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A Complete Guide to Quality in Small-Scale Wine Making,

Edition 1

Editors: By John Anthony Considine and Elizabeth Frankish

Publication Date: 06 Dec 2013

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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 methods and analysis to provide practical insights into creating and maintaining quality in the wine product.

Key Features

Understand the chemistry and sensory science at the foundation of quality wines
Explore real-world examples of key analysis and application of concepts
Practice methods and exercises for hands-on experience

About the author

By John Anthony Considine, East Victoria Park, WA, Australia and Elizabeth Frankish, Microserve Laboratory Pty Ltd, WA, USA

Acknowledgements
Preface
Chapter 1. Introduction to the Table Wine-Making Process

1 Introduction
2 Great Wines Begin with Great Grapes
3 An Overview of Key Elements in Wine Making

Chapter 2. Flavors and Aromas in Foods and Beverages

1 Introduction
2 Basic Sensory Assessment
3 Descriptive Analysis
4 Tasting and Making Judgments
5 Other Taste and Aroma Tests

Chapter 3. Wine Chemistry

1 Organic Acids, pH and Their Role in Wine Making
2 Phenolics, Diversity and Their Role in Wine Making
3 Oxygen and its Role in Wine Making
4 Aroma: Diversity and Diverse Origins

Chapter 4. Safety

1 Introduction
2 Selected Material Safety Data Sheet Documents
3 Equipment

Chapter 5. Table Wine Production

1 Planning
2 Quantity
3 Choice of Major Equipment Items
4 Background to Wine-Making Practice
5 Problematic Ferments

Chapter 6. Microbiology and Methods

1 Introduction
2 Stuck Fermentations
3 Microbial Spoilage of Wine
4 Critical Control Points in Spoilage Prevention
5 Monitoring the Process
6 Sampling
7 In-House Testing
8 Detection and Differentiation of Wine Microorganisms
9 Culture of Wine Microorganisms
10 Microbiological Culture Media
11 Techniques
12 Incubation of Plates

Chapter 7. Harvest Protocols

1 Sampling
2 Measuring Berry Maturity
3 Berry Maturity by Sensory Analysis

Chapter 8. Winery Protocols

1 Cleaning, Hygiene and Maintenance
2 pH Adjustment
3 Culture Preparation and Inoculation
4 A Red Wine Production Protocol
5 A White Wine Production Protocol
6 Bentonite Protein Stability Test
7 Copper Fining Trial
8 Other Fining Trials

Chapter 9. Principles of Analysis

1 Priorities
2 Quality Assurance
3 Concepts
4 Preparation of Grape Extracts
5 Sampling, Dilutions and Calculations

Chapter 10. Essential Analyses

1 ° Brix
2 Baumé
3 pH
4 Titratable Acidity
5 Sulfur Dioxide by Aspiration
6 Sulfur Dioxide by Titration
7 Reducing Sugars by Clinitest^®
8 Tartrate Stability
9 Turbidity

Chapter 11. Quality Assurance, Teaching and Research

1 Free Amino Nitrogen
2 Ammonium by Enzymatic Assay
3 Reducing Sugars by Enzymatic Assay
4 Reducing Sugars (Somogyi–Nelson)
5 Proteins
6 Malic Acid by Enzymatic Assay
7 Acetic Acid by Enzymatic Assay
8 Volatile Acidity by Distillation
9 Potassium (Sodium) by Flame Photometry
10 Anthocyanins and Total Phenolics in Red Grapes
11 Color and Phenolics in Red Wine
12 Anthocyanins by Cellulose Chromatography
13 Phenolics in White Grapes and Wine
14 Total Phenolics by Colorimetry
15 Tannins
16 Alcohol by Distillation
17 Alcohol by Ebulliometry

Chapter 12. Sample Statistics

1 Introduction
2 Simple Descriptive Statistics
3 Experimentation

Bibliography
Appendix. List of Abbreviations and Symbols

1 Calculators
2 Materials List for Winery Operations
3 Operation Procedures for an 80-L Idro Water Bag Press

Index

Title Reviews

"...not only explains the processes of producing low volume wine, but also how to avoid problems that put all the work and capital at risk....provides a straightforward understanding of the factors that contribute to wine quality at a technical level."—FST Magazine, February 2015

ISBN: 9780124080812

Page Count: 224

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Jackson, Wine Tasting, 2^nd edition, 9780123741813, 2009

Jackson, Wine Science 3^rd edition, 9780123736468, 2008

Companion Site

Those launching or involved with small winery production. Introductory level winemaking courses whether in an academic or a technical setting. Such a course would normally be taken by both winemaking and viticultural students. It would also suit adult education

A Complete Guide to Quality in Small-Scale Wine Making,

Editors: By John Anthony Considine and Elizabeth Frankish

Key Features

About the author

Title Reviews

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