Managing Wine Quality, Volume 2: Oenology and Wine Quality, Second Edition, brings together authoritative contributions from experts across the world’s winemaking regions who cover yeasts, fermentation, enzymes, and stabilization, amongst other topics. A new chapter covers, in detail, extraction technologies and wine quality. Other sections cover the management of wine sensory quality, with new chapters covering the management of fortified wines, of Botrytized wines, and of wines produced from dried grapes. In addition, an updated section on insect taints in wine has been widened to cover all insects.
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.
1. Title of Book - p. Cover 2. Cover image - p. Cover 3. Title page - p. ii 4. Table of Contents - p. iii 5. Front Matter - p. i 6. Copyright - p. i 7. Contributors - p. xv 8. Part One: Winemaking technologies and wine quality - p. xvii 9. 1. Extraction technologies and wine quality - p. 3 10. 2. Improving yeast and fermentation management - p. 43 11. 3. Metabolic engineering of wine yeast and advances in yeast selection methods for improved wine quality - p. 78 12. 4. Malolactic fermentation and its effects on wine quality and safety - p. 105 13. 5. Enzymes and wine quality - p. 141 14. 6. Membrane and other techniques for the management of wine composition - p. 183 15. 7. Aging on lees and their alternatives: Impact on wine - p. 213 16. 8. New directions in stabilization, clarification, and fining - p. 245 17. 9. Microoxygenation: Effect on wine composition and quality - p. 314 18. 10. Alternatives to cork in wine bottle closures - p. 331 19. 11. Organic wine-making from the research project to the legal framework and a growing sector - p. 360 20. Part Two: Managing wine sensory quality - p. 368 21. 12. Yeast selection for wine flavor modulation - p. 371 22. Brettanomyces/Dekkera off-flavor and other microbial spoilage - p. 427 23. 14. Reducing cork taint in wine - p. 478 24. Ladybug (Coccinellidae) taint in wine - p. 509 25. 16. Understanding and controlling nonenzymatic wine oxidation - p. 525 26. 17. Aging and flavor deterioration in wine - p. 559 27. 18. Biogenic amines and the winemaking process - p. 605 28. 19. Fortified wines - p. 629 29. 20. Botrytized wines - p. 669 30. 21. Postharvest physiology of wine grape dehydration - p. 730 31. 22. Managing the quality of icewines - p. 759 32. 23. Managing the quality of sparkling wines - p. 804 33. Index - p. 845
Managing Wine Quality, Volume 2: Oenology and Wine Quality, Second Edition, brings together authoritative contributions from experts across the world’s winemaking regions who cover yeasts, fermentation, enzymes, and stabilization, amongst other topics. A new chapter covers, in detail, extraction technologies and wine quality. Other sections cover the management of wine sensory quality, with new chapters covering the management of fortified wines, of Botrytized wines, and of wines produced from dried grapes. In addition, an updated section on insect taints in wine has been widened to cover all insects.
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.
1. Title of Book - p. Cover 2. Cover image - p. Cover 3. Title page - p. ii 4. Table of Contents - p. iii 5. Front Matter - p. i 6. Copyright - p. i 7. Contributors - p. xv 8. Part One: Winemaking technologies and wine quality - p. xvii 9. 1. Extraction technologies and wine quality - p. 3 10. 2. Improving yeast and fermentation management - p. 43 11. 3. Metabolic engineering of wine yeast and advances in yeast selection methods for improved wine quality - p. 78 12. 4. Malolactic fermentation and its effects on wine quality and safety - p. 105 13. 5. Enzymes and wine quality - p. 141 14. 6. Membrane and other techniques for the management of wine composition - p. 183 15. 7. Aging on lees and their alternatives: Impact on wine - p. 213 16. 8. New directions in stabilization, clarification, and fining - p. 245 17. 9. Microoxygenation: Effect on wine composition and quality - p. 314 18. 10. Alternatives to cork in wine bottle closures - p. 331 19. 11. Organic wine-making from the research project to the legal framework and a growing sector - p. 360 20. Part Two: Managing wine sensory quality - p. 368 21. 12. Yeast selection for wine flavor modulation - p. 371 22. Brettanomyces/Dekkera off-flavor and other microbial spoilage - p. 427 23. 14. Reducing cork taint in wine - p. 478 24. Ladybug (Coccinellidae) taint in wine - p. 509 25. 16. Understanding and controlling nonenzymatic wine oxidation - p. 525 26. 17. Aging and flavor deterioration in wine - p. 559 27. 18. Biogenic amines and the winemaking process - p. 605 28. 19. Fortified wines - p. 629 29. 20. Botrytized wines - p. 669 30. 21. Postharvest physiology of wine grape dehydration - p. 730 31. 22. Managing the quality of icewines - p. 759 32. 23. Managing the quality of sparkling wines - p. 804 33. Index - p. 845
