Details

Wine Production and Quality


Wine Production and Quality


2. Aufl.

von: Keith Grainger, Hazel Tattersall

77,99 €

Verlag: Wiley-Blackwell
Format: PDF
Veröffentl.: 29.12.2015
ISBN/EAN: 9781118934586
Sprache: englisch
Anzahl Seiten: 328

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Beschreibungen

<p><b>Gourmand Award for the No. 1 Best Wine Book in the World for Professionals<br /></b><br />Since the publication of Wine Production: Vine to Bottle (2005) and Wine Quality: Tasting and Selection (2009), there has been a great deal of change in the wine industry, and the perceptions of critics and expectations of consumers have shifted. Wine Production and Quality, Second Edition brings together its two predecessors in one updated and considerably expanded volume.</p> <p>This comprehensive guide explores the techniques of wine production in the vineyard and winery, and considers their impact upon the taste, style and quality of wine in the bottle. Part 1 of the book provides a structured yet easily readable understanding of wine production, from vine to bottle. The impact of natural factors, including climate and soil, is considered, together with the decisions made and work undertaken in the vineyard and winery.  Part 2 looks at quality in wines: the concepts and techniques of tasting are detailed, along with the challenges in recognising and assessing quality. Also discussed are the steps producers may take, and the limitations they may face, in creating quality wines.</p> <p>The book will prove valuable to beverage industry professionals, wine trade students, wine merchants, sommeliers, restaurateurs , and wine lovers as well as those entering (or thinking of entering) the highly competitive world of wine production.<br /> </p>
<p>Preface, xv</p> <p>Preface, xv</p> <p>Acknowledgements, xvii</p> <p><b>Part 1 Introduction to Part 1 – Wine Production, 1</b></p> <p><b>Chapter 1 Viticulture – the basics, 5</b></p> <p>1.1 The grape vine, 5</p> <p>1.2 Grape varieties, 6</p> <p>1.3 The structure of the grape berry, 7</p> <p>1.3.1 Stalks, 7</p> <p>1.3.2 Skins, 8</p> <p>1.3.3 Yeasts, 9</p> <p>1.3.4 Pulp, 9</p> <p>1.3.5 Pips, 10</p> <p>1.4 Crossings, hybrids, clonal and massal selection, 10</p> <p>1.4.1 Crossings, 10</p> <p>1.4.2 Hybrids, 11</p> <p>1.4.3 Clones and massal selection, 11</p> <p>1.5 Grafting, 11</p> <p>1.6 Phylloxera vastatrix, 12</p> <p>1.7 Rootstocks, 13</p> <p>1.8 The life of the vine, 15</p> <p><b>Chapter 2 Climate, 16</b></p> <p>2.1 World climate classifications, 16</p> <p>2.2 Climatic requirements of the grape vine, 17</p> <p>2.2.1 Sunshine, 17</p> <p>2.2.2 Warmth, 17</p> <p>2.2.3 Cold winter, 17</p> <p>2.2.4 Rainfall, 18</p> <p>2.3 Climatic enemies of the grape vine, 18</p> <p>2.3.1 Frost, 18</p> <p>2.3.2 Hail, 19</p> <p>2.3.3 Strong winds, 20</p> <p>2.3.4 Excessive heat, 21</p> <p>2.3.5 Drought, 21</p> <p>2.4 Mesoclimate and microclimate, 22</p> <p>2.4.1 Water, 22</p> <p>2.4.2 Altitude, 22</p> <p>2.4.3 Aspect, 22</p> <p>2.4.4 Woods and trees, 23</p> <p>2.5 The concept of degree days, 23</p> <p>2.6 Impact of climate, 24</p> <p>2.7 Weather, 25</p> <p>2.8 Climate Change, 25</p> <p><b>Chapter 3 Soil, 28</b></p> <p>3.1 Soil requirements of the grape vine, 28</p> <p>3.1. Good drainage, 31</p> <p>3.1.2 Fertility, 31</p> <p>3.1.3 Nutrients and minerals, 31</p> <p>3.2 Influence of soils upon wine style and quality, 31</p> <p>3.3 Soil types suitable for viticulture, 32</p> <p>3.3.1 Limestone, 32</p> <p>3.3.2 Chalk, 32</p> <p>3.3.3 Clay, 32</p> <p>3.3.4 Marl, 32</p> <p>3.3.5 Granite, 33</p> <p>3.3.6 Gravel, 33</p> <p>3.3.7 Greywacke, 33</p> <p>3.3.8 Sand, 33</p> <p>3.3.9 Schist, 33</p> <p>3.3.10 Slate, 33</p> <p>3.3.11 Basalt and other volcanic soils, 34</p> <p>3.4 