Managing Wine Quality

Managing Wine Quality
Author: Andrew G. Reynolds
Publsiher: Woodhead Publishing
Total Pages: 822
Release: 2021-11-30
ISBN 10: 0081020686
ISBN 13: 9780081020685
Language: EN, FR, DE, ES & NL

Managing Wine Quality Book Review:

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

Managing Wine Quality

Managing Wine Quality
Author: Andrew G. Reynolds
Publsiher: Elsevier
Total Pages: 624
Release: 2010-04-28
ISBN 10: 1845699289
ISBN 13: 9781845699284
Language: EN, FR, DE, ES & NL

Managing Wine Quality Book Review:

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 suggest changes in viticulture and oenology practices. The two volumes of Managing wine quality review developments of importance to wine producers, researchers, and students. The focus is on recent studies, advanced methods and likely future technologies. The first volume Viticulture and wine quality opens with chapters reviewing current understanding of wine aroma, colour, taste and mouthfeel. Part two focuses on the measurement of grape and wine properties. Topics covered include instrumental analysis of grape, must and wine, sensory evaluation and wine authenticity and traceability. The effects of viticulture technologies on grape composition and wine quality attributes are the subject of part three. Terroir, viticultural and vineyard management practices, fungal contaminants and grape processing equipment are among the areas discussed. With authoritative contributions from experts across the world’s winemaking regions, Managing wine quality: Volume1: Oenology and wine quality is an essential reference for all those involved in viticulture and oenology wanting to explore new methods, understand different approaches and refine existing practices. Reviews current understanding of wine aroma, colour, 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

Managing Wine Quality

Managing Wine Quality
Author: Andrew G. Reynolds
Publsiher: Woodhead Publishing
Total Pages: 886
Release: 2021-12-17
ISBN 10: 008102066X
ISBN 13: 9780081020661
Language: EN, FR, DE, ES & NL

Managing Wine Quality Book Review:

Managing Wine Quality, Volume 2: Oenology and Wine Quality, Second Edition, brings together authoritative contributions from experts across the world’s winemaking regions who cover yeasts, fermentation, enzymes, and stabilization, amongst other topics. A new chapter covers, in detail, extraction technologies and wine quality. Other sections cover the management of wine sensory quality, with new chapters covering the management of fortified wines, of Botrytized wines, and of wines produced from dried grapes. In addition, an updated section on insect taints in wine has been widened to cover all insects. 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 yeast and fermentation management, as well as the effects of aging on wine quality Details alternatives to cork in bottle closing and the latest developments in the stabilization and clarification of wines Includes new chapters covering extraction technologies for wine quality and on managing the quality of a wide range of wine types, including fortified and Botryized wines Provides extensively expanded coverage of insect taints and their effects on wine quality

A Complete Guide to Quality in Small Scale Wine Making

A Complete Guide to Quality in Small Scale Wine Making
Author: John Anthony Considine,Elizabeth Frankish
Publsiher: Academic Press
Total Pages: 224
Release: 2013-11-21
ISBN 10: 0124079172
ISBN 13: 9780124079175
Language: EN, FR, DE, ES & NL

A Complete Guide to Quality in Small Scale Wine Making Book Review:

As the wine industry has experienced a period of rapid global expansion, there is a renewed emphasis on quality and consistency even within the small winery industry. Written for the small production program, A Complete Guide to Quality in Small-Scale Wine Making is for the novice to intermediate level winemaker seeking foundational information in chemistry and sensory science as they relate to wine quality at a technical level. Drawing from personal experience as well as scientific literature, this book introduces the core concepts of winemaking before delving into methods and analysis to provide practical insights into creating and maintaining quality in the wine product. Understand the chemistry and sensory science at the foundation of quality wines Explore real-world examples of key analysis and application of concepts Practice methods and exercises for hands-on experience

Grapevine Breeding Programs for the Wine Industry

Grapevine Breeding Programs for the Wine Industry
Author: Andrew G. Reynolds
Publsiher: Elsevier
Total Pages: 466
Release: 2015-04-20
ISBN 10: 1782420800
ISBN 13: 9781782420804
Language: EN, FR, DE, ES & NL

