Managing wine quality

by Reynolds, A. G., (Andrew Gordon)

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Title Statements

Full title :Managing wine quality. / edited by Andrew G. Reynolds.

Edition Statements

Publication Date:2021.
Edition:Second edition

Publication Statements

Publisher(s):Woodhead Publishing
Place of Publication:Oxford
Language:eng
Publication Date:2021.

Notes

Previous edition: 2010.

The Physical Object

Description:1 online resource.

Edition Identifiers

ISBN:9780081020661, 008102066X
oclc:on1295111412
Dewey Decimal:663.2

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 spoilage 14. Insect taint in wine 15. Understanding and controlling non-enzymatic wine oxidation 16. Ageing and flavour deterioration in wine 17. Biogenic amines and …