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: Managing wine quality
    part number: Volume 1
    part name: Viticulture and wine quality
  title info:
    title: Viticulture and wine quality
  name:
    name part: Reynolds, A. G. (Andrew Gordon)
    role:
      role term: editor.
  name:
    name part: ScienceDirect (Online service)
  type of resource: text
  genre: bibliography
  genre: Electronic books.
  origin info:
    place:
      place term: enk
    date issued: 2022
    edition: Second edition.
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (xv, 805 pages) : illustrations
  abstract: Managing Wine Quality, Volume 1: Viticulture and Wine Quality, Second Edition, 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.
  table of contents: Intro -- Managing Wine Quality: Volume I: Viticulture and Wine Quality -- Copyright -- Contents -- Contributors -- Part One: Understanding grape and wine sensory attributes -- Chapter 1: Wine aroma vectors and sensory attributes -- 1.1. Sensory attributes and chemical stimuli -- 1.2. The outstanding role of olfaction in food sensory properties -- 1.3. Olfaction: Sensing biologically relevant volatile molecules -- 1.4. Limitations of OAVs -- 1.5. Can wine aroma be explained from its chemical composition? -- 1.6. The internal logic of wine aroma: Wine buffer and aroma vectors
  table of contents: 1.6.1. The aroma buffer -- 1.6.2. Aroma vectors -- 1.7. Wine aroma vectors -- 1.7.1. Alcoholic solvent -- 1.7.2. Lactic acid -- 1.7.3. Reduced -- 1.7.4. Yeasty, oxidized -- 1.7.5. Flowery -- 1.7.6. Fruity -- 1.7.7. Citric green -- 1.7.8. Vegetal -- 1.7.9. Spice, woody -- 1.7.10. Empyreumatic -- 1.8. Interaction between aroma vectors and the overall aroma perception -- 1.9. Final remarks -- Acknowledgments -- References -- Chapter 2: Wine taste and mouthfeel -- 2.1. Introduction -- 2.2. Wine compounds contributing to taste and mouthfeel -- 2.2.1. Phenolic compounds
  table of contents: 2.2.2. Other wine macromolecules -- 2.3. Perception of wine taste and mouthfeel -- 2.3.1. Perception of taste -- 2.3.2. Perception of mouthfeel -- 2.3.3. Saliva and oral mucosa composition -- 2.3.4. Individual variations -- 2.4. Tannin-protein interactions involved in astringency perception -- 2.4.1. Influence of protein structure -- 2.4.2. Influence of tannin structure -- 2.4.3. Other factors influencing interaction -- 2.4.4. Physicochemical methods to predict wine astringency -- 2.5. Sensory analysis of wine taste and mouthfeel properties -- 2.5.1. Sensory analysis methods
  table of contents: 2.5.2. Impact of ethanol, glycerol, acids on wine taste and mouthfeel -- 2.5.3. Wine compounds responsible for sweet taste -- 2.5.4. Taste and mouthfeel properties of wine phenolic compounds -- 2.5.5. Influence of interactions on wine taste and mouthfeel properties -- 2.6. Viticulture and oenology practices to optimize wine taste and mouthfeel -- 2.6.1. Impact of genetic factors and vine-growing practices on grape composition -- 2.6.2. Extraction of phenolics and other macromolecules in winemaking -- 2.6.3. Impact of oenological practices -- 2.7. Future research trends -- References
  table of contents: Chapter 3: Wine color -- 3.1. Introduction: Contribution of color to sensory properties -- 3.2. Chemistry of wine color -- 3.2.1. Chemistry of white wine color -- 3.2.2. Chemistry of red wine color -- 3.2.2.1. Young red wine -- 3.2.2.2. Aged red wine -- 3.2.3. Analysis of wine color -- 3.3. Vineyard influences on wine color -- 3.3.1. Development in grapes -- 3.3.2. Management practices and the influence of environment on fruit composition -- 3.4. Winery influences on wine color -- 3.4.1. Prefermentation, fermentation, and maceration -- 3.4.2. Postfermentation/maceration treatments
  note: edited by Andrew G. Reynolds.
  note: Previous edition: 2010.
  note: Includes bibliographical references and index.
  subject:
    topic: Viticulture
  subject:
    topic: Wine and wine making
    topic: Quality control
  subject:
    topic: Wine industry
  subject:
    topic: Viticulture
  subject:
    topic: Vin
    topic: Industrie
  subject:
    topic: Viticulture
  subject:
    topic: Wine and wine making
    topic: Quality control
  subject:
    topic: Wine industry
  classification: TP548.5.A5 M384 2022
  classification: 663.2
  related item:
    title info:
      title: Managing wine quality. Volume 1, Viticulture and wine quality
    origin info:
      edition: Second edition
    identifier: (OCoLC)1263786957
  related item:
    title info:
      title: Woodhead Publishing in food science, technology, and nutrition
  identifier: 9780081020685
  identifier: 0081020686
  identifier: 9780081020678
  identifier: 0081020678
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: UIU
    record creation date: 211201
    record change date: 20260327171223.2
    record identifier: in00005768956
    language of cataloging:
      language term: eng