Managing Wine Quality: Volume I: Viticulture 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 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.

Reviews current understanding of wine aroma, colour, taste and mouthfeelDetails the measurement of grape and wine properties through instrumental analysis, must and wine, and sensory evaluationExamines viticulture and vineyard management practices, fungal contaminants and processing equipment