A Complete Guide to Quality in Small-Scale Wine Making


  • John Considine, East Victoria Park, WA, Australia
  • Elizabeth Frankish, Mt. Lawley, WA, Australia

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.

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Those launching or involved with small winery production.

Introductory level winemaking courses whether in an academic or a technical setting. Such a course would normally be taken by both winemaking and viticultural students. It would also suit adult education


Book information

  • Published: December 2013
  • ISBN: 978-0-12-408081-2


"...not only explains the processes of producing low volume wine, but also how to avoid problems that put all the work and capital at risk....provides a straightforward understanding of the factors that contribute to wine quality at a technical level."--FST Magazine, February 2015

Table of Contents

1. Introduction to the Table Winemaking Process

2. Flavours and aromas in foods and beverages

3. Wine Chemistry

4. Safety

5. Table wine production

6. Microbiology & Methods

7. Harvest Protocols

8. Winery Protocols

9. Principals of analysis

10. Essential analyses

11. Quality assurance, teaching and research

12. Sample statistics