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Modern Winemaking by Philip Jackisch
A friend recommended this book. Any comments before I buy?
Circa 1985, it may not so "modern" anymore. |
Modern Winemaking by Philip Jackisch
"glad heart" > wrote in message
om... > A friend recommended this book. Any comments before I buy? > > Circa 1985, it may not so "modern" anymore. Buy it. |
Modern Winemaking by Philip Jackisch
"glad heart" > wrote in message om... > A friend recommended this book. Any comments before I buy? > > Circa 1985, it may not so "modern" anymore. I haven't read that one, but Jon Iverson's book is pretty good - as well as more recently revised. Tom S |
Modern Winemaking by Philip Jackisch
I always recommend it for those who make grape wines. While it might be
a little out-of-date the basic information is sound and it is an excellent reference book for beginners and moderately experienced winemakers as well. One of the nice features of the Jackisch book in contrast to most others is that he gives examples of a few contrasting styles of both reds and whites. Cheers, Glen Duff ============== glad heart wrote: > A friend recommended this book. Any comments before I buy? > > Circa 1985, it may not so "modern" anymore. > |
Modern Winemaking by Philip Jackisch
You might also try "Making Better Wines" by Ted Underhill (1996)
"glad heart" > wrote in message om... > A friend recommended this book. Any comments before I buy? > > Circa 1985, it may not so "modern" anymore. |
Modern Winemaking by Philip Jackisch
I have it, I use it.
Regards, Joe > > A friend recommended this book. Any comments before I buy? > > > > Circa 1985, it may not so "modern" anymore. |
Modern Winemaking by Philip Jackisch
Philip Jackisch is a research and wine chemist, winemaker, wine judge,
viticulurist, wine editor, and wine appreciationist. He has all the credentials necessary to write on the subject and his book is solid and timeless. My copy is well thumbed, tabbed, bookmarked, and filled with margin notes. I value it more highly than Emile Peynaud's "Knowing and Making Wine" and wouldn't trade it for a case of superior cabernet sauvignon. Jack Keller, The Winemaking Home Page http://winemaking.jackkeller.net/ |
Modern Winemaking by Philip Jackisch
"Analogueman" > wrote in message
news:TeXac.4415$hH3.1276@edtnps84... > You might also try "Making Better Wines" by Ted Underhill (1996) Anyone got the ISBN number for this book? I can't find the book using the title or author. tia |
Modern Winemaking by Philip Jackisch
Just bought it on Amazon.
LG |
Modern Winemaking by Philip Jackisch
The ISBN # is 0-8014-1455-5
"George" > wrote in message ... > "Analogueman" > wrote in message > news:TeXac.4415$hH3.1276@edtnps84... > > You might also try "Making Better Wines" by Ted Underhill (1996) > > Anyone got the ISBN number for this book? I can't find the book using the > title or author. > > tia > > |
Modern Winemaking by Philip Jackisch
"LG1111" > wrote in message
... > Just bought it on Amazon. I looked on the UK site but no sign of it |
Modern Winemaking by Philip Jackisch
"Lum" > wrote in message
... > The ISBN # is 0-8014-1455-5 Thanks |
Modern Winemaking by Philip Jackisch
"George" > wrote in message
... > "Lum" > wrote in message > ... > > The ISBN # is 0-8014-1455-5 > > Thanks That seems to be for "Modern Winemaking," by Philip Jackisch. It's "Making Better Wines" by Ted Underhill I need the ISBN for. Thanks all the same! :-) |
Modern Winemaking by Philip Jackisch
Go to the books section on Jack's site. It is listed with a hook to Amazon.
