Red Wine Technology

Red Wine Technology
Author: Antonio Morata
Publsiher: Academic Press
Total Pages: 408
Release: 2018-10-29
ISBN 10: 0128144009
ISBN 13: 9780128144008
Language: EN, FR, DE, ES & NL

Red Wine Technology Book Review:

Red Wine Technology is a solutions-based approach on the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines, and is ideal for anyone who needs a quick reference on novel ways to increase and improve overall red wine production and innovation. The book provides emerging trends in modern enology, including molecular tools for wine quality and analysis. It includes sections on new ways of maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. Recent studies and technological advancements to improve grape maturity and production are also presented, along with tactics to control PH level. This book is an essential resource for wine producers, researchers, practitioners, technologists and students. Winner of the OIV Award 2019 (Category: Enology), International Organization of Vine and Wine Provides innovative technologies to improve maceration and color/tannin extraction, which influences color stability due to the formation of pyranoanthocyanins and polymeric pigments Contains deep evaluations of barrel ageing as well as new alternatives such as microoxigenation, chips, and biological ageing on lees Explores emerging biotechnologies for red wine fermentation including the use of non-Saccharomyces yeasts and yeast-bacteria coinoculations, which have effects in wine aroma and sensory quality, and also control spoilage microorganisms

Concepts in Wine Technology, Small Winery Operations, Third Edition

Concepts in Wine Technology, Small Winery Operations, Third Edition
Author: Yair Margalit, PhD
Publsiher: Board and Bench Publishing
Total Pages: 322
Release: 2012-11-01
ISBN 10: 1935879782
ISBN 13: 9781935879787
Language: EN, FR, DE, ES & NL

Concepts in Wine Technology, Small Winery Operations, Third Edition Book Review:

Following up on his bestselling Winery Technology and Operations, physical chemist and winemaker Yair Margalit comes out with the successive, Concepts in Wine Technology, fully updated and revised to meet the advances of modern winemaking. Among the extended topics are fermentation, skin contact, acid balance, phenolics, bottling, the use of oak and quality control. He begins in the vineyard discussing proper maturation, soil and climate, bunch health, vineyard disease states, and grape varieties. Next he tackles the preharvest with a careful look at vineyard management and preparing the winery for harvest. Dr. Margalit then outlines the entire process of harvesting, from destemming, crushing, and skin contact as it applies to both red and white grapes to pressing, must correction, and temperature control. Fermentation is examined fully and includes a lengthy look at the factors affecting malo-lactic fermentation and its pros and cons. There is a chapter on cellar operations that deals with racking, stabilization, fining, filtration, blending, and maintaining winery hardware, followed by sections on barreling and bottling. The final chapter pulls together the more general aspects of wine technology, covering sulphur-dioxides, different forms of wine spoilage and ways to ward them off, legal regulations and, one of the most important and enigmatic compounds in wine, phenolics.

Understanding Wine Technology, 3rd Edition

Understanding Wine Technology, 3rd Edition
Author: Bird, David
Publsiher: Board and Bench Publishing
Total Pages: 328
Release: 2011-05-01
ISBN 10: 1935879359
ISBN 13: 9781935879350
Language: EN, FR, DE, ES & NL

Understanding Wine Technology, 3rd Edition Book Review:

Any student who has ever logged credits in a viticulture and enology class knows David Bird's book: it is the most widely assigned wine science primer in the English-speaking world. This completely revised and updated edition to Bird's classic textbook deciphers all the new scientific advances from the last several years, and conveys them in his typically clear and plainspoken style that renders even the densest subject matter freshman friendly. The new material includes an expanded section on the production of red, rose, white, sweet, sparkling, and fortified wines; information on histamine, flash detente, maceration, and whole bunch and whole berry fermentation; an expanded chapter on wine faults, including Brettanomyces; a new section on HACCP analysis as applied to a winery; and much more.

