Woodhead Publishing Managing Wine Quality: Pt. 1: Viticulture and Wine Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Many aspects of both grape production and wine making influence wine flavour, aroma, colour and mouthfeel. Factors affecting wine sensory attributes have not always been properly understood, limiting the ability of winemakers to manage these variables. In recent years, though, advances in research have provided new understanding of the scientific basis of quality variation in wine, promoting developments in viticulture and oenology. With chapters by leading experts, Volume 1 Viticulture and wine quality reviews major wine quality attributes, such as colour and mouthfeel, the measurement of grape and wine properties and the effects of viticultural practices on the final product. The focus is on recent developments, advanced methods and likely future technologies. Key Features: 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; as part of a unique two volume set, this is an essential reference for all involved in viticulture and oenology. Contents: Part 1 Understanding grape and wine sensory attributes: Volatile aroma compounds and wine sensory attributes; Wine taste and mouthfeel; Wine colour. Part 2 Measuring grape and wine properties: Practical methods of measuring grape quality; Instrumental analysis of grape, must and wine; Advances in microbiological quality control of wine; Sensory analysis of wine; Wine authenticity, traceability and safety monitoring. Part 3 Viticulture technologies, grape composition and wine quality attributes: Terroir: the effect of the physical environment on vine growth, grape ripening and wine sensory attributes; Genetic and genomic approaches to improve grape quality for winemaking; Viticultural and vineyard management practices and their effects on grape and wine quality; Precision viticulture: managing vineyard variability for improved quality outcomes; Fungal contaminants in the vineyard and wine quality; Controlling ochratoxin A in the vineyard and winery; Advances in grape processing equipment.