Managing wine quality. Volume I: Viticulture and wine quality

dc.contributor.author	Reynolds, Andrew G. (editor)
dc.date.issued	2022
dc.identifier.isbn	978-0-08-102068-5
dc.identifier.uri	https://thuvienso.hoasen.edu.vn/handle/123456789/12952
dc.description.abstract	This book reviews our current understanding of wine aroma, color, taste and mouthfeel. In addition, it focuses on the measurement of grape and wine properties, the instrumental analysis of sensory evaluation, and wine authenticity and traceability. The effects of viticulture technologies on grape composition and wine quality attributes are also included, with sections on viticultural and vineyard management practices, fungal contaminants, grape processing equipment, and grape harvesting methods for both red and white wines. In addition, there is coverage on the potential impacts of global warming on wine quality. 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.
dc.format	xv, 805 p. : ill.
dc.language.iso	en
dc.publisher	Elsevier
dc.relation.ispartofseries	Woodhead Publishing Series in Food Science, Technology and Nutrition
dc.subject	Food science
dc.subject	Wine
dc.subject	Quality management
dc.title	Managing wine quality. Volume I: Viticulture and wine quality
dc.type	Book
dc.description.version	2nd edition