The Red and the White

The Red and the White
Author: Leo A. Loubère
Publsiher: SUNY Press
Total Pages: 401
Release: 1978-01-01
ISBN 10: 9780873953702
ISBN 13: 0873953703
Language: EN, FR, DE, ES & NL

The Red and the White Book Review:

The delight of Bacchus, wine has ever been man's solace and joy. Growing out of the poorest soil, the wild grape was tamed and blended over millennia to produce a royal beverage. But the nineteenth century brought a near revolution in the production of wine, and democracy in its consumption; technology made wine an industry, while improved living standards put it on the people's dinner table. The vintners of France and Italy frantically bought land and planted grapes in their attempt to profit from the golden age of wine. But the very technology which made possible swift transportation, with all its benefits to winemen, brought utter devastation from America--the phylloxera aphids--and only when France and Italy had replanted their entire vineyards on American stock did they again supply the thirsty cities and discriminating elite. In an exhaustive examination Professor Loubère follows the wine production process from practices recommended long ago by the Greeks and Romans through the technical changes that occurred in the nineteenth century. He shows how technology interacted with economic, social, and political phenomena to produce a new viticultural world, but one distinct in different regions. Winemen espoused a wide range of politics and economics depending on where they lived, the grapes they grew, and the markets they sought. While a place remained for carefully hand-raised wine, the industry had, by the end of the century, turned to mass production, though it was capable of great quality control and consistency from year to year. The author uses a wide range of sources, including archives and contemporary accounts. The volume contains extensive figures, tables, graphs, and maps.

The Complete Book on Wine Production

The Complete Book on Wine Production
Author: H. Panda
Publsiher: NIIR PROJECT CONSULTANCY SERVICES
Total Pages: 752
Release: 2011-10-02
ISBN 10: 938103902X
ISBN 13: 9789381039021
Language: EN, FR, DE, ES & NL

The Complete Book on Wine Production Book Review:

Wine is the most loved beverage across the world and a popular accompaniment with food. The popularity of wine in India has started growing rapidly. Wine is the fermented product of the grape. Because crushed grapes contain all that is needed to create wine, ancient wine producers simply allowed nature to take its course. As time went on, people realized that by intervening at certain times, they could make a wine with more predictable characteristics. Grape cultivation is one of the most remunerative farming enterprises in India. Grapes can be eaten raw or they can be used for making wine, jam, juice, jelly, vinegar. Delicate wine grapes are generally produced in frost free and moderate temperature environments. Thousands of grape varieties are grown all over the world; the wine grape varieties represent only a fraction of them. The colour, size, phenolic distribution and acidity of grapes give each wine its own characteristic. Wine quality is affected by the factors such as soil, climate, viticulture and wine making techniques. Wine quality is dictated mainly by the grapevines, not by the winemaker. Wine must be slightly aged to be drinkable. Grape production, linked with wine processing has provided the much-needed impetus for the growth of the wine industry. Indian government plays a crucial role in the current phase of Indian wine industry, supporting the current momentum amongst others through financial assistance and market protection. Gradual reduction of import duty levels will no doubt lead to increasing competition through imports, but will on the longer term result in a competitive industry that is able to export its top quality products to overseas markets. Some of the fundamentals of the book are wine quality, mold and mold complexes associated with grapes, grape aroma components, soluble solids in winemaking, the molds and yeasts of grapes and wine molds, yeasts of grapes and wine, by-products of fermentation, chemistry of fermentation and composition of wines, outline of red wine making, stuck wines, white table wine, sparkling wine, vermouth and flavoured wines, cider and apple wine, plum wines in Europe, berry wines in pacific coast states, cherry and plum wines in pacific coast states, pomegranate wine from concord grapes, pineapple wine, pear wine, wine from oranges, grapefruit wine, wine from dried fruits, Swiss research on fruit juice fermentation honey wine (mead), etc. This book provides a complete detail on all aspects of Wine production like describe the varieties of wine available, its manufacturing process, bottling and storage of wine, quality control in wine making and many more. It is hoped that this book will be very resourceful to all its readers, students, scientists, technocrats, existing industries, new entrepreneurs and all those who are related to wine making.

