Product Description

This accessible volume provides practical information on wine analysis and production. It covers the full range of techniques, from quick screening assays to wet chemical and instrumentation analysis, as well as interpretation of results. Emphasizing a step-by-step approach to procedures, the authors:

• - examine analyses commonly performed in the United States, Europe and Australia:
• - discuss viticultural considerations as they relate to winemakeing as well as sensory evaluation and the importance of each anolyte in the spectrum of winery operations:
• - present new procedures including 'quick' qualitative tests for the presence of various constituents:
• - explore updated information on sensory evaluation of wines, use of enzymes in winemaking, health aspects and more, and - offer a chapter featuring laboratory procedures, listed alphabetically and extensively cross-referenced.

International in scope, Wine Analysis and Production is essential for winemakers and laboratory personnel worldwide. Students of enology will find it an incomparable resource.

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Product Details

• Amazon Sales Rank: #298664 in Books
• Published on: 1995-12-31
• Original language: English
• Binding: Hardcover
• 621 pages

Ingram
Written to provide practical information on wine analysis and wine production for winemakers, laboratory personnel, and students of enology, this book offers a practical understanding of the commonly performed analysis used in the U.S., Europe, and Australia. Viticultural requirements as they relate to winemaking are discussed, as well as sensory evaluation and the importance of each analyte in the total spectrum of winery operation.

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Customer Reviews

Must have book for winemakers
This book is must have for anyone who is in wine production business. The authors discuss viticultural considerations as they relate to winemaking as well as sensory evaluation and the importance of each analyte in the spectrum of winery operations. I bought this book with "Successful wine marketing" and have greatly benefited from these two books.
Here is the content of the book: Preface o Introduction o Sensory Analysis of Juices and Wines o Grape Maturity and Quality o Hydrogen Ion (PH) and Fixed Acids o Carbohydrates o Alcohols and Extract o Phenolic Compounds and Wine Color o Nitrogen Compounds o Sulfur Dioxide and Sorbic Acid o Volatile Acidity o Metals, Cations and Anions o Sorbic Acid, Benzoic Acid, and Dimethyedicarbonate o Oxygen, Carbon Dioxide and Nitrogen o Tartrates and Instabilities; Fining and Fining Agents o Sanitation o Basic Principles of Microbiology in the Winery o Cork o Analytical Methods
I strongly recommend this book to winemakers and wine marketers. It is a classic!