A Complete Guide To Quality In Small-scale Wine Making

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 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 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.