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Part 1 Understanding Grape and Wine Sensory Attributes
1. Volatile aroma compounds and wine sensory attributes
2. Wine taste and mouthfeel
3. Wine colour
Part 2 Measuring Grape and Wine Properties
4. Practical methods of measuring grape quality
5. Instrumental analysis of grapes, must and wine
6. Advances in microbiological quality control of wine
7. Sensory analysis of wine
8. Wine authenticity, traceability and safety monitoring
Part 3 Viticulture Technologies, Grape Composition and Wine Quality Attributes
9. Terroir: The effect of the physical environment on vine growth, grape ripening and wine sensory attributes
10. Genetic and genomic approaches to improve grape quality for winemaking
11. Viticultural and vineyard management practices and their effects on grape and wine quality
12. Precision viticulture: Managing vineyard variability for improved quality outcomes
13. Fungal contaminants in the vineyard and wine quality; Controlling ochratoxin A in the vineyard and winery
14. Advances in grape processing equipment
15. Advances in grape harvesting methods
16. Concerns about global warming and its impact on viticulture
Managing Wine Quality, Volume 1: Viticulture and Wine Quality, Second Edition, reviews our current understanding of wine aroma, color, taste and mouthfeel. In addition, it focuses on the measurement of grape and wine properties, the instrumental analysis of sensory evaluation, and wine authenticity and traceability. The effects of viticulture technologies on grape composition and wine quality attributes are also included, with sections on viticultural and vineyard management practices, fungal contaminants, grape processing equipment, and grape harvesting methods for both red and white wines. In addition, there is coverage on the potential impacts of global warming on wine quality.
With a focus on recent studies, advanced methods, and a look to future technologies, this fully updated edition is an essential reference for anyone involved in viticulture and oenology who wants to explore new methods, understand different approaches, and refine existing practices.
- Reviews our current understanding of wine aroma, color, taste and mouthfeel
- Details the measurement of grape and wine properties through instrumental analysis, must and wine, and sensory evaluation
- Examines viticulture and vineyard management practices, fungal contaminants and processing equipment
Industry 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. Academia Researchers and academics in the fields of viticulture and oenology. Post-graduate students studying viticulture and oenology
- No. of pages:
- © Woodhead Publishing 2021
- 15th November 2021
- Woodhead Publishing
- Hardcover ISBN:
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.
Professor of Biological Sciences/Viticulture, Faculty of Mathematics and Science, Brock University, St. Catharines, Ontario, Canada
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