
Managing Wine Quality
Description
Key Features
- Reviews our current understanding of wine aroma, color, taste and mouthfeel
- Details the measurement of grape and wine properties through instrumental analysis, must, and sensory evaluation
- Examines viticulture and vineyard management practices, fungal contaminants, and processing equipment
- Presents our current understanding on 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 the stabilization and clarification of wines
Readership
Table of Contents
Volume 1:
Part 1 - Understanding Grape and Wine Sensory Attributes
1. Volatile aroma compounds and wine sensory attributes
2. Wine taste and mouthfeel
3. Wine colourPart 2 - Measuring Grape and Wine Properties
4. Practical methods of measuring grape quality
5. Instrumental analysis of grape, must and wine
6. Advances in microbiological quality control of wine
7. Sensory analysis of wine
8. Wine authenticity, traceability and safety monitoringPart 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 viticultureVolume 2:
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 innovationPart 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
Product details
- No. of pages: 1280
- Language: English
- Copyright: © Woodhead Publishing 2021
- Published: November 1, 2021
- Imprint: Woodhead Publishing
- Hardcover ISBN: 9780081026779