A Complete Guide to Quality in Small-Scale Wine Making is the first and only book to focus specifically on the challenges relevant to non-industrial scale production of optimal wine with a scientifically rigorous approach. Fully revised and updated, with new insights on the importance of all aspects of the production of consistent, quality wine. While producing fault-free wine through a foundation of chemistry remains the primary goal of this book, the revision includes content for those who wish to differentiate themselves including organic wine production, coverage of the selection and culturing of yeast and the production of sparkling, 'methode champenois' and fortified wines. The new edition includes insights into the latest developments in flavour chemistry, production protocols, NIR and FTIR for multipurpose analysis and microplate and PCR procedures, and IR methods for essential analysis among others. Written by an expert team with real-world experience and with a multi-cultural approach, this text will provide a complete guide to all the stages of the winemaking process and evaluation, and clearly explains the chemistry that underpins it all.