Managing Wine Quality: Oenology and Wine Quality

Many aspects of both grape production and winemaking influence wine sensory properties and stability. Progress in research helps to elucidate the scientific basis of quality variation in wine and to suggest changes in viticulture and oenology practices. The two volumes of Managing wine quality review developments of importance to wine producers and researchers. The focus is on recent studies, advanced methods and likely future technologies.\nPart one of the second volume Oenology and wine quality opens with chapters reviewing the impact of different winemaking technologies on quality. Topics covered include yeast and fermentation management, enzymes, ageing on lees, new directions in stabilisation, clarification and fining of white wines and alternatives to cork in wine bottle closures. Managing wine sensory quality is the major focus of part two. Authors consider issues such as cork taint, non-enzymatic oxidation and the impact of ageing on wine flavour deterioration. The volume concludes with chapters on the management of the quality of ice wines and sparkling wines.\nWith authoritative contributions from experts across the world’s winemaking regions, Managing wine quality is an essential reference work for all those involved in viticulture and oenology wanting to explore new methods, understand different approaches and refine existing practices.\nReviews the impact of different technologies on wine quality\nDiscusses yeast and fermentation management, enzymes and ageing on lees\nConsiders issues surrounding wine sensory quality including cork taint and the impact of ageing on flavour deterioration\nManaging Wine Quality: Oenology and Wine Quality is written by Reynolds, A and published by Woodhead Publishing. ISBNs for Managing Wine Quality: Oenology and Wine Quality are 9781845697983, 9781845699987, 184569998X and the print ISBNs are 9781845697983, 1845697987.