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

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Description

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 point of interest is on up to date studies, advanced methods and likely future technologies.

Part one of the vital second volume Oenology and wine quality opens with chapters reviewing the have an effect on 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 focal point of part two. Authors believe issues such as cork taint, non-enzymatic oxidation and the have an effect on of ageing on wine flavour deterioration. The volume concludes with chapters at the management of the quality of ice wines and sparkling wines.

With authoritative contributions from experts internationally’s winemaking regions, Managing wine quality is an very important reference work for all those involved in viticulture and oenology wanting to explore new methods, consider different approaches and refine existing practices.

  • Reviews the have an effect on 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 have an effect on of ageing on flavour deterioration

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