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Managing Wine Quality: Volume 2: Oenology and Wine Quality de Andrew G. Reynolds

Managing Wine Quality: Volume 2: Oenology and Wine Quality: Woodhead Publishing Series in Food Science, Technology and Nutrition

Editat de Andrew G. Reynolds
en Limba Engleză Hardback – 6 dec 2021
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.


  • Reviews our current understanding of 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
  • Includes new chapters covering extraction technologies for wine quality and on managing the quality of a wide range of wine types, including fortified and Botryized wines
  • Provides extensively expanded coverage of insect taints and their effects on wine quality
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Specificații

ISBN-13: 9780081020654
ISBN-10: 0081020651
Pagini: 886
Dimensiuni: 152 x 229 x 48 mm
Greutate: 1.34 kg
Ediția:2
Editura: ELSEVIER SCIENCE
Seria Woodhead Publishing Series in Food Science, Technology and Nutrition

Public țintă

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

Cuprins

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 spoilage
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

Recenzii

"Winner of the 2011 OIV Award in the Oenology category." --Organisation Internationale de la Vigne et du Vin

Descriere

Descriere de la o altă ediție sau format:

Many aspects of both grape production and winemaking influence wine sensory properties and stability. Progress in research helps to elucidate the scientific basis of quality variation in wine and to suggest changes in viticulture and oenology practices. The two volumes of Managing wine quality review developments of importance to wine producers and researchers. The focus is on recent studies, advanced methods and likely future technologies.
Part one of the second volume Oenology and wine quality opens with chapters reviewing the impact of different winemaking technologies on quality. Topics covered include yeast and fermentation management, enzymes, ageing on lees, new directions in stabilisation, clarification and fining of white wines and alternatives to cork in wine bottle closures. Managing wine sensory quality is the major focus of part two. Authors consider issues such as cork taint, non-enzymatic oxidation and the impact of ageing on wine flavour deterioration. The volume concludes with chapters on the management of the quality of ice wines and sparkling wines.
With authoritative contributions from experts across the world s winemaking regions, Managing wine quality is an essential reference work for all those involved in viticulture and oenology wanting to explore new methods, understand different approaches and refine existing practices.

  • Reviews the impact of different technologies on wine quality
  • Discusses yeast and fermentation management, enzymes and ageing on lees
  • Considers issues surrounding wine sensory quality including cork taint and the impact of ageing on flavour deterioration

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