Wine Faults and Flaws - A Practical Guide (inbunden)
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Inbunden (Hardback)
Antal sidor
John Wiley & Sons Inc
213 x 135 x 20 mm
318 g
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Wine Faults and Flaws - A Practical Guide (inbunden)

Wine Faults and Flaws - A Practical Guide

Inbunden Engelska, 2021-06-10
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The book will comprise a detailed examination of faults and flaws that can impact upon the quality of wines. There are some faults that render wines unsaleable and undrinkable and others that have a negative effect upon quality and enjoyment. Each fault is discussed as follows: 1. What it is, in basic terms 2. How is it detected by: a) sensory recognition; and b) laboratory analysis 3. What is the cause? 4. At which stage/s of production, maturation or storage can it occur? 5. Can it be prevented? 6. Can it be rectified? 7. Detailed science including research Each topic will be examined in both practical and scientific terms. There will also be discussion of detection of faults by tasting and laboratory analysis, and good practice in the vineyard and winery to prevent faults from occurring.
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Fler böcker av K Grainger

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Övrig information

ABOUT THE AUTHOR Keith Grainger is a wine writer, educator and consultant in wines and wine technology. His last book Wine Production and Quality, 2nd Edition (with co-author Hazel Tattersall) won the Gourmand Award for the Best Wine Book for Professionals in 25 Years.


ACKNOWLEDGMENTS PREFACE INTRODUCTION CHAPTER 1 Faults, Flaws, Off-Flavours, Taints, and Undesirable Compounds 1.1 Introduction 1.2 Advances in wine technology in recent decades 1.3 Changes in markets and the pattern of wine consumption in recent decades 1.4 The possible impact of some fault compounds upon human health 1.5 Sulfur dioxide and other possible allergens 1.6 Faults and taints 1.7 Distinguishing between faults and flaws 1.8 Sensory detection (perception) thresholds and sensory recognition thresholds 1.9 Consumer Rejection Thresholds (CRTs) 1.10 Basic categories of wine faults 1.11 Flaws 1.12 The incidence of wine faults 1.13 'Faulty' wines that exude excellence 1.14 Final reflections CHAPTER 2 Wine Tasting 2.1 Introduction 2.2 Anosimics, the Fatigue Effect, and Supertasters 2.3 Tasting conditions, equipment and glassware 2.4 The use of a structured tasting technique, and detection of faults 2.5 Appearance 2.6 Nose 2.7 Palate 2.8 Assessment of Quality 2.9 Assessment of Readiness for drinking/potential for ageing 2.10 Grading wine - the award of points 2.11 Blind tasting 2.12 Final reflections CHAPTER 3 Chloroanisoles, Bromoanisoles, Halophenols 3.1 Introduction 3.2 Haloanisole contaminations in the food, drinks, water, and pharmaceutical industries 3.3 Haloanisole contamination of wines 3.4 The economic and reputational costs to wine producers and the wine industry 3.5 Sensory characteristics and detection of haloanisoles in wine 3.6 The haloanisoles responsible and their detection thresholds 3.7 The formation pathways of haloanisoles from halophenols 3.8 Contamination of cork with TCA and other chloroanisoles 3.9 The cork industry in the dock 3.10 The cork industry begins to address the issues 3.11 The cork industry's recent initiatives for haloanisole prevention and extraction 3.12 Winery and cooperage sources of haloanisole contamination in wines 3.13 Laboratory analysis for TCA and other haloanisoles in corks and wine 3.14 Prevention of haloanisole contamination of wineries and wines 3.15 Treatment of wines contaminated with haloanisoles 3.16 Chlorophenols and bromophenols as taints 3.17 'Musty' taints unrelated to halophenols and haloanisoles. 3.18 Final reflections CHAPTER 4 Brettanomyces (Dekkera) and Ethyl phenols 4.1 Introduction 4.2 Background and history 4.3 The Brett Controversy 4.4 Sensory characteristics, and detection of Brettanomyces related compounds in wine 4.5 The origins of Brettanomyces and formation of related compounds in wines 4.6 The danger periods and favourable conditions for the growth of Brettanomyces 4.7 Why are Brettanomyces related compounds found mostly in red wines? 4.8 Prevention - Formulation and implementation a Brett Control Strategy. 4.9 Laboratory Analysis for Brettanomyces and volatile phenols 4.10 Treatment of affected wines 4.11 What the future might hold for microbiological methods to inhibit Brettanomyces? 4.12 Final reflections CHAPTER 5 Oxidation, Premox and Excessive Acetaldehyde 5.1 Introduction 5.2 Oxidation in must and wine 5.3 Sensory characteristics and detection of excess acetaldehyde and oxidation in wine 5.4 Deliberately oxidised and highly oxygenated wines 5.5 Metal ions and substrates for oxidation 5.6 Enzymatic oxidation 5.7 Chemical oxidation 5.8 Microbial oxidation 5.9 Acetaldehyde 5.10 Sotolon 5.11 Oxygen management in winemaking 5.12 Oxygen uptake during cellar operations 5.13 Containers and closures 5.14 Pinking 5.15 Premature oxidation (Premox) 5.16 Prevention of excess acetaldehyde and oxidation 5.17 Additions of ascorbic acid - antioxidant or oxidising agent? 5.18 Laboratory analysis 5.19 Treatments 5.20 Final Reflections CHAPTER 6 Excessive sulfur dioxide, volatile sulfur compounds and reduced aromas 6.1. Introduction 6.2 The presence and role of sulfur, sulfur dioxide, sulfite and