The ‘Techniques and methods’ book is 142 matt plastic-coated colour-coded A4 pages. It provides:

• a comprehensive, up to date coverage of the practice of the major chemical, physical and sensory analyses and tests conducted throughout the winemaking process;
• a wide range of chemical analyses and tests 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;
• procedures for various additions in the winery, such as acid and sulfur dioxide, as well as fining trials and stability tests;
• basic sensory evaluation techniques and colour photographs illustrate analytical techniques, titration endpoints, apparatus and instrumentation.

The 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.

PLEASE NOTE: This book is available for special order only, and pricing is subject to update. If pricing has changed you will be notified of current pricing and asked to confirm or cancel your order prior to billing and fulfillment.