Managing wine quality. Volume 1, Viticulture and wine quality /

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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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Reynolds, A. G. (Andrew Gordon) (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Duxford, United Kingdom ; Cambridge, MA : Woodhead Publishing, [2022]
Edición:Second edition.
Colección:Woodhead Publishing in food science, technology, and nutrition.
Temas:
Viticulture.
Wine and wine making > Quality control.
Wine industry.
Vin > Industrie.
Viticulture
Wine and wine making > Quality control
Wine industry
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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
  • 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
  • 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
  • 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
  • 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

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