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A Complete Guide to Quality in Small-Scale Wine Making

by John Anthony Considine
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Current price ₹4,925.00
Original price ₹8,207.00
Original price ₹8,207.00
Original price ₹8,207.00
(-40%)
₹4,925.00
Current price ₹4,925.00

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Book cover type: Hardcover
  • ISBN13: 9780124080812
  • Binding: Hardcover
  • Subject: N/A
  • Publisher: Academic Press
  • Publisher Imprint: Academic Press
  • Publication Date:
  • Pages: 224
  • Original Price: USD 84.95
  • Language: English
  • Edition: N/A
  • Item Weight: 862 grams
  • BISAC Subject(s): Life Sciences / Horticulture and Food Science / General

As the wine industry has experienced a period of rapid global expansion, there is a renewed emphasis on quality and consistency even within the small winery industry. Written for the small production program, A Complete Guide to Quality in Small-Scale Wine Making is for the novice to intermediate level winemaker seeking foundational information in chemistry and sensory science as they relate to wine quality at a technical level.

Drawing from personal experience as well as scientific literature, this book introduces the core concepts of winemaking before delving into methods and analysis to provide practical insights into creating and maintaining quality in the wine product.

Considine, John Anthony: - John Considine has had a lifetime of association with viticulture and for most of his professional life has been associated with viticulture. He has served on national R&D boards and on state authorities. His particular interest in wine grew from a large collaborative research project on the interface between viticulture and the composition and quality of Chardonnay for wine in the Margaret River Region of Western Australia. This text grew out of a course he developed for undergraduate and mature-age postgraduate students.

Frankish, Elizabeth: - Elizabeth Frankish is a food safety consultant with extensive experience in diagnostic microbiology and risk management for the food industry, including the horticulture, seafood, dairy, and meat sectors. With qualifications in agricultural science and experience in business and project management, she has delivered practical solutions to companies large and small to meet the challenges of microbial contamination, product development, monitoring programs, and training needs from a holistic perspective. She has helped develop numerous food safety guidelines for horticulture and continues to pursue her passion for prevention of food safety incidents through better understanding of the interactions between food systems and their microbial flora.

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