Grapevine Breeding Programs for the Wine Industry Book Review:

Grapevine Breeding Programs for the Wine Industry: Traditional and Molecular Techniques summarizes recent trends in grapevine breeding, both in terms of research and practical programs. The first group of chapters covers the challenges faced by breeders and existing and emerging techniques used to combat them. Two further groups of chapters focus on grapevine breeding programs in different wine-producing countries around the world. With authoritative contributions from experts across the world’s winemaking regions, this book will be an essential reference for all those involved in viticulture and oeneology wanting to explore new methods, understand different approaches and refine existing practices. Covers challenges faced by breeders Highlights grapevine breeding programs in different wine-producing countries Contributions from experts across the world’s winemaking regions

Red Wine Technology

Red Wine Technology
Author: Antonio Morata
Publsiher: Academic Press
Total Pages: 408
Release: 2018-10-29
ISBN 10: 0128144009
ISBN 13: 9780128144008
Language: EN, FR, DE, ES & NL

Red Wine Technology Book Review:

Red Wine Technology is a solutions-based approach on the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines, and is ideal for anyone who needs a quick reference on novel ways to increase and improve overall red wine production and innovation. The book provides emerging trends in modern enology, including molecular tools for wine quality and analysis. It includes sections on new ways of maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. Recent studies and technological advancements to improve grape maturity and production are also presented, along with tactics to control PH level. This book is an essential resource for wine producers, researchers, practitioners, technologists and students. Winner of the OIV Award 2019 (Category: Enology), International Organization of Vine and Wine Provides innovative technologies to improve maceration and color/tannin extraction, which influences color stability due to the formation of pyranoanthocyanins and polymeric pigments Contains deep evaluations of barrel ageing as well as new alternatives such as microoxigenation, chips, and biological ageing on lees Explores emerging biotechnologies for red wine fermentation including the use of non-Saccharomyces yeasts and yeast-bacteria coinoculations, which have effects in wine aroma and sensory quality, and also control spoilage microorganisms

White Wine Technology

White Wine Technology
Author: Antonio Morata
Publsiher: Academic Press
Total Pages: 430
Release: 2021-09-21
ISBN 10: 0128236558
ISBN 13: 9780128236550
Language: EN, FR, DE, ES & NL

White Wine Technology Book Review:

White Wine Technology addresses the challenges surrounding white wine production. The book explores emerging trends in modern enology, including molecular tools for wine quality and analysis of modern approaches to maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. The book focuses on the technology and biotechnology of white wines, providing a quick reference of novel ways to increase and improve overall wine production and innovation. Its reviews of recent studies and technological advancements to improve grape maturity and production and ways to control PH level make this book essential to wine producers, researchers, practitioners, technologists and students. Covers trends in in both traditional and modern enology technologies, including extraction, processing, stabilization and ageing technologies Examines the potential impacts of climate change on wine quality Provides an overview of biotechnologies to improve wine freshness in warm areas and to manage maturity in cold climates Includes detailed information on hot topics such as the use of GMOs in wine production, spoilage bacteria, the management of oxidation, and the production of dealcoholized wines

Advances in Grape and Wine Biotechnology

Advances in Grape and Wine Biotechnology
Author: Antonio Morata,Iris Loira
Publsiher: BoD – Books on Demand
Total Pages: 296
Release: 2019-09-04
ISBN 10: 1789846129
ISBN 13: 9781789846126
Language: EN, FR, DE, ES & NL

Advances in Grape and Wine Biotechnology Book Review:

Advances in Grape and Wine Biotechnology is a collection of fifteen chapters that addresses different issues related to the technological and biotechnological management of vineyards and winemaking. It focuses on recent advances in the field of viticulture with interesting topics such as the development of a microvine model for research purposes, the mechanisms of cultivar adaptation and evolution in a climate change scenario, and the consequences of vine water deficit on yield components. Other topics include the metabolic profiling of different Saccharomyces and non-Saccharomyces yeast species and their contribution in modulating the sensory quality of wines produced in warm regions, the use of new natural and sustainable fining agents, and available physical methods to reduce alcohol content. This volume will be of great interest to researchers and vine or wine professionals.

