Winemaking Problems Solved, Second Edition follows the innovative question and answer format of the first edition, presenting a quick problem-solving reference. Enology and viticulture experts present practical solutions to various issues related to grape selection, manufacturing, product quality, packaging, storage and distribution. All chapters are fully updated with new questions and answers. In addition, the book includes three new chapters, with coverage of wine chemical and sensory analysis, grape varietal enology, and grape pre-treatments. Written by authors with extensive industrial and academic experience, and edited by a world-renowned wine expert, it is an essential reference for professionals, amateurs and trainees in the wine industry.
- Presents a detailed question and answer format that is ideal for quick reference
- Updates all content, including new problems and solutions
- Includes new chapters on wine chemical and sensory analysis, varietal enology, and grape pre-treatments
Table of Contents
1. Grape analysis in winemaking 2. Juice and must preparation in winemaking 3. Yeast fermentation in wine 4. Malolactic fermentation (MLF) in wine 5. Wine clarification, stabilisation and preservation 6. Wine filtration 7. Wine packaging and storage 8. Winemaking equipment maintenance and troubleshooting 9. Winery microbiology and sanitation 10. Brettanomyces infection in wine 11. Particular wine quality issues
