| Description |
1 online resource (227 pages) |
| Contents |
Introduction to the table wine-making process -- Flavors and aromas in foods and beverages -- Wine chemistry -- Safety -- Table wine production -- Microbiology and methods -- Harvest protocols -- Winery protocols -- Principles of analysis -- Essential analyses -- Quality assurance, teaching and research -- Sample statistics |
| Summary |
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 me |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Print version record |
| Subject |
Wine and wine making.
|
| Form |
Electronic book
|
| Author |
Frankish, Elizabeth
|
| ISBN |
0124079172 (electronic bk.) |
|
0124080812 |
|
9780124079175 (electronic bk.) |
|
9780124080812 |
|