Soil compatibility, 34</p> <p>3.5 Terroir, 35</p> <p><b>Chapter 4 The vineyard, 36</b></p> <p>4.1 Vineyard location and site selection, 36</p> <p>4.2 Density of planting of vines, 37</p> <p>4.3 Training systems, 38</p> <p>4.3.1 Main types of vine training, 38</p> <p>4.3.2 Other training systems, 42</p> <p>4.4 Pruning methods and canopy management, 42</p> <p>4.4.1 Pruning methods, 45</p> <p>4.4.2 Canopy management, 45</p> <p>4.5 Irrigation, 45</p> <p>4.6 The vineyard cycle and work in the vineyard, 47</p> <p>4.6.1 Winter, 47</p> <p>4.6.2 Spring, 48</p> <p>4.6.3 Summer, 48</p> <p>4.6.4 Autumn, 49</p> <p>4.7 Grape?]berry development, 50</p> <p><b>Chapter 5 Pests and diseases, 51</b></p> <p>5.1Important vineyard pests, 51</p> <p>5.1.1Insects, mites and worms, 52</p> <p>5.1.2Animals and birds, 53</p> <p>5.2 Diseases, 54</p> <p>5.2.1 Fungal diseases, 54</p> <p>5.2.2 Bacterial diseases, 56</p> <p>5.2.3 Virus diseases, 57</p> <p>5.3 Prevention and treatments, 58</p> <p><b>Chapter 6 Environmentally sensitive vineyard practices, 59</b></p> <p>6.1 Conventional viticulture, 59</p> <p>6.2 IPM, 60</p> <p>6.3 Organic viticulture, 61</p> <p>6.4 Biodynamic viticulture, 63</p> <p>6.4.1 Rudolf Steiner, 65</p> <p>6.4.2 Biodynamic preparations, 65</p> <p>6.4.3 Certification, 67</p> <p>6.5 Natural wine, 68</p> <p><b>Chapter 7 The harvest, 69</b></p> <p>7.1 Grape ripeness and the timing of picking, 69</p> <p>7.2 Harvesting methods, 70</p> <p>7.2.1 Hand picking, 70</p> <p>7.2.2 Machine picking, 72</p> <p>7.3 Style and quality, 74</p> <p><b>Chapter 8 Vinification and winery design, 75</b></p> <p>8.1 Basic principles of vinification, 75</p> <p>8.2 Winery location and design, 76</p> <p>8.3 Winery equipment, 78</p> <p>8.3.1 Fermentation vats, 78</p> <p><b>Chapter 9 Red winemaking, 82</b></p> <p>9.1 Sorting, destemming and crushing, 82</p> <p>9.2 Must analysis, 83</p> <p>9.3 Must preparation, 84</p> <p>9.3.1 Sulfur dioxide (SO2), 84</p> <p>9.3.2 Must enrichment (chaptalisation), 84</p> <p>9.3.3 Acidification, 85</p> <p>9.3.4 De?]acidification, 85</p> <p>9.3.5 Yeast, 85</p> <p>9.3.6 Yeast nutrients, 85</p> <p>9.3.7 Tannin, 86</p> <p>9.4 Fermentation, temperature control and extraction, 86</p> <p>9.4.1 Fermentation, 86</p> <p>9.4.2 Temperature control, 86</p> <p>9.4.3 Extraction, 87</p> <p>9.4.4 Fermentation monitoring, 88</p> <p>9.5 Maceration, 89</p> <p>9.6 Racking, 89</p> <p>9.7 Pressing, 89</p> <p>9.8 Malolactic fermentation, 90</p> <p>9.9 Blending, 90</p> <p>9.10 Maturation, 90</p> <p><b>Chapter 10 Dry white winemaking, 92</b></p> <p>10.1 Crushing and pressing, 92</p> <p>10.1.1 Crushing, 92</p> <p>10.1.2 Pressing, 93</p> <p>10.2 Must preparation, 93</p> <p>10.3 Fermentation, 93</p> <p>10.4 MLF, 94</p> <p>10.5 Lees ageing, 94</p> <p>10.6 Maturation, 95</p> <p><b>Chapter 11 Red and white winemaking – detailed processes, 96</b></p> <p>11.1 Must concentration, 96</p> <p>11.1.1 Must concentrators and reverse osmosis, 96</p> <p>11.1.2 Cryoextraction, 98</p> <p>11.2 Methods of extraction, 98</p> <p>11.2.1 Cold soaking (pre?]fermentation maceration), 98</p> <p>11.2.2 Pump overs – remontage, 98</p> <p>11.2.3 Rack and return (délestage), 99</p> <p>11.2.4 Punching down – pigeage, 100</p> <p>11.2.5 Rotary vinifiers, 100</p> <p>11.2.6 Thermo?]vinification – heat extraction, 100</p> <p>11.2.7 Flash détente, 100</p> <p>11.2.8 Whole grape fermentation, carbonic and semi?]carbonic maceration, 101</p> <p>11.2.9 Fixing colour, 101</p> <p>11.2.10 Post?]fermentation maceration, 101</p> <p>11.3 Macro?], micro?] and hyper?]oxygenation, 101</p> <p>11.3.1 Hyper?]oxygenation, 102</p> <p>11.3.2 Macro?]oxygenation, 102</p> <p>11.3.3 Micro?]oxygenation, 103</p> <p>11.4 Removal of excess alcohol, 103</p> <p>11.5 The choice of natural or