Elsevier Winemaking Problems Solved (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Arranged in practical question and answer format, Winemaking problems solved provides brief, quickly accessible solutions to issues of frequent concern to winemaking professionals. The contributions, which are written by leading experts from industry and academia, span major aspects of the winemaking process from grape handling and fermentation processes to filtration, bottling and winery sanitation. Key Features: provides solutions to a variety of issues of frequent concern to wine making professionals; reviews issues related to grape analysis, filtration, packaging and microbiology; a hands-on reference book written by a diverse team of international enologists; arranged in a practical question and answer format. Contents: Questions are presented under the following headings: Grape analysis in winemaking; Juice and must preparation in winemaking; Yeast fermentation in wine; Malolactic fermentation (MLF) in wine; Wine clarification, stabilisation and preservation; Wine filtration; Wine packaging and storage; Winemaking equipment maintenance and troubleshooting; Winery microbiology and sanitation; Brettanomyces infection in wine; Particular wine quality issues.