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
Metabolic engineering of wine yeast and advances in yeast selection methods for improved wine quality
Effects of malolactic fermentation on wine quality
Enzymes and wine quality
Membrane and other techniques for the management of wine composition
Ageing on lees (sur lies) and the use of speciality inactive yeasts during wine fermentation
New directions in stabilization, clarification and fining of white wines
Micro-oxygenation, oak alternatives and added tannins and wine quality
Alternatives to cork in wine bottle closures
Current issues in organic winemaking: Consumer expectations, producer attitudes and oenological innovation. Part 2 Managing wine sensory quality: Yeast selection for wine flavour modulation
Brettanomyces/Dekkera off flavours and other wine faults associated with microbial spoilage
Reducing cork taint in wine
Ladybug (Coccinellidae) taint in wine
Understanding and controlling non-enzymatic wine oxidation
Ageing and flavour deterioration in wine
Biogenic amines and the winemaking process
Managing the quality of ice wines
Managing the quality of sparkling wines
Extraction technologies and wine quality.
Dr. Andrew G. Reynolds is Professor of Viticulture at the Cool Climate Oenology and Viticulture Institute, Brock University, Canada. 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.