Wine: from analysis to elaboration

Today's wine market is global and its marketing is subject to numerous technical and regulatory constraints: consistency of characteristics, perfect stability of the wine throughout the commercial circuit, protection against defects, consumer safety, etc. Winemaking is therefore a technique that the winegrower must perfectly ma to deliver a quality product. To meet these requirements, Wine - From Analysis to Elaboration presents the main controls and analyses to be implemented at each stage of winemaking. Updated on the basis of recent oenological and regulatory knowledge, this new edition includes- a presentation of the general concepts relating to wine analysis, an essential tool for decision-making during the production of the product-- a detailed study of the analyses to be carried out (maturity controls, fermentation monitoring, etc.) including a simple explanation of the phenomena in question, a description of the methods of analysis and interpretation of the results- a review of the various additives or components involved in the conservation and stabilisation of the wines- a summary of the winegrower's good practices, whether it is the application of the HACCP approach, compliance with the regulations by recalling the authorised oenological practices, or the organisation of the cellar. Focusing on knowledge of the product at each stage of its development and the implementation of reasoned practices, this practical manual is the result of the pooling of the experience of the three authors. It is aimed at all wine professionals: winegrowers, oenologists, production technicians, oenological laboratory technicians, etc. It will also be very useful for students of viticulture and oenology. Dominique Delanoè is a Ph.D. engineer and oenologist. Christian Maillard is a professor of oenology. Dominique Maisondieu is a technician and oenology consultant.