A Complete Guide to Quality in Small-Scale Wine Making

Table of Contents

1. Introduction to the Table Winemaking Process 2. Flavours and aromas in foods and beverages 3. Wine Chemistry 4. Safety 5. Table wine production 6. Microbiology & Methods 7. Harvest Protocols 8. Winery Protocols 9. Principals of analysis 10. Essential analyses 11. Quality assurance, teaching and research 12. Sample statistics

Authors

John Anthony Considine East Victoria Park, WA, Australia. 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 Mt. Lawley, WA, Australia. 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.