Managing Wine Quality book cover

Managing Wine Quality

Oenology and Wine Quality

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 focus is on recent studies, advanced methods and likely future technologies.

Part one of the second volume Oenology and wine quality opens with chapters reviewing the impact 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 focus of part two. Authors consider issues such as cork taint, non-enzymatic oxidation and the impact of ageing on wine flavour deterioration. The volume concludes with chapters on the management of the quality of ice wines and sparkling wines.

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

Hardbound, 672 Pages

Published: September 2010

Imprint: Woodhead Publishing

ISBN: 978-1-84569-798-3

Reviews

  • Winner of the 2011 OIV Award in the Oenology category., Organisation Internationale de la Vigne et du Vin

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 ice wines; Managing the quality of sparkling wines; Extraction technologies and wine quality.

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