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Item Details
| Title:
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MANAGING WINE QUALITY
OENOLOGY AND WINE QUALITY |
| Volume: |
Volume 2 |
| By: |
A. Reynolds (Editor) |
| Format: |
Hardback |
| List price:
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£212.00 |
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We believe that this item is permanently unavailable, and so we cannot source
it.
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| ISBN 10: |
1845697987 |
| ISBN 13: |
9781845697983 |
| Publisher: |
ELSEVIER SCIENCE & TECHNOLOGY |
| Pub. date: |
30 September, 2010 |
| Series: |
Woodhead Publishing Series in Food Science, Technology and Nutrition 2 |
| Pages: |
672 |
| Description: |
Experts from major winemaking centres worldwide review oenology and wine quality in the second volume of this important collection. Chapters in Part 1 cover advances in winemaking technologies. Chapters in Part 2 focus on quality management, with chapters on flavour modulation, flavour deterioration and common taints among other topics. |
| Synopsis: |
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. Part 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.With 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. * Reviews the impact of different technologies on wine quality* Discusses yeast and fermentation management, enzymes and ageing on lees* Considers issues surrounding wine sensory quality including cork taint and the impact of ageing on flavour deterioration |
| Illustrations: |
black & white illustrations |
| Publication: |
UK |
| Imprint: |
Woodhead Publishing Ltd |
| Returns: |
Returnable |
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