This fully revised second edition of Winemaking Problems Solved follows the innovative question and answer format of the first edition, presenting a quick problem-solving reference. Enology and viticulture experts provide practical solutions to various issues related to grape selection, manufacturing, product quality, packaging, storage and distribution. All chapters are fully updated with new questions and answers added to all. In addition the book includes three new chapters, with coverage of wine chemical and sensory analysis, grape varietal enology and grape pre-treatments. Written by authors with extensive industrial and academic experience and edited by a world-renowned wine expert, Winemaking Problems Solved is an essential reference and problem-solving manual for professionals, amateurs and trainees in the wine industry. The book explores such questions as: How do I measure grape berry ripeness and what equipment is needed for analysis? What different types of fermentor are there and which should I use for red and white wines? I was told to treat my wine with casein. What is the best procedure? After sterile filtering wine, what membrane flushing schemes are recommended? What are the essential elements for an operational sanitation program? Retains detailed question and answer format ideal for quick reference Updates all content including new problems and solutions Includes new chapters on wine chemical and sensory analysis, varietal enology, and grape pre-treatments.