{"product_id":"managing-wine-quality-oenology-and-wine-quality-paperback-9780081014837","title":"Managing Wine Quality; Oenology and Wine Quality (Paperback) 9780081014837","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eManaging Wine Quality\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eOenology and Wine Quality\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eAndrew G. Reynolds (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780081014837, Elsevier Science\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback, published 19 August 2016\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e672 pages\u003cbr\u003e23.4 x 15.6 x 4.1 cm, 0.94 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cem\u003e\u003cfont size=\"3\"\u003eWinner of the 2011 OIV Award in the Oenology category., Organisation Internationale de la Vigne et du Vin\u003c\/font\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003eMany 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 to suggest changes in viticulture and oenology practices. The two volumes of Managing wine quality review developments of importance to wine producers and researchers. The focus is on recent studies, advanced methods and likely future technologies.\u003cbr\u003e\u003cbr\u003ePart one of the second volume Oenology and wine quality opens with chapters reviewing the impact of different winemaking technologies on quality. Topics covered include yeast and fermentation management, enzymes, ageing on lees, new directions in stabilisation, clarification and fining of white wines and alternatives to cork in wine bottle closures. Managing wine sensory quality is the major focus of part two. Authors consider issues such as cork taint, non-enzymatic oxidation and the impact of ageing on wine flavour deterioration. The volume concludes with chapters on the management of the quality of ice wines and sparkling wines.\u003cbr\u003e\u003cbr\u003eWith authoritative contributions from experts across the world’s winemaking regions, Managing wine quality is an essential reference work for all those involved in viticulture and oenology wanting to explore new methods, understand different approaches and refine existing practices.\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePart 1 Winemaking technologies and wine quality: Yeast and fermentation management for improved wine quality\u003cbr\u003e Metabolic engineering of wine yeast and advances in yeast selection methods for improved wine quality\u003cbr\u003e Effects of malolactic fermentation on wine quality\u003cbr\u003e Enzymes and wine quality\u003cbr\u003e Membrane and other techniques for the management of wine composition\u003cbr\u003e Ageing on lees (sur lies) and the use of speciality inactive yeasts during wine fermentation\u003cbr\u003e New directions in stabilization, clarification and fining of white wines\u003cbr\u003e Micro-oxygenation, oak alternatives and added tannins and wine quality\u003cbr\u003e Alternatives to cork in wine bottle closures\u003cbr\u003e Current issues in organic winemaking: Consumer expectations, producer attitudes and oenological innovation. Part 2 Managing wine sensory quality: Yeast selection for wine flavour modulation\u003cbr\u003e Brettanomyces\/Dekkera off flavours and other wine faults associated with microbial spoilage\u003cbr\u003e Reducing cork taint in wine\u003cbr\u003e Ladybug (Coccinellidae) taint in wine\u003cbr\u003e Understanding and controlling non-enzymatic wine oxidation\u003cbr\u003e Ageing and flavour deterioration in wine\u003cbr\u003e Biogenic amines and the winemaking process\u003cbr\u003e Managing the quality of ice wines\u003cbr\u003e Managing the quality of sparkling wines\u003cbr\u003e Extraction technologies and wine quality.\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Food \u0026amp; beverage technology [\u003ca title=\"See our other books on Food \u0026amp; beverage technology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Food%20\u0026amp;%20beverage%20technology%20%5BTDCT%5D%22\"\u003eTDCT\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Woodhead Publishing","offers":[{"title":"Default Title","offer_id":46649154928920,"sku":"9780081014837","price":125.19,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9780081014837.jpg?v=1694098252","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/managing-wine-quality-oenology-and-wine-quality-paperback-9780081014837","provider":"Freshly Printed Books","version":"1.0","type":"link"}