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WineEast enzymes, aging on lees, new direc- tions in stabilization and clarification, micro-oxygenation and alternatives to cork and wine bottle closures. The major focus in the second section is managing wine sensory quality, and the subjects include reduction of cork taint, non-enzymatic wine oxidation and atypical ag- ing. At the end of this section there are closing chapters about managing the quality of ice wines and sparkling wines. International authors In addition to the United States and Canada (a few writers are from the east), the authors come from Spain, France, Greece, Italy, Germany, South Africa, Australia, New Zealand and the United Kingdom. Gordon Specht of Lallemand contributed "Yeast Fermenta- tion Management for Improved Wine Quality;" the well-known team of Bruce Zoecklein, Kenneth Fugelsang and Barry Gump wrote the chapter about "Practical Methods of Measuring Grape Quality," and Lorenzo Conterno and Thomas Henick- Kling wrote "Brettanomyces/Dekkera Off- Flavors and Other Wine Faults Associated with Microbial Spoilage." Atypical aging was a popular topic at the New York Wine Industry Workshop a few years ago, when scientists from Geisenheim, Germany, were on hand to present it. The atypical aging chapter in this book was written by Albert Linsen- meier, Doris Rauhut and Wolf-Rudiger Sponholz. Monika Christmann and Maxi- milian Freund, also from Geisenheim, contributed "Advances in Grape Process- ing Equipment." Two sensory evaluation authorities, Isabelle Lesschaeve from the Vineland Research and Innovation Centre in Ontario and Ann Noble from the Uni- versity of California, Davis, collaborated on "Sensory Analysis of Wine." Editor Reynolds also solicited chapters about subjects that are likely to be less well known. One example is "Controlling Ochratoxin A in the Vineyard and Winery" Victoria Morena-Arribas in Spain and Ani- ta Yolandi Smit and Maret du Toit, both from Stellenbo- sch University in South Af- rica. In the chapter "Wine Authenticity, Traceability and Safety Monitoring" by Ioannis Arvanitoyannis at the University of Thessaly in Greece; the section about wine traceability includes some of the most up-to-date sophisticated analytical tracking methods. According to Reynolds, these two volumes will be a valuable resource for students, scholars and members of the wine industry. Further, they could form the basis for a senior-level undergraduate or graduate-level course in wine science. WE by Italian scientists Paola Battilani and Angela Silva. Another is "Biogenic Amines and the Winemaking Process" by María "Managing Wine Quality," edited by Andrew G. Reynolds, is published in two volumes, xvi + 606 pages and xxvi + 651 pages, by Woodhead Publishing Limited, Cambridge, England, Hardbound, $290 each. Details: woodheadpublishing.com. Labels for Wine, Spirit & Food Offering: Flexo Roll Printing Indigo Sheet & Roll Printing Die Cut, Foil Stamping & Embossing Branding & Design Services Knowledgeable of TTB Regulations www.wrightlabels.com Tel (800) 678-9019 Wines & Vines MAY 2012 99