Wine Faults and Flaws. Keith Grainger

17 The Impact of Container and Closure Upon Wine Faults 17.1 Introduction 17.2 Glass Bottles 17.3 Bottle Closures 17.4 The Maintenance of Adequate Fee and Molecular SO2 in Bottled Wine 17.5 Cork Closures 17.6 Technical Corks and Agglomerated Corks 17.7 Diam Cork Closure 17.8 Synthetic Closures 17.9 Screw Caps 17.10 Vinolok 17.11 Some Advantages and Disadvantages of Various Closure Types 17.12 The Bottling Operation 17.13 PET Bottles 17.14 Cans 17.15 Bag‐in‐Box 17.16 Final Reflections References

      25  18 Best Practice for Fault and Flaw Prevention 18.1 The Wine Industry 18.2 HACCP 18.3 Standard Operating Procedures (SOPs) 18.4 Traceability 18.5 Winery Design 18.6 Cleaning and Sanitation 18.7 Good Practice Winemaking Procedures to Avoid Spoilage, Faults, and Flaws 18.8 The Use of Oenological Additions and Processing Aids 18.9 Routine Wine Analysis 18.10 Final, Final Reflections References

      26  Appendix A Levels of Free SO₂ Required to Give 0.5, 0.625, and 0.8 mg/l of Molecular SO₂ for Differing Wine pH Values

      27  Further Reading Easily Readable Books Books with a More Scientific Approach

      28  Glossary

      29  Useful Websites

      30  Index

      31  End User License Agreement

      Guide

      1  Cover

      2 Table of Contents

      3  Begin Reading

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