rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Viticulture and wine quality
  name:
    name part: Reynolds, A. G. (Andrew Gordon)
  name:
    name part: ScienceDirect (Online service)
  type of resource: text
  genre: bibliography
  genre: Electronic books.
  origin info:
    place:
      place term: flu
    place:
      place term: Boca Raton, Fla
    place:
      place term: Oxford
    publisher: CRC Press
    publisher: Woodhead Pub.
    date issued: 2010
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (xiv, 606 pages) : illustrations.
  abstract: Many aspects of both grape production and winemaking influence wine sensory properties and stability. Progress in research helps to elucidate the scientific basis of quality variation in wine and suggest changes in viticulture and oenology practices. The two volumes of Managing wine quality review developments of importance to wine producers, researchers, and students. The focus is on recent studies, advanced methods and likely future technologies. The first volume Viticulture and wine quality opens with chapters reviewing current understanding of wine aroma, colour, taste and mouthfeel. Part two focuses on the measurement of grape and wine properties. Topics covered include instrumental analysis of grape, must and wine, sensory evaluation and wine authenticity and traceability. The effects of viticulture technologies on grape composition and wine quality attributes are the subject of part three. Terroir, viticultural and vineyard management practices, fungal contaminants and grape processing equipment are among the areas discussed. With authoritative contributions from experts across the world's winemaking regions, Managing wine quality: Volume1: Oenology and wine quality is an essential reference for all those involved in viticulture and oenology wanting to explore new methods, understand different approaches and refine existing practices. Reviews current understanding of wine aroma, colour, taste and mouthfeelDetails the measurement of grape and wine properties through instrumental analysis, must and wine, and sensory evaluationExamines viticulture and vineyard management practices, fungal contaminants and processing equipment.
  table of contents: pt. 1. Understanding grape and wine sensory attributes -- pt. 2. Measuring grape and wine properties -- pt. 3. Viticulture technologies, grape composition and wine quality attributes.
  note: edited by Andrew G. Reynolds.
  note: Includes bibliographical references and index.
  note: English.
  subject:
    topic: Viticulture
  subject:
    topic: Wine and wine making
  subject:
    topic: Viticulture
  subject:
    topic: TECHNOLOGY & ENGINEERING
    topic: Food Science
  subject:
    topic: Viticulture
  subject:
    topic: Wine and wine making
  classification: SB388 .V58 2010eb
  classification: 663.2
  related item:
    title info:
      title: Woodhead Publishing in food science, technology, and nutrition
  identifier: 9781845699284
  identifier: 1845699289
  identifier: 9781845694845
  identifier: 9781439829677
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: E7B
    record creation date: 130212
    record change date: 20260326193924.2
    record identifier: in00005751520
    language of cataloging:
      language term: eng