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
    sub title: Volume 2
    part name: Oenology and wine quality
  title info:
    title: Oenology and wine wuality
  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: cau
    date issued: 2022
    copyright date: 2022
    edition: Second edition.
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (xvii, 869 pages) : illustrations (some color)
  abstract: 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.
  table of contents: Intro -- Managing Wine Quality: Volume II: Oenology and Wine Quality -- Copyright -- Contents -- Contributors -- Part One: Winemaking technologies and wine quality -- Chapter 1: Extraction technologies and wine quality -- 1.1. Introduction -- 1.2. Chemical factors in extraction -- 1.2.1. Water -- 1.2.2. Ethanol -- 1.2.3. Sulfur dioxide -- 1.3. Biological factors in extraction -- 1.3.1. Yeasts -- 1.3.2. Enzymes -- 1.3.2.1. Effect on anthocyanins and tannins -- 1.3.2.2. Effect on polysaccharides -- 1.3.2.3. Effect on aromas and their precursors -- 1.3.2.4. Effect on the extraction of juice
  table of contents: 1.3.2.5. Special case of anaerobic metabolism -- 1.4. Physical factors in extraction -- 1.4.1. Heat transfer -- 1.4.2. Transfers of matter -- 1.4.2.1. Transfer of liquid -- 1.4.2.2. Transfer of solids -- 1.4.3. The effect of changes in pressure -- 1.5. Techniques and procedures applied in white and rosé wine vinification -- 1.5.1. Techniques applied to white wine vinification -- 1.5.1.1. Skin maceration -- 1.5.1.2. ``Ice wines ́́and cryoselection -- 1.5.1.3. Supra-extraction -- 1.5.1.4. Thermal treatment of musts -- 1.5.2. Techniques applied to rosé wine vinification
  table of contents: 1.5.2.1. Direct pressing rosés -- 1.5.2.2. Saignée rosés -- 1.5.2.3. Maceration rosés -- 1.5.2.4. Carbonic maceration rosés -- 1.6. Red wine vinification with traditional maceration -- 1.6.1. Destemming and crushing -- 1.6.2. Processes in traditional maceration -- 1.7. Procedures for red and other wines based on displacement of the must -- 1.7.1. Pumping over -- 1.7.1.1. Use of carbon dioxide generated by fermentation as a pumping over ``driver ́́ -- 1.7.2. Racking -- 1.8. Procedures for red and other wines based on displacement of the pomace: Punching down -- 1.8.1. Mobile punching down devices
  table of contents: 1.8.2. Traditional vats equipped with punching down systems -- 1.8.3. Automaceration vats -- 1.8.4. Use of inflatable balls to drive the marc hat -- 1.9. Thermal treatments for red and other wines applied to traditional maceration -- 1.9.1. Cold prefermentation maceration -- 1.9.2. The cryo-flash procedure -- 1.9.3. Hot prefermentation maceration -- 1.9.4. Hot maceration of the pomace -- 1.9.5. Hot final maceration -- 1.10. Thermovinification of red and other wines -- 1.10.1. Prefermentation and fermentation stages -- 1.10.2. Procedures and equipment
  table of contents: 1.10.3. Effects on the composition of musts and wines -- 1.11. Flash-release procedure for red and other wines -- 1.11.1. Procedures and equipment -- 1.11.2. Effects on wine quality -- 1.12. The thermo-release procedure for red and other wines -- 1.13. Vinification of red and other wines by carbonic maceration -- 1.13.1. Procedures and equipment -- 1.13.2. Effect on wine quality -- 1.14. Traditional vinification of red and other wines with whole berries -- 1.15. Draining and pressing -- 1.15.1. Draining -- 1.15.2. Pressing -- 1.15.2.1. Discontinuous presses -- Pneumatic closed-cage presses
  note: edited by Andrew G. Reynolds.
  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 v.2
  classification: 663.2
  related item:
    title info:
      title: Managing Wine Quality
    name:
      name part: Reynolds, Andrew G.
    origin info:
      publisher: San Diego : Elsevier Science & Technology,c2021
  related item:
    title info:
      title: Woodhead Publishing in food science, technology, and nutrition
  identifier: 9780081020661
  identifier: 008102066X
  identifier: 9780081020654
  identifier: 0081020651
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: EBLCP
    record creation date: 211218
    record change date: 20260327171427.7
    record identifier: in00005769213
    language of cataloging:
      language term: eng