eBook - ePub
A Complete Guide to Quality in Small-Scale Wine Making
- 240 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
A Complete Guide to Quality in Small-Scale Wine Making
About this book
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.
- 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
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Information
Table of contents
- Cover
- Title page
- Table of Contents
- Copyright
- Dedication
- Contents
- Preface
- Acknowledgements
- List of Illustrations
- List of Tables
- Chapter 1 : Introduction to the winemaking process
- Chapter 2 : The human interactions: flavor, aroma, palate, and health
- Chapter 3 : Wine chemistry
- Chapter 4 : Quality assurance, safety, and their cultural drivers
- Chapter 5 : Table wine production
- Chapter 6 : Microbiology and methods
- Chapter 7 : Fruit composition, quality, and harvest protocols
- Chapter 8 : Winery protocols
- Chapter 9 : Principles of analysis
- Chapter 10 : Statistics and experiments for the winemaker
- Chapter 11 : Essential analyses
- Chapter 12 : Quality assurance, teaching, and research
- Appendices
- Index
- A
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Yes, you can access A Complete Guide to Quality in Small-Scale Wine Making by John Anthony Considine,Elizabeth Frankish in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.