Agriculture: Viticulture

More than 140 entries illuminate the regions, grapes, history, wine styles, business elements, events, people, companies, issues, and more that are crucial to the wine industry. Includes an appendix with industry data, sidebars, and a selected bibliography.

Managing Wine Quality is a reference for all those involved in viticulture and oenology wanting to explore new methods, understand different approaches and refine existing practices. Reviews current understanding of wine aroma, color, taste and mouthfeel. Details the measurement of grape and wine properties through instrumental analysis, must and wine, and sensory evaluation. Examines viticulture and vineyard management practices, fungal contaminants and processing equipment.

Covers the terms used in wine production, and describes grape varieties, wine regions and wine-growers around the world, wine styles and tasting terms. Explains the basic chemistry that makes a great wine.

This book is a practical guide for viticulturists and for the lay reader who is seeking general information about soils, but who may also wish to pursue in more depth the influence of different soil types on vine performance and wine character. Understanding Vineyard Soils will discuss new developments, especially in precision viticulture and organic viticulture. The introduction will address new technologies (near and remote sensing, digital soil mapping) as well as traditional soil classification. Following a chapter on site selection are the three core chapters on vineyard and soil management - The Nutrition of Grapevines, Where the Vine Roots Live, and The Living Soil.

Covers the current processes and methods of wine science, including an analysis of the advantages and disadvantages of various new grape cultivar clones, wine yeast strains, and malolactic bacteria.