A Complete Guide to Quality in Small-Scale Wine Making

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

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

Content: Front-matter , Pages i-iii Copyright , Page iv Acknowledgements , Page xi Preface , Page xii Chapter 1 - Introduction to the Table Wine-Making Process , Pages 1-10 Chapter 2 - Flavors and Aromas in Foods and Beverages , Pages 11-21 Chapter 3 - Wine Chemistry , Pages 23-50 Chapter 4 - Safety , Pages 51-55 Chapter 5 - Table Wine Production , Pages 57-77 Chapter 6 - Microbiology and Methods , Pages 79-95 Chapter 7 - Harvest Protocols , Pages 97-110 Chapter 8 - Winery Protocols , Pages 111-126 Chapter 9 - Principles of Analysis , Pages 127-136 Chapter 10 - Essential Analyses , Pages 137-154 Chapter 11 - Quality Assurance, Teaching and Research , Pages 155-187 Chapter 12 - Sample Statistics , Pages 189-194 Bibliography , Pages 195-201 Appendix - List of Abbreviations and Symbols , Pages 203-208 Index , Pages 209-214 "For the novice to intermediate winemaker and student, or the viticulturist who wishes to evaluate the quality of their fruit using small-scale wine making methods, this book provides a straightforward understanding of the factors that contribute to wine quality at a technical level ... including harvest and winery protocols; flavors and aromas; wine chemistry; safety; microbiology and methods; analysis; and quality assurance."--Back cover Suitable 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, this book introduces the core concepts of winemaking before delving into methods and analysis to provide insights into creating and maintaining quality in the wine product.