Managing Wine Quality
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Managing Wine Quality: Oenology and Wine Quality

Managing Wine Quality: Oenology and Wine Quality


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About the Book

Table of Contents:
Part 1 Winemaking technologies and wine quality: Yeast and fermentation management for improved wine quality; Metabolic engineering of wine yeast and advances in yeast selection methods for improved wine quality; Effects of malolactic fermentation on wine quality; Enzymes and wine quality; Membrane and other techniques for the management of wine composition; Ageing on lees (sur lies) and the use of speciality inactive yeasts during wine fermentation; New directions in stabilization, clarification and fining of white wines; Micro-oxygenation, oak alternatives and added tannins and wine quality; Alternatives to cork in wine bottle closures; Current issues in organic winemaking: consumer expectations, producer attitudes and oenological innovation. Part 2 Managing wine sensory quality: Yeast selection for wine flavour modulation; Brettanomyces/Dekkera off flavours and other wine faults associated with microbial spoilage; Reducing cork taint in wine; Ladybug (Coccinellidae) taint in wine; Understanding and controlling non-enzymatic wine oxidation; Ageing and flavour deterioration in wine; Biogenic amines and the winemaking process; Managing the quality of icewines; Managing the quality of sparkling wines; Extraction technologies and wine quality.

About the Author :
Dr. Andrew G. Reynolds is Professor of Viticulture at the Cool Climate Oenology and Viticulture Institute, Brock University, Canada. 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.


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Product Details
  • ISBN-13: 9781845699987
  • Publisher: Elsevier Science & Technology
  • Publisher Imprint: Woodhead Publishing Ltd
  • Series Title: 192 Woodhead Publishing Series in Food Science, Technology and Nutrition
  • ISBN-10: 184569998X
  • Publisher Date: 30 Sep 2010
  • Binding: Digital (delivered electronically)
  • Sub Title: Volume 1 Oenology and Wine Quality


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