Managing Wine Quality

Managing Wine Quality reviews global developments of importance to wine producers, researchers and students. Volume I: Viticulture and Wine Quality reviews our current understanding of wine aroma, color, taste, mouthfeel, and the measurement of grape and wine properties. Topics covered include the instrumental analysis of grapes, sensory evaluation, and wine authenticity and traceability. The effects of viticulture technologies on grape composition and wine quality attributes are also explored, with terroir, viticultural and vineyard management practices, fungal contaminants and grape processing equipment discussed. Volume II: Oenology and Wine Quality explores how wines are influenced by many aspects of both grape production and winemaking.

• Reviews our current understanding of wine aroma, color, taste and mouthfeel
• Details the measurement of grape and wine properties through instrumental analysis, must, and sensory evaluation
• Examines viticulture and vineyard management practices, fungal contaminants, and processing equipment
• Presents our current understanding on yeast and fermentation management, as well as the effects of aging on wine quality
• Details alternatives to cork in bottle closing and the latest developments in the stabilization and clarification of wines