Buch, Englisch, 822 Seiten, Format (B × H): 163 mm x 237 mm, Gewicht: 1380 g
Volume 1: Viticulture and Wine Quality
Buch, Englisch, 822 Seiten, Format (B × H): 163 mm x 237 mm, Gewicht: 1380 g
ISBN: 978-0-08-102067-8
Verlag: Elsevier Science & Technology
With a focus on recent studies, advanced methods, and a look to future technologies, this fully updated edition is an essential reference for anyone involved in viticulture and oenology who wants to explore new methods, understand different approaches, and refine existing practices.
Zielgruppe
<p>Industry</p> <p>- Professionals within the wine industry (both from a grape farming perspective and a wine making perspective)</p> <p>- R&D technologists, innovation teams, technicians and product development chemists </p> <p>Academia</p> <p>- Researchers and academics in the fields of viticulture and oenology</p> <p>- Post-graduate students studying viticulture and oenology</p>
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Part 1 Understanding Grape and Wine Sensory Attributes 1. Volatile aroma compounds and wine sensory attributes 2. Wine taste and mouthfeel 3. Wine colour
Part 2 Measuring Grape and Wine Properties 4. Practical methods of measuring grape quality 5. Instrumental analysis of grapes, must and wine 6. Advances in microbiological quality control of wine 7. Sensory analysis of wine 8. Wine authenticity, traceability and safety monitoring
Part 3 Viticulture Technologies, Grape Composition and Wine Quality Attributes 9. Terroir: The effect of the physical environment on vine growth, grape ripening and wine sensory attributes 10. Genetic and genomic approaches to improve grape quality for winemaking 11. Viticultural and vineyard management practices and their effects on grape and wine quality 12. Precision viticulture: Managing vineyard variability for improved quality outcomes 13. Fungal contaminants in the vineyard and wine quality; Controlling ochratoxin A in the vineyard and winery 14. Advances in grape processing equipment 15. Advances in grape harvesting methods 16. Concerns about global warming and its impact on viticulture