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Winemaker’s Bookshelf By Gary Strachan All you ever wanted to know about ...


Two-book set provides an update in almost every field of research affecting the grape and wine industries.


I


ran across these volumes quite by accident. If they had been more widely advertised, I would


have reviewed them sooner. They comprise a work entitled Managing Wine Quality, edited by Andrew G. Reynolds, ISBN 978-1- 84569-484-5. 2010. Volume 1, 606 pp. Volume 2, 651pp. The books emphasize viticulture in


the first volume and winemaking in the second volume, but since there is so much overlapping chemistry between the two disciplines, the lines are somewhat blurred. The introduction states that the books are aimed at advanced undergraduate students, graduate level students, or wine industry professionals. My impression is that the chapters


have been written by many of the most respected researchers in the industry, and form an update in almost every field of research affecting the grape and wine industry. Some of the terms used in the chapters may be difficult to follow for novice readers who are unfamiliar with accepted practices in the industry, but references are cited which enable the reader to track back to earlier publications. For those of us who try to keep up,


but often leave unread copies of the most recent publications in a pile on the corner of the desk, this is a great way to get an update on a long list of topics. As would be expected from a compendium such as this, there are many different writing styles. In a typical textbook, the writer divides the chapter into sub-topics and builds the chapter topics in an uninterrupted flow. The text is interrupted minimally with references, but the sources are still documented.


32 British Columbia FRUIT GROWER • Spring 2012 A textbook tends


to reflect the knowledge and opinions of the writer, whereas a review is a more objective and comprehensive survey of current literature. I


find review articles more difficult to read because the development of the topics with more detailed source citations interrupts the flow. In these two volumes, the chapters vary in style from textbook to review style. The chapter topics


cover many of the current wine and grape industry research areas. Volume I is divided into three parts: Understanding grape and wine sensory attributes; Measuring grape and wine properties; and Viticultural


technologies, grape


composition and wine quality


attributes. Each of


these broad topics is broken down into chapters that deal with specific topics, such as sensory impacts of grape


constituents, methods for measurement of grape quality, influence of


terroir, microbiology, genetics, viticultural practices, and grape handling equipment. Volume 2 is broken into two parts:


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