<p>The Techniques and methods book — how to perform the analyses and tests This revised and up-dated book, ‘Techniques and methods for chemical, physical and sensory analyses and tests of grapes and wine’ complements the Theory and concepts book, ‘Theory and concepts of chemical, physical and sensory analyses and tests of grapes and wine’. These two new books — 1) the ‘Techniques and methods’ and 2) the ‘Theory and concepts’ books have combined, revised and up-dated the material that was in our previous books ‘Chemical analysis of grapes and wine: techniques and concepts’ and ‘Monitoring the winemaking process from grapes to wine: techniques and concepts’. 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.</p>

Techniques and methods for chemical, physical and sensory analyses and tests of grapes and wine

Patrick Iland OAM Editor and author

David Bruer

Nick Bruer

Sue Caloghiris

Greg Edwards

Andrew Ewart

Chris Ford

Andrew Markides

John Sitters

Eric Wilkes

Patrick Iland Wine Promotions

Theory and concepts of chemical, physical and sensory analyses and tests of grapes and wine

Patrick Iland OAM

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