Описание: Chapter 1. Quest for Quality Wine, Every Time. Guide to Root Cause Analysis. Introduction
Chapter 2. Quality Wine: Degree of Excellence and Distinctive Characteristics. 12
2.1 What is Quality?. 12
2.2 Get to personally know the quality of your own wine. 14
2.3 Quality Assessments and Indicators. 16
2.3.1 Maynard Amerine and the University of California at Davis 20-Point Scale. 18
2.3.2 Quality of a wine determined by experts and a single numerical score. 22
2.3.2.1 Robert Parkers numerical scoring system... 22
2.3.2.2 Jancis Robinsons 20-point numerical scoring system... 24
2.3.3. Quality found in wine laws and labeling. 26
2.3.3.1 A closer look at U.S. wine laws, labels, and quality. 32
2.4 Quality proxies and how they correlate. 37
2.5 Quality Definition Summary: 41
2.6 Bibliography. 42
Chapter 3. Root cause analysis applied to grape growing and winemaking. 43
3.1 The Cause & Effect Diagram (The Fishbone Diagram) 44
3.2 The 5 Whys. 48
3.2.1 Another set of penetrating questions. 49
3.3 The Kepner-Tregoe Analysis Method: focus on decision-making. 50
3.4 The Best of Best and Worst of Worst 57
3.5 Bibliography. 57
Chapter 4. Quality Grape Growing and Winemaking, Nurtured with Family, Friends, and Fun. 58
4.1 Step 1 - Grow.. 59
4.2 Step 2 - Harvest 64
4.3 Step 3 - Crush. 68
4.4 Step 4 - Ferment 71
4.5 Step 5 - Press. 73
4.6 Step 6 - Age. 75
4.7 Step 7 - Clarify. 77
4.8 Step 8 - Bottle. 79
4.9 Step 9 - Store. 82
Chapter 5. Red wine volatile acidity problem solving with cause and effect analysis. 85
5.1 Red Wine Volatile Acidity Basics. 86
5.2 High VA Problem Statement and Cause and Effect Diagram... 87
5.3 Process and Red Wine VA.. 88
5.3.1 Process Phases 1 and 2, Grape Growing and the Harvest 90
5.3.2 Process Phases 3, 5, and 7: Destem and Crush, Press, and Clarification. 94
5.3.3 Process Phase 4: Fermentation and VA.. 95
5.3.4 Process Phase 6: Aging and VA.. 99
5.4 Material and Red Wine VA.. 103
5.4.1 Grape Materials. 103
5.4.2 Yeast material 105
5.4.3 Malolactic Fermentation (MLF) with Lactic Acid Bacteria (LAB) 108
5.5 Equipment and Red Wine VA.. 111
5.6 People and Red Wine VA.. 117
5.7 Measurement Errors and Red Wine VA.. 122
5.8 Environment and Red Wine VA.. 129
5.9 RCA Summary of Red Wine VA.. 134
5.10 Bibliography. 135
Chapter 6. Red wine imbalance problem solving with cause and effect analysis. 136
6.1 Red Wine Imbalance Basics. 137
6.2 Imbalanced Wine Problem Statement and Cause and Effect Diagram... 139
6.3 Process Phases and Imbalanced Red Wine Problem... 141
6.3.1 Grape Growing and Harvest Process Phases. 141
6.3.2 Balance Impact from Destem and Crush and Cold Maceration Juice Treatment 147
6.3.3 Finding Wine Balance, or Imbalance Problems in the Fermentation Process Phase. 149
6.3.4 Imbalance impact from the Press Phase. 154
6.3.5 Finding wine imbalance during the Aging process phase. 154
6.4 Materials and Possible Causes of Red Wine Imbalance. 163 6.4.1 Grape Materials and Imbalance. 164
6.4.2 Balancing three important materials in finished wine: alcohol, acid, and tannins. 167
6.4.2.1 Malolactic (ML) Secondary Fermentation and Balance. 169
6.4.3 Imbalance and yeast type. 170
6.5 Equipment and Imbalanced Red Wine. 171
6.6 People and Wine Imbalance. 176
6.7 Measurements and Wine Imbalance. 181
6.8 Environment and Wine Imbalance. 186
6.8.1 Temperature / Time impact on Balance during grape growing and harvest 188
6.8.2 Temperature / Time imp
