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Wine Analysis & Production

Wine Analysis & Production

zoom enlarge 		Authors: Kenneth C. Fugelsang, Fred S. Nury, Barry H. Gump, Bruce W. Zoecklein, Fugelsan Zoecklin
Publisher: Springer
Category: Book

List Price: $159.00
Buy New: $108.00
You Save: $51.00 (32%)



New (15) Used (10) from $108.00

Avg. Customer Rating: 4.5 out of 5 stars 2 reviews
Sales Rank: 210667

Media: Hardcover
Number Of Items: 1
Pages: 621
Shipping Weight (lbs): 2.1
Dimensions (in): 9.3 x 6.4 x 1.5

ISBN: 0834217015
Dewey Decimal Number: 658
EAN: 9780834217010
ASIN: 0834217015

Publication Date: December 1995
Shipping: Eligible for Super Saver Shipping
Promotion: Save $10.00 when you spend $50.00 or more on Qualifying Items offered by Amazon.com. Enter code BMLSAVES at checkout. Terms and Conditions
Availability: Usually ships in 24 hours
Accessories:

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  • Principles and Practices of Winemaking
  • Winery Technology and Operations:A Handbook for Small Wineries
  • Concepts in Wine Chemistry
  • Concepts in Wine Technology
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Editorial Reviews:

Product Description
This accessible volume provides practical information on wine analysis and production. It covers the full range of techniques, from quick screening assays to wet chemical and instrumentation analysis, as well as interpretation of results. Emphasizing a step-by-step approach to procedures, the authors:
  • - examine analyses commonly performed in the United States, Europe and Australia:
  • - discuss viticultural considerations as they relate to winemakeing as well as sensory evaluation and the importance of each anolyte in the spectrum of winery operations:
  • - present new procedures including 'quick' qualitative tests for the presence of various constituents:
  • - explore updated information on sensory evaluation of wines, use of enzymes in winemaking, health aspects and more, and - offer a chapter featuring laboratory procedures, listed alphabetically and extensively cross-referenced.

International in scope, Wine Analysis and Production is essential for winemakers and laboratory personnel worldwide. Students of enology will find it an incomparable resource.

Customer Reviews:

5 out of 5 stars Must have book for winemakers   February 7, 2003
 12 out of 12 found this review helpful

This book is must have for anyone who is in wine production business. The authors discuss viticultural considerations as they relate to winemaking as well as sensory evaluation and the importance of each analyte in the spectrum of winery operations. I bought this book with "Successful wine marketing" and have greatly benefited from these two books.
Here is the content of the book: Preface o Introduction o Sensory Analysis of Juices and Wines o Grape Maturity and Quality o Hydrogen Ion (PH) and Fixed Acids o Carbohydrates o Alcohols and Extract o Phenolic Compounds and Wine Color o Nitrogen Compounds o Sulfur Dioxide and Sorbic Acid o Volatile Acidity o Metals, Cations and Anions o Sorbic Acid, Benzoic Acid, and Dimethyedicarbonate o Oxygen, Carbon Dioxide and Nitrogen o Tartrates and Instabilities; Fining and Fining Agents o Sanitation o Basic Principles of Microbiology in the Winery o Cork o Analytical Methods
I strongly recommend this book to winemakers and wine marketers. It is a classic!


4 out of 5 stars Wine Analysis and Production   May 13, 2000
 4 out of 7 found this review helpful

Clearly and concisely written for the amature wine maker or student of enology who is serious about learning the technical aspects of great wine production.

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