Reynolds A.G. Managing wine quality. Volume 1: Viticulture and wine quality

Woodhead Publishing, 2010. — 606 p. — ISBN 978-1-84569-484-5; ISBN 978-1-84569-928-4.Many aspects of both grape production and winemaking influence wine sensory properties and stability. Progress in research helps to elucidate the scientific basis of quality variation in wine and suggest changes in viticulture and oenology practices. Managing wine quality reviews developments of importance to wine producers and researchers. The focus is on recent studies, advanced methods and likely future technologies. The first volume "Viticulture and wine quality" opens with chapters reviewing current understanding of wine aroma, colour, taste and mouthfeel. Part two focuses on the measurement of grape and wine properties. Topics covered include instrumental analysis of grape, must and wine, sensory evaluation and wine authenticity and traceability. The effects of viticulture technologies on grape composition and wine quality attributes are the subject of Part three. Terroir, viticultural and vineyard management practices, fungal contaminants and grape processing equipment are among the areas discussed. With authoritative contributions from experts across the world's winemaking regions, "Managing wine quality" will be an essential reference for all those involved in viticulture and oenology wanting to explore new methods, understand different approaches and refine existing practices.Contributor contact details.
Preface.
Understanding grape and wine sensory attributes.
Volatile aroma compounds and wine sensory attributes. V. Ferreira, University of Zaragoza, Spain.
Wine taste and mouthfeel. V. Cheynier and P. Sarni-Manchado, INRA, UMR 1083, France.
Wine colour. J. A. Kennedy, The Australian Wine Research Institute, Australia.
Measuring grape and wine properties.
Practical methods of measuring grape quality. B. W. Zoecklein, Virginia Tech, USA; K. C. Fugelsang, California State University – Fresno, USA; and B. H. Gump, Florida International University, USA.
Instrumental analysis of grape, must and wine. D. Cozzolino and R. G. Dambergs, The Australian Wine Research Institute, Australia.
Advances in microbiological quality control. J. P. Osborne, Oregon State University, USA.
Sensory analysis of wine. I. Lesschaeve, Vineland Research and Innovation Centre, Canada; and A. C. Noble, University of California, USA.
Wine authenticity, traceability and safety monitoring. I. S. Arvanitoyannis, University of Thessaly, Greece.
Viticulture technologies, grape composition and wine quality attributes.
Terroir: the effect of the physical environment on vine growth, grape ripening and wine sensory attributes. C. van Leeuwen, ENITA – Université de Bordeaux, France.
Genetics and genomic approaches to improve grape quality for winemaking. P. R. Young and M. A. Vivier, Stellenbosch University, South Africa.
Viticultural and vineyard management practices and their effects on grape and wine quality. A. G. Reynolds, Brock University, Ontario, Canada.
Precision Viticulture: managing vineyard variability for improved quality outcomes. R. G. V. Bramley, CSIRO Sustainable Ecosystems, Australia.
Fungal contaminants in the vineyard and wine quality. E. S. Scott, The University of Adelaide, Australia; R. G. Dambergs, The Australian Wine Research Institute, Australia; and B. E. Stummer, CSIRO Entomology, Australia.
Controlling ochratoxin A in the vineyard and winery. P. Battilani and A. Silva, Università Cattolica del Sacro Cuore, Italy.
Advances in grape processing equipment. M. Christmann and M. Freund, Geisenheim Research Center, Germany.