Introduction to wine laboratory practices and procedures /

Commercial wine making is a highly technical process, requiring an in-depth knowledge of chemical laboratory procedures. With increasing levels of sophistication, the wine laboratory staff must possess a multitude of skills. This manual, written by former wine laboratory director Jacobson, is a detailed, step-by-step guide, covering at the very start fundamentals of chemistry, followed by the fundamentals of wine chemistry, laboratory safety procedures, quality assurance, sampling methods, laboratory analytical procedures, and reagents. In addition, it provides an extensive review of wine history, grape varieties, appellations, wine production, grape physiology, fermentation, aging, and packaging. It includes numerous black-and-white photographs, figures, and charts. ^BSumming Up: Recommended. Lower-division undergraduates through graduate students and professionals in enology and fermentation science. S. D. Johnson Clemson University