Introduction to Wine Laboratory Practices and Procedures (2006)

Jean L. Jacobson brings her practical field experience to this guide for wine laboratory staff and enologists. The text moves beyond romanticized notions of winemaking to address the complex technical realities of commercial production. It offers a step-by-step approach to essential tasks, starting with vineyard sampling and concluding with bottling procedures. The book gently introduces advanced concepts in chemistry and quality control while maintaining a focus on safety and general education. This structure helps novices and intermediate technicians manage the intricate skills required in modern wine laboratories. The author addresses the persistent evolution of the industry, providing tools for new-age winemakers to sustain quality in a multibillion-dollar trade. It serves as a bridge for those finding wine chemistry daunting, offering clarity on viticulture and enology sciences. The content is organized to ease readers into difficult subjects without overwhelming them with jargon. It is suitable for home winemakers, students, and beginning laboratory technicians who need to piece together the various components of their work. Those seeking literary narratives or historical anecdotes will find little here, as the focus remains strictly on technical procedures and scientific application. The book reflects the current demands of the wine industry, where knowledge of laboratory practices is integral to success.