Understanding Wine Technology, 3rd Edition

Understanding Wine Technology, 3rd Edition
Author: David Bird
Publsiher: Board and Bench Publishing
Total Pages: 328
Release: 2011-05-01
ISBN 10: 1934259608
ISBN 13: 9781934259603
Language: EN, FR, DE, ES & NL

Understanding Wine Technology, 3rd Edition Book Review:

Any student who has ever logged credits in a viticulture and enology class knows David Bird's book: it is the most widely assigned wine science primer in the English-speaking world. This completely revised and updated edition to Bird's classic textbook deciphers all the new scientific advances from the last several years, and conveys them in his typically clear and plainspoken style that renders even the densest subject matter freshman friendly. The new material includes an expanded section on the production of red, rose, white, sweet, sparkling, and fortified wines; information on histamine, flash detente, maceration, and whole bunch and whole berry fermentation; an expanded chapter on wine faults, including Brettanomyces; a new section on HACCP analysis as applied to a winery; and much more.

Understanding Wine Technology, 3rd Edition

Understanding Wine Technology, 3rd Edition
Author: David Bird
Publsiher: Board and Bench Publishing
Total Pages: 328
Release: 2011-05-01
ISBN 10: 1934259608
ISBN 13: 9781934259603
Language: EN, FR, DE, ES & NL

Understanding Wine Technology, 3rd Edition Book Review:

Any student who has ever logged credits in a viticulture and enology class knows David Bird's book: it is the most widely assigned wine science primer in the English-speaking world. This completely revised and updated edition to Bird's classic textbook deciphers all the new scientific advances from the last several years, and conveys them in his typically clear and plainspoken style that renders even the densest subject matter freshman friendly. The new material includes an expanded section on the production of red, rose, white, sweet, sparkling, and fortified wines; information on histamine, flash detente, maceration, and whole bunch and whole berry fermentation; an expanded chapter on wine faults, including Brettanomyces; a new section on HACCP analysis as applied to a winery; and much more.

Red Wine Technology

Red Wine Technology
Author: Antonio Morata
Publsiher: Academic Press
Total Pages: 408
Release: 2018-10-29
ISBN 10: 0128144009
ISBN 13: 9780128144008
Language: EN, FR, DE, ES & NL

Red Wine Technology Book Review:

Red Wine Technology is a solutions-based approach on the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines, and is ideal for anyone who needs a quick reference on novel ways to increase and improve overall red wine production and innovation. The book provides emerging trends in modern enology, including molecular tools for wine quality and analysis. It includes sections on new ways of maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. Recent studies and technological advancements to improve grape maturity and production are also presented, along with tactics to control PH level. This book is an essential resource for wine producers, researchers, practitioners, technologists and students. Winner of the OIV Award 2019 (Category: Enology), International Organization of Vine and Wine Provides innovative technologies to improve maceration and color/tannin extraction, which influences color stability due to the formation of pyranoanthocyanins and polymeric pigments Contains deep evaluations of barrel ageing as well as new alternatives such as microoxigenation, chips, and biological ageing on lees Explores emerging biotechnologies for red wine fermentation including the use of non-Saccharomyces yeasts and yeast-bacteria coinoculations, which have effects in wine aroma and sensory quality, and also control spoilage microorganisms

Wine Folly

Wine Folly
Author: Madeline Puckette,Justin Hammack
Publsiher: Avery
Total Pages: 240
Release: 2015
ISBN 10: 1592408990
ISBN 13: 9781592408993
Language: EN, FR, DE, ES & NL

Wine Folly Book Review:

