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First published 2004
2nd Edition 2013
Publisher: PATRICK ILAND WINE PROMOTIONS PTY LTD
Selected chapters can be purchased separately and a hard copy of the complete book is also available.
The information in this, and other sections, complements the material in Australian Winemaking. Australian Winemaking provides a broad overview of the basis for winemaking processes and outlines the techniques necessary for making sound wine, while ‘Chemical analysis of grapes and wines: techniques and concepts’ provides the information for conducting many of the analyses required throughout the winemaking process.
This book provides comprehensive, up-to-date coverage of the theory and practice of the major chemical analyses conducted throughout the winemaking process. It includes a wide range of chemical analyses of grapes, juice and wine. Helpful hints and troubleshooting sections give many practical clues to make it easy to investigate any problems in carrying out the methods.
Instructions for each analysis follow a step-by-step procedure. Colour photographs illustrate analytical techniques, titration endpoints, apparatus and instrumentation. There are 115 matt plastic-coated colour-coded A4 pages. This book is ideally suited for day-to-day use in the wine laboratory, as a training resource and as a student text in wine courses.
The authors include academics, winemakers, laboratory supervisors and consultants with many years of experience in teaching, research and industry practice.
Techniques and methods include
- Health and safety awareness
- Laboratory equipment/chemicals
- Solutions, standard solutions, and terms and units of measurement
- Calibrating laboratory equipment
- Validating and checking methods
- General formulae for calculations
- Pipetting and buretting techniques
- Juice total soluble solids
- pH measurement
- Titratable acidity
- Sulfur dioxide
- Reducing sugars
- Volatile acidity
- Alcoholic strength
- Detecting malic and lactic acids by paper/thin layer chromatography
- Carbon dioxide
- Ammonia and free amino acids
- Anthocyanins (colour) and total phenolics of grape berries
- Red wine phenolic measures
- White wine spectral measures
- Tannin analysis
- Pectin in grape juice
- Spectrophometric analysis
- Flame photometry
- Atomic absorption spectrophometry
- High performance liquid chromatography (HPLC)
- Near infrared (NIR) spectrometry/spectroscopy
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Patrick Iland OAM
Dr Patrick Iland (BAppSc, MAgSc, PhD) has been involved in wine education for over 35 years. He is a former Senior Lecturer at The University of Adelaide, Australia. Patrick has taught and researched in the areas of wine chemistry, viticulture and sensory evaluation. His research focused on the effects of viticultural practices on grape and wine quality and wine sensory properties. He, along with colleagues, developed the ‘berry colour ’ measure — a measure widely used in the viticulture industry for determining the colour of black grapes. Although retired, he retains his connection with the University as a Visiting Research Fellow. He is a past winner of the Stephen Hickinbotham Memorial Trust Award (for his research on Pinot Noir grapes and wines) and the Stephen Cole the Elder Award for Excellence in Teaching awarded by The University of Adelaide. In 2007 he was awarded the Order of Australia (OAM) for his services to the Australian wine industry. Patrick has a strong interest in and commitment to education. He and his wife Judith conduct a publishing business specialising in educational wine books.
Nick has degrees in Chemical Engineering from The University of Adelaide and in Wine Science from Charles Sturt University. He worked for 12 years as an oenologist and technical services specialist with The Australian Wine Research Institute, before leaving to concentrate on his winemaking career. He joined Orlando Wine in 2001, where he is currently Senior Red Winemaker.
Greg has an Honours degree in Chemical Technology from the University of South Australia. He worked as a chemist and laboratory manager with the Yalumba Wine Company for over 17 years in the areas of laboratory quality management and methods development. Greg is currently the laboratory manager at Vinpac International.
Eric has a PhD in Chemistry from the University of Newcastle. He has been Group Chemist at the Wolf Blass Winery, Global Manager Analytical Services with the Foster’s Wine Group and National Technical Manager with P&N Beverages in Sydney where he had responsibility for new product development, product QA and compliance. He is now Group Manager Commercial Services at The Australian Wine Research Institute.
Sue Caloghiris is the CEO of Bibber International Pty Ltd and has been involved in the wine industry since 1984. Her first position was as a Laboratory Technician in a winery lab. From there she spent 14 years at the Australian Wine Research Institute as Manager of the NATA-registered Analytical Service. She is a co-author of Patrick Iland’s Chemical Analysis of grapes and wines and has authored many practical articles on lab analysis for journals in Australia and the USA. She has also been on the Committee of the Interwinery Analysis Group for 16 years and now runs the Secretariat for this Group.