Handreiking kwaliteitswijn

 

             Inhoud                                                                                                   bladzij

 

              Inleiding                                                                                                          9

             Deel 1: Het oogstgoed ..............................................                                    15 

              1 Het klimaat                                                                                                 16

              2 De druivenrassen                                                                                    19

              3 De wijngaard                                                                                             23

              4 Gewasbescherming                                                                                29

              5 De oogst                                                                                                     38

              6 Het oogstgoed                                                                                          41

              7 Verwerking van de druiven                                                                   44

              8 Recapitulatie: het werk tot nu toe                                                        50

             Deel 2: De wijn..........................................................                                        53

              9 De alcoholische gisting                                                                          54

              10 Zoet                                                                                                            61

              11 Wijnzuur, appelzuur en melkzuur                                                     64

              12 Oversteek, rijping, correcties                                                              72

              13 Het bottelen                                                                                             79

              14 Steriele filtering                                                                                       82

              15 Recapitulatie: vinificatie en kwaliteit                                                 87

             Deel 3: Afdronk.........................................................                                        93

              16 Kwaliteit en karakter. Een bespiegeling                                           96

              17 Literatuur                                                                                                102

              18 Beknopt zaakregister                                                                          106

              Nawoord                                                                                                       117

 

         copyright (c) 2009 Jet Wester