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Wine Faults and Flaws: A Practical Guide by Keith Grainger: New
US $164.43
ApproximatelyS$ 211.13
Condition:
Brand New
A new, unread, unused book in perfect condition with no missing or damaged pages.
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Located in: Sparks, Nevada, United States
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eBay item number:363463808432
Item specifics
- Condition
- Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See all condition definitionsopens in a new window or tab
- Book Title
- Wine Faults and Flaws: A Practical Guide
- Publication Date
- 2021-06-10
- ISBN
- 9781118979068
About this product
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
1118979060
ISBN-13
9781118979068
eBay Product ID (ePID)
12050088576
Product Key Features
Number of Pages
528 Pages
Language
English
Publication Name
Wine Faults and Flaws : a Practical Guide
Subject
Food Science, Chemistry / Industrial & Technical
Publication Year
2021
Type
Textbook
Subject Area
Technology & Engineering, Science
Format
Hardcover
Dimensions
Item Height
1.2 in
Item Weight
38.5 Oz
Item Length
9.8 in
Item Width
6.9 in
Additional Product Features
Intended Audience
Scholarly & Professional
LCCN
2021-001638
Dewey Edition
23
Dewey Decimal
641.22
Synopsis
The book will comprise a detailed examination of faults and flaws that can impact upon the quality of wines. There are some faults that render wines unsaleable and undrinkable and others that have a negative effect upon quality and enjoyment. Each fault is discussed as follows: 1. What it is, in basic terms 2., 2022 Winner of the OIV Award in the Oenology category An essential guide to the faults and flaws that can affect wine Written by the award-winning wine expert, Keith Grainger, this book provides a detailed examination and explanation of the causes and impact of the faults, flaws and taints that may affect wine. Each fault is discussed using the following criteria: what it is; how it can be detected by sensory or laboratory analysis; what the cause is; how it might be prevented; whether an affected wine is treatable, and if so, how; and the science applicable to the fault. The incidences of faulty wines reaching the consumer are greater than would be regarded as acceptable in most other industries. It is claimed that occurrences are less common today than in recent recorded history, and it is true that the frequency of some faults and taints being encountered in bottle has declined in the last decade or two. However, incidences of certain faults and taints have increased, and issues that were once unheard of now affect many wines offered for sale. These include 'reduced' aromas, premature oxidation, atypical ageing and, very much on the rise, smoke taint. This book will prove invaluable to winemakers, wine technologists and quality control professionals. Wine critics, writers, educators and sommeliers will also find the topics highly relevant. The wine-loving consumer, including wine collectors will also find the book a great resource and the basis for discussion at tastings with like-minded associates. Reviews I read this book avidly from cover to cover. I'll dip into it for future reference as required, which is how many will employ it. Meanwhile, I learned a great deal, and it now influences how I think about wine evaluation. I commend this excellent new book to you. Consider it an investment. Paul Howard, Wine Alchemy, An essential guide to the faults and flaws that can affect wine Written by the award-winning wine expert, Keith Grainger, this book provides a detailed examination and explanation of the causes and impact of the faults, flaws and taints that may affect wine. Each fault is discussed using the following criteria: what it is; how it can be detected by sensory or laboratory analysis; what the cause is; how it might be prevented; whether an affected wine is treatable, and if so, how; and the science applicable to the fault. The incidences of faulty wines reaching the consumer are greater than would be regarded as acceptable in most other industries. It is claimed that occurrences are less common today than in recent recorded history, and it is true that the frequency of some faults and taints being encountered in bottle has declined in the last decade or two. However, incidences of certain faults and taints have increased, and issues that were once unheard of now affect many wines offered for sale. These include 'reduced' aromas, premature oxidation, atypical ageing and, very much on the rise, smoke taint. This book will prove invaluable to winemakers, wine technologists and quality control professionals. Wine critics, writers, educators and sommeliers will also find the topics highly relevant. The wine-loving consumer, including wine collectors will also find the book a great resource and the basis for discussion at tastings with like-minded associates. Reviews I read this book avidly from cover to cover. I'll dip into it for future reference as required, which is how many will employ it. Meanwhile, I learned a great deal, and it now influences how I think about wine evaluation. I commend this excellent new book to you. Consider it an investment. Paul Howard, Wine Alchemy
LC Classification Number
TP511.G73 2021
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- o***y (6)- Feedback left by buyer.Past monthVerified purchasePerfect transaction, fast shipment, arrived undamaged in perfect condition
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Seller feedback (517,061)
- o***y (6)- Feedback left by buyer.Past monthVerified purchasePerfect transaction, fast shipment, arrived undamaged in perfect condition
- o***9 (370)- Feedback left by buyer.Past monthVerified purchasePerfect thank you!
- 5***9 (112)- Feedback left by buyer.Past monthVerified purchaseExcellent seller