Managing Wine Quality. Edition No. 2. Woodhead Publishing Series in Food Science, Technology and Nutrition

  • ID: 4519313
  • Book
  • 660 Pages
  • Elsevier Science and Technology
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Managing Wine Quality, Second Edition, Volume II: Oenology and Wine Quality brings together authoritative contributions from experts across the world's winemaking regions who cover yeasts, fermentation, enzymes, and stabilization, amongst other topics. A new chapter covers, in detail, extraction technologies and wine quality. Other sections cover the management of wine sensory quality, with new chapters covering the management of fortified wines, of Botrytized wines, and of wines produced from dried grapes. In addition, an updated section on insect taints in wine has been widened to cover all insects.

With a focus on recent studies, advanced methods, and a look to future technologies, this fully updated edition is an essential reference for anyone involved in viticulture and oenology who wants to explore new methods, understand different approaches, and refine existing practices.

  • Reviews our current understanding of yeast and fermentation management, as well as the effects of aging on wine quality
  • Details alternatives to cork in bottle closing and the latest developments in the stabilization and clarification of wines
  • Includes new chapters covering extraction technologies for wine quality and on managing the quality of a wide range of wine types, including fortified and Botryized wines
  • Provides extensively expanded coverage of insect taints and their effects on wine quality
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Part 1
Winemaking Technologies and Wine Quality
1. Yeast and fermentation management for improved wine quality 2. Metabolic engineering of wine yeast and advances in yeast selection methods for improved wine quality 3. Effects of malolactic fermentation on wine quality 4. Enzymes and wine quality 5. Extraction technologies and wine quality 6. Membrane and other techniques for the management of wine composition 7. Ageing on lees and the use of specialty inactive yeasts during wine fermentation 8. New directions in stabilization, clarification and fining of wines 9. Micro-oxygenation, oak alternatives and added tannins and wine quality 10. Alternatives to cork in wine bottle closures; Reducing cork taint in wine 11. Current issues in organic winemaking: Consumer expectations, producer attitudes and oenological innovation

Part 2
Managing Wine Sensory Quality
12. Yeast selection for wine flavour modulation 13. Brettanomyces/Dekkera off flavours and other wine faults associated with microbial spoilag 14. Insect taint in wine 15. Understanding and controlling non-enzymatic wine oxidation 16. Ageing and flavour deterioration in wine 17. Biogenic amines and the winemaking process 18. Managing the quality of fortified wines 19. Managing the quality of Botrytized wines 20. Managing the quality of wines produced from dried grapes 21. Managing the quality of ice wines 22. Managing the quality of sparkling wines

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Reynolds, Andrew G.
Prof. Reynolds has had a long and distinguished career in Oenology. 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. He is the author of over a hundred published articles and has been the editor of two award-winning titles on wine science.
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