- 869 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
About this book
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.
- Reviews our current understanding of 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 the stabilization and clarification of wines
- Includes new chapters covering extraction technologies for wine quality and on managing the quality of a wide range of wine types, including fortified and Botryized wines
- Provides extensively expanded coverage of insect taints and their effects on wine quality
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Information
Table of contents
- Title of Book
- Cover image
- Title page
- Table of Contents
- Front Matter
- Copyright
- Contributors
- Part One: Winemaking technologies and wine quality
- Part Two: Managing wine sensory quality
- Index
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Yes, you can access Managing Wine Quality by Andrew G. Reynolds in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over 1.5 million books available in our catalogue for you to explore.