A hip, new guide to wine for the new generation of wine drinkers, from the sommelier creators of the award-wining site WineFolly.com Red or white? Cabernet or merlot? Light or bold? What to pair with food? Drinking great wine isn't hard, but finding great wine does require a deeper understanding of the fundamentals. Wine Folly: The Visual Guide to Wine will help you make sense of it all in a unique infographic wine book. Put together by the creators of Wine Folly, a certified sommelier and a designer who have become renowned in the wine world for simplifying complex wine topics, this book combines sleek, modern information design with data visualization. Get pragmatic answers to your wine questions and learn pro tips on tasting, how to spot great quality, and how to find wines you'll love.Wine Folly: The Visual Guide to Wine includes: • Detailed taste profiles of popular and under-the-radar wines. • A guide to pairing food and wine. • A wine-region section with detailed maps. • Practical tips and tricks for serving wine. • Methods for tasting wine and identifying flavors. Packed with information and encouragement, Wine Folly: The Visual Guide to Wine will empower your decision-making with practical knowledge and give you confidence at the table.

Soils for Fine Wines

Soils for Fine Wines
Author: Robert E. White,R. E. White
Publsiher: Oxford University Press
Total Pages: 279
Release: 2003-07-24
ISBN 10: 9780195141023
ISBN 13: 0195141024
Language: EN, FR, DE, ES & NL

Soils for Fine Wines Book Review:

In recent years, viticulture has seen phenomenal growth, particularly in such countries as Australia, New Zealand, the United States, Argentina, Chile, and South Africa. The surge in production of quality wines in these countries has been built largely on the practice of good oenology and investment in high technology in the winery, enabling vintners to produce consistently good, even fine, wines. Yet relatively little attention has been paid to the influence of vineyard conditions on wines and their distinctiveness. This book provides basic information on soil properties and behaviour in the context of site selection for new vineyards, and on the demands placed on soils for grape growth and production of wines.

A Complete Guide to Quality in Small-Scale Wine Making

A Complete Guide to Quality in Small-Scale Wine Making
Author: John Anthony Considine,Elizabeth Frankish
Publsiher: Academic Press
Total Pages: 224
Release: 2013-11-21
ISBN 10: 0124079172
ISBN 13: 9780124079175
Language: EN, FR, DE, ES & NL

A Complete Guide to Quality in Small-Scale Wine Making Book Review:

As the wine industry has experienced a period of rapid global expansion, there is a renewed emphasis on quality and consistency even within the small winery industry. Written for the small production program, A Complete Guide to Quality in Small-Scale Wine Making is for the novice to intermediate level winemaker seeking foundational information in chemistry and sensory science as they relate to wine quality at a technical level. Drawing from personal experience as well as scientific literature, this book introduces the core concepts of winemaking before delving into methods and analysis to provide practical insights into creating and maintaining quality in the wine product. Understand the chemistry and sensory science at the foundation of quality wines Explore real-world examples of key analysis and application of concepts Practice methods and exercises for hands-on experience

The Technology of Wine Making

The Technology of Wine Making
Author: Maynard Andrew Amerine,William Vere Cruess
Publsiher: Anonim
Total Pages: 709
Release: 1960
ISBN 10:
ISBN 13: UOM:39015002932500
Language: EN, FR, DE, ES & NL

The Technology of Wine Making Book Review:

Wine Production

Wine Production
Author: Keith Grainger,Hazel Tattersall
Publsiher: John Wiley & Sons
Total Pages: 152
Release: 2008-04-15
ISBN 10: 1405173548
ISBN 13: 9781405173544
Language: EN, FR, DE, ES & NL

Wine Production Book Review:

The standard of wines made today is arguably higher than any time in the six thousand years of vinous history. The level of knowledge of producers and the ability to control the processes in wine production is also greatly improved. Authors Keith Grainger and Hazel Tattersall detail these processes, from vine to bottle, looking at key factors such as geography, winemaking techniques, the impact of decisions made upon style and quality, and problems that may be encountered. The authors are not afraid to discuss practices that may be regarded as controversial. Highly regarded consultants to the wine industry, Grainger and Tattersall present a clear and accessible handbook: Bullet points Vineyard and winery photographs Diagrams Text boxes Wine Production: Vine to Bottle is a concise and easy-to-use reference guide for all busy food and beverage industry professionals, students and others needing a working knowledge of wine production.

Wine Science

Wine Science
Author: Ronald S. Jackson
Publsiher: Elsevier
Total Pages: 645
Release: 2000-05-03
ISBN 10: 9780080489865
ISBN 13: 0080489869
Language: EN, FR, DE, ES & NL

Wine Science Book Review:

The second edition of Wine Science: Principles, Practice, Perception updates the reader with current processes and methods of wine science, including an analysis of the advantages and disadvantages of various new grape cultivar clones, wine yeast strains, and malolactic bacteria. It also addresses current research in wine consumption as related to health. The many added beautiful color photographs, graphs, and charts help to make the sophisticated techniques described easily understandable. This book is an essential part of a any library. Key Features * Univerally appealing to non-technologists and technologists alike * Includes section on Wine and Health which covers the effects of wine consumption on cardiovascular diseases, headaches, and age-related macular degeneration * Covers sophisticated techniques in a clear, easily understood manner * Presents a balance between the objective science of wine chemistry and the subjective study of wine appreciation * Provides updated information involving advantages/disadvantages of various grape cultivar clones, wine yeast strains, and malolactic bacteria * Chapter on recent historical findings regarding the origin of wine and wine making processes

The Glass of Wine

The Glass of Wine
Author: James F. Shackelford,Penelope L. Shackelford
Publsiher: John Wiley & Sons
Total Pages: 208
Release: 2017-12-27
ISBN 10: 1119223431
ISBN 13: 9781119223436
Language: EN, FR, DE, ES & NL

The Glass of Wine Book Review:

THE FIRST BOOK TO FOCUS ON THE ROLE OF GLASS AS A MATERIAL OF CRITICAL IMPORTANCE TO THE WINE INDUSTRY For centuries glass has been the material of choice for storing, shipping, and sipping wine. How did that come to pass, and why? To what extent have glassmaking and winemaking co-evolved over the centuries? The first book to focus on the role of glass as a material of critical importance to the wine industry, The Glass of Wine answers these and other fascinating questions. The authors deftly interweave compelling historical, technical, and esthetic narratives in their exploration of glass as the vessel of choice for holding, storing, and consuming wine. They discuss the traditions informing the shapes and sizes of wine bottles and wine glasses, and they demystify the selection of the "right glass" for red versus white varietals, as well as sparkling and dessert wines. In addition, they review the technology of modern glassmaking and consider the various roles glass plays in wineries—especially in the enologist's laboratory. They also consider the increasing use of aluminum and polymer containers and its potential impact on the central role of glass as the essential material for wine appreciation. The first book focusing on the role of glass and its central importance to the wine industry Written by a glass scientist at the University of California, Davis, home of the premier viticulture and enology program in North America Interlards discussions of the multi-billion dollar glass and wine industries with valuable technical insights for scientists, engineers, and wine enthusiasts alike Illustrates the wide spectrum of bottles, carafes, decanters, and drinking glasses with an abundance of exquisite full-color photos Both an authoritative guide and a compelling read, The Glass of Wine tells the story of the centuries-old marriage between an endlessly fascinating material and a celebrated beverage. It is sure to have enormous appeal among ceramic and glass professionals, wine makers, and oenophiles of all backgrounds.

Making Table Wine at Home

Making Table Wine at Home
Author: George M. Cooke
Publsiher: UCANR Publications
Total Pages: 44
Release: 2004-06-01
ISBN 10: 9781879906662
ISBN 13: 187990666X
Language: EN, FR, DE, ES & NL

Making Table Wine at Home Book Review:

If you've ever thought about making your own zinfandel, pinot noir, or chenin blanc this book can get you started. Organized into chapters that discuss ingredients and practices that make a good table wine, you'll learn how to bring those elements together in a home winery. Also covers quality, spoilage and stability, juice and wine analysis.

Yeast technology

Yeast technology
Author: Gerald Reed
Publsiher: Springer Science & Business Media
Total Pages: 454
Release: 2012-12-06
ISBN 10: 9401197717
ISBN 13: 9789401197717
Language: EN, FR, DE, ES & NL

Yeast technology Book Review:

Yeasts are the active agents responsible for three of our most important foods - bread, wine, and beer - and for the almost universally used mind/ personality-altering drug, ethanol. Anthropologists have suggested that it was the production of ethanol that motivated primitive people to settle down and become farmers. The Earth is thought to be about 4. 5 billion years old. Fossil microorganisms have been found in Earth rock 3. 3 to 3. 5 billion years old. Microbes have been on Earth for that length of time carrying out their principal task of recycling organic matter as they still do today. Yeasts have most likely been on Earth for at least 2 billion years before humans arrived, and they playa key role in the conversion of sugars to alcohol and carbon dioxide. Early humans had no concept of either microorganisms or fermentation, yet the earliest historical records indicate that by 6000 B. C. they knew how to make bread, beer, and wine. Earliest humans were foragers who col lected and ate leaves, tubers, fruits, berries, nuts, and cereal seeds most of the day much as apes do today in the wild. Crushed fruits readily undergo natural fermentation by indigenous yeasts, and moist seeds germinate and develop amylases that produce fermentable sugars. Honey, the first con centrated sweet known to humans, also spontaneously ferments to alcohol if it is by chance diluted with rainwater. Thus, yeasts and other microbes have had a long history of 2 to 3.

Table Wines

Table Wines
Author: M. A. Amerine,M. A. Joslyn
Publsiher: Anonim
Total Pages: 1026
Release: 2021-01-08
ISBN 10: 0520361628
ISBN 13: 9780520361621
Language: EN, FR, DE, ES & NL

Table Wines Book Review:

This title is part of UC Press's Voices Revived program, which commemorates University of California Press's mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1970.

Concepts in Wine Chemistry

Concepts in Wine Chemistry
Author: Yair Margalit, Ph.D.
Publsiher: Board and Bench Publishing
Total Pages: 544
Release: 2014-06-02
ISBN 10: 1935879529
ISBN 13: 9781935879527
Language: EN, FR, DE, ES & NL

Concepts in Wine Chemistry Book Review:

More than 150 years after Louis Pasteur attributed fermentation to a living organism, the field of wine microbiology and chemistry is vibrant with discovery. The last decade alone has seen great strides in our understanding of the biochemistry involved in vinification. In this new edition of his classic text, Yair Margalit gives the complete and current picture of the basic and advanced science behind these processes, making the updated Concepts in Wine Chemistry the broadest and most meticulous book on the topic in print. Organized to track the sequence of the winemaking process, chapters cover must and wine composition, fermentation, phenolic compounds, wine oxidation, oak products, sulfur dioxide, cellar processes, and wine defects. Margalit ends with chapters detailing the regulations and legal requirements in the production of wine, and the history of wine chemistry and winemaking practices of old.

The Wines of Hungary

The Wines of Hungary
Author: Alex Liddell
Publsiher: Octopus Books
Total Pages: 368
Release: 2003-02-13
ISBN 10: 1845336216
ISBN 13: 9781845336219
Language: EN, FR, DE, ES & NL

The Wines of Hungary Book Review:

This reference to the 22 wine regions of Hungary shows how this country, with its once-proud wine tradition, reinvented itself after 45 years of communism, during which time the entire structure of grape growing and wine production was changed out of recognition. The author details how Hungary's re-adjustment, which still continues, has progressed through privatization, foreign investment and the dedication of small producers struggling to achieve quality standards in the face of a chronic lack of capital. He covers over 300 wine producers, not only from the famous regions like Tokaj and Villany, where significant progress has been made, