A Complete Guide to Quality in Small-Scale Wine Making, 1st Edition

  • Published By:
  • ISBN-10: 0124079172
  • ISBN-13: 9780124079175
  • DDC: 663.2
  • Grade Level Range: College Freshman - College Senior
  • 224 Pages | eBook
  • Original Copyright 2013 | Published/Released June 2014
  • This publication's content originally published in print form: 2013

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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.

Table of Contents

Front Cover.
Half Title Page.
Title Page.
Copyright Page.
1: Introduction to the Table Wine-making Process.
2: Flavors and Aromas in Foods and Beverages.
3: Wine Chemistry.
4: Safety.
5: Table Wine Production.
6: Microbiology and Methods.
7: Harvest Protocols.
8: Winery Protocols.
9: Principles of Analysis.
10: Essential Analyses.
11: Quality Assurance, Teaching and Research.
12: Sample Statistics.
13: Bibliography.
List of Abbreviations and Symbols.