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Elsevier

A Complete Guide to Quality in Small-Scale Wine Making

  • 2 Edición - 17 de agosto de 2023
  • Última edición
  • Autores: John Anthony Considine, Elizabeth Frankish
  • Idioma: Inglés

A Complete Guide to Quality in Small-Scale Wine Making, Second Edition is the first and only book to focus specifically on the challenges relevant to non-industrial scale productio… Leer más

Descripción

A Complete Guide to Quality in Small-Scale Wine Making, Second Edition is the first and only book to focus specifically on the challenges relevant to non-industrial scale production of optimal wine with a scientifically rigorous approach. Fully revised and updated with new insights on the importance of all aspects of the production of consistent, quality wine, this book includes sections on organic wine production, coverage of the selection and culturing of yeast, and the production of sparkling, ‘methode champenois’ and fortified wines. The new edition includes insights into the latest developments in flavor chemistry, production protocols, NIR and FTIR for multipurpose analysis and microplate and PCR procedures, and IR methods for essential analysis among others.

Written by an expert team with real-world experience and with a multi-cultural approach, this text will provide a complete guide to all the stages of the winemaking process and evaluation, and clearly explains the chemistry that underpins it all.

Puntos claves

  • Fully revised and updated, each chapter includes new insights and latest information
  • Presents fully referenced, tested and proven methods
  • Elaborates on the chemistry to enable understanding of the processes and the impact of variation

De interès para

Students and practitioners in all aspects of the wine industry

Índice

1. Introduction to the Wine Making Process

2. The Human Interactions

3. Wine Composition and Chemistry

4. Quality Assurance, Systems and Safety, and their Cultural Drivers

5. Wine Production Processes

6. Wine Microbiology and Methods

7. Fruit Composition, Quality and Harvest Protocols

8. Winemaking Protocols

9. Analytical Principals

10. Experiments for the Winemaker

11. Key Analyses

12. Analyses for Quality Assurance, Teaching and Research

Detalles del producto

  • Edición: 2
  • Última edición
  • Publicado: 18 de agosto de 2023
  • Idioma: Inglés

Sobre los autores

JC

John Anthony Considine

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.
Afiliaciones y experiencia
East Victoria Park, WA, Australia

EF

Elizabeth Frankish

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.
Afiliaciones y experiencia
Microserve Laboratory Pty Ltd, WA, USA

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