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 suggest changes in viticulture and enology practices.  The two volumes of Managing Wine Quality review developments of importance to wine producers, researchers, and students. The focus is on recent studies, advanced methods and likely future technologies. Part one of Managing Wine Quality: Volume 1: 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 stabilization, clarification and fining of white wines and alternatives to cork in wine bottle closures. Managing wine sensory quality is a major focus of Part two.  Authors consider issues such as cork taint, non-enzymatic oxidation and the impact of aging on wine flavor 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: Volume 1: Oenology and wine quality is an essential reference for all those involved in viticulture and enology wanting to explore new methods, understand different approaches and refine existing practices.

Managing Wine Quality Volume 2: Oenology and Wine Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition) PDF

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