This item is in: Food Science > Beverages
Managing wine quality: Oenology and wine quality (Volume 2)
Edited by A Reynolds, Brock University, Canada
Woodhead Food Series No. 192
- reviews the impact of different technologies on wine quality
- discusses yeast and fermentation management, enzymes and ageing on lees
- considers issues surrounding wine sensory quality including cork taint and the impact of ageing on flavour deterioration
- as part of a unique two volume set, this is an essential reference for all involved in viticulture and oenology
Many 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 suggest changes in viticulture and oenology practices. The two volumes of Managing wine quality review developments of importance to wine producers, researchers, and students. The focus is on recent studies, advanced methods and likely future technologies.
Part one of Managing wine quality: Volume1: 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 a 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.
With authoritative contributions from experts across the world’s winemaking regions, Managing wine quality: Volume1: Oenology and wine quality is an essential reference for all those involved in viticulture and oenology wanting to explore new methods, understand different approaches and refine existing practices.
ISBN 1 84569 798 7
ISBN-13: 978 1 84569 798 3
September 2010
672 pages 234 x 156mm hardback
£160.00 / US$270.00 / €200.00
Not yet published
About the editor
Dr. Andrew G. Reynolds is Professor of Viticulture at the Cool Climate Oenology and Viticulture Institute, Brock University, Canada. His career has included a position as Research Scientist for Agriculture Canada in British Columbia and, since 1997, a faculty position at Brock University. He is well known for his research into canopy management, the impacts of site and soil on flavour, irrigation and water relations, geomatics and the use of GPS/GIS and remote sensing for studying terroir.
Titles which may also be of interest:
Managing wine quality
Winemaking problems solved
Contents
PART 1 WINEMAKING TECHNOLOGIES AND WINE QUALITY
PART 2 MANAGING WINE SENSORY QUALITY
PART 1 WINEMAKING TECHNOLOGIES AND WINE QUALITY
Yeast and fermentation management for improved wine quality
G Specht, Lallemand, USA
- Introduction
- Yeast and fermentation management and wine quality
- Yeast rehydration and handling
- Yeast inoculation
- Yeast inoculation rate
- Yeast inoculation timing
- Sequential yeast inoculation strategies
- Yeast storage
- Nutrient strategies
- Difficult fermentation conditions
- Sulphur compounds and their management
- Preventing stuck and sluggish fermentations
- Restarting stuck and sluggish fermentations
- Conclusion
- Acknowledgements
- References
Metabolic engineering of wine yeast and advances in yeast selection methods for improved wine quality
B Divol and F F Bauer, Stellenbosch University, South Africa
- Introduction
- Improving wine yeasts: current targets
- A systems biology approach to wine yeast studies
- Biotechnology, systems biology and the generation of new yeast strains
- Molecular biology and systems biology in the identification of wine yeasts
- Future trends
- References
Effects of malolactic fermentation on wine quality
A Lonvaud-Funel, University Victor Segalen Bordeaux II, France
- Introduction
- Spontaneous growth of lactic acid bacteria in wine
- Variations in the diversity of lactic acid bacteria species during winemaking
- Lactic acid bacteria and improving wine quality
- Lactic acid bacteria and wine spoilage: undesirable lactic acid bacteria strains
- Controlling malolactic fermentation by malolactic starters
- Conclusions and future trends
- References
Enzymes and wine quality
R-M Canal-Llaubères, Novozymes, France
- Introduction
- Definitions and production methods
- Regulatory aspects
- Enzyme applications in winemaking
- Advances in enzyme discovery
- Enzyme use in pre-fermentation stages
- Enzyme use in post fermentation stages
- Monitoring enzyme performance
- Future trends
- Conclusions
- Acknowledgements
- Sources of further information
- References
Membrane and other techniques for the management of wine composition
D Wollan, Memstar Pty Ltd, Australia
- Introduction
- Some caveats
- Some perspective – convention and intervention
- Next generation tools – phase change techniques
- Membrane separation techniques
- Membrane separation treatment and recombination
- Volatile acidity removal
- The problem of excess alcohol
- Taint removal
- Ultrafiltration
- Electrodialysis
- References
Ageing on lees (sur lies) and the use of speciality inactive yeasts during wine fermentation
C Charpentier, Université de Bourgogne, France
- Introduction
- Definition and composition of lees
- Yeast autolysis
- Ageing of white wines on lees
- Ageing of red wines on lees
- Ageing of sparkling wines
- Removal of undesirable compounds from wine
- Yeast specialities mimicking lees
- Conclusions
- References
New directions in stabilization, clarification and fining of white wines
R Marchal, University of Rheims, France and E J Waters, The Australian Wine Research Institute, Australia
- Introduction
- White wines, proteins and haze
- The origin of wine proteins
- Characterization of wine proteins
- Protein levels in white wines
- Protein haze formation in wine
- Bentonite fining
- Use of gelatin in white wine fining
- Wine fining with plant proteins
- Must clarification using the flotation technique
- Other fining agents
- Equipment for the addition of fining agents to wine
- Wine fining: general conclusion and practical recommendations
- Acknowledgements
- References
Micro-oxygenation, oak alternatives and added tannins and wine quality
