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.
1. Title of Book - p. Cover 2. Cover image - p. Cover 3. Title page - p. ii 4. Table of Contents - p. iii 5. Front Matter - p. i 6. Copyright - p. i 7. Contributors - p. xiii 8. Part One: Understanding grape and wine sensory attributes - p. xv 9. 1. Wine aroma vectors and sensory attributes - p. 16 10. 2. Wine taste and mouthfeel - p. 41 11. 3. Wine color - p. 97 12. Part Two: Measuring grape and wine properties - p. 132 13. 4. Practical methods of evaluating grape quality and quality potential - p. 135 14. 5. The assessment of grape products (berry, juice, and wine) quality using vibrational spectroscopy coupled with multivariate analysis - p. 187 15. 6. Advances in microbiological quality control - p. 207 16. 7. Sensory analysis of wine - p. 245 17. 8. Wine authenticity and traceability - p. 279 18. Part Three: Viticulture technologies, grape composition and wine quality attributes - p. 338 19. 9. Terroir: The effect of the physical environment on vine growth, grape ripening, and wine sensory attributes - p. 341 20. 10. Genetics and genomic approaches to improve grape quality for winemaking - p. 405 21. 11. Viticultural and vineyard management practices and their effects on grape and wine quality - p. 477 22. 12. Precision Viticulture: Managing vineyard variability for improved quality outcomes - p. 541 23. 13. Fungal contaminants in the vineyard and wine quality and safety - p. 587 24. 14. Controlling ochratoxin A in the vineyard and winery - p. 625 25. 15. Advances in grape processing equipment - p. 661 26. 16. Grape harvesting and effects on wine composition - p. 712 27. 17. Climate change and its consequences for viticulture - p. 766 28. Index - p. 779
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.
1. Title of Book - p. Cover 2. Cover image - p. Cover 3. Title page - p. ii 4. Table of Contents - p. iii 5. Front Matter - p. i 6. Copyright - p. i 7. Contributors - p. xiii 8. Part One: Understanding grape and wine sensory attributes - p. xv 9. 1. Wine aroma vectors and sensory attributes - p. 16 10. 2. Wine taste and mouthfeel - p. 41 11. 3. Wine color - p. 97 12. Part Two: Measuring grape and wine properties - p. 132 13. 4. Practical methods of evaluating grape quality and quality potential - p. 135 14. 5. The assessment of grape products (berry, juice, and wine) quality using vibrational spectroscopy coupled with multivariate analysis - p. 187 15. 6. Advances in microbiological quality control - p. 207 16. 7. Sensory analysis of wine - p. 245 17. 8. Wine authenticity and traceability - p. 279 18. Part Three: Viticulture technologies, grape composition and wine quality attributes - p. 338 19. 9. Terroir: The effect of the physical environment on vine growth, grape ripening, and wine sensory attributes - p. 341 20. 10. Genetics and genomic approaches to improve grape quality for winemaking - p. 405 21. 11. Viticultural and vineyard management practices and their effects on grape and wine quality - p. 477 22. 12. Precision Viticulture: Managing vineyard variability for improved quality outcomes - p. 541 23. 13. Fungal contaminants in the vineyard and wine quality and safety - p. 587 24. 14. Controlling ochratoxin A in the vineyard and winery - p. 625 25. 15. Advances in grape processing equipment - p. 661 26. 16. Grape harvesting and effects on wine composition - p. 712 27. 17. Climate change and its consequences for viticulture - p. 766 28. Index - p. 779
