Managing Wine Quality: Volume II: Oenology and Wine Quality

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.

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