W J du Toit, Stellenbosch University, South Africa
- Introduction
- Basic oxidation reactions and substrates of oxidation in wine
- Basic phenolic reactions in red wine involving oxygen
- When does oxygen come into contact with wine? Microoxygenation
- Recent microoxygenation research at the Department of Viticulture and Oenology, Stellenbosch University
- A few recommendations when using microoxygenation
- Alternative oak treatments
- Exogenous tannins in winemaking
- Future trends
- References
Alternatives to cork in wine bottle closures
J Goode, Novartis, UK
- Introduction
- The key property of closures: oxygen transmission
- The various closure types
- Conclusions and future trends
- References
Current issues in organic winemaking: consumer expectations, producer attitudes and oenological innovation
D Rauhut, Forschungsanstalt Geisenheim (Geisenheim Research Center (GRC)), Germany and C Micheloni, AIAB – Italian Association for Organic Agriculture, Italy
- Introduction
- Organic wine: a synthesis attempt
- Harmonisation process
- Future trends
- Acknowledgements
- References
PART 2 MANAGING WINE SENSORY QUALITY
Yeast selection for wine flavour modulation
P Marullo, SARCO Laffort Inc., and D Dubourdieu, INRA-Université Bordeaux, France
- Introduction
- Key issues in efficient wine yeast selection
- Selection of natural yeast isolates: methods and limits
- Metabolic engineering
- Conventional genetic strategies
- Mixed cultures as an alternative strategy
- Yeast by-products affecting wine aromas: glycerol
- Yeast by-products affecting wine aromas: acetic acid
- Yeast by-products affecting wine aromas: hydrogen sulphide
- Yeast by-products affecting wine aromas: higher alcohols
- Yeast by-products affecting wine aromas: esters
- Varietal aromas resulting from grape precursor biotransformation
- Conclusions and future trends
- References
Brettanomyces/Dekkera off-flavours and other wine faults associated with microbial spoilage
L Conterno, Istituto Agrario San Michele, Italy and T Henick-Kling, Washington State University, USA
- Introduction
- Brettanomyces/Dekkera off-flavours and their related metabolism
- Brettanomyces/Dekkera taxonomy and phylogenetic relationships with other wine yeasts
- Brettanomyces/Dekkera physiology
- Other defects associated with the presence of Brettanomyces/Dekkera
- Other faults associated with microbial spoilage
- Detection and resolution to prevent and defeat microbial spoilage faults
- Conclusions
- References
Reducing cork taint in wine
R Jung and V Schaefer, Forschungsanstalt Geisenheim, (Geingenheim Research Center (GRC), Germany
- Introduction: cork taint
- Compounds causing musty mouldy off-flavours
- Quality management and control methods for wine corks: introduction
- Test procedures to evaluate the quality of cork stoppers
- Standard test procedures
- Additional test procedures
- Handling and processing of corks and bottles during bottling and storage
- Prevention of musty-mouldy off-flavours in the cellar environment
- Methods to reduce musty off flavours in contaminated wines
- References
Ladybug (Coccinellidae) taint in wine
A Botezatu and G Pickering, Brock University, Canada
- Introduction
- Quality implications
- Causal compounds
- Threshold and tolerances
- Other Coccinellidae species
- Post-harvest prevention and remediation
- Conclusion and future trends
- Abbreviations
- References
Understanding and controlling non-enzymatic wine oxidation
P A Kilmartin, The University of Auckland, New Zealand
- Introduction
- Oxygen in wine
- Polyphenol oxidation
- Oxidition of aroma compounds
- Measures of wine oxidation status
- White wine oxidation
- Red wine oxidation
- Influence of wine antioxidants
- Conclusion
- References
Ageing and flavour deterioration in wine
A W Linsenmeier, D Rauhut and W R Sponholz, Geisenheim Research Center, Germany
- Introduction: ageing
- Sensory changes during storage/ageing
- Aromatic compounds related to flavour deterioration
- Chemical reactions of ageing
- Factors influencing the ageing process and future trends in research
- Untypical ageing (UTA) off-flavours
- References
Biogenic amines and the winemaking process
M V Moreno-Arribas, Institute of Industrial Fermentations (CSIC), Spain, A Y Smit and M du Toit, Stellenbosch University, South Africa
- Introduction
- Incidence of biogenic amines in wines and health effects
- Formation of biogenic amines during the winemaking process
- Methods of detection and quantification of biogenic amines in wines
- Methods and tools to prevent the presence of biogenic amines in wines
- Future trends
- References
Managing the quality of icewines
A J Bowen, Brock University, Canada
- Introduction
- Definitions of icewine
- Viticulture
- Harvest considerations
- Oenology
- Chemical analysis of icewines
- Sensory properties of icewine
- Authentication
- Future trends
- References
Managing the quality of sparkling wines
S Buxaderas and E Lopez-Tamames, University of Barcelona, Spain
- Types of sparkling wines: definitions and characteristics
- Description of the organoleptic characteristics of sparkling wines
- Factors affecting sensory quality
- Quality control
- Conclusions
- References
Extraction technologies and wine quality
A Razungles, Montpellier Supagro, France
- Introduction
- Extraction factors
- Techniques applied to white wine vinification
- Techniques applied to rosé wine vinification
- Techniques applied to traditional red wine vinification
- Very hot short maceration applied to red wine vinification
- Vinification of red wines by carbonic maceration
- Traditional vinification of red wines with whole berries
- Draining and pressing
- Conclusion
- References