The books 'Chemical analysis of grapes and wine: techniques and concepts' and 'Monitoring the winemaking process from grapes to wine: techniques and concepts’ are being revised. New editions will be released early 2021. The new editions will consist of two books —Book 1 covering the theory and concepts and Book 2 covering the techniques and methods of the material from each of the previous books.
The main change is in Book 1 where the theory and concepts have been updated and largely expanded to include the latest research and practical application of each analysis or test. It is essentially a new book. Book 2 will update the techniques and analysis methods and the changes here are only minor.
The current editions are still available for purchase; however, stock levels of the hardcopies are very limited and these won't be re-printed.
If you need further clarification please do not hesitate to contact us.
This book provides a comprehensive, up to date coverage of the theory and practice of the major chemical analyses conducted throughout the winemaking process. It includes a wide range of chemical analyses of grapes, juice and wine. Helpful hints and troubleshooting sections give many practical clues to make it easy to investigate any problems in carrying out the methods.
Instructions for each analysis follow a step-by-step procedure. Colour photographs illustrate analytical techniques, titration endpoints, apparatus and instrumentation. There are 115 matt plastic-coated colour-coded A4 pages. This book is ideally suited for day-to-day use in the wine laboratory, as a training resource and as a student text in wine courses.
The authors include academics, winemakers, laboratory supervisors and consultants with many years of experience in teaching, research and industry practice.
Techniques and methods include