Managing Wine Quality
Volume 1: Viticulture and Wine Quality
- 2nd Edition - November 19, 2021
- Imprint: Woodhead Publishing
- Editor: Andrew G. Reynolds
- Language: English
- Hardback ISBN:9 7 8 - 0 - 0 8 - 1 0 2 0 6 7 - 8
- eBook ISBN:9 7 8 - 0 - 0 8 - 1 0 2 0 6 8 - 5
Managing Wine Quality, Volume 1: Viticulture and Wine Quality, Second Edition, reviews our current understanding of wine aroma, color, taste and mouthfeel. In addition, it focuse… Read more
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Request a sales quoteManaging Wine Quality, Volume 1: Viticulture and Wine Quality, Second Edition, reviews our current understanding of wine aroma, color, taste and mouthfeel. In addition, it focuses on the measurement of grape and wine properties, the instrumental analysis of sensory evaluation, and wine authenticity and traceability. The effects of viticulture technologies on grape composition and wine quality attributes are also included, with sections on viticultural and vineyard management practices, fungal contaminants, grape processing equipment, and grape harvesting methods 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 a look to future technologies, this fully updated edition is an essential reference for anyone involved in viticulture and oenology who wants to explore new methods, understand different approaches, and refine existing practices.
- Reviews our current understanding of wine aroma, color, 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
Industry Professionals within the wine industry (both from a grape farming perspective and a wine making perspective). R&D technologists, innovation teams, technicians and product development chemists. Academia Researchers and academics in the fields of viticulture and oenology. Post-graduate students studying viticulture and oenology
- Cover
- Title page
- Table of Contents
- Copyright
- Contributors
- Part One: Understanding grape and wine sensory attributes
- 1: Wine aroma vectors and sensory attributes
- Abstract
- Acknowledgments
- 1.1: Sensory attributes and chemical stimuli
- 1.2: The outstanding role of olfaction in food sensory properties
- 1.3: Olfaction: Sensing biologically relevant volatile molecules
- 1.4: Limitations of OAVs
- 1.5: Can wine aroma be explained from its chemical composition?
- 1.6: The internal logic of wine aroma: Wine buffer and aroma vectors
- 1.7: Wine aroma vectors
- 1.8: Interaction between aroma vectors and the overall aroma perception
- 1.9: Final remarks
- References
- 2: Wine taste and mouthfeel
- Abstract
- 2.1: Introduction
- 2.2: Wine compounds contributing to taste and mouthfeel
- 2.3: Perception of wine taste and mouthfeel
- 2.4: Tannin-protein interactions involved in astringency perception
- 2.5: Sensory analysis of wine taste and mouthfeel properties
- 2.6: Viticulture and oenology practices to optimize wine taste and mouthfeel
- 2.7: Future research trends
- References
- 3: Wine color
- Abstract
- 3.1: Introduction: Contribution of color to sensory properties
- 3.2: Chemistry of wine color
- 3.3: Vineyard influences on wine color
- 3.4: Winery influences on wine color
- 3.5: Conclusions
- References
- Further reading
- Part Two: Measuring grape and wine properties
- 4: Practical methods of evaluating grape quality and quality potential
- Abstract
- 4.1: Grape and wine quality
- 4.2: Berry development
- 4.3: Vineyard factors impacting fruit maturation
- 4.4: Climate
- 4.5: Light
- 4.6: Soil
- 4.7: Water management and grape maturity
- 4.8: Vine balance, yield, and fruit maturity
- 4.9: Asynchronous ripening and measuring vineyard variation
- 4.10: Vine-to-vine variation
- 4.11: Measuring vineyard variation
- 4.12: Fruit sorting
- 4.13: Fruit sampling methods
- 4.14: Fruit maturity gauges
- 4.15: Grape sample processing
- 4.16: Berry size/weight
