Wine Analysis & Production Review

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(More customer reviews)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!

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This accessible volume provides practical information on wineanalysis and production. It covers the full range of techniques, fromquick screening assays to wet chemical and instrumentation analysis,as well as interpretation of results. Emphasizing a step-by-stepapproach to procedures, the authors:
- examineanalyses commonlyperformed in the United States, Europe andAustralia:
- discussviticultural considerations as they relatetowinemakeing as well assensory evaluation and the importance ofeach anolyte in the spectrumof winery operations:
- presentnew procedures including 'quick'qualitative tests for the presenceof various constituents:
- exploreupdated information onsensory evaluation of wines, use of enzymes inwinemaking, healthaspects and more, and - offer a chapter featuringlaboratoryprocedures, listed alphabetically and extensivelycross-referenced.
International in scope, Wine AnalysisandProduction is essential for winemakers and laboratorypersonnelworldwide. Students of enology will find it an incomparableresource.

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