cultured yeasts, 103</p> <p>11.6 De?]stemming, 104</p> <p>11.7 Fermenting high?]density musts to dryness, 105</p> <p>11.8 Wine presses and pressing, 105</p> <p>11.8.1 Continuous press, 105</p> <p>11.8.2 Batch press, 106</p> <p>11.8.3 Horizontal plate press, 106</p> <p>11.8.4 Horizontal pneumatic press, 106</p> <p>11.8.5 Vertical basket press, 107</p> <p>11.9 Technology and the return to tradition, 109</p> <p><b>Chapter 12 Barrel maturation and oak treatments, 110</b></p> <p>12.1 History of barrel usage, 110</p> <p>12.2 Oak and oaking, 111</p> <p>12.3 The influence of the barrel, 111</p> <p>12.3.1 Size of the barrel, 112</p> <p>12.3.2 Type and origin of oak (or other wood), 112</p> <p>12.3.3 Manufacturing techniques including toasting, 113</p> <p>12.3.4 Stave thickness, 113</p> <p>12.3.5 Amount of time spent in barrel, 113</p> <p>12.3.6 Where barrels are stored, 114</p> <p>12.4 Oak treatments, 115</p> <p><b>Chapter 13 Preparing wine for bottling, 116</b></p> <p>13.1 Fining, 116</p> <p>13.2 Filtration, 117</p> <p>13.2.1 Traditional methods in common use, 117</p> <p>13.2.2 Sheet filtration (sometimes called plate filtration), 119</p> <p>13.2.3 Membrane filtration and other methods of achieving biological stability, 120</p> <p>13.3 Stabilisation, 121</p> <p>13.4 Adjustment of sulfur dioxide levels, 123</p> <p>13.5 Choice of bottle closures, 123</p> <p><b>Chapter 14 Making other types of still wine, 126</b></p> <p>14.1 Medium?]sweet and sweet wines, 126</p> <p>14.1.1 Medium?]sweet wines, 127</p> <p>14.1.2 Sweet wines, 127</p> <p>14.2 Rosé wines, 130</p> <p>14.2.1 Blending, 130</p> <p>14.2.2 Skin contact, 130</p> <p>14.2.3 Saignée, 131</p> <p>14.3 Fortified (liqueur) wines, 131</p> <p>14.3.1 Sherry production, 131</p> <p>14.3.2 Port production, 133</p> <p>14.3.3 Other well?]known fortified wines, 134</p> <p><b>Chapter 15 Sparkling wines, 136</b></p> <p>15.1 Fermentation in a sealed tank, 136</p> <p>15.2 Second fermentation in bottle, 137</p> <p>15.3 Traditional method, 138</p> <p>15.3.1 Pressing, 138</p> <p>15.3.2 Débourbage, 138</p> <p>15.3.3 First fermentation, 138</p> <p>15.3.4 Assemblage, 139</p> <p>15.3.5 Addition of liqueur de tirage, 139</p> <p>15.3.6 Second fermentation, 139</p> <p>15.3.7 Maturation, 139</p> <p>15.3.8 Rémuage, 140</p> <p>15.3.9 Stacking sur pointes, 141</p> <p>15.3.10 Dégorgement, 141</p> <p>15.3.11 Dosage (liqueur d’expedition), 142</p> <p>15.3.12 Corking and finishing, 142</p> <p>15.4 Styles, 142</p> <p><b>Part 2 Introduction to part 2 – wine quality, 143</b></p> <p><b>Chapter 16 wine Tasting, 147</b></p> <p>16.1 Wine tasting and laboratory analysis, 148</p> <p>16.2 What makes a good wine taster?, 149</p> <p>16.3 Where and when to taste – suitable conditions, 150</p> <p>16.4 Appropriate equipment, 151</p> <p>16.4.1 Tasting glasses, 151</p> <p>16.4.2 Water, 155</p> <p>16.4.3 Spittoons, 155</p> <p>16.4.4 Tasting sheets, 156</p> <p>16.4.5 Use of tasting software, 156</p> <p>16.4.6 Tasting mats, 157</p> <p>16.5 Tasting order, 158</p> <p>16.6 Temperature of wines for tasting, 159</p> <p>16.7 Tasting for specific purposes, 159</p> <p>16.8 Structured tasting technique, 160</p> <p>16.8.1 Appearance, 160</p> <p>16.8.2 Nose, 161</p> <p>16.8.3 Palate, 161</p> <p>16.8.4 Conclusions, 162</p> <p>16.9 The importance of keeping notes, 163</p> <p><b>Chapter 17 Appearance, 164</b></p> <p>17.1 Clarity and brightness, 164</p> <p>17.2 Intensity, 165</p> <p>17.3 Colour, 167</p> <p>17.3.1 White wines, 167</p> <p>17.3.2 Rosé wines, 167</p> <p>17.3.3 Red wines, 168</p> <p>17.3.4 Rim/core, 170</p> <p>17.4 Other observations, 171</p> <p>17.4.1 Bubbles, 171</p> <p>17.4.2 Legs, 172</p> <p>17.4.3 Deposits, 173</p> <p><b>Chapter 18 Nose, 175</b></p> <p>18.1 Condition, 176</p> <p>18.2 Intensity, 