ワイン品質管理（第２版・全２巻）第２巻：醸造とワインの品質 Managing Wine Quality : Volume 2: Oenology and Wine Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition) （2ND）

ワイン品質管理（第２版・全２巻）第２巻：醸造とワインの品質<br>Managing Wine Quality : Volume 2: Oenology and Wine Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition) （2ND）

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ワイン品質管理（第２版・全２巻）第２巻：醸造とワインの品質
Managing Wine Quality : Volume 2: Oenology and Wine Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition) （2ND）

Reynolds, Andrew G. (EDT)

ウェブストア価格 ¥62,937（本体¥57,216）
Woodhead Publishing Ltd（2021/12発売）
外貨定価 US$ 300.00
ポイント 572pt

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製本 Hardcover:ハードカバー版／ページ数 886 p.
言語 ENG
商品コード 9780081020654
DDC分類 663.2

Full Description

Managing Wine Quality, Volume 2: Oenology and Wine Quality, Second Edition, brings together authoritative contributions from experts across the world's winemaking regions who cover yeasts, fermentation, enzymes, and stabilization, amongst other topics. A new chapter covers, in detail, extraction technologies and wine quality. Other sections cover the management of wine sensory quality, with new chapters covering the management of fortified wines, of Botrytized wines, and of wines produced from dried grapes. In addition, an updated section on insect taints in wine has been widened to cover all insects.

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.

Part 1 - Winemaking Technologies and Wine Quality
1. Yeast and fermentation management for improved wine quality
2. Metabolic engineering of wine yeast and advances in yeast selection methods for improved wine quality
3. Effects of malolactic fermentation on wine quality
4. Enzymes and wine quality
5. Extraction technologies and wine quality
6. Membrane and other techniques for the management of wine composition
7. Ageing on lees and the use of specialty inactive yeasts during wine fermentation
8. New directions in stabilization, clarification and fining of wines
9. Micro-oxygenation, oak alternatives and added tannins and wine quality
10. Alternatives to cork in wine bottle closures; Reducing cork taint in wine
11. Current issues in organic winemaking: Consumer expectations, producer attitudes and oenological innovation

Part 2 - Managing Wine Sensory Quality
12. Yeast selection for wine flavour modulation
13. Brettanomyces/Dekkera off flavours and other wine faults associated with microbial spoilage
14. Insect taint in wine
15. Understanding and controlling non-enzymatic wine oxidation
16. Ageing and flavour deterioration in wine
17. Biogenic amines and the winemaking process
18. Managing the quality of fortified wines
19. Managing the quality of Botrytized wines
20. Managing the quality of wines produced from dried grapes
21. Managing the quality of ice wines
22. Managing the quality of sparkling wines