Other good books listed there as well. Ray "George" > wrote in message ... > "Analogueman" > wrote in message > news:TeXac.4415$hH3.1276@edtnps84... > > You might also try "Making Better Wines" by Ted Underhill (1996) > > Anyone got the ISBN number for this book? I can't find the book using the > title or author. > > tia > > |
Modern Winemaking by Philip Jackisch
Regarding acids present in musts & wines, I have a question about the
following quotes from "Modern Winemaking" by Philip Jackisch: Malic Acid: "10-40% in warm climate grapes, up to 70% in cool climate grapes". Lactic Acid: "Lactic acid is a minor byproduct of fermentation, and usually less than 0.1% is present in wines, but up to 0.6% is produced during a malolactic fermentation." My question: How can malic acid approach 70% of a must, but following a malolactic fermentation the lactic acid only approaches 0.6% ? Thanks! |
Modern Winemaking by Philip Jackisch
kajolo ) wrote:
>Thanks for your explanation, Dave. >However, it's just not clicking with me. >Are you saying that up to 70% of a must might be malic acid, and after a >malolactic fermentation, up to 60% of the malic might be converted to >lactic? No. If 70% of your must is acid of ANY sort, quit and go home. There ain't no wine potential there. And don't splash any on yourself, for fear it'd burn right through you. I'm saying that in a cold climate, you might have 10 g/L acid at harvest, and 7 out of 10 would be malic (adjusted to tartaric equivalents). So you're starting with 1.0% acidity, and 0.7% malic acidity. After ML, you might have 8 g/L or 0.8 % acidity total, and 0.6% might be malic (6 g/L tartaric equivlents). So you started out with 7 g/L malic, and ended up with 6 g/L lactic. You also started out with 1.0% acidity total, and ended up with 0.8% acidity total. It makes sense, really. :-) >By the way, it's Philip Jackisch that is combining two scales, not me ... >the two sentences I quoted are on the same page, and no distinction is >made between what he means by "percent" in the two instances. Yeah, I'm guessing that he thought would it be clear, but maybe asssumed too much. >~~~~~~~~~~~~~~~ >> Malic Acid: "10-40% in warm climate grapes, up to 70% in cool >climate >>grapes". >> >> Lactic Acid: "Lactic acid is a minor byproduct of fermentation, and >>usually less than 0.1% is present in wines, but up to 0.6% is produced >>during a malolactic fermentation." >>My question: >>How can malic acid approach 70% of a must, but following a malolactic >>fermentation the lactic acid only approaches 0.6% ? >>Thanks! >I think you're combining two different scales. He's saying that 70% >of total acidity can be malic in cool regions. He's also saying >that the total content (as a w/v percentage in wine) of malic in a >finished wine that has undergone ML can be 0.6%. >So it's the difference between the amount of an acid as a percent of >all the acids, and the amount of an acid as a percent of all the >stuff in the wine altogether. >Dave -- Dave ************************************************** ************************** Dave Breeden |
Modern Winemaking by Philip Jackisch
Thanks for your explanation, Dave.
However, it's just not clicking with me. Are you saying that up to 70% of a must might be malic acid, and after a malolactic fermentation, up to 60% of the malic might be converted to lactic? By the way, it's Philip Jackisch that is combining two scales, not me ... the two sentences I quoted are on the same page, and no distinction is made between what he means by "percent" in the two instances. ~~~~~~~~~~~~~~~ > Malic Acid: "10-40% in warm climate grapes, up to 70% in cool climate >grapes". > > Lactic Acid: "Lactic acid is a minor byproduct of fermentation, and >usually less than 0.1% is present in wines, but up to 0.6% is produced >during a malolactic fermentation." >My question: >How can malic acid approach 70% of a must, but following a malolactic >fermentation the lactic acid only approaches 0.6% ? >Thanks! I think you're combining two different scales. He's saying that 70% of total acidity can be malic in cool regions. He's also saying that the total content (as a w/v percentage in wine) of malic in a finished wine that has undergone ML can be 0.6%. So it's the difference between the amount of an acid as a percent of all the acids, and the amount of an acid as a percent of all the stuff in the wine altogether. Dave |
