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Managing Wine Quality: Volume 1: Viticulture and Wine Quality de Andrew G. Reynolds

Managing Wine Quality: Volume 1: Viticulture and Wine Quality: Woodhead Publishing Series in Food Science, Technology and Nutrition

Editat de Andrew G. Reynolds
en Limba Engleză Hardback – 22 noi 2021
Managing Wine Quality, Volume 1: Viticulture and Wine Quality, Second Edition, reviews our current understanding of wine aroma, color, taste and mouthfeel. In addition, it focuses on the measurement of grape and wine properties, the instrumental analysis of sensory evaluation, and wine authenticity and traceability. The effects of viticulture technologies on grape composition and wine quality attributes are also included, with sections on viticultural and vineyard management practices, fungal contaminants, grape processing equipment, and grape harvesting methods for both red and white wines. In addition, there is coverage on the potential impacts of global warming on wine quality.
With a focus on recent studies, advanced methods, and a look to future technologies, this fully updated edition is an essential reference for anyone involved in viticulture and oenology who wants to explore new methods, understand different approaches, and refine existing practices.


  • Reviews our current understanding of wine aroma, color, taste and mouthfeel
  • Details the measurement of grape and wine properties through instrumental analysis, must and wine, and sensory evaluation
  • Examines viticulture and vineyard management practices, fungal contaminants and processing equipment
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Specificații

ISBN-13: 9780081020678
ISBN-10: 0081020678
Pagini: 822
Dimensiuni: 152 x 229 x 45 mm
Greutate: 1.26 kg
Ediția:2
Editura: ELSEVIER SCIENCE
Seria Woodhead Publishing Series in Food Science, Technology and Nutrition

Public țintă

Industry
- Professionals within the wine industry (both from a grape farming perspective and a wine making perspective)
- R&D technologists, innovation teams, technicians and product development chemists 
Academia
- Researchers and academics in the fields of viticulture and oenology
- Post-graduate students studying viticulture and oenology

Cuprins

Part 1 Understanding Grape and Wine Sensory Attributes
1. Volatile aroma compounds and wine sensory attributes
2. Wine taste and mouthfeel
3. Wine colour
Part 2 Measuring Grape and Wine Properties
4. Practical methods of measuring grape quality
5. Instrumental analysis of grapes, must and wine
6. Advances in microbiological quality control of wine
7. Sensory analysis of wine
8. Wine authenticity, traceability and safety monitoring
Part 3 Viticulture Technologies, Grape Composition and Wine Quality Attributes
9. Terroir: The effect of the physical environment on vine growth, grape ripening and wine sensory attributes
10. Genetic and genomic approaches to improve grape quality for winemaking
11. Viticultural and vineyard management practices and their effects on grape and wine quality
12. Precision viticulture: Managing vineyard variability for improved quality outcomes
13. Fungal contaminants in the vineyard and wine quality; Controlling ochratoxin A in the vineyard and winery
14. Advances in grape processing equipment
15. Advances in grape harvesting methods
16. Concerns about global warming and its impact on viticulture

Recenzii

"Winner of the 2011 OIV Award in the Oenology category." --Organisation Internationale de la Vigne et du Vin

Descriere

Descriere de la o altă ediție sau format:

Many aspects of both grape production and winemaking influence wine sensory properties and stability. Progress in research helps to elucidate the scientific basis of quality variation in wine and to suggest changes in viticulture and oenology practices. The two volumes of Managing wine quality review developments of importance to wine producers and researchers. The focus is on recent studies, advanced methods and likely future technologies.
Part one of the second volume Oenology and wine quality opens with chapters reviewing the impact of different winemaking technologies on quality. Topics covered include yeast and fermentation management, enzymes, ageing on lees, new directions in stabilisation, clarification and fining of white wines and alternatives to cork in wine bottle closures. Managing wine sensory quality is the major focus of part two. Authors consider issues such as cork taint, non-enzymatic oxidation and the impact of ageing on wine flavour deterioration. The volume concludes with chapters on the management of the quality of ice wines and sparkling wines.
With authoritative contributions from experts across the world s winemaking regions, Managing wine quality is an essential reference work for all those involved in viticulture and oenology wanting to explore new methods, understand different approaches and refine existing practices.

  • Reviews the impact of different technologies on wine quality
  • Discusses yeast and fermentation management, enzymes and ageing on lees
  • Considers issues surrounding wine sensory quality including cork taint and the impact of ageing on flavour deterioration

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