The book Technology of Wine Production and Packaging Quality of Wine, Grape Maturity and Quality, Hydrogen Ion Concentration, Adjustments in Titratable Acidity and ph, Polyhydroxy Aldehydes, Ketones, and Their Derivatives, Contents of Alcohol & Extract, Wine Colour, Nitrogen Compounds of Grapes and Wines, Sulfur containing Compounds,Sulfur Dioxide as an Inhibitor of Browning Reactions, Anions, Metals & Cations, Sorbic Acid, Benzoic Acid, Dimethyldlcarbonate, Oxygen, Carbon Dioxide, Principles of Fining, Polysaccharides, Protein Fining Agents, yeast Fining, Enzymes in Juice and Wine Production, Sanitation, Microbiology of Winemaking, Preparation of Cork for Shipment, General Laboratory Information, Grape based Fermentation Products, Packaging of Wine. which the wine is satisfying and balanced and reflects the character of the grape. It can be described in nine categories: colour (hue, strength, purity, and stability), aroma intensity, vitality (purity), complexity, subtlety, palate strength, length, balance, and longevity. Hue refers to the dominant colour wavelength, strength to the depth of colour, and purity to the degree of “off” or tawny tones. Intensity refers to the magnitude of aromas and vitality to the quality and purity of those aromas. Complexity denotes the harmony of wine components. Delicate, refined flavours, strength of palate, length of finish and balance, or the entire integration of the wine, and longevity or conservation, are also important quality factors. Quality components are largely the results of fruit characteristics governed by the parameters. Overlaid on basic grape quality is the mark of the winemaker, who can adjust grape growing and winemaking to emphasize or mute aromas, flavours, and textures to produce a well-balanced, integrated product. Wine styles differ because of the tremendous number of variables in grape growing and in winemaking, as discussed below.
