Managing Wine Quality

Volume 2: Oenology and Wine Quality

2nd Edition - December 3, 2021
Editor: Andrew G. Reynolds
Language: English
Hardback ISBN:
9 7 8 - 0 - 0 8 - 1 0 2 0 6 5 - 4
eBook ISBN:
9 7 8 - 0 - 0 8 - 1 0 2 0 6 6 - 1

Managing Wine Quality, Volume 2: Oenology and Wine Quality, Second Edition, brings together authoritative contributions from experts across the world’s winemaking regions who cover… Read more

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Managing Wine Quality, Volume 2: Oenology and Wine Quality, Second Edition, brings together authoritative contributions from experts across the world’s winemaking regions who cover yeasts, fermentation, enzymes, and stabilization, amongst other topics. A new chapter covers, in detail, extraction technologies and wine quality. Other sections cover the management of wine sensory quality, with new chapters covering the management of fortified wines, of Botrytized wines, and of wines produced from dried grapes. In addition, an updated section on insect taints in wine has been widened to cover all insects.

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.

Cover image
Title page
Table of Contents
Copyright
Contributors
Part One: Winemaking technologies and wine quality
1: Extraction technologies and wine quality
Abstract
1.1: Introduction
1.2: Chemical factors in extraction
1.3: Biological factors in extraction
1.4: Physical factors in extraction
1.5: Techniques and procedures applied in white and rosé wine vinification
1.6: Red wine vinification with traditional maceration
1.7: Procedures for red and other wines based on displacement of the must
1.8: Procedures for red and other wines based on displacement of the pomace_ Punching down
1.9: Thermal treatments for red and other wines applied to traditional maceration
1.10: Thermovinification of red and other wines
1.11: Flash-release procedure for red and other wines
1.12: The thermo-release procedure for red and other wines
1.13: Vinification of red and other wines by carbonic maceration
1.14: Traditional vinification of red and other wines with whole berries
1.15: Draining and pressing
1.16: Conclusion
References
2: Improving yeast and fermentation management
Abstract
Acknowledgments
2.1: Introduction
2.2: Yeast and fermentation management and wine quality
2.3: Yeast rehydration and handling
2.4: Yeast inoculation
2.5: Yeast inoculation rate
2.6: Yeast inoculation timing
2.7: Sequential yeast inoculation strategies
2.8: Yeast storage
2.9: Nutrient strategies
2.10: Sulfur compounds and dealing with them
2.11: Preventing stuck and sluggish fermentations
2.12: Restarting stuck and sluggish fermentations
2.13: Conclusions
References
3: Metabolic engineering of wine yeast and advances in yeast selection methods for improved wine quality
Abstract
3.1: Introduction
3.2: Improving wine yeasts: Current targets
3.3: A systems biology approach to wine yeast studies
3.4: Biotechnology, systems biology and the generation of new yeast strains
3.5: Molecular biology and systems biology in the identification of wine yeasts
3.6: Future trends
References
4: Malolactic fermentation and its effects on wine quality and safety
Abstract
4.1: Introduction
4.2: Development of lactic acid bacteria in the wine microbiota
4.3: Variations in the diversity of lactic acid bacteria species during winemaking
4.4: Lactic acid bacteria and improving wine quality
4.5: Lactic acid bacteria and wine spoilage, undesirable lactic acid bacteria strains
4.6: Controlling malolactic fermentation by malolactic starters
4.7: Concluding remarks and prospects for wine lactic acid bacteria and malolactic fermentation
References
5: Enzymes and wine quality
Abstract
Acknowledgments
5.1: Introduction
5.2: Definitions and production methods
5.3: Regulatory aspects
5.4: Enzyme applications in winemaking
5.5: Advances in enzyme discovery
5.6: Enzyme use in pre-fermentation stages
5.7: Enzyme use in post-fermentation stages
5.8: Monitoring enzyme performance
5.9: Future trends
5.10: Conclusions
5.11: Sources of further information
References
Further reading
6: Membrane and other techniques for the management of wine composition
Abstract
6.1: Introduction
6.2: Some caveats
6.3: Some perspective—Convention and intervention
6.4: Next-generation tools—Phase change techniques
6.5: Membrane separation techniques
6.6: Membrane separation treatment and recombination
6.7: Volatile acidity removal
6.8: The problem of excess alcohol
6.9: Taint removal
6.10: Ultrafiltration
6.11: Electrodialysis
References
Further reading
7: Aging on lees and their alternatives: Impact on wine
Abstract
7.1: What are wine lees?
7.2: Yeast autolysis
7.3: Aging of red wines on lees
7.4: Yeast lees’ adsorption properties
7.5: Improving wine aging on lees and alternatives
7.6: Conclusions
References
Further reading
8: New directions in stabilization, clarification, and fining
Abstract
Acknowledgments
8.1: Introduction
8.2: White wines, proteins, and haze
8.3: The origin of wine proteins
8.4: Characterization of wine proteins
8.5: Protein levels in white wines
8.6: Mechanism of protein haze formation in wine
8.7: Bentonite fining
8.8: Use of gelatine in wine fining
8.9: Yeast protein extracts
8.10: Wine fining with nonanimal proteins
8.11: Other fining agents
8.12: Equipment for the addition of fining agents to wine
8.13: Use of fungus proteases
8.14: Wine fining and allergies
8.15: New fining technologies
8.16: Wine fining: General conclusion and practical recommendations
References
9: Microoxygenation: Effect on wine composition and quality
Abstract
9.1: Introduction
9.2: Basic oxidation reactions and substrates of oxidation in wine
9.3: Basic phenolic reactions in red wine involving oxygen