Modern Winemaking by Philip Jackisch
"David C Breeden" > wrote in message ... > kajolo ) wrote: > >Thanks for your explanation, Dave. > > >However, it's just not clicking with me. > >Are you saying that up to 70% of a must might be malic acid, and after a > >malolactic fermentation, up to 60% of the malic might be converted to > >lactic? > > No. If 70% of your must is acid of ANY sort, quit and go home. > There ain't no wine potential there. And don't splash any on > yourself, for fear it'd burn right through you. > > I'm saying that in a cold climate, you might have 10 g/L acid at > harvest, and 7 out of 10 would be malic (adjusted to tartaric > equivalents). So you're starting with 1.0% acidity, and 0.7% malic > acidity. That doesn't sound right to me. Tartaric is the dominant acid in grapes - even in grapes with a relatively high proportion of malic acid. > After ML, you might have 8 g/L or 0.8 % acidity total, and 0.6% > might be malic (6 g/L tartaric equivlents). Why wouldn't the ML have gone to completion? Usually it does - especially since the rise in pH accompanying ML tends to _promote_ ML. I may have to read the original text - as well as some others. What I've read here online doesn't make much sense to me. Tom S |
Modern Winemaking by Philip Jackisch
Tom S ) wrote:
>"David C Breeden" > wrote in message ... >> kajolo ) wrote: >> >Thanks for your explanation, Dave. >> >> >However, it's just not clicking with me. >> >Are you saying that up to 70% of a must might be malic acid, and after a >> >malolactic fermentation, up to 60% of the malic might be converted to >> >lactic? >> >> No. If 70% of your must is acid of ANY sort, quit and go home. >> There ain't no wine potential there. And don't splash any on >> yourself, for fear it'd burn right through you. >> >> I'm saying that in a cold climate, you might have 10 g/L acid at >> harvest, and 7 out of 10 would be malic (adjusted to tartaric >> equivalents). So you're starting with 1.0% acidity, and 0.7% malic >> acidity. >That doesn't sound right to me. Tartaric is the dominant acid in grapes - >even in grapes with a relatively high proportion of malic acid. They're not my numbers, but Jackish's. It's not impossible. We had a wet rainy year this year, and I harvested ripe (!) Gamay Noir with 13 g/L TA, of which maybe 7 or 8 was malic. After much work with acid addition (for pH) and acid reduction (for taste), it's going into the bottle with ML complete and ~7 g/L TA. >> After ML, you might have 8 g/L or 0.8 % acidity total, and 0.6% >> might be malic (6 g/L tartaric equivlents). >Why wouldn't the ML have gone to completion? Usually it does - especially >since the rise in pH accompanying ML tends to _promote_ ML. Maybe for *you*. :-) I've had *lots* of ML's struggle and some fail. Anyway, I didn't try to balance the numbers, or make claims about ML completion. I was just trying to make up numbers that would help the op understand Jackisch. Dave >I may have to read the original text - as well as some others. What I've >read here online doesn't make much sense to me. >Tom S -- Dave ************************************************** ************************** Dave Breeden |
Modern Winemaking by Philip Jackisch
Here are some more quotes from his book (same page):
Malic Acid: "10-40% in warm climate grapes, up to 70% in cool climate grapes". Lactic Acid: "Lactic acid is a minor byproduct of fermentation, and usually less than 0.1% is present in wines, but up to 0.6% is produced during a malolactic fermentation." Succinic Acid: "a minor grape acid, increases during the fermentation at about 1/100 the rate of alcohol increase; thus about 0.1% succinic acid is found in wines." Acetic Acid: "When acetic acid exceeds about 0.1%, most consumers can detect a vinegar smell in a wine and it is generally considered spoiled. All major winemaking countries set limits - generally in the range of 0.10 to 0.15% - on the amount of acetic acid permitted in sound wines." Except for the first quote about malic acid, would you say that all of the other values are percentages of TA? (ie. 0.1% acetic acid means 1 g/L acetic acid? Thanks, John |
