Overview

Many aspects of 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 suggest changes in viticulture and oenology practices. With authoritative contributions from experts across the world’s winemaking regions, this book focuses on recent studies, advanced methods, and likely future technologies that will impact the production and quality of wine. It is an essential reference for those involved in viticulture and oenology who want to explore new methods, understand different approaches, and refine existing practices. The first part of the book reviews the impact of different winemaking technologies on quality. Topics covered include yeast and fermentation management, enzymes, ageing on lees, new directions in stabilization, clarification and fining of white wines, and alternatives to cork in wine bottle closures. The second part focuses on managing wine sensory quality. Authors consider issues, such as cork taint, non-enzymatic oxidation, and the impact of ageing on wine flavor deterioration. The book concludes with chapters on managing the quality of ice wines and sparkling wines.

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9781439836378

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Andrew G. Reynolds is a professor of viticulture in the Cool Climate Oenology and Viticulture Institute at Brock University in Canada. He is well known for his research on canopy management, the impacts of site and soil on flavor, irrigation and water relations, and geomatics, specifically the use of GPS/GIS and remote sensing for studying terroir.

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