Wine Production and Quality

Wine Production and Quality
Author: Keith Grainger,Hazel Tattersall
Publsiher: John Wiley & Sons
Total Pages: 328
Release: 2016-03-07
ISBN 10: 1118934555
ISBN 13: 9781118934555
Language: EN, FR, DE, ES & NL

Wine Production and Quality Book Review:

Revised edition of: Wine production / Keith Grainger and Hazel Tattersall. Oxford; Ames, Iowa: Blackwell Pub., 2005.

Managing Wine Quality

Managing Wine Quality
Author: Andrew G. Reynolds
Publsiher: Woodhead Publishing
Total Pages: 1280
Release: 2019-10-15
ISBN 10: 9780081026779
ISBN 13: 0081026773
Language: EN, FR, DE, ES & NL

Managing Wine Quality Book Review:

Managing Wine Quality reviews global developments of importance to wine producers, researchers and students. Volume I: Viticulture and Wine Quality reviews our current understanding of wine aroma, color, taste, mouthfeel, and the measurement of grape and wine properties. Topics covered include the instrumental analysis of grapes, sensory evaluation, and wine authenticity and traceability. The effects of viticulture technologies on grape composition and wine quality attributes are also explored, with terroir, viticultural and vineyard management practices, fungal contaminants and grape processing equipment discussed. Volume II: Oenology and Wine Quality explores how wines are influenced by many aspects of both grape production and winemaking. Reviews our current understanding of wine aroma, color, taste and mouthfeel Details the measurement of grape and wine properties through instrumental analysis, must, and sensory evaluation Examines viticulture and vineyard management practices, fungal contaminants, and processing equipment Presents our current understanding on yeast and fermentation management, as well as the effects of aging on wine quality Details alternatives to cork in bottle closing and the latest developments in the stabilization and clarification of wines

Biogeosciences and Wine the Management and Environmental Processes that Regulate the Terroir Effect in Space and Time

Biogeosciences and Wine  the Management and Environmental Processes that Regulate the Terroir Effect in Space and Time
Author: Simone Priori,Antonello Bonfante,Emmanuelle Vaudour,Silvia Winter,Sandro Conticelli,Luca Brillante
Publsiher: Frontiers Media SA
Total Pages: 135
Release: 2021-08-02
ISBN 10: 2889711366
ISBN 13: 9782889711369
Language: EN, FR, DE, ES & NL

Biogeosciences and Wine the Management and Environmental Processes that Regulate the Terroir Effect in Space and Time Book Review:

A History of Wine in Europe 19th to 20th Centuries Volume I

A History of Wine in Europe  19th to 20th Centuries  Volume I
Author: Silvia A. Conca Messina,Stéphane Le Bras,Paolo Tedeschi,Manuel Vaquero Piñeiro
Publsiher: Springer Nature
Total Pages: 305
Release: 2019-11-01
ISBN 10: 3030277720
ISBN 13: 9783030277727
Language: EN, FR, DE, ES & NL

A History of Wine in Europe 19th to 20th Centuries Volume I Book Review:

This two-volume collection analyses the evolution of wine production in European regions across the nineteenth and twentieth centuries. France and Italy in particular have shaped modern viticulture, by improving oenological methods and knowledge, then disseminating them internationally. This first volume looks closely at the development of winegrowing, with cases ranging from Italian and French regions to smaller producers such as Portugal and Slovenia.

Winemaking Problems Solved

Winemaking Problems Solved
Author: Christian E Butzke
Publsiher: Elsevier
Total Pages: 432
Release: 2010-07-19
ISBN 10: 0857090186
ISBN 13: 9780857090188
Language: EN, FR, DE, ES & NL

Winemaking Problems Solved Book Review:

