A Complete Guide to Quality in Small-Scale Wine Making

AvJohn Anthony Considine,Elizabeth Frankish

Inbunden, Engelska, 2023

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Beskrivning

A Complete Guide to Quality in Small-Scale Wine Making, Second Edition is the first and only book to focus specifically on the challenges relevant to non-industrial scale production of optimal wine with a scientifically rigorous approach. Fully revised and updated with new insights on the importance of all aspects of the production of consistent, quality wine, this book includes sections on organic wine production, coverage of the selection and culturing of yeast, and the production of sparkling, 'methode champenois' and fortified wines. The new edition includes insights into the latest developments in flavor chemistry, production protocols, NIR and FTIR for multipurpose analysis and microplate and PCR procedures, and IR methods for essential analysis among others.

Written by an expert team with real-world experience and with a multi-cultural approach, this text will provide a complete guide to all the stages of the winemaking process and evaluation, and clearly explains the chemistry that underpins it all.

Fully revised and updated, each chapter includes new insights and latest information
Presents fully referenced, tested and proven methods
Elaborates on the chemistry to enable understanding of the processes and the impact of variation

Produktinformation

Utgivningsdatum:2023-08-18
Mått:216 x 276 x 19 mm
Vikt:880 g
Format:Inbunden
Språk:Engelska
Antal sidor:240
Upplaga:2
Förlag:Elsevier Science
ISBN:9780323992879

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

John Considine has had a lifetime of association with viticulture and for most of his professional life has been associated with viticulture. He has served on national R&D boards and on state authorities. His particular interest in wine grew from a large collaborative research project on the interface between viticulture and the composition and quality of Chardonnay for wine in the Margaret River Region of Western Australia. This text grew out of a course he developed for undergraduate and mature-age postgraduate students. Elizabeth Frankish is a food safety consultant with extensive experience in diagnostic microbiology and risk management for the food industry, including the horticulture, seafood, dairy, and meat sectors. With qualifications in agricultural science and experience in business and project management, she has delivered practical solutions to companies large and small to meet the challenges of microbial contamination, product development, monitoring programs, and training needs from a holistic perspective. She has helped develop numerous food safety guidelines for horticulture and continues to pursue her passion for prevention of food safety incidents through better understanding of the interactions between food systems and their microbial flora.

Innehållsförteckning

1. Introduction to the Wine Making Process2. The Human Interactions3. Wine Composition and Chemistry4. Quality Assurance, Systems and Safety, and their Cultural Drivers5. Wine Production Processes6. Wine Microbiology and Methods7. Fruit Composition, Quality and Harvest Protocols8. Winemaking Protocols9. Analytical Principals10. Experiments for the Winemaker11. Key Analyses12. Analyses for Quality Assurance, Teaching and Research