A Complete Guide to Quality in Small-Scale Wine Making, Second Edition is the first and only book to focus specifically on the challenges relevant to non-industrial scale production of optimal wine with a scientifically rigorous approach. Fully revised and updated with new insights on the importance of all aspects of the production of consistent, quality wine, this book includes sections on organic wine production, coverage of the selection and culturing of yeast, and the production of sparkling, 'methode champenois' and fortified wines. The new edition includes insights into the latest developments in flavor chemistry, production protocols, NIR and FTIR for multipurpose analysis and microplate and PCR procedures, and IR methods for essential analysis among others. Written by an expert team with real-world experience and with a multi-cultural approach, this text will provide a complete guide to all the stages of the winemaking process and evaluation, and clearly explains the chemistry that underpins it all. - Fully revised and updated, each chapter includes new insights and latest information - Presents fully referenced, tested and proven methods - Elaborates on the chemistry to enable understanding of the processes and the impact of variation

This handy library of full-color illustrated general reference guidebooks is becoming the short cut library of choice on a wide variety of topics. Certain categories are ideally suited for the handbook format, and here are authoritative identification guides to the most popular and useful subjects. Cheese and wine aficionados, pet lovers, motorcyclists, beer brewers and cigar smokers will delight in these attractive, definitive encyclopedias.

Examines the aroma, flavor and character of 12 major grape varieties