Managing wine quality: Volume 2

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

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Title Statements

Full title :Managing wine quality. : Volume 2, / edited by Andrew G. Reynolds.

Summary

Managing Wine Quality, Volume 2: Oenology and Wine Quality, Second Edition, 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.

Edition Statements

Publication Date:©2022
Edition:Second edition

Publication Statements

Publisher(s):Woodhead Publishing, an imprint of Elsevier
Place of Publication:Duxford, United Kingdom
Language:eng
Publication Date:©2022

The Physical Object

Description:1 online resource (xvii, 869 pages) : : illustrations (some color)

Edition Identifiers

ISBN:9780081020661, 008102066X
oclc:on1289370906
LC Classification:TP548.5.A5
Dewey Decimal:663.2

Intro -- Managing Wine Quality: Volume II: Oenology and Wine Quality -- Copyright -- Contents -- Contributors -- Part One: Winemaking technologies and wine quality -- Chapter 1: Extraction technologies and wine quality -- 1.1. Introduction -- 1.2. Chemical factors in extraction -- 1.2.1. Water -- 1.2.2. Ethanol -- 1.2.3. Sulfur dioxide -- 1.3. Biological factors in extraction -- 1.3.1. Yeasts -- 1.3.2. Enzymes -- 1.3.2.1. Effect on anthocyanins and tannins -- 1.3.2.2. Effect on polysaccharides -- 1.3.2.3. Effect on aromas and their precursors -- 1.3.2.4. Effect on the extraction of juice

1.3.2.5. Special case of anaerobic metabolism -- 1.4. Physical factors in extraction -- 1.4.1. Heat transfer -- 1.4.2. Transfers of matter -- 1.4.2.1. Transfer of liquid -- 1.4.2.2. Transfer of solids -- 1.4.3. The effect of changes in pressure -- 1.5. Techniques and procedures applied in white and rosé wine vinification -- 1.5.1. Techniques applied to white wine vinification -- 1.5.1.1. Skin maceration -- 1.5.1.2. ``Ice wines ́́and cryoselection -- 1.5.1.3. Supra-extraction -- 1.5.1.4. Thermal treatment of musts -- 1.5.2. Techniques applied to rosé wine vinification

1.5.2.1. Direct pressing rosés…