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PRODUCTION AND QUALITY EVALUATION OF TABLE WINES *
Author(s) -
Beech Frederick W.,
Timberlake Colin F.
Publication year - 1975
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1975.tb03707.x
Subject(s) - wine tasting , wine , production (economics) , table (database) , quality (philosophy) , viticulture , legislation , flavour , environmental science , business , food science , computer science , economics , chemistry , database , macroeconomics , philosophy , epistemology , political science , law
World consumption of inexpensive table wines is increasing rapidly. In consequence a very large acreage of new vineyards has been planted and production methods have been greatly improved. A description is given of advances in viticulture and wine making that have made possible this very large increase in the volume of sound, pleasant‐tasting wines now available. The analyst has played a vital role in these developments to ensure that the wines are free of microbial and chemical disorders and conform to the requirements of national legislation. Methods are also suggested for the analytical determination of flavour, quality and maturity which at present can only be assessed subjectively.