176</p> <p>18.3 Development, 176</p> <p>18.3.1 Primary aromas, 177</p> <p>18.3.2 Secondary aromas, 177</p> <p>18.3.3 Tertiary aromas, 177</p> <p>18.4 Aroma characteristics, 178</p> <p><b>Chapter 19 Palate, 181</b></p> <p>19.1 Sweetness/bitterness/acidity/saltiness/umami, 182</p> <p>19.2 Dryness/sweetness, 182</p> <p>19.3 Acidity, 184</p> <p>19.4 Tannin, 184</p> <p>19.5 Alcohol, 186</p> <p>19.6 Body, 187</p> <p>19.7 Flavour intensity, 187</p> <p>19.8 Flavour characteristics, 188</p> <p>19.9 Other observations, 188</p> <p>19.10 Finish, 191</p> <p><b>Chapter 20 Tasting conclusions, 192</b></p> <p>20.1 Assessment of quality, 192</p> <p>20.1.1 Quality level, 192</p> <p>20.1.2 Reasons for assessment of quality, 192</p> <p>20.2 Assessment of readiness for drinking/potential for ageing, 193</p> <p>20.2.1 Level of readiness for drinking/potential for ageing, 194</p> <p>20.2.2 Reasons for assessment, 195</p> <p>20.3 The wine in context, 195</p> <p>20.3.1 Origins/variety/theme, 195</p> <p>20.3.2 Price category, 195</p> <p>20.4 Grading wine – the award of points, 196</p> <p>20.4.1 Grading on a 20?]point scale, 197</p> <p>20.4.2 Grading on a 100?]point scale, 197</p> <p>20.5 Blind tasting, 198</p> <p>20.5.1 Why taste blind?, 198</p> <p>20.5.2 Blind or sighted?, 199</p> <p>20.5.3 Tasting for quality, 199</p> <p>20.5.4 Practicalities, 199</p> <p>20.5.5 Examination tastings, 199</p> <p><b>Chapter 21 Wine faults and flaws, 201</b></p> <p>21.1 Chloroanisoles and bromoanisoles, 202</p> <p>21.2 Fermentation in the bottle and bacterial spoilage, 203</p> <p>21.3 Protein haze, 204</p> <p>21.4 Oxidation, 204</p> <p>21.5 Excessive volatile acidity, 205</p> <p>21.6 Excessive sulfur dioxide, 205</p> <p>21.7 Reductivity, 206</p> <p>21.8 Brettanomyces, 207</p> <p>21.9 Dekkera, 208</p> <p>21.10 Geraniol, 208</p> <p>21.11 Geosmin, 208</p> <p>21.12 Ethyl acetate, 208</p> <p>21.13 Excessive acetaldehyde, 209</p> <p>21.14 Candida acetaldehyde, 209</p> <p>21.15 Smoke taint, 209</p> <p><b>Chapter 22 Quality – assurances and guarantees, 210</b></p> <p>22.1 Compliance with PDO and PGI legislation as an assurance of quality?, 210</p> <p>22.1.1 The EU and third countries, 210</p> <p>22.1.2 PDO, PGI and wine, 211</p> <p>22.1.3 The concept of AOP (AC), 213</p> <p>22.2 Tasting competitions and critical scores as an assessment of quality?, 215</p> <p>22.3 Classifications as an official assessment of quality?, 216</p> <p>22.4 ISO 9001 certification as an assurance of quality?, 218</p> <p>22.5 Established brands as a guarantee of quality?, 219</p> <p>22.6 Price as an indication of quality?, 221</p> <p><b>Chapter 23 The natural factors and a sense of place, 223</b></p> <p>23.1 Conceptual styles, 223</p> <p>23.2 Typicity and regionality, 224</p> <p>23.3 The impact of climate upon quality wine production, 225</p> <p>23.4 The role of soils, 226</p> <p>23.5 Terroir, 226</p> <p>23.6 The Vintage factor, 231</p> <p><b>Chapter 24 Constraints upon quality wine production, 233</b></p> <p>24.1 Financial, 233</p> <p>24.1.1 Financial constraints upon the grower, 234</p> <p>24.1.2 Financial constraints upon the winemaker, 236</p> <p>24.2 Skills and diligence, 238</p> <p>24.3 Legal, 240</p> <p>24.4 Environmental, 240</p> <p><b>Chapter 25 Production of quality wines, 242</b></p> <p>25.1 Yield in vineyard, 242</p> <p>25.2 Density of planting, 243</p> <p>25.3 Age of vines, 244</p> <p>25.4 Winter pruning and vine balance, 245</p> <p>25.5 Stressing the vines, vine and nutrient balance., 246</p> <p>25.6 Green harvesting, 248</p> <p>25.7 Harvesting, 248</p> <p>25.7.1 Mechanical harvesting, 249</p> <p>25.7.2 Hand picking, 249</p> <p>25.8 Delivery of fruit, 250</p> <p>25.9 Selection and sorting, 250</p> <p>25.10 Use of pumps/gravity, 251</p> <p>25.11 Control of fermentations and choice of fermentation vessel, 254</p> <p>25.12 Use of gases, 256</p> <p>25.13 Barrels, 257</p> <p>25.14 Selection from vats or barrels, 258</p> <p>25.15 Storage, 259</p> <p><b>Chapter 26 Selection by buyers, 260</b></p> <p>26.1 Supermarket dominance, 262</p> <p>26.2 Price point/margin, 263</p> <p>26.3 Selecting wines for market and customer base, 264</p> <p>26.4 Styles and individuality, 264</p> <p>26.5 Continuity, 265</p> <p>26.6 The place of individual wines in the range, 267</p> <p>26.7 Exclusivity, 267</p> <p>26.8 Specification, 267</p> <p>26.9 Technical analysis, 268</p> <p>Appendix WSET Diploma Systematic Approach to Tasting Wine®, 271</p> <p>Glossary, 273</p> <p>Bibliography, 285</p> <p>Useful websites, 288</p> <p>Wine and vineyard & winery equipment exhibitions, 291</p> <p>Index, 000</p>
<p>The 22nd International Gourmand Awards were  held at Yantai, in China’s Shandong province on 27th and 28th May. Wine, drinks, food and cook books from some 211 counties were entered in the competition. The award for No. 1 Best Wine Book in the World for Professionals was given to Circle and AWE members Keith Grainger and Hazel Tattersall for 'Wine Production and Quality'.<br />   <br />The book is a comprehensive guide which explores the techniques of wine production in the vineyard and winery, and considers their impact upon the taste, style and quality of wine in the bottle. At the awards ceremony Edouard Cointreau, president of the awards jury, described the book as, "the one that I will buy  for friends and colleagues." Keith Grainger comments, "It’s great that the book has been universally so well received, and this award really is a fantastic reward for all the work that went into it." Hazel Tattersall says, "Although written primarily for professionals, I am pleased that wine loving consumers are regularly telling me that the book is incredibly readable. I am so happy that this has been recognised by the Gourmand jury." <b>International Gourmand Awards- May 17</b><br /><br />"Wine Production and Quality brings together previous books that Keith and Hazel had each written separately. Now expanded and revised, it is a modern addition given that the world of wine continues to change rapidly.<br />It also fills a gap in the literature. While there are many books on wine, the connections between winemaking and its resultant quality, price and profit are not always explicit. In so doing, this book is essential reading for anyone undertaking the WSET Diploma wine trade qualification, which is the gold standard for industry professionals worldwide. However, it’s appeal is far broader than an industry textbook. It’s a fascinating read for anyone curious about the wine in their glass. It covers the art, science and business of wine...The writing is clear and concise. Technical jargon is minimal, and there are lots of anecdotes and examples. Hence you can read it as the journey from vineyard to glass, or dip into it for reference and reminder....These days, wine tourism is big business. If you’ve ever visited a winery, then this book explains what winegrowers do, and why each one does it their way. Moreover, it highlights all the factors and decisions which make every winery unique. You’ll get a lot more from a winery visit if you read this book first.....The book divides into easily manageable sections. Part 1 is about wine production. It begins with nature; vines, climate and the soil. Then it covers the impact of terroir and the work undertaken during the vineyard year. You’ll meet different grape varieties, vineyard techniques, pests and diseases and how all these interrelate. From the harvest, it moves on to how the winery processes the grapes into wine. It explains Red, white, rosé and sparkling wine making, then maturation and bottling. It also has some of the main variations used in these processes that create different styles. There’s a real insight into what happens when things go wrong and need intervention.