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A Complete Guide to Quality in Small-Scale Wine Making
Ensuring top quality for limited-run wines
John Anthony Considine (Author), Elizabeth Frankish (Author)
9780124080812, Elsevier Science
Hardback, published 20 January 2014
224 pages
27.6 x 21.6 x 2 cm, 0.88 kg
"...not only explains the processes of producing low volume wine, but also how to avoid problems that put all the work and capital at risk....provides a straightforward understanding of the factors that contribute to wine quality at a technical level." --FST Magazine, February 2015
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.
1. Introduction to the Table Winemaking Process2. Flavours and aromas in foods and beverages3. Wine Chemistry4. Safety5. Table wine production6. Microbiology & Methods7. Harvest Protocols8. Winery Protocols9. Principals of analysis10. Essential analyses11. Quality assurance, teaching and research12. Sample statistics
Subject Areas: Industrial quality control [TGPQ], Winemaking technology [TDCT2], Food & beverage technology [TDCT]
