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

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


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About the Book

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.

Table of Contents:
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

About the Author :
Prof. Reynolds has had a long and distinguished career in Oenology. His career has included a position as Research Scientist for Agriculture Canada in British Columbia and, since 1997, a faculty position at Brock University. He is well known for his research into canopy management, the impacts of site and soil on flavour, irrigation and water relations, geomatics and the use of GPS/GIS and remote sensing for studying terroir. He is the author of over a hundred published articles and has been the editor of two award-winning titles on wine science.


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Product Details
  • ISBN-13: 9780081020678
  • Publisher: Elsevier Science & Technology
  • Publisher Imprint: Woodhead Publishing Ltd
  • Height: 229 mm
  • No of Pages: 822
  • Sub Title: Volume 1: Viticulture and Wine Quality
  • Width: 152 mm
  • ISBN-10: 0081020678
  • Publisher Date: 22 Nov 2021
  • Binding: Hardback
  • Language: English
  • Series Title: Woodhead Publishing Series in Food Science, Technology and Nutrition
  • Weight: 1309 gr


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