Chemical Analysis of Grapes and Wine: techniques and concepts 2nd edition


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.

Chemical Analysis of Grapes and Wine: Techniques and Concepts 2nd Edition


Published: January 2013

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$154.00 each
(10% GST only applies to Australian Sales)

Last Updated: January 2013

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$80.00 each
(10% GST only applies to Australian Sales)

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

  • Health and safety awareness
  • Laboratory equipment/chemicals
  • Solutions, standard solutions, and terms and units of measurement
  • Calibrating laboratory equipment
  • Validating and checking methods
  • Calculations
  • General formulae for calculations
  • Pipetting and buretting techniques
  • Juice total soluble solids
  • pH measurement
  • Titratable acidity
  • Sulfur dioxide
  • Reducing sugars
  • Volatile acidity
  • Alcoholic strength
  • Detecting malic and lactic acids by paper/thin layer chromatography
  • Carbon dioxide
  • Ammonia and free amino acids
  • Anthocyanins (colour) and total phenolics of grape berries
  • Red wine phenolic measures
  • White wine spectral measures
  • Tannin analysis
  • Pectin in grape juice
  • Spectrophometric analysis
  • Flame photometry
  • Atomic absorption spectrophometry
  • High performance liquid chromatography (HPLC)
  • Near infrared (NIR) spectrometry/spectroscopy

Full bibliographic data for Chemical Analysis of Grapes and Wine

Title Chemical Analysis of Grapes and Wine
Techniques and Concepts 2nd Edition
Authors Dr Patrick Iland, OAM
Nick Bruer
Greg Edwards
Sue Caloghiris
Eric Wilkes
Physical properties Format: Spiral bound
Number of pages: 118
Width: 295.00 mm
Height: 215.00 mm
Audience College/higher education Professional and scholarly
Language English
Hard Copy ISBN ISBN 13: 9780958160575
ISBN 10: 0958160575
Ebook ISBN 9780958160582
Ebook Format PDF
Publisher Patrick Iland Wine Promotions Pty Ltd
Imprint name Patrick Iland Wine Promotions Pty Ltd
Publication date 01 January 2013
Publication City/Country Adelaide/AU

To purchase multiple copies or any enquiries for resale through cellar doors, wine retail outlets or bookstores please contact Judith lland at or via phone on Ph: 0412090411.