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A review of important developments, this book focuses on recent studies, advanced methods, and likely future technologies. It opens with chapters on the current understanding of wine aroma, color, taste, and mouthfeel. It then covers the measurement of grape and wine properties, including instrumental analysis of grape, must, and wine, sensory evaluation, wine authenticity and traceability. The book also discusses the effects of viticulture technologies on grape composition and wine quality attributes. It includes topics such as terroir, viticultural, and vineyard management practices as well as fungal contaminants and grape processing equipment.
- Sales Rank: #7345354 in Books
- Published on: 2010-05-27
- Original language: English
- Number of items: 1
- Dimensions: 1.50" h x 6.50" w x 9.20" l, 2.30 pounds
- Binding: Hardcover
- 606 pages
Review
This is an excellent book on several levels. It provides wide, in-depth coverage of a broad range of viticultural issues influencing wine quality components, and it gathers a strong international array of grape and wine scientists to focus on the individual topics. In addition, content is up-to-date but retains pertinent information from individuals who have made classic contributions to the field. Chapter references are strong and useful for any specialist. Summing Up: Highly recommended.�
-- G. S. Howell, Emeritus, Michigan State University. CHOICE, 2010
About the Author
Dr. Andrew G. Reynolds is Professor of Viticulture at the Cool Climate Oenology and Viticulture Institute, Brock University, Canada. His career has included a position as Research Scientist for Agriculture Canada in British Columbia and, since 1997, a faculty position at Brock University. He is well known for his research into canopy management, the impacts of site and soil on flavour, irrigation and water relations, geomatics and the use of GPS/GIS and remote sensing for studying terroir.
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