A Complete Guide to Quality in Small-Scale Wine Making

Overview

As the wine industry has experienced a period of rapid global expansion, there is a renewed emphasis on quality and consistency even within the small winery industry. Written for the small production program, A Complete Guide to Quality in Small-Scale Wine Making is for the novice to intermediate level winemaker seeking foundational information in chemistry and sensory science as they relate to wine quality at a technical level.

Drawing from personal experience as well as ...

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A Complete Guide to Quality in Small-Scale Wine Making

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Overview

As the wine industry has experienced a period of rapid global expansion, there is a renewed emphasis on quality and consistency even within the small winery industry. Written for the small production program, A Complete Guide to Quality in Small-Scale Wine Making is for the novice to intermediate level winemaker seeking foundational information in chemistry and sensory science as they relate to wine quality at a technical level.

Drawing from personal experience as well as scientific literature, this book introduces the core concepts of winemaking before delving into methods and analysis to provide practical insights into creating and maintaining quality in the wine product.

  • Understand the chemistry and sensory science at the foundation of quality wines
  • Explore real-world examples of key analysis and application of concepts
  • Practice methods and exercises for hands-on experience
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Editorial Reviews

From the Publisher

"...not only explains the processes of producing low volume wine, but also how to avoid problems that put all the work and capital at risk....provides a straightforward understanding of the factors that contribute to wine quality at a technical level."--FST Magazine, February 2015

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Product Details

  • ISBN-13: 9780124080812
  • Publisher: Elsevier Science
  • Publication date: 12/20/2013
  • Pages: 224
  • Sales rank: 891,043
  • Product dimensions: 8.60 (w) x 10.90 (h) x 0.70 (d)

Table of Contents

1. Introduction to the Table Winemaking Process

2. Flavours and aromas in foods and beverages

3. Wine Chemistry

4. Safety

5. Table wine production

6. Microbiology & Methods

7. Harvest Protocols

8. Winery Protocols

9. Principals of analysis

10. Essential analyses

11. Quality assurance, teaching and research

12. Sample statistics

Appendices

References

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