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

Tony Aspler s Cellar Book

Tony Aspler s Cellar Book
Author: Tony Aspler
Publsiher: Random House Canada
Total Pages: 352
Release: 2009-10-27
ISBN 10: 0307372715
ISBN 13: 9780307372710
Language: EN, FR, DE, ES & NL

Tony Aspler s Cellar Book Book Review:

Tony Aspler returns with a book for anyone who has fallen under the spell of the glorious grape — and dreamed of having their very own wine cellar. Tony Aspler’s Cellar Book provides guidelines for anyone, whether their regular tipple is a $15-Australian or a $100-Bordeaux, who wants to keep a supply of wines that will age with grace and flavour and be ready to consume for a mid-week dinner or a spontaneous celebration. Tony’s suggestions for general approaches to establishing a cellar, specific bottles and even themes will help you create the perfect collection — big or small. Basic techniques for evaluating the right cellar for your needs are accompanied by sidebars of cellaring experience and advice from well-known wine celebrities. Follow Tony as he builds his own cellar in his condo, while picking up tips on how to build your own.

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.

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:

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.

Wine Management and Marketing Opportunities for Companies and Challenges for the Industry

Wine Management and Marketing Opportunities for Companies and Challenges for the Industry
Author: Foued Cheriet,Carole Maurel,Paul Amadieu,Herve Hannin
Publsiher: John Wiley & Sons
Total Pages: 304
Release: 2020-11-17
ISBN 10: 1786305283
ISBN 13: 9781786305282
Language: EN, FR, DE, ES & NL

Wine Management and Marketing Opportunities for Companies and Challenges for the Industry Book Review:

This work highlights the new challenges facing the French wine industry and the issues that arise from it. Written on the basis of academic work and field studies, conducted by a group of Montpellier academics in Economics and Management Sciences (Groupe Montpellier Vin), this book presents recent and original research results and raises the key issues related to finance, strategy, international management and marketing. Professionals in the sector, academics, students and wine enthusiasts will find up-to-date information, in-depth analyses and above all, an invitation to a stimulating debate on the prospects of this traditional, yet innovative sector.

Yeasts in the Production of Wine

Yeasts in the Production of Wine
Author: Patrizia Romano,Maurizio Ciani,Graham H. Fleet
Publsiher: Springer Nature
Total Pages: 515
Release: 2019-09-16
ISBN 10: 1493997823
ISBN 13: 9781493997824
Language: EN, FR, DE, ES & NL

Yeasts in the Production of Wine Book Review:

It is well established that certain strains of yeasts are suitable for transforming grape sugars into alcohol, while other yeast strains are not suitable for grape fermentations. Recent progress has clearly demonstrated that the sensory profile of a wine is characteristic of each vine cultivated, and the quality and technological characteristics of the final product varies considerably due to the strains which have performed and/or dominated the fermentation process. Because of their technological properties, wine yeast strains differ significantly in their fermentation performance and in their contribution to the final bouquet and quality of wine, such as useful enzymatic activities and production of secondary compounds related both to wine organoleptic quality and human health. The wine industry is greatly interested in wine yeast strains with a range of specialized properties, but as the expression of these properties differs with the type and style of wine to be made, the actual trend is in the use of selected strains, which are more appropriate to optimize grape quality. Additionally, wine quality can be influenced by the potential growth and activity of undesirable yeast species, considered spoilage yeasts, which cause sluggish and stuck fermentation and detrimental taste and aroma in the wine.

Managing Wine Quality

Managing Wine Quality
Author: Andrew G. Reynolds
Publsiher: Woodhead Pub Limited
Total Pages: 651
Release: 2010
ISBN 10: 9781845697983
ISBN 13: 1845697987
Language: EN, FR, DE, ES & NL

Managing Wine Quality Book Review:

Experts from major winemaking centers worldwide review enology and wine quality in the second volume of this important collection. Chapters in Part 1 cover advances in winemaking technologies. Chapters in Part 2 focus on quality management, with chapters on flavor modulation, flavor deterioration and common taints among other topics.

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

Wine Chemistry and Biochemistry

Wine Chemistry and Biochemistry
Author: M. Victoria Moreno-Arribas,Carmen Polo
Publsiher: Springer Science & Business Media
Total Pages: 735
Release: 2008-11-06
ISBN 10: 0387741186
ISBN 13: 9780387741185
Language: EN, FR, DE, ES & NL

Wine Chemistry and Biochemistry Book Review:

The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas. The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating with examples throughout the chapter from enological literature.

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.

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

Biology of Microorganisms on Grapes in Must and in Wine

Biology of Microorganisms on Grapes  in Must and in Wine
Author: Helmut König,Gottfried Unden,Jürgen Fröhlich
Publsiher: Springer
Total Pages: 710
Release: 2017-11-01
ISBN 10: 3319600214
ISBN 13: 9783319600215
Language: EN, FR, DE, ES & NL

Biology of Microorganisms on Grapes in Must and in Wine Book Review:

The second edition of the book begins with the description of the diversity of wine-related microorganisms, followed by an outline of their primary and energy metabolism. Subsequently, important aspects of the secondary metabolism are dealt with, since these activities have an impact on wine quality and off-flavour formation. Then chapters about stimulating and inhibitory growth factors follow. This knowledge is helpful for the growth management of different microbial species. The next chapters focus on the application of the consolidated findings of molecular biology and regulation the functioning of regulatory cellular networks, leading to a better understanding of the phenotypic behaviour of the microbes in general and especially of the starter cultures as well as of stimulatory and inhibitory cell-cell interactions during wine making. In the last part of the book, a compilation of modern methods complete the understanding of microbial processes during the conversion of must to wine.This broad range of topics about the biology of the microbes involved in the vinification process could be provided in one book only because of the input of many experts from different wine-growing countries.

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.