- 4.17: Sugar evaluation
- 4.18: Sugar per berry and sugar loading
- 4.19: Sugar, maturity, and aroma/flavor
- 4.20: “Hangtime”—Potential for further ripening
- 4.21: Berry shrivel and firmness
- 4.22: Brix-to-alcohol ratio
- 4.23: pH, acidity, and potassium
- 4.24: Titratable acidity
- 4.25: Organic acids
- 4.26: Buffering capacity
- 4.27: Phenolic compounds
- 4.28: Factors impacting red wine color
- 4.29: Vineyard management and grape phenols
- 4.30: Reductive strength
- 4.31: Additional evaluations at harvest
- 4.32: Berry sensory analysis (BSA)
- 4.33: Diseases and fruit rots
- 4.34: Agrochemical residue
- 4.35: Climate change and fruit maturity
- 4.36: Practical analytical methods
- 4.37: Nonconventional maturity evaluation tools
- 4.38: Conclusions
- References
- 5: The assessment of grape products (berry, juice, and wine) quality using vibrational spectroscopy coupled with multivariate analysis
- Abstract
- 5.1: Introduction
- 5.2: In vineyard, laboratory, and grape payment applications
- 5.3: Grapevine leaf and tissue analysis
- 5.4: Grape must and juice analysis
- 5.5: Juice compositional analysis
- 5.6: Wine compositional analysis
- 5.7: Monitoring wine fermentation
- 5.8: Wine authenticity
- 5.9: In bottle measurement
- 5.10: Conclusion
- References
- 6: Advances in microbiological quality control
- Abstract
- 6.1: Introduction
- 6.2: Microbial spoilage of wine
- 6.3: Detecting microorganisms during the winemaking process
- 6.4: Microbial control and sanitation in the winery
- 6.5: Quality control programs
- 6.6: An integrative approach to microbiological quality control in the winery
- References
- 7: Sensory analysis of wine
- Abstract
- 7.1: Introduction to sensory analysis, the scientific discipline of wine tasting
- 7.2: Sensory tasting environment and best practices
- 7.3: Sensory analysis methods
- 7.4: Assessing consumer product liking
- 7.5: Integration of sensory evaluation techniques in wine businesses of all sizes
- 7.6: Conclusions and perspectives for the future
- 7.7: Additional resources
- References
- 8: Wine authenticity and traceability
- Abstract
- 8.1: Introduction to wine authenticity
- 8.2: Classical and novel methods for testing wine authenticity
- 8.3: Multivariate analysis
- 8.4: Wine traceability
- 8.5: Legislation regarding traceability (EU Directive 178/2002)
- 8.6: Application of ISO 22005:2007 in the wine industry
- 8.7: Conclusions
- Appendix (EU Directive 178/2002)
- References
- Part Three: Viticulture technologies, grape composition and wine quality attributes
- 9: Terroir: The effect of the physical environment on vine growth, grape ripening, and wine sensory attributes
- Abstract
- Acknowledgments
- 9.1: Introduction
- 9.2: The climate component of terroir
- 9.3: The effect of geology and geomorphology in terroir expression
- 9.4: The soil effect in viticulture
- 9.5: Effect of vine water status in terroir expression
- 9.6: Global indicators in terroir assessment
- 9.7: Terroir zoning
- 9.8: Hierarchy of terroir factors
- 9.9: Management of terroir
- 9.10: Conclusions
- References
- 10: Genetics and genomic approaches to improve grape quality for winemaking
- Abstract
- 10.1: Introduction
- 10.2: Viticulture in the context of the broader agricultural sector: A brief overview
- 10.3: Grape and wine quality
- 10.4: Improving grape quality for winemaking
- 10.5: Grapevine improvement
- 10.6: Current research on quality aspects
- 10.7: Conclusions and future trends
- References
- 11: Viticultural and vineyard management practices and their effects on grape and wine quality
- Abstract
- 11.1: Introduction
- 11.2: Fruit exposure and fruit composition
- 11.3: Effects of viticultural practices on fruit composition and wine quality
- 11.4: Aroma compounds: Why should a viticulturist measure aroma compounds?
- 11.5: Effects of viticultural practices on odor-active substances in grapes and wines
- 11.6: Effects of growing season canopy management on odor-active substances
- 11.7: Effects of shoot density and crop level on odor-active substances
- 11.8: Influence of training systems on odor-active substances in grapes and wines
- 11.9: Influence of irrigation, water relations, and soil management on odor-active substances in grapes and wines
- 11.10: Impact of vineyard site on odor-active substances in grapes and wines
- 11.11: Impact of prefermentation decisions and practices
- 11.12: Conclusions
- References
- Further reading
- 12: Precision Viticulture: Managing vineyard variability for improved quality outcomes
- Abstract
- Acknowledgments
- 12.1: Introduction
- 12.2: Spatial variation in grape yield and vine vigor
- 12.3: Spatial variation in fruit and wine quality
- 12.4: The drivers of vineyard variation
- 12.5: Options for targeting management within vineyards
- 12.6: Precision Viticulture and terroir
- 12.7: Future directions
- References
- 13: Fungal contaminants in the vineyard and wine quality and safety
- Abstract
- Acknowledgments
- 13.1: Introduction
- 13.2: Common fungal diseases that affect grape and wine quality
- 13.3: Effects of fungal diseases on grape and wine quality
- 13.4: Detection and quantification of fungal contamination of grapes, juice, and wine
- 13.5: Alternatives to conventional fungicides for control of powdery mildew and botrytis and their effects on wine quality
- 13.6: Future prospects
- 13.7: Conclusions
- 13.8: A selection of resources
- References
- 14: Controlling ochratoxin A in the vineyard and winery
- Abstract
- 14.1: Ochratoxin A and its effect on health
- 14.2: Black Aspergilli and OTA production in the vineyard
- 14.3: Fate of OTA in the winery
- 14.4: OTA in wines internationally
- 14.5: Risk assessment: Contribution of wine in human exposure to OTA
- 14.6: A decision support system to minimize OTA in wine
- 14.7: Lack of knowledge and the future
- References
- Further reading
- 15: Advances in grape processing equipment
- Abstract
- 15.1: Grape processing
- 15.2: Mechanical harvesting
- 15.3: Grape transportation systems
- 15.4: Grape treatment
- 15.5: Presses
- 15.6: Conclusions
- References
- Further reading
- 16: Grape harvesting and effects on wine composition
- Abstract
- 16.1: Introduction
- 16.2: Harvesting options
- 16.3: Harvesting of white grapes: Volatiles, acids, phenolics, and proteins
- 16.4: Harvesting of white grapes: C6 compounds and varietal thiols
- 16.5: Harvesting of red grapes: Phenolics and aroma profiling
- 16.6: Harvesting of red grapes: Impact of optical sorting
- 16.7: Concluding remarks
- References
- 17: Climate change and its consequences for viticulture
- Abstract
- 17.1: Climate change, viticulture, and wine
- 17.2: Climate change and drought: Managing with reduced rainfall and increased evapotranspiration
- 17.3: Thermal decoupling of sugar, color, and flavor in berries, and implications for wine balance
- 17.4: Smoke taint and climate change
- Index
- Edition: 2
- Published: November 19, 2021
- No. of pages (Hardback): 822
- No. of pages (eBook): 822
- Imprint: Woodhead Publishing
- Language: English
- Hardback ISBN: 9780081020678
- eBook ISBN: 9780081020685
AR
Andrew G. Reynolds
Prof. Reynolds has had a long and distinguished career in Oenology. His career has included a position as Research Scientist for Agriculture Canada in British Columbia and, since 1997, a faculty position at Brock University. He is well known for his research into canopy management, the impacts of site and soil on flavour, irrigation and water relations, geomatics and the use of GPS/GIS and remote sensing for studying terroir. He is the author of over a hundred published articles and has been the editor of two award-winning titles on wine science.
Affiliations and expertise
Professor of Biological Sciences/Viticulture, Faculty of Mathematics and Science, Brock University, St. Catharines, Ontario, CanadaRead Managing Wine Quality on ScienceDirect