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A Complete Guide to Quality in Small-Scale Wine Making
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Ensuring top quality for limited-run wines

Table of Contents

1. Introduction to the Table Winemaking Process 2. Flavours and aromas in foods and beverages 3. Wine Chemistry 4. Safety 5. Table wine production 6. Microbiology & Methods 7. Harvest Protocols 8. Winery Protocols 9. Principals of analysis 10. Essential analyses 11. Quality assurance, teaching and research 12. Sample statistics

Reviews

"...not only explains the processes of producing low volume wine, but also how to avoid problems that put all the work and capital at risk....provides a straightforward understanding of the factors that contribute to wine quality at a technical level." --FST Magazine, February 2015

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