Managing Wine Quality (2^nd Ed.)

Volume 1: The sensory qualities and stability of wines are influenced by many aspects of both grape production and winemaking. Worldwide research in the fields of viticulture and oenology help to elucidate the scientific basis of quality variation in wine and suggest changes in viticulture and oenology practices. Bringing together authoritative contributions from experts across the world?s winemaking regions the two fully revised volumes of Managing Wine Quality review developments of importance to wine producers, researchers, and students.

Volume I: Viticulture and Wine Quality opens with chapters reviewing current understanding of wine aroma, colour, taste and mouthfeel. Part two focuses on the measurement of grape and wine properties. Topics covered include instrumental analysis of grape, must and wine, sensory evaluation and wine authenticity and traceability. The effects of viticulture technologies on grape composition and wine quality attributes are the subject of part three. Terroir, viticultural and vineyard management practices, fungal contaminants and grape processing equipment are among the areas discussed. New chapters in this volume cover advances in grape harvesting methods, with extensive coverage of grape harvesting 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 likely future technologies the fully updated second edition is an essential reference for all those involved in viticulture and oenology wanting to explore new methods, understand different approaches and refine existing practices.

Volume 2: The sensory qualities and stability of wines are influenced by many aspects of both grape production and winemaking. Worldwide research in the fields of viticulture and oenology help to elucidate the scientific basis of quality variation in wine and suggest changes in viticulture and oenology practices. Bringing together authoritative contributions from experts across the world?s winemaking regions the two fully revised volumes of Managing Wine Quality review developments of importance to wine producers, researchers, and students.

Volume II: Oenology and Wine Quality is split into two main sections. The first looks in detail at the effect of winemaking technologies on wine quality, with chapters covering yeasts, fermentation, enzymes and stabilization, amongst others. There is a new chapter in this section looking in detail at extraction technologies and wine quality. The second section covers the management of wine sensory quality. This section has been greatly expanded with new chapters covering managing the quality of fortified wines, of Botrytized wines and of wines produced from dried grapes. There chapter on insect taints in wine has been widened to cover all insects in this edition.

With a focus on recent studies, advanced methods and likely future technologies the fully updated second edition is an essential reference for all those involved in viticulture and oenology wanting to explore new methods, understand different approaches and refine existing practices.

Volume 1:

• Reviews current understanding of wine aroma, colour, taste and mouthfeel
• Details the measurement of grape and wine properties through instrumental analysis, must and wine, and sensory evaluation
• Examines viticulture and vineyard management practices, fungal contaminants and processing equipment

Volume 2:

• Reviews current understanding yeast and fermentation management, as well as the effects of aging on wine quality
• Details alternatives to cork in bottle closing, and the latest developments in stabilization and clarification of wines
• New chapters cover extraction technologies for wine quality, managing the quality of a wide range of wine types, including fortified wines, and Botryized wines
• Greatly expanded coverage of insect taints and its effects on wine quality

Volume 1:

Part 1 - Understanding Grape and Wine Sensory Attributes 1. Volatile aroma compounds and wine sensory attributes 2. Wine taste and mouthfeel 3. Wine colour

Part 2 - Measuring Grape and Wine Properties 4. Practical methods of measuring grape quality 5. Instrumental analysis of grape, must and wine 6. Advances in microbiological quality control of wine 7. Sensory analysis of wine 8. Wine authenticity, traceability and safety monitoring

Part 3 - Viticulture Technologies, Grape Composition and Wine Quality Attributes 9. Terroir: The effect of the physical environment on vine growth, grape ripening and wine sensory attributes 10. Genetic and genomic approaches to improve grape quality for winemaking 11. Viticultural and vineyard management practices and their effects on grape and wine quality 12. Precision viticulture: Managing vineyard variability for improved quality outcomes 13. Fungal contaminants in the vineyard and wine quality; Controlling ochratoxin A in the vineyard and winery 14. Advances in grape processing equipment 15. Advances in grape harvesting methods 16. Concerns about global warming and its impact on viticulture

Volume 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 spoilag 14. Insect taint in wine 15. Understanding and controlling non-enzymatic wine oxidation 16. Ageing and flavour deterioration in wine 17. Biogenic amines and the winemaking process 18. Managing the quality of fortified wines 19. Managing the quality of Botrytized wines 20. Managing the quality of wines produced from dried grapes 21. Managing the quality of ice wines 22. Managing the quality of sparkling wines