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First published 2004
2nd Edition 2012
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 Monitoring the winemaking process from grapes to wine: techniques and concepts provides the information for conducting many of the cellar operations, stability tests and sensory evaluation methods required throughout the winemaking process.
The book provides a comprehensive up-to-date coverage of concepts, tests and techniques that the winemaker can use to monitor wine style/quality throughout the winemaking process. This book starts with planning for vintage, estimating vineyard yield and assessing vine and berry characteristics, including berry sensory assessment. The cellar operation section includes methods relating to various additions in the winery, such as yeast, acid and sulfur dioxide, as well as fining trials and stability tests. The book concludes with a sensory evaluation section that covers basic sensory evaluation techniques, eg statistical tests and wine sensory vocabulary.
There are 130 A4 pages. It is ideally suited for day-to-day use in the wine laboratory or wine cellar, as a training resource and as a student text in wine courses.
The authors include academics, winemakers and industry personnel with many years of experience in teaching, research and industry practice.
Methods and tests include:
- Health and safety awareness
- Planning for vintage
- Vineyard sampling
- Determining vineyard yield
- Assessing vine characteristics
- Berry assessment and analysis
- Processing a berry/bunch sample to obtain juice
- Sampling a load of grapes
- Grape load assessment
- Cleaning, sanitising and sterilising
- Sampling procedures
- Monitoring fermentation
- Turbidity measures
- Sensory evaluation of wines
- Additives, fining agents and processing aids
- Additions of acid, enzymes, deacidification agents, sulfur dioxide, hydrogen peroxide, diammonium phosphate, tannins and ascorbic acid, oak derived components, gases, yeast and malolactic bacteria.
- Fining agents
- Fining trials
- Stability tests — protein, tartrate, oxidative and colour
- Laccase activity in grapes, juice and wines
- Identification of hazes and deposits
- Bottling wines
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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.
Andrew holds a degree in Horticultural Science from Lincoln University and a Masters degree in Enology and Viticulture from the University of California, Davis. He taught oenology and sensory evaluation studies at Roseworthy Agricultural College and The University of Adelaide. After 27 years in teaching and research, Andrew spent 10 years as the Chief Winemaker/Viticulturist at Mountadam Vineyard and is currently a wine consultant.
With a PhD in Microbiology from The University of New South Wales, Andrew has devoted more than 20 years service as a university academic at Charles Sturt University, Roseworthy Agricultural College and The University of Adelaide, teaching wine microbiology and winemaking. From 2001 Andrew worked with the Lallemand Biotechnology Group for 11 years. Now retired from this group, he continues to service the wine industry through his microbiology expertise.
John has a degree in Applied Science (Wine Science) from Charles Sturt University. He has over 20 years experience in laboratory management. He has gained extensive expertise in quality control practices in both the cellar and laboratory during his time as a Senior Technical Officer at Roseworthy Agricultural College and The University of Adelaide.