Modern Winemaking by Philip Jackisch

Buy it.

I haven't read that one, but Jon Iverson's book is pretty good - as well as more recently revised.

Tom S

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 While it might be a little out-of-date the basic information is sound and it is an excellent reference book for beginners and moderately experienced winemakers as well.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:

You might also try "Making Better Wines" by Ted Underhill (1996)

I have it, I use it. Regards, Joe

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

Anyone got the ISBN number for this book? I can't find the book using the title or author.

tia

Just bought it on Amazon.

LG

The ISBN # is 0-8014-1455-5

I looked on the UK site but no sign of it

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! :-)

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

Regarding acids present in musts & wines, I have a question about the following quotes from "Modern Winemaking" by Philip Jackisch:

Re: Malic Acid: "10-40% in warm climate grapes, up to 70% in cool climate grapes". Re: 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 Breeden snipped-for-privacy@lightlink.com

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.

:-)

Yeah, I'm guessing that he thought would it be clear, but maybe asssumed too much.

-- Dave

**************************************************************************** Dave Breeden snipped-for-privacy@lightlink.com

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.

~~~~~~~~~~~~~~~

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

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.

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

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.

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

-- Dave

**************************************************************************** Dave Breeden snipped-for-privacy@lightlink.com