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.
The book provides a comprehensive up-to-date coverage of concepts, tests and techniques that the winemaker can use to monitor wine style/quality throughout the winemaking process. This book starts with planning for vintage, estimating vineyard yield and assessing vine and berry characteristics, including berry sensory assessment. The cellar operation section includes methods relating to various additions in the winery, such as yeast, acid and sulfur dioxide, as well as fining trials and stability tests. The book concludes with a sensory evaluation section that covers basic sensory evaluation techniques, eg statistical tests and wine sensory vocabulary.
There are 130 matt plastic-coated colour coded A4 pages. It is ideally suited for day-to-day use in the wine laboratory or wine cellar, as a training resource and as a student text in wine courses.
The authors include academics, winemakers and industry personnel with many years of experience in teaching, research and industry practice.
Methods and tests include: