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Springer International Publishing
A Quest for Quality Wine, Every Time: A Guide to Root Cause Analysis

A Quest for Quality Wine, Every Time: A Guide to Root Cause Analysis

by Joyce Steakley, Bruce SteakleyJoyce Steakley


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Wine has been around for thousands of years, grape growing and wine production is worldwide, and recipes are prolific. However, this approach to winemaking root cause analysis is original and cannot be found in any other winemaking publications. The book start with the basics, with the authors' own basic winemaking steps. This provides a winemaking process and common language. With this understanding and departure point, they describe Root Cause Analysis (RCA) methods as applied to winemaking.

Though winemaking appears to have simple steps, problems or flaws inevitably arise. Instant access to online materials can provide ad-hoc answers to given conditions; however, the applicability of these solutions to one’s own situation ad particular conditions is not always clear. Selective changes may or may not solve the problem and in the winemaking world, it may take years to finish the wine and understand if the quality actually improved or not. A finished wine will have thousands of particular current and historical conditions that played some role in its quality.The root cause analysis (RCA) approach provides a path to sort these out and guide winemakers to the solution. It creates a problem statement and systematically divides the world into six discrete groups. This book tackles each and all of these, one group at a time.

The text contains examples that prioritize the contributing factors. Observations are noted, possibilities identified, and likelihoods assessed. Actions and tests are identified to aid in assigning risk, corrective action, and preventive measures. Given limited time and resources, prioritized risks and actions improve the chance of solving the problem. The book provides problems exploring each of their respective six group characteristics. Each RCA step is described and illustrated in detail. The process is revealed and explained through multiple examples.

Feature 1: Organized systematic method for solving winemaking quality problems

Feature 2: Applicable to amateur or commercial winemakers or any other product or system development activity and organization

Feature 3: Unique new application to the wine making world but similar methods historically used in complex aerospace product development

Feature 4: Teaching winemakers and producers how to think about uncertainty and error. It’s possible that gold medal wine, or 95-point Wine Spectator score, or 93-point Robert Parker score was deserved for that particular wine and vintage. But it is also possible you were very lucky. It may not be earned again in next year’s vintage. This book teaches approaches and methods to maintain and or improve the quality, every year.

Feature 5: Application of a potentially 'dry' rigorous root cause analysis approach in a world that enables the joy of creating and appreciating something very enjoyable. It will help you smile, at least once a year.

Product Details

ISBN-13: 9783030339999
Publisher: Springer International Publishing
Publication date: 07/06/2020
Edition description: 1st ed. 2020
Pages: 208
Sales rank: 1,092,594
Product dimensions: 6.10(w) x 9.25(h) x (d)

About the Author

Joyce is a retired Aerospace Materials and Process Laboratory Director and worked in the wine industry. Bruce is a retired Aerospace Technical Fellow. Bruce taught systems engineering for an optical systems MS program at San Jose State University for two years. Both authors have Winemaking Certificates from the UC Davis School of Enology and Viticulture.

Table of Contents

1. Introduction: Two Winemakers’ Guide to Root Cause Analysis

2. The Basic Wine Making Process

2.1 Step 1 – Grow

2.2 Step 2 – Harvest

2.3 Step 3 – Crush

2.4 Step 4 – Ferment

2.5 Step 5 – Press

2.6 Step 6 – Age

2.7 Step 7 – Clarify

2.8 Step 8 – Bottle

2.9 Step 9 – Store

3. The Basics of Root Cause Analysis

4. Scenario 1: Red Wine Aroma flaw, Volatile Acidity

4.1 Red Wine Volatile Acidity Basics

4.2 VA Problem Statement and Cause and Effect Diagram

4.3 Process and Red Wine VA

4.4 Material and Red Wine VA

4.5 Equipment and Red Wine VA

4.6 People and Red Wine VA

4.7 Measurement Errors and Red Wine VA

4.8 Environment and Red Wine VA

4.9 RCA Summary of Red Wine VA

5. Scenario 2: Wine off Aroma

5.1 Wine off Aroma scenario #2 problem statement and Cause and Effect Diagram

5.2 Process Phases and off Aroma scenario #2 problem

5.3 Materials and off Aroma scenario #2 problem

5.4 Equipment and off Aroma scenario #2 problem

5.5 People and off Aroma scenario #2 problem

5.6 Measurements and off Aroma scenario #2 problem

5.7 Environment and off Aroma scenario #2 problem

5.8 RCA Summary of off Aroma scenario #2 problem

6. Scenario 2: Red Wine Flavor Imbalance

6.1 Red Wine Imbalance Basics

6.2 Imbalanced wine problem statement and Cause and Effect Diagram

6.3 Process phases and imbalanced wine Problem

6.4 Materials and possible causes of wine Imbalance

6.5 Equipment and Imbalanced wine

6.6 People and wine Imbalance

6.7 Measurements and wine imbalance

6.8 Environment and wine imbalance

6.9 Deep Dive: The next layer of prioritization of wine imbalance

6.10 RCA Summary of wine Imbalance

7. Scenario 3: Wine Color flaw

7.1 Red Wine Color Basics

7.2 Wine color problem statement and Cause and Effect Diagram

7.3 Process Phases and wine color problem

7.4 Materials and wine color problem

7.5 Equipment and wine color problem

7.6 People and wine Color Imbalance

7.7 Measurements and wine color problem

7.8 Environment and wine color problem

7.9 RCA Summary of wine color problem

8.Root cause and contributing factor prioritization techniques. Best of the best, worst of the worst

9. Summary

Appendix A: Cleaning and Sanitization