Monitoring the Winemaking Process from Grapes to 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.

Monitoring the Winemaking Process from Grapes to Wine: Techniques and Concepts 2nd Edition


Published: May 2012

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$154.00 each
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Last Updated: May 2012

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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:

  • Health and safety awareness
  • Planning for vintage
  • Vineyard sampling
  • Determining vineyard yield
  • Assessing vine characteristics
  • Berry assessment and analysis
  • Processing a berry/bunch sample to obtain juice
  • Sampling a load of grapes
  • Grape load assessment
  • Cleaning, sanitising and sterilising
  • Sampling procedures
  • Monitoring fermentation
  • Turbidity measures
  • Filterability
  • Sensory evaluation of wines
  • Additives, fining agents and processing aids
  • Additions of acid, enzymes, deacidification agents, sulfur dioxide, hydrogen peroxide, diammonium phosphate, tannins and ascorbic acid, oak derived components, gases, yeast and malolactic bacteria.
  • Fining agents
  • Fining trials
  • Stability tests — protein, tartrate, oxidative and colour
  • Laccase activity in grapes, juice and wines
  • Identification of hazes and deposits
  • Bottling wines

Full bibliographic data for Monitoring the Winemaking Process from Grapes to Wine: Techniques and Concepts 2nd Edition


Title Monitoring the Winemaking Process from Grapes to Wine: Techniques and Concepts 2nd Edition
Authors Dr Patrick Iland, OAM
Nick Bruer
Andrew Ewart
Andrew Markides
John Sitters
Physical properties Format: Spiral bound
Number of pages: 130
Width: 295.00 mm
Height: 215.00 mm
Audience College/higher education Professional and scholarly
Language English
Hard Copy ISBN ISBN 13: 9780958160568
ISBN 10: 0958160568
Ebook ISBN 9780994374820
Ebook Format PDF
Illustrations note Colour photos/graphs
Publisher Patrick Iland Wine Promotions Pty Ltd
Imprint name Patrick Iland Wine Promotions Pty Ltd
Publication date May 2012

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.