Keith Grainger

Wine Faults and Flaws

A Practical Guide

• Gebundenes Buch

Produktbeschreibung

An essential guide to the faults and flaws that can affect wine

Written by the award-winning wine expert, Keith Grainger, this book provides a detailed examination and explanation of the causes and impact of the faults, flaws and taints that may affect wine. Each fault is discussed using the following criteria: what it is; how it can be detected by sensory or laboratory analysis; what the cause is; how it might be prevented; whether an affected wine is treatable, and if so, how; and the science applicable to the fault.

The incidences of faulty wines reaching the consumer are greater than would be regarded as acceptable in most other industries. It is claimed that occurrences are less common today than in recent recorded history, and it is true that the frequency of some faults and taints being encountered in bottle has declined in the last decade or two. However, incidences of certain faults and taints have increased, and issues that were once unheard of now affect many wines offered for sale. These include 'reduced' aromas, premature oxidation, atypical ageing and, very much on the rise, smoke taint.

This book will prove invaluable to winemakers, wine technologists and quality control professionals. Wine critics, writers, educators and sommeliers will also find the topics highly relevant. The wine-loving consumer, including wine collectors will also find the book a great resource and the basis for discussion at tastings with like-minded associates.

Reviews
I read this book avidly from cover to cover. I'll dip into it for future reference as required, which is how many will employ it. Meanwhile, I learned a great deal, and it now influences how I think about wine evaluation.
I commend this excellent new book to you. Consider it an investment. Paul Howard, Wine Alchemy

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Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.

Produktdetails

• Verlag: Wiley & Sons / Wiley-Blackwell
• Artikelnr. des Verlages: 1W118979060
• 1. Auflage
• Seitenzahl: 528
• Erscheinungstermin: 22. Juni 2021
• Englisch
• Abmessung: 250mm x 175mm x 33mm
• Gewicht: 1160g
• ISBN-13: 9781118979068
• ISBN-10: 1118979060
• Artikelnr.: 59982603

Autorenporträt

ABOUT THE AUTHOR Keith Grainger is a wine writer, educator and consultant in wines and wine technology. His last book Wine Production and Quality, 2nd Edition (with cöauthor Hazel Tattersall) won the Gourmand Award for the Best Wine Book for Professionals in 25 Years.

Inhaltsangabe

ACKNOWLEDGMENTS

PREFACE

INTRODUCTION

CHAPTER 1 Faults, Flaws, Off-Flavours, Taints, and Undesirable Compounds

1.1 Introduction

1.2 Advances in wine technology in recent decades

1.3 Changes in markets and the pattern of wine consumption in recent decades

1.4 The possible impact of some fault compounds upon human health

1.5 Sulfur dioxide and other possible allergens

1.6 Faults and taints

1.7 Distinguishing between faults and flaws

1.8 Sensory detection (perception) thresholds and sensory recognition thresholds

1.9 Consumer Rejection Thresholds (CRTs)

1.10 Basic categories of wine faults

1.11 Flaws

1.12 The incidence of wine faults

1.13 'Faulty' wines that exude excellence

1.14 Final reflections

CHAPTER 2 Wine Tasting

2.1 Introduction

2.2 Anosimics, the Fatigue Effect, and Supertasters

2.3 Tasting conditions, equipment and glassware

2.4 The use of a structured tasting technique, and detection of faults

2.5 Appearance

2.6 Nose

2.7 Palate

2.8 Assessment of Quality

2.9 Assessment of Readiness for drinking/potential for ageing

2.10 Grading wine - the award of points

2.11 Blind tasting

2.12 Final reflections

CHAPTER 3 Chloroanisoles, Bromoanisoles, Halophenols

3.1 Introduction

3.2 Haloanisole contaminations in the food, drinks, water, and pharmaceutical industries

3.3 Haloanisole contamination of wines

3.4 The economic and reputational costs to wine producers and the wine industry

3.5 Sensory characteristics and detection of haloanisoles in wine

3.6 The haloanisoles responsible and their detection thresholds

3.7 The formation pathways of haloanisoles from halophenols

3.8 Contamination of cork with TCA and other chloroanisoles

3.9 The cork industry in the dock

3.10 The cork industry begins to address the issues

3.11 The cork industry's recent initiatives for haloanisole prevention and extraction

3.12 Winery and cooperage sources of haloanisole contamination in wines

3.13 Laboratory analysis for TCA and other haloanisoles in corks and wine

3.14 Prevention of haloanisole contamination of wineries and wines

3.15 Treatment of wines contaminated with haloanisoles

3.16 Chlorophenols and bromophenols as taints

3.17 'Musty' taints unrelated to halophenols and haloanisoles.

3.18 Final reflections

CHAPTER 4 Brettanomyces (Dekkera) and Ethyl phenols

4.1 Introduction

4.2 Background and history

4.3 The Brett Controversy

4.4 Sensory characteristics, and detection of Brettanomyces related compounds in wine

4.5 The origins of Brettanomyces and formation of related compounds in wines

4.6 The danger periods and favourable conditions for the growth of Brettanomyces

4.7 Why are Brettanomyces related compounds found mostly in red wines?

4.8 Prevention - Formulation and implementation a Brett Control Strategy.

4.9 Laboratory Analysis for Brettanomyces and volatile phenols

4.10 Treatment of affected wines

4.11 What the future might hold for microbiological methods to inhibit Brettanomyces?

4.12 Final reflections

CHAPTER 5 Oxidation, Premox and Excessive Acetaldehyde

5.1 Introduction

5.2 Oxidation in must and wine

5.3 Sensory characteristics and detection of excess acetaldehyde and oxidation in wine

5.4