A Complete Guide to Quality in Small-Scale Wine Making

by John Anthony Considine, Elizabeth Frankish

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

Product Details

ISBN-13:	9780124079175
Publisher:	Elsevier Science
Publication date:	11/21/2013
Sold by:	Barnes & Noble
Format:	eBook
Pages:	224
File size:	8 MB

About the Author

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.

Table of Contents

1. Introduction to the Table Winemaking Process2. Flavours and aromas in foods and beverages3. Wine Chemistry4. Safety5. Table wine production6. Microbiology&Methods7. Harvest Protocols8. Winery Protocols9. Principals of analysis10. Essential analyses11. Quality assurance, teaching and research12. Sample statistics

What People are Saying About This

From the Publisher

Ensuring top quality for limited-run wines

Editorial Reviews

"...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

From the Publisher