbic acid
Metatartaric acid
Citric acid
Copper sulphate
Acacia (Gum arabic)
Enzymes

Chapter 14: QUALITY CONTROL AND ANALYSIS

Quality plan
Natural wine components and parameters
Permitted additives
Contaminants
Microbiological analysis

Chapter 15: THE FINAL STEP

Storage without change
The final sweetening
Packaging materials
Containers
Closures
Capsules
Bottling processes
Nomenclature
Principles of modern bottling
Traditional bottling
Modern bottling techniques
Maturation in bottle

Chapter 16: WINE FAULTS

Beyond shelf-life
Oxidation
Tartrate crystals
Foreign bodies
Musty taint
Volatile acidity
Second fermentation
Iron casse
Copper casse
Mousiness
Geranium smell

Chapter 17: LEGISLATION & REGULATIONS

1493/1999 The Common Organisation of the Market in Wine
1622/2000 Detailed rules for implementing 1493/1999
753/2002 Description, designation and presentation
Regulation (EC) No 1991/2004
1601/91 Description and Presentation of Aromatised Wines
Weights & Measures (Packaged Goods) Regulations 1979
The Food (Lot Marking) Regulations 1996
Food Labelling Regulations 1996
Food Safety Act 1990 231
Food Safety (General Food Hygiene) Regulations 1995
Materials and Articles in Contact with Food Regulations 1987
Plastic Materials & Articles in Contact with Food Regulations 1992
Environmental Protection Act 1990
Packaging and Packaging Waste
178/2002 Principles and requirements of food law: Traceability
The Common Agricultural Policy (Wine) Regulations 2001, SI 2001/686

Chapter 18: QUALITY ASSURANCE

Hazard analysis (HACCP)
ISO 9001:2000
Supplier audits
The BRC Global Food Standard
Business Excellence Model

Chapter 19: THE ULTIMATE TEST

Preparations for tasting, Temperature, Decanting
Tasting (or drinking) glasses
Styles of tasting
Writing a tasting note
Tasting the wine
Drinking -A few personal tips
Systematic Approach to Tasting Wine