<br /><br />Part 2 discusses how both tasting and analysis evaluates wine quality. Even in these days of hi-tech, tasting is essential. Hence the book uses the WSET Diploma tasting technique to explain how to do it and what it reveals. I believe I can teach you the basics of this tasting technique in an hour, but you’ll spend the rest of your life practising!You’ll see how technically excellent wine can still be dull. It describes how wine faults occur and their remedies. You’ll see how some “flaws” if present in small amounts can add interest and identity. While the best wine communicates a sense of place, that is not always its role. At every stage, producers need to take decisions. Their operating context and the winemakers’ values will constrain what is practicable. The book makes weather, chemistry, tradition, regulation, finance and customer influences easily understandable. Obviously, different sections of the book may have particular appeal depending on personal preference. For example, I am at my happiest in the vineyard because without ripe, healthy grapes the winery faces an uphill struggle. You can’t make a silk purse out of a sow’s ear, though it is amazing what wineries can achieve with manipulation, though at extra cost. As a frequent winery visitor, I sometimes feel that if I’ve seen enough wine presses and bottling lines for one lifetime. This book reminds me that such machinery is not only hugely expensive, but they are also the wineries visible and proud badges of quality. I promise to be more forgiving in future! So in conclusion, this book is scholarly without being dull, it’s fascinating without getting over-technical. It shows that wine quality is really about making a product that has “fitness for function” in its target market. And it never forgets that winegrowing is a business and needs to make a profit to be successful. Making wine is, in essence, a simple activity. However, making quality wines that people will pay for, want to drink and then buy again is anything but....As such this book comes highly recommended, a masterclass in communicating the diversity of wine" <b>(Wine Alchemy- Jan 17)<br /><br />"</b>Apart from being an author, Grainger is one of the founding members of the Association of Wine Educators, a wine consultant, presenter and tutor. Hazel Tattersall has a background in food and beverage education and takes both trade and consumer wine classes. The book has been divided into two parts: wine production and wine quality. The first seven chapters are on all things viticultural, including soil, climate, the vine, the vineyard, pests and diseases, vineyard management and harvest. The next eight chapters move from winery design through to winemaking (red and white), maturation, bottling and then a couple of chapters on other types of wine, eg rosé, sweet, fortified and sparkling.<br /><br />Part 2 starts with wine tasting and proceeds very much along the WSET model of the four-part approach (appearance, nose, palate, conclusions). Each of these steps is discussed in great detail. The language and structure espoused for each also echoes the WSET Systematic Approach to Tasting. After a chapter on tasting conclusions, the authors move on to wine faults and quality assurance (organisations and legislation). They then tackle the less tangible topic of terroir, followed by constraints on and factors affecting quality. The final chapter looks at the wine market, with a UK focus. A lot of information