9.4: When does oxygen come into contact with wine?
9.5: The traditional method of microoxygenation
9.6: Alternatives or alternative methods for microoxygenation
9.7: Effect of microoxygenation on the chemical and sensorial composition of red wine
9.8: Effect of microoxygenation on the microbiology of wine
9.9: Microoxygenation research at Department of Viticulture and Oenology Stellenbosch University
9.10: Oxygen dosages and treatment periods
9.11: Deciding on the applicability of microoxygenation and monitoring the process
9.12: Future trends
References
10: Alternatives to cork in wine bottle closures
Abstract
10.1: Introduction
10.2: The key property of closures: Oxygen transmission
10.3: The various closure types
10.4: Conclusions and future trends
References
11: Organic wine-making from the research project to the legal framework and a growing sector
Abstract
Acknowledgments
11.1: Introduction
11.2: Organic wine: A synthesis attempt
11.3: Harmonization process
11.4: After ORWINE project, research needs
11.5: From ORWINE to the EU regulation on organic wine-making
11.6: Organic wine a sector that continues to grow
References
Further reading
Part Two: Managing wine sensory quality
12: Yeast selection for wine flavor modulation
Abstract
12.1: Introduction
12.2: Key issues in efficient wine yeast selection
12.3: Selection of natural yeast isolates: Methods and limits
12.4: Metabolic engineering
12.5: Conventional genetic strategies
12.6: Mixed cultures as an alternative strategy
12.7: Yeast by-products affecting wine aromas: Glycerol
12.8: Yeast by-products affecting wine aromas: Acetic acid
12.9: Yeast by-products affecting wine aromas: Hydrogen sulphide
12.10: Yeast by-products affecting wine aromas: Higher alcohols
12.11: Yeast by-products affecting wine aromas: Esters
12.12: Varietal aromas resulting from grape precursor biotransformation
12.13: Conclusions and future trends
References
13: Brettanomyces/Dekkera off-flavor and other microbial spoilage
Abstract
13.1: Introduction
13.2: Brettanomyces/Dekkera off-flavors and their related metabolism
13.3: Brettanomyces/Dekkera taxonomy and phylogenetic relationships with other wine yeasts
13.4: Brettanomyces/Dekkera physiology
13.5: Other defects associated with the presence of Brettanomyces/Dekkera
13.6: Other faults associated with microbial spoilage
13.7: Detection and methods to prevent and correct Brettanomyces bruxellensis spoilage faults
13.8: Conclusions
References
14: Reducing cork taint in wine
Abstract
14.1: Introduction: Cork taint
14.2: Compounds causing musty-moldy off-flavors
14.3: Quality management and control methods for wine corks: Introduction
14.4: Test procedures to evaluate the quality of cork stoppers
14.5: Standard test procedures
14.6: Additional test procedures
14.7: Handling and processing of corks and bottles during bottling and storage
14.8: Prevention of musty-moldy off-flavors in the cellar environment
14.9: Methods to reduce musty off-flavors in contaminated wines
References
15: Ladybug (Coccinellidae) taint in wine
Abstract
15.1: Introduction
15.2: Quality implications
15.3: Causal compound(s)
15.4: Threshold and tolerances
15.5: Other Coccinellidae species
15.6: Postharvest prevention and remediation
15.7: Conclusions and further research
References
Further reading
16: Understanding and controlling nonenzymatic wine oxidation
Abstract
16.1: Introduction
16.2: Oxygen in wine
16.3: Polyphenol oxidation
16.4: Oxidation of aroma compounds
16.5: Measures of wine oxidation status
16.6: White wine oxidation
16.7: Red wine oxidation
16.8: Influence of wine antioxidants
16.9: Concluding remarks
References
17: Aging and flavor deterioration in wine
Abstract
17.1: Introduction: Aging
17.2: Sensory changes during storage/aging
17.3: Aromatic compounds related to flavor deterioration
17.4: Chemical reactions of aging
17.5: Factors influencing the aging process and future trends in research
17.6: Untypical aging (UTA) off-flavor
References
Ageing section (16.1–16.5)
UTA section (16.6)
18: Biogenic amines and the winemaking process
Abstract
18.1: Introduction
18.2: Incidence of biogenic amines in wines and health effects
18.3: Formation of biogenic amines during the winemaking process
18.4: Methods of detection and quantification of biogenic amines in wines
18.5: Methods and tools to prevent the presence of biogenic amines in wines
18.6: Future trends
References
19: Fortified wines
19.1: Sherry wines. A particular sensory profile
19.2: Port
20: Botrytized wines
Abstract
20.1: Introduction
20.2: Noble rot
20.3: Composition of Botrytized grapes and musts, and effects on wine
20.4: Aroma composition of Botrytized wines—Impact of grape Botrytization
20.5: Vinification of noble rot sweet wines
20.6: Wine aging
20.7: Tokaji wines
20.8: German Botrytized wines (Trockenbeerenauslese)
References
21: Postharvest physiology of wine grape dehydration
Abstract
Acknowledgments
21.1: Introduction
21.2: General metabolism
21.3: Changes in specific compounds
21.4: Vinification
21.5: Concluding remarks
References
22: Managing the quality of icewines
Abstract
22.1: Introduction
22.2: What is icewine? Regulation of icewine production
22.3: Viticulture
22.4: Harvest considerations
22.5: Oenology
22.6: Chemical analysis of icewines
22.7: Sensory properties of icewine
22.8: Authentication
22.9: Future trends
References
23: Managing the quality of sparkling wines
Abstract
23.1: Types of sparkling wines: Definitions and characteristics
23.2: Description of the organoleptic characteristics of sparkling wines
23.3: Factors affecting sensory quality
23.4: Quality control
23.5: Conclusions
References
Index

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Andrew G. Reynolds