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Preparation, Analysis, and Evaluation of Experimental Wines

  • Roger B. Boulton
  • Vernon L. Singleton
  • Linda F. Bisson
  • Ralph E. Kunkee
Chapter

Abstract

There are many instances when a winemaker wishes to modify or consider modification of the usual winemaking practices. In fact, from vintage to vintage every wine is made somewhat differently depending upon circumstances. If the wines have been highly satisfactory, replicating previous practices as closely as possible may be the objective. If small improvements are sought in the commercial-sized lots, small incremental changes intended to correct the deficiencies may be made in the practices employed. In this chapter, we are thinking primarily of proposed changes of larger magnitude that may make notable and possibly detrimental changes in the wines produced. How should the winemaker proceed? How should the new wines be evaluated? How is the decision made to capitalize on the results of the experimentation?

Keywords

Sparkling Wine Wine Maker Commercial Wine Experimental Wine Malolactic Bacterium 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

  1. Amerine, M. A., and E. B. Roessler. 1983. Wines, Their Sensory Evaluation, Revised ed., New York: W. H. Freeman and Co.Google Scholar
  2. Ough, C. S., and M. A. Amerine. 1988. Methods for Analysis of Musts and Wines,2d ed. New York: John Wiley & Sons.Google Scholar

Copyright information

© Springer Science+Business Media New York 1999

Authors and Affiliations

  • Roger B. Boulton
    • 1
  • Vernon L. Singleton
    • 1
  • Linda F. Bisson
    • 1
  • Ralph E. Kunkee
    • 1
  1. 1.University of CaliforniaDavisUSA

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