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Fermentation Science: Wine


Browse Fermentation Books in the Library

Walker Library is moving from the Dewey Decimal System of classification to the Library of Congress (LC) system. During this process, we are using both systems, with LC books and Dewey books on different floors. You can find a specific book's location and call number in the Library Catalog.

LC Call Numbers (2nd floor)

TP368-456  Food Processing and Manufacture
TP500-660 Fermentation industries. Beverages. Alcohol

Dewey Call Numbers (4th floor)

663 Beverage Technology
664 Food Technology

Helpful Definitions

Wine: fermented juice from grapes (varieties of Vitis vinifera). Red wines are made by fermenting the juice together with the skins at 21–29 °C; white wines normally from white grapes by fermenting the juice alone at 15–17 °C; rosé by removing the skins after 12–36 hours, or by mixing red and white wines.

Beverages made by fermenting other fruit juices and sugar in the presence of vegetables, leaves, or roots are also called wines (elderberry, elderflower, parsnip, peapod, rhubarb, etc.), although the legal definition may be restricted to the fermented grape. See also alcoholic beverages.

White wines are graded as dry (0.6% sugars) to sweet (6% sugars), on a scale of 1 to 9. Red wines are graded from A (light and dry) to E (full-bodied and heavy). Wines generally contain 9–14% alcohol, dry wines 70 kcal (290 kJ), sweet wines 120 kcal (500 kJ), and about 1 mg of iron per 100 mL; there are only traces of vitamins.

(Source: Oxford Reference)