has been assembled in a generally logical and orderly fashion. It's a textbook, first and foremost, designed for students studying wine as they prepare for exams rather than for wine lovers. And for its purpose, it's very good. The language is clear, it is dry but concise, and there are very good quality colour photographs to illustrate some of the chapters. What it lacks (significantly, for me as a visual learner) is graphic illustrations of things such as winemaking processes, pruning and training, grafting, etc. For some students this can be the difference between 'getting it' or not, and thereby pass or fail. Tables, charts, graphs and technical diagrams bring flat text to life and give the learner pegs to hang knowledge on.........MW students could use this as a basic viti/vini refresher, but would need to use other materials for their more in-depth studies" <b>(Jancis Robinson Jan 17)</b></p>
<p><strong>Keith Grainger</strong> is a wine tutor and presenter. He was one of the founder members of the Association of Wine Educators. He is author of Grapewine - the first structured distance learning wine course. His previous books for Wiley are ‘Wine Production - Vine to Bottle' and ‘Wine Quality - Tasting and Selection, which won the Gourmand Award for Best Wine Education Book in the World. <p><strong>Hazel Tattersall</strong> runs wine courses, day schools and tutored tastings for professional and consumer groups. With a background in food and beverage education, and as an accredited WSET (Wine & Spirit Education Trust) tutor, she offers tailor-made training for hotel and restaurant staff at all levels.
<p>Since the publication of <i>Wine Production: Vine to Bottle (2005)</i> and <i>Wine Quality: Tasting and Selection (2009)</i>, there has been a great deal of change in the wine industry, and the perceptions of critics and expectations of consumers have shifted. <i>Wine Production and Quality</i>, <i>Second Edition</i> brings together its two predecessors in one updated and considerably expanded volume. <br /><br />This comprehensive guide explores the techniques of wine production in the vineyard and winery, and considers their impact upon the taste, style and quality of wine in the bottle. Part 1 of the book provides a structured yet easily readable understanding of wine production, from vine to bottle. The impact of natural factors, including climate and soil, is considered, together with the decisions made and work undertaken in the vineyard and winery.  Part 2 looks at quality in wines: the concepts and techniques of tasting are detailed, along with the challenges in recognising and assessing quality. Also discussed are the steps producers may take, and the limitations they may face, in creating quality wines. <br /><br />The book will prove valuable to beverage industry professionals, wine trade students, wine merchants, sommeliers, restaurateurs , and wine lovers as well as those entering (or thinking of entering) the highly competitive world of wine production.<br /> <br /><br /><b>About the authors<br /></b><br /><b>Keith Grainger</b> is a wine writer, educator and winemaker.  His book  <i>Wine Quality – Tasting and Selection</i> won the Gourmand Award for Best Wine Education Book in the World 1995 -2014.<br /><br /><b>Hazel Tattersall</b> is an experienced wine educator and consultant. She presents wine courses, seminars and tastings to wine trade professionals, societies  and consumer groups. </p> <p><b>Also Available from Wiley<br /></b><br />Sweet, Reinforced and Fortified Wines: Grape Biochemistry, Technology and Vinification<br />Edited by Fabio Mencarelli and Pietro Tonutti <br />ISBN: 978-0-470-67224-2</p>

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