Modern Winemaking by Philip Jackisch
kajolo ) wrote:
>Here are some more quotes from his book (same page): >Malic Acid: "10-40% in warm climate grapes, up to 70% in cool climate >grapes". > >Lactic Acid: "Lactic acid is a minor byproduct of fermentation, and >usually less than 0.1% is present in wines, but up to 0.6% is produced >during a malolactic >fermentation." >Succinic Acid: "a minor grape acid, increases during the fermentation at >about 1/100 the rate of alcohol increase; thus about 0.1% succinic acid is >found in wines." >Acetic Acid: "When acetic acid exceeds about 0.1%, most consumers can >detect a vinegar smell in a wine and it is generally considered spoiled. >All major winemaking countries set limits - generally in the range of 0.10 >to 0.15% - on the amount of acetic acid permitted in sound wines." >Except for the first quote about malic acid, would you say that all of the >other values are percentages of TA? (ie. 0.1% acetic acid means 1 g/L >acetic acid? >Thanks, John Yow! I can see why anyone would be confused. That's some mighty bad writing going on there. But no, I think you have it exactly backwards. I gotta think that only the first one is a reference to acids-as-a-percentage-of-total-acidity, rather than acids-as-a-weight/volume-percentage-of-must. That's really badly put-does more context around the malic quote make it more clear?. Dave ************************************************** ************************** Dave Breeden |
Modern Winemaking by Philip Jackisch
I've been re-reading this section of the book (pages 45-47), and I think
this is what he is saying: "Tartaric acid, 0.2%-0.8%" (ie. 2 - 8 g/L) "malic acid, 10%-70% of total acidity of wine" (ie. TA of grape must is normally in the range of 0.6-1.0%, so the malic component would be in the range of 0.06-0.8%, or 0.6 - 8 g/L) "Succinic acid, approx 0.1%" (ie. approx 1 g/L) "Acetic acid, less than 0.1% (ie. less than 1 g/L) Comments? I'm looking for other sources of information to quantify the acids in wine ... any leads? |
Modern Winemaking by Philip Jackisch
"kajolo" > wrote in message lkaboutdrinks.com... > I've been re-reading this section of the book (pages 45-47), and I think > this is what he is saying: > > "Tartaric acid, 0.2%-0.8%" (ie. 2 - 8 g/L) > > "malic acid, 10%-70% of total acidity of wine" (ie. TA of grape must is > normally in the range of 0.6-1.0%, so the malic component would be in the > range of 0.06-0.8%, or 0.6 - 8 g/L) > > "Succinic acid, approx 0.1%" (ie. approx 1 g/L) > > "Acetic acid, less than 0.1% (ie. less than 1 g/L) > > Comments? > > I'm looking for other sources of information to quantify the acids in wine > .. any leads? Kajolo, here are a few references Yair Margalit, Winery Technology & Operations, San Francisco: Wine Appreciation Guild Ltd., 1990. Page 5 and 49. David Jackson, Danny Schuster, The Production of Grapes and Wine in Cool Climates, Wellington, New Zealand: Buterworths, 1987. Page 130. Emile Peynaud, Knowing and Making Wine, 2nd ed., New York: John Wiley & Sons, 1984. Page 39 - 43. Richard P. Vine, Commercial Winemaking, Westport: AVI Publishing Co., 1981. Page 106 - 108. Philip Wagner, Grapes into Wine, New York: A. A. Knopf, 1976. Page 155. Amerine, M. A. and M. A. Joslyn, Table wines: The Technology of Their Production, 2nd ed., Berkeley: University of California Press, 1970. Page 240 - 249. Ough, C. S., Winemaking Basics, New York: Haworth Press, Inc., 1992. Page 85. Lum Del Mar, California, USA |
Modern Winemaking by Philip Jackisch
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Modern Winemaking by Philip Jackisch
Lum,
A chemist friend of mine has written a "Wine Acidity Calculator" for calculating the affect of acid/base additions on the TA and pH of a wine. He has a much more sophisticated approach than any of the other wine acid calculators that I have seen out there. I have been working with him to help him develop it (he has all the chemistry and programming expertise, I know what I wanted the program to do). Would you be interested in critiquing the current version of the effort? Please contact me offline, at: wiedend5[at symbol]aol.com Thanks, John |
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