Description

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.

Key Features

  • Understand the chemistry and sensory science at the foundation of quality wines
  • Explore real-world examples of key analysis and application of concepts
  • Practice methods and exercises for hands-on experience

Readership

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

Table of Contents

  • Acknowledgements
  • Preface
  • Chapter 1. Introduction to the Table Wine-Making Process
    • 1 Introduction
    • 2 Great Wines Begin with Great Grapes
    • 3 An Overview of Key Elements in Wine Making
  • Chapter 2. Flavors and Aromas in Foods and Beverages
    • 1 Introduction
    • 2 Basic Sensory Assessment
    • 3 Descriptive Analysis
    • 4 Tasting and Making Judgments
    • 5 Other Taste and Aroma Tests
  • Chapter 3. Wine Chemistry
    • 1 Organic Acids, pH and Their Role in Wine Making
    • 2 Phenolics, Diversity and Their Role in Wine Making
    • 3 Oxygen and its Role in Wine Making
    • 4 Aroma: Diversity and Diverse Origins
  • Chapter 4. Safety
    • 1 Introduction
    • 2 Selected Material Safety Data Sheet Documents
    • 3 Equipment
  • Chapter 5. Table Wine Production
    • 1 Planning
    • 2 Quantity
    • 3 Choice of Major Equipment Items
    • 4 Background to Wine-Making Practice
    • 5 Problematic Ferments
  • Chapter 6. Microbiology and Methods
    • 1 Introduction
    • 2 Stuck Fermentations
    • 3 Microbial Spoilage of Wine
    • 4 Critical Control Points in Spoilage Prevention
    • 5 Monitoring the Process
    • 6 Sampling
    • 7 In-House Testing
    • 8 Detection and Differentiation of Wine Microorganisms
    • 9 Culture of Wine Microorganisms
    • 10 Microbiological Culture Media
    • 11 Techniques
    • 12 Incubation of Plates
  • Chapter 7. Harvest Protocols
    • 1 Sampling
    • 2 Measuring Berry Maturity
    • 3 Berry Maturity by Sensory Analysis
  • Chapter 8. Winery Protocols
    • 1 Cleaning, Hygiene and Maintenance
    • 2 pH Adjustment
    • 3 Culture Preparation and Inoculation
    • 4 A Red Wine Production Protocol

Details

No. of pages:
224
Language:
English
Copyright:
© 2014
Published:
Imprint:
Academic Press
Print ISBN:
9780124080812
Electronic ISBN:
9780124079175

Reviews

"...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