Wine Analysis and Production / Edition 1

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Overview

This accessible volume provides practical information on wine analysis and production. It covers the full range of techniques, from quick screening assays to wet chemical and instrumentation analysis, as well as interpretation of results. Emphasizing a step-by-step approach to procedures, the authors: - examine analyses commonly performed in the United States, Europe and Australia: - discuss viticultural considerations as they relate to winemakeing as well as sensory evaluation and the importance of each anolyte in the spectrum of winery operations: - present new procedures including 'quick' qualitative tests for the presence of various constituents: - explore updated information on sensory evaluation of wines, use of enzymes in winemaking, health aspects and more, and - offer a chapter featuring laboratory procedures, listed alphabetically and extensively cross-referenced.
International in scope, Wine Analysis and Production is essential for winemakers and laboratory personnel worldwide. Students of enology will find it an incomparable resource.

Written to provide practical information on wine analysis and wine production for winemakers, laboratory personnel, and students of enology, this book offers a practical understanding of the commonly performed analysis used in the U.S., Europe, and Australia. Viticultural requirements as they relate to winemaking are discussed, as well as sensory evaluation and the importance of each analyte in the total spectrum of winery operation.

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Product Details

  • ISBN-13: 9780834217010
  • Publisher: Springer-Verlag New York, LLC
  • Publication date: 12/31/1995
  • Edition description: 1995
  • Edition number: 1
  • Pages: 639
  • Product dimensions: 9.00 (w) x 6.00 (h) x 1.56 (d)

Table of Contents

Introduction. Application of Sensory Evaluation in Winemaking . Grape Maturity and Quality. Hydrogen Ion (PH) and Fixed Acids. Carbohydrates. Alcohol and Extract. Phenolic Compounds and Wine Color. Nitrogen Compounds. Sulfur-containing Compounds. Sulfur Dioxide and Ascorbic Acid. Volatile Acidity. Metals, Cations and Anions. Sorbic Acid, Benzoic Acid, and Dimethyldicarbonate. Oxygen, Carbon Dioxide and Nitrogen. Tartrates and Instabilities. Fining and Fining Agents. Winery Sanitation. Microbiology of Winemaking . Cork . Laboratory Procedures. Appendixes. Bibliobraphy. Index

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