Viticulture and wine quality
By: edited by Andrew G. Reynolds
Series: Managing wine quality -- v. 1
Publisher: CRC Press; Woodhead Pub.; Elsevier Science & Technology
Published: 2010
Place of publication: Boca Raton, Fla; Oxford
Language: eng
Format: [electronic resource] /
Number of pages: 606
ISBN-13: 9781845699284; 9781845694845; 9781439829677
Subjects: TECHNOLOGY & ENGINEERING; Viticulture; Wine and wine making; Food Science
Description: 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 suggest changes in viticulture and oenology practices. The two volumes of Managing wine quality review developments of importance to wine producers, researchers, and students. The focus is on recent studies, advanced methods and likely future technologies. The first volume Viticulture and wine quality opens with chapters reviewing current understanding of wine aroma, colour, taste and mouthfeel. Part two focuses on the measurement of grape and wine properties. Topics covered include instrumental analysis of grape, must and wine, sensory evaluation and wine authenticity and traceability. The effects of viticulture technologies on grape composition and wine quality attributes are the subject of part three. Terroir, viticultural and vineyard management practices, fungal contaminants and grape processing equipment are among the areas discussed. With authoritative contributions from experts across the world's winemaking regions, Managing wine quality: Volume1: Oenology and wine quality is an essential reference for all those involved in viticulture and oenology wanting to explore new methods, understand different approaches and refine existing practices. Reviews current understanding of wine aroma, colour, taste and mouthfeelDetails the measurement of grape and wine properties through instrumental analysis, must and wine, and sensory evaluationExamines viticulture and vineyard management practices, fungal contaminants and processing equipment.
Notes: Includes bibliographical references and index.
Table of contents: title: pt. 1. Understanding grape and wine sensory attributes; title: pt. 2. Measuring grape and wine properties; title: pt. 3. Viticulture technologies, grape composition and wine quality attributes.