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.

Summary

Managing Wine Quality, Volume 1: Viticulture and Wine Quality, Second Edition, reviews our current understanding of wine aroma, color, taste and mouthfeel. In addition, it focuses on the measurement of grape and wine properties, the instrumental analysis of sensory evaluation, and wine authenticity and traceability. The effects of viticulture technologies on grape composition and wine quality attributes are also included, with sections on viticultural and vineyard management practices, fungal contaminants, grape processing equipment, and grape harvesting methods for both red and white wines. In addition, there is coverage on the potential impacts of global warming on wine quality. 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
Place of Publication:Duxford, United Kingdom
Language:eng
Publication Date:2022

Notes

Previous edition: 2010.

The Physical Object

Description:1 online resource (xv, 805 pages) : : illustrations

Edition Identifiers

ISBN:9780081020685, 0081020686
oclc:on1286913695
LC Classification:TP548.5.A5
Dewey Decimal:663.2

Intro -- Managing Wine Quality: Volume I: Viticulture and Wine Quality -- Copyright -- Contents -- Contributors -- Part One: Understanding grape and wine sensory attributes -- Chapter 1: Wine aroma vectors and sensory attributes -- 1.1. Sensory attributes and chemical stimuli -- 1.2. The outstanding role of olfaction in food sensory properties -- 1.3. Olfaction: Sensing biologically relevant volatile molecules -- 1.4. Limitations of OAVs -- 1.5. Can wine aroma be explained from its chemical composition? -- 1.6. The internal logic of wine aroma: Wine buffer and aroma vectors

1.6.1. The aroma buffer -- 1.6.2. Aroma vectors -- 1.7. Wine aroma vectors -- 1.7.1. Alcoholic solvent -- 1.7.2. Lactic acid -- 1.7.3. Reduced -- 1.7.4. Yeasty, oxidized -- 1.7.5. Flowery -- 1.7.6. Fruity -- 1.7.7. Citric green -- 1.7.8. Vegetal -- 1.7.9. Spice, woody -- 1.7.10. Empyreumatic -- 1.8. Interaction between aroma vectors and the overall aroma perception -- 1.9. Final remarks -- Acknowledgments -- References -- Chapter 2: Wine taste and mouthfeel -- 2.1. Introduction -- 2.2. Wine compounds contributing to taste and mouthfeel -- 2.2.1. Phenolic compounds

2.2.2. Other wine macromolecules -- 2.3. Perc…