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A Complete Guide to Quality in Small-Scale Wine Making
1st Edition - November 21, 2013
Authors: John Anthony Considine, Elizabeth Frankish
Hardback ISBN:9780124080812
9 7 8 - 0 - 1 2 - 4 0 8 0 8 1 - 2
eBook ISBN:9780124079175
9 7 8 - 0 - 1 2 - 4 0 7 9 1 7 - 5
As the wine industry has experienced a period of rapid global expansion, there is a renewed emphasis on quality and consistency even within the small winery industry. Written for… Read more
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As the wine industry has experienced a period of rapid global expansion, there is a renewed emphasis on quality and consistency even within the small winery industry. Written for the small production program, A Complete Guide to Quality in Small-Scale Wine Making is for the novice to intermediate level winemaker seeking foundational information in chemistry and sensory science as they relate to wine quality at a technical level.
Drawing from personal experience as well as scientific literature, this book introduces the core concepts of winemaking before delving into methods and analysis to provide practical insights into creating and maintaining quality in the wine product.
Understand the chemistry and sensory science at the foundation of quality wines
Explore real-world examples of key analysis and application of concepts
Practice methods and exercises for hands-on experience
Those launching or involved with small winery production. Introductory level winemaking courses whether in an academic or a technical setting. Such a course would normally be taken by both winemaking and viticultural students. It would also suit adult education
Acknowledgements
Preface
Chapter 1. Introduction to the Table Wine-Making Process
1 Introduction
2 Great Wines Begin with Great Grapes
3 An Overview of Key Elements in Wine Making
Chapter 2. Flavors and Aromas in Foods and Beverages
1 Introduction
2 Basic Sensory Assessment
3 Descriptive Analysis
4 Tasting and Making Judgments
5 Other Taste and Aroma Tests
Chapter 3. Wine Chemistry
1 Organic Acids, pH and Their Role in Wine Making
2 Phenolics, Diversity and Their Role in Wine Making
3 Oxygen and its Role in Wine Making
4 Aroma: Diversity and Diverse Origins
Chapter 4. Safety
1 Introduction
2 Selected Material Safety Data Sheet Documents
3 Equipment
Chapter 5. Table Wine Production
1 Planning
2 Quantity
3 Choice of Major Equipment Items
4 Background to Wine-Making Practice
5 Problematic Ferments
Chapter 6. Microbiology and Methods
1 Introduction
2 Stuck Fermentations
3 Microbial Spoilage of Wine
4 Critical Control Points in Spoilage Prevention
5 Monitoring the Process
6 Sampling
7 In-House Testing
8 Detection and Differentiation of Wine Microorganisms
9 Culture of Wine Microorganisms
10 Microbiological Culture Media
11 Techniques
12 Incubation of Plates
Chapter 7. Harvest Protocols
1 Sampling
2 Measuring Berry Maturity
3 Berry Maturity by Sensory Analysis
Chapter 8. Winery Protocols
1 Cleaning, Hygiene and Maintenance
2 pH Adjustment
3 Culture Preparation and Inoculation
4 A Red Wine Production Protocol
5 A White Wine Production Protocol
6 Bentonite Protein Stability Test
7 Copper Fining Trial
8 Other Fining Trials
Chapter 9. Principles of Analysis
1 Priorities
2 Quality Assurance
3 Concepts
4 Preparation of Grape Extracts
5 Sampling, Dilutions and Calculations
Chapter 10. Essential Analyses
1 ° Brix
2 Baumé
3 pH
4 Titratable Acidity
5 Sulfur Dioxide by Aspiration
6 Sulfur Dioxide by Titration
7 Reducing Sugars by Clinitest®
8 Tartrate Stability
9 Turbidity
Chapter 11. Quality Assurance, Teaching and Research
1 Free Amino Nitrogen
2 Ammonium by Enzymatic Assay
3 Reducing Sugars by Enzymatic Assay
4 Reducing Sugars (Somogyi–Nelson)
5 Proteins
6 Malic Acid by Enzymatic Assay
7 Acetic Acid by Enzymatic Assay
8 Volatile Acidity by Distillation
9 Potassium (Sodium) by Flame Photometry
10 Anthocyanins and Total Phenolics in Red Grapes
11 Color and Phenolics in Red Wine
12 Anthocyanins by Cellulose Chromatography
13 Phenolics in White Grapes and Wine
14 Total Phenolics by Colorimetry
15 Tannins
16 Alcohol by Distillation
17 Alcohol by Ebulliometry
Chapter 12. Sample Statistics
1 Introduction
2 Simple Descriptive Statistics
3 Experimentation
Bibliography
Appendix. List of Abbreviations and Symbols
1 Calculators
2 Materials List for Winery Operations
3 Operation Procedures for an 80-L Idro Water Bag Press
Index
No. of pages: 224
Language: English
Published: November 21, 2013
Imprint: Academic Press
Hardback ISBN: 9780124080812
eBook ISBN: 9780124079175
JC
John Anthony Considine
John Considine has had a lifetime of association with viticulture and for most of his professional life has been associated with viticulture. He has served on national R&D boards and on state authorities. His particular interest in wine grew from a large collaborative research project on the interface between viticulture and the composition and quality of Chardonnay for wine in the Margaret River Region of Western Australia. This text grew out of a course he developed for undergraduate and mature-age postgraduate students.
Affiliations and expertise
East Victoria Park, WA, Australia
EF
Elizabeth Frankish
Elizabeth Frankish is a food safety consultant with extensive experience in diagnostic microbiology and risk management for the food industry, including the horticulture, seafood, dairy, and meat sectors. With qualifications in agricultural science and experience in business and project management, she has delivered practical solutions to companies large and small to meet the challenges of microbial contamination, product development, monitoring programs, and training needs from a holistic perspective. She has helped develop numerous food safety guidelines for horticulture and continues to pursue her passion for prevention of food safety incidents through better understanding of the interactions between food systems and their microbial flora.