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A Complete Guide to Quality in Small-Scale Wine Making
2nd Edition - August 17, 2023
Authors: John Anthony Considine, Elizabeth Frankish
Hardback ISBN:
9 7 8 - 0 - 3 2 3 - 9 9 2 8 7 - 9
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 9 9 2 8 8 - 6
A Complete Guide to Quality in Small-Scale Wine Making, Second Edition is the first and only book to focus specifically on the challenges relevant to non-industrial scale… Read more
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A Complete Guide to Quality in Small-Scale Wine Making, Second Edition is the first and only book to focus specifically on the challenges relevant to non-industrial scale production of optimal wine with a scientifically rigorous approach. Fully revised and updated with new insights on the importance of all aspects of the production of consistent, quality wine, this book includes sections on organic wine production, coverage of the selection and culturing of yeast, and the production of sparkling, ‘methode champenois’ and fortified wines. The new edition includes insights into the latest developments in flavor chemistry, production protocols, NIR and FTIR for multipurpose analysis and microplate and PCR procedures, and IR methods for essential analysis among others.
Written by an expert team with real-world experience and with a multi-cultural approach, this text will provide a complete guide to all the stages of the winemaking process and evaluation, and clearly explains the chemistry that underpins it all.
- Fully revised and updated, each chapter includes new insights and latest information
- Presents fully referenced, tested and proven methods
- Elaborates on the chemistry to enable understanding of the processes and the impact of variation
Students and practitioners in all aspects of the wine industry
- Cover image
- Title page
- Table of Contents
- Copyright
- Dedication
- Preface
- 1 Preface to the second edition
- 2 Preface to the first edition
- Acknowledgements
- Chapter 1. Introduction to the winemaking process
- Abstract
- 1 Introduction
- 2 Great wines begin with great grapes
- 3 Measuring quality
- 4 An overview of key elements in winemaking
- References
- Chapter 2. The human interactions: flavor, aroma, palate, and health
- Abstract
- 1 Introduction
- 2 Alcohol consumption and health
- 3 Basic sensory assessment
- 4 Descriptive analysis
- 5 Taste and making judgments
- 6 Other taste and aroma tests
- References
- Chapter 3. Wine chemistry
- Abstract
- 1 Organic acids, pH, and their role in winemaking
- 2 Phenolics, diversity, and their role in winemaking
- 3 Oxygen and its role in winemaking
- 4 Aroma: diversity and diverse origins
- References
- Chapter 4. Quality assurance, safety, and their cultural drivers
- Abstract
- 1 Quality assurance, safety, and culture
- 2 Quality assurance principles
- 3 Legal requirements
- 4 Hazard analysis and critical control point
- 5 Safety in the winery and laboratory
- 6 Selected MSDS documents
- 7 Equipment
- References
- Chapter 5. Table wine production
- Abstract
- 1 Planning
- 2 Quantity
- 3 Choice of major equipment items
- 4 Background to winemaking practice
- 5 Problematic ferments
- References
- Chapter 6. Microbiology and methods
- Abstract
- 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
- References
- Chapter 7. Fruit composition, quality, and harvest protocols
- Abstract
- 1 Sampling
- 2 Measuring berry maturity
- 3 Berry maturity by sensory analysis
- 4 Harvest score card
- References
- Chapter 8. Winery protocols
- Abstract
- 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
- References
- Chapter 9. Principles of analysis
- Abstract
- 1 Priorities
- 2 Concepts
- 3 Preparation of grape extracts
- 4 Sampling, dilutions, and calculations
- References
- Chapter 10. Statistics and experiments for the winemaker
- Abstract
- 1 Sampling and sample statistics
- 2 Simple descriptive statistics
- 3 Sampling
- 4 Experimentation
- References
- Chapter 11. Essential analyses
- Abstract
- 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
- References
- Chapter 12. Quality assurance, teaching, and research
- Abstract
- 1 Free amino nitrogen
- 2 Ammonium by enzymatic assay
- 3 Reducing sugars by enzyme assay
- 4 Proteins
- 5 Malic acid by enzymatic assay
- 6 Acetic acid by enzymatic assay
- 7 Volatile acidity by distillation
- 8 Potassium (sodium) by flame photometry
- 9 Anthocyanins and total phenolics in red grapes
- 10 Color and phenolics in red wine
- 11 Anthocyanins by cellulose chromatography
- 12 Phenolics in white grapes and wine
- 13 Total phenolics by colorimetry
- 14 Tannins
- 15 Alcohol by distillation
- 16 Alcohol by ebulliometry
- References
- Appendices
- List of abbreviations and symbols
- 1 Materials list for winery operations
- 2 Operation procedures for an 80 L IDRO water bag press
- Index
- No. of pages: 240
- Language: English
- Published: August 17, 2023
- Imprint: Academic Press
- Hardback ISBN: 9780323992879
- eBook ISBN: 9780323992886
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, AustraliaEF
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.
Affiliations and expertise
Microserve Laboratory Pty Ltd, WA, USA