Managing Wine Quality - 2nd Edition - ISBN: 9780081020654, 9780081020661

Managing Wine Quality

2nd Edition

Volume II: Oenology and Wine Quality

Editors: Andrew Reynolds
eBook ISBN: 9780081020661
Hardcover ISBN: 9780081020654
Imprint: Woodhead Publishing
Published Date: 1st October 2018
Page Count: 660
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Table of Contents

Part 1 - Winemaking Technologies and Wine Quality
1. Yeast and fermentation management for improved wine quality
2. Metabolic engineering of wine yeast and advances in yeast selection methods for improved wine quality
3. Effects of malolactic fermentation on wine quality
4. Enzymes and wine quality
5. Extraction technologies and wine quality
6. Membrane and other techniques for the management of wine composition
7. Ageing on lees and the use of specialty inactive yeasts during wine fermentation
8. New directions in stabilization, clarification and fining of wines
9. Micro-oxygenation, oak alternatives and added tannins and wine quality
10. Alternatives to cork in wine bottle closures; Reducing cork taint in wine
11. Current issues in organic winemaking: Consumer expectations, producer attitudes and oenological innovation

Part 2 - Managing Wine Sensory Quality
12. Yeast selection for wine flavour modulation
13. Brettanomyces/Dekkera off flavours and other wine faults associated with microbial spoilag
14. Insect taint in wine
15. Understanding and controlling non-enzymatic wine oxidation
16. Ageing and flavour deterioration in wine
17. Biogenic amines and the winemaking process
18. Managing the quality of fortified wines
19. Managing the quality of Botrytized wines
20. Managing the quality of wines produced from dried grapes
21. Managing the quality of ice wines
22. Managing the quality of sparkling wines


The sensory qualities and stability of wines are influenced by many aspects of both grape production and winemaking. Worldwide research in the fields of viticulture and oenology help to elucidate the scientific basis of quality variation in wine and suggest changes in viticulture and oenology practices. Bringing together authoritative contributions from experts across the world’s winemaking regions the two fully revised volumes of Managing Wine Quality review developments of importance to wine producers, researchers, and students.

Volume II: Oenology and Wine Quality is split into two main sections. The first looks in detail at the effect of winemaking technologies on wine quality, with chapters covering yeasts, fermentation, enzymes and stabilization, amongst others. There is a new chapter in this section looking in detail at extraction technologies and wine quality. The second section covers the management of wine sensory quality. This section has been greatly expanded with new chapters covering managing the quality of fortified wines, of Botrytized wines and of wines produced from dried grapes. There chapter on insect taints in wine has been widened to cover all insects in this edition.

With a focus on recent studies, advanced methods and likely future technologies the fully updated second edition is an essential reference for all those involved in viticulture and oenology wanting to explore new methods, understand different approaches and refine existing practices.

Key Features

  • Reviews current understanding yeast and fermentation management, as well as the effects of aging on wine quality
  • Details alternatives to cork in bottle closing, and the latest developments in stabilization and clarification of wines
  • New chapters cover extraction technologies for wine quality, managing the quality of a wide range of wine types, including fortified wines, and Botryized wines
  • Greatly expanded coverage of insect taints and its effects on wine quality


Professionals within the wine industry (both from a grape farming perspective and a wine making perspective). R&D technologists, innovation teams, technicians and product development chemists. Researchers and academics in the fields of viticulture and oenology. Post-graduate students studying viticulture and oenology


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About the Editors

Andrew Reynolds Editor

Prof. Reynolds has had a long and distinguished career in Oenology. 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. He is the author of over a hundred published articles and has been the editor of two award-winning titles on wine science.

Affiliations and Expertise

Brock University, Canada