What is the best way to cold settle my white juices? How do I sample for Brettanomyces? What’s the best procedure to clean or store a used barrel? How do I care for the winery pump? My wine is too astringent - what do I do? When can I skip filtering my wine? When will it re-ferment and push the corks? How do I best store and ship my bottled wine? Expert answers to these and further questions that arise during winemaking can be found in this convenient reference book. Arranged in practical question and answer format, Winemaking problems solved provides brief, quickly accessible solutions to more than one hundred issues of frequent concern to winemaking professionals. Chapters review issues associated with grape analysis, juice and must preparation, yeast and malolactic fermentation, wine clarification and stabilisation, filtration, packaging and storage. Sections on winery equipment maintenance and troubleshooting, wine microbiology and sanitation are also included. The final part of the book focuses on particular wine quality issues, such as hazes and off-odours. With expert contributions from a diverse team of international enologists, Winemaking problems solved is an essential, hands-on reference for professionals in the winemaking industry and students of enology. Provides solutions to a variety of issues of frequent concern to wine making professionals Reviews issues related to grape analysis, filtration, packaging and microbiology A hands-on reference book written by a diverse team of international enologists

The Grape Grower s Handbook

The Grape Grower s Handbook
Author: Ted Goldammer
Publsiher: Unknown
Total Pages: 482
Release: 2018
ISBN 10: 9780967521251
ISBN 13: 0967521254
Language: EN, FR, DE, ES & NL

The Grape Grower s Handbook Book Review:

"Updated and revised to keep pace with developments, the third edition of Grape Grower's Handbook: a Guide to Viticulture for Wine Production is meant to be a stand-alone publication that describes all aspects of wine grape production. The book is written in a nontechnical format designed to be practical and well-suited for vineyard applications."--Back cover.

Viticulture and Winemaking under Climate Change

Viticulture and Winemaking under Climate Change
Author: Helder Fraga
Publsiher: MDPI
Total Pages: 294
Release: 2019-12-19
ISBN 10: 303921974X
ISBN 13: 9783039219742
Language: EN, FR, DE, ES & NL

Viticulture and Winemaking under Climate Change Book Review:

The importance of viticulture and the winemaking socio-economic sector is acknowledged worldwide. The most renowned winemaking regions show very specific environmental characteristics, where climate usually plays a central role. Considering the strong influence of weather and climatic factors on grapevine yields and berry quality attributes, climate change may indeed significantly impact this crop. Recent trends already point to a pronounced increase in growing season mean temperatures, as well as changes in precipitation regimes, which have been influencing wine typicity across some of the most renowned winemaking regions worldwide. Moreover, several climate scenarios give evidence of enhanced stress conditions for grapevine growth until the end of the century. Although grapevines have high resilience, the clear evidence for significant climate change in the upcoming decades urges adaptation and mitigation measures to be taken by sector stakeholders. To provide hints on the abovementioned issues, we have edited a Special Issue entitled “Viticulture and Winemaking under Climate Change”. Contributions from different fields were considered, including crop and climate modeling, and potential adaptation measures against these threats. The current Special Issue allows for the expansion of scientific knowledge in these particular fields of research, as well as providing a path for future research.

Managing Wine Quality

Managing Wine Quality
Author: A. Reynolds
Publsiher: Woodhead Publishing
Total Pages: 672
Release: 2016-06
ISBN 10: 9780081014837
ISBN 13: 008101483X
Language: EN, FR, DE, ES & NL

Managing Wine Quality Book Review:

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 "

The Geography of Wine

The Geography of Wine
Author: Percy H. Dougherty
Publsiher: Springer Science & Business Media
Total Pages: 256
Release: 2012-01-02
ISBN 10: 940070464X
ISBN 13: 9789400704640
Language: EN, FR, DE, ES & NL

The Geography of Wine Book Review:

Wine has been described as a window into places, cultures and times. Geographers have studied wine since the time of the early Greeks and Romans, when viticulturalists realized that the same grape grown in different geographic regions produced wine with differing olfactory and taste characteristics. This book, based on research presented to the Wine Specialty Group of the Association of American Geographers, shows just how far the relationship has come since the time of Bacchus and Dionysus. Geographers have technical input into the wine industry, with exciting new research tackling subjects such as the impact of climate change on grape production, to the use of remote sensing and Geographical Information Systems for improving the quality of crops. This book explores the interdisciplinary connections and science behind world viticulture. Chapters cover a wide range of topics from the way in which landforms and soil affect wine production, to the climatic aberration of the Niagara wine industry, to the social and structural challenges in reshaping the South African wine industry after the fall of apartheid. The fundamentals are detailed too, with a comparative analysis of Bordeaux and Burgundy, and chapters on the geography of wine and the meaning of the term ‘terroir’.

Grapes and Wines

Grapes and Wines
Author: António M. Jordão,Fernanda Cosme
Publsiher: BoD – Books on Demand
Total Pages: 384
Release: 2018-02-28
ISBN 10: 9535138332
ISBN 13: 9789535138334
Language: EN, FR, DE, ES & NL

Grapes and Wines Book Review:

The book "Grapes and Wines: Advances in Production, Processing, Analysis, and Valorization" intends to provide to the reader a comprehensive overview of the current state-of-the-art and different perspectives regarding the most recent knowledge related to grape and wine production. Thus, this book is composed of three different general sections: (1) Viticulture and Environmental Conditions, (2) Wine Production and Characterization, and (3) Economic Analysis and Valorization of Wine Products. Inside these 3 general sections, 16 different chapters provide current research on different topics of recent advances on production, processing, analysis, and valorization of grapes and wines. All chapters are written by a group of international researchers, in order to provide up-to-date reviews, overviews, and summaries of current research on the different dimensions of grape and wine production. This book is not only intended for technicians actively engaged in the field but also for students attending technical schools and/or universities and other professionals that might be interested in reading and learning about some fascinating areas of grape and wine research.

Understanding Vineyard Soils

Understanding Vineyard Soils
Author: Robert E. White
Publsiher: Oxford University Press, USA
Total Pages: 280
Release: 2015-01-27
ISBN 10: 0199342067
ISBN 13: 9780199342068
Language: EN, FR, DE, ES & NL

Understanding Vineyard Soils Book Review:

The first edition of Understanding Vineyard Soils has been praised for its comprehensive coverage of soil topics relevant to viticulture. However, the industry is dynamic--new developments are occurring, especially with respect to measuring soil variability, managing soil water, possible effects of climate change, rootstock breeding and selection, monitoring sustainability, and improving grape quality and the "typicity" of wines. All this is embodied in an increased focus on the terroir or "sense of place" of vineyard sites, with greater emphasis being placed on wine quality relative to quantity in an increasingly competitive world market. The promotion of organic and biodynamic practices has raised a general awareness of "soil health", which is often associated with a soil's biology, but which to be properly assessed must be focused on a soil's physical, chemical, and biological properties. This edition of White's influential book presents the latest updates on these and other developments in soil management in vineyards. With a minimum of scientific jargon, Understanding Vineyard Soils explains the interaction between soils on a variety of parent materials around the world and grapevine growth and wine typicity. The essential chemical and physical processes involving nutrients, water, oxygen and carbon dioxide, moderated by the activities of soil organisms, are discussed. Methods are proposed for alleviating adverse conditions such as soil acidity, sodicity, compaction, poor drainage, and salinity. The pros and cons of organic viticulture are debated, as are the possible effects of climate change. The author explains how sustainable wine production requires winegrowers to take care of the soil and minimize their impact on the environment. This book is a practical guide for winegrowers and the lay reader who is seeking general information about soils, but who may also wish to pursue in more depth the influence of different soil types on vine performance and wine character.

Wine Science

Wine Science
Author: Ronald S. Jackson
Publsiher: Academic Press
Total Pages: 776
Release: 2008-04-30
ISBN 10: 9780080568744
ISBN 13: 0080568742
Language: EN, FR, DE, ES & NL

Wine Science Book Review:

Wine Science, Third Edition, covers the three pillars of wine science – grape culture, wine production, and sensory evaluation. It takes readers on a scientific tour into the world of wine by detailing the latest discoveries in this exciting industry. From grape anatomy to wine and health, this book includes coverage of material not found in other enology or viticulture texts including details on cork and oak, specialized wine making procedures, and historical origins of procedures. Author Ronald Jackson uniquely breaks down sophisticated techniques, allowing the reader to easily understand wine science processes. This updated edition covers the chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation. It includes significant additional coverage on brandy and ice wine production as well as new illustrations and color photos. This book is recommended for grape growers, fermentation technologists; students of enology and viticulture, enologists, and viticulturalists. NEW to this edition: * Extensive revision and additions on: chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation * Significant additional coverage on brandy and ice wine production * New illustrations and color photos