Managing Wine Quality
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Managing Wine Quality: Oenology and Wine Quality, Volume Two

Managing Wine Quality: Oenology and Wine Quality, Volume Two


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About the Book

Many aspects of 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. With authoritative contributions from experts across the world’s winemaking regions, this book focuses on recent studies, advanced methods, and likely future technologies that will impact the production and quality of wine. It is an essential reference for those involved in viticulture and oenology who want to explore new methods, understand different approaches, and refine existing practices. The first part of the book reviews the impact of different winemaking technologies on quality. Topics covered include yeast and fermentation management, enzymes, ageing on lees, new directions in stabilization, clarification and fining of white wines, and alternatives to cork in wine bottle closures. The second part focuses on managing wine sensory quality. Authors consider issues, such as cork taint, non-enzymatic oxidation, and the impact of ageing on wine flavor deterioration. The book concludes with chapters on managing the quality of ice wines and sparkling wines.

Table of Contents:
WINE MAKING TECHNOLOGIES AND WINE QUALITY Yeast and fermentation management for improved wine quality, G. Specht Metabolic engineering of wine yeast and advances in yeast selection methods for improved wine quality, B. Divol and F.F. Bauer Effects of malolactic fermentation on wine quality, A. Lonvaud-Funel Enzymes and wine quality, R-M. Canal-Llaubères Membrane and other techniques for the management of wine composition, D. Wollan Ageing on lees (sur lies) and the use of speciality inactive yeasts during wine fermentation, C. Charpentier New directions in stabilisation, clarification and fining of white wines, R. Marchal and E.J. Waters Microoxygenation, oak alternatives and added tannins and wine quality, W.J. du Toit Alternatives to cork in wine bottle closures, J. Goode Current issues in organic winemaking: consumer expectations, producer attitudes and oenological innovation, D. Rauhut and C. Micheloni MANAGING WINE SENSORY QUALITY Yeast selection for wine flavour modulation, P. Marullo and D. Dubourdieu Brettanomyces/Dekkera off flavours and other wine faults associated with microbial spoilage, L. Conterno and T. Henick-Kling Reducing cork taint in wine, R. Jung and V. Schaefer Ladybug (Coccinellidae) taint in wine, A. Botezatu and G. Pickering Understanding and controlling non-enzymatic wine oxidation, P.A. Kilmartin Ageing and flavour deterioration in wine, A.W. Linsenmeier, D. Rauhut, and W.R. Sponholz Biogenic amines and the winemaking process, M.V. Moreno-Arribas, A.Y. Smit, and M. du Toit Managing the quality of icewines, A.J. Bowen Managing the quality of sparkling wines, S. Buxaderas and E. Lopez-Tamames Extraction technologies and wine quality, A. Razungles

About the Author :
Andrew G. Reynolds is a professor of viticulture in the Cool Climate Oenology and Viticulture Institute at Brock University in Canada. He is well known for his research on canopy management, the impacts of site and soil on flavor, irrigation and water relations, and geomatics, specifically the use of GPS/GIS and remote sensing for studying terroir.


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Product Details
  • ISBN-13: 9781439836378
  • Publisher: Taylor & Francis Inc
  • Publisher Imprint: CRC Press Inc
  • Height: 229 mm
  • No of Pages: 640
  • Returnable: N
  • Sub Title: Oenology and Wine Quality, Volume Two
  • ISBN-10: 143983637X
  • Publisher Date: 15 Oct 2010
  • Binding: Hardback
  • Language: English
  • No of Pages: 640
  • Returnable: N
  • Width: 152 mm


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