Managing Wine Quality: Volume 1: Viticulture and Wine Quality

by Andrew G. Reynolds (Editor)

Overview

Managing Wine Quality, Volume 1: Viticulture and Wine Quality, Second Edition, reviews our current understanding of wine aroma, color, taste and mouthfeel. In addition, it focuses on the measurement of grape and wine properties, the instrumental analysis of sensory evaluation, and wine authenticity and traceability. The effects of viticulture technologies on grape composition and wine quality attributes are also included, with sections on viticultural and vineyard management practices, fungal contaminants, grape processing equipment, and grape harvesting methods for both red and white wines. In addition, there is coverage on the potential impacts of global warming on wine quality. With a focus on recent studies, advanced methods, and a look to future technologies, this fully updated edition is an essential reference for anyone involved in viticulture and oenology who wants to explore new methods, understand different approaches, and refine existing practices. - Reviews our current understanding of wine aroma, color, taste and mouthfeel - Details the measurement of grape and wine properties through instrumental analysis, must and wine, and sensory evaluation - Examines viticulture and vineyard management practices, fungal contaminants and processing equipment

Product Details

ISBN-13:	9780081020685
Publisher:	Woodhead Publishing, Limited
Publication date:	11/19/2021
Series:	Woodhead Publishing Series in Food Science, Technology and Nutrition
Sold by:	Barnes & Noble
Format:	eBook
Pages:	822
File size:	41 MB
Note:	This product may take a few minutes to download.

About the Author

Prof. Reynolds has had a long and distinguished career in Oenology. His career has included a position as Research Scientist for Agriculture Canada in British Columbia and, since 1997, a faculty position at Brock University. He is well known for his research into canopy management, the impacts of site and soil on flavour, irrigation and water relations, geomatics and the use of GPS/GIS and remote sensing for studying terroir. He is the author of over a hundred published articles and has been the editor of two award-winning titles on wine science.

Table of Contents

Part 1 Understanding Grape and Wine Sensory Attributes1. Volatile aroma compounds and wine sensory attributes2. Wine taste and mouthfeel3. Wine colour Part 2 Measuring Grape and Wine Properties4. Practical methods of measuring grape quality5. Instrumental analysis of grapes, must and wine6. Advances in microbiological quality control of wine7. Sensory analysis of wine8. Wine authenticity, traceability and safety monitoring Part 3 Viticulture Technologies, Grape Composition and Wine Quality Attributes9. Terroir: The effect of the physical environment on vine growth, grape ripening and wine sensory attributes10. Genetic and genomic approaches to improve grape quality for winemaking11. Viticultural and vineyard management practices and their effects on grape and wine quality12. Precision viticulture: Managing vineyard variability for improved quality outcomes13. Fungal contaminants in the vineyard and wine quality; Controlling ochratoxin A in the vineyard and winery14. Advances in grape processing equipment15. Advances in grape harvesting methods16. Concerns about global warming and its impact on viticulture

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From the Publisher

Comprehensive coverage of the effects of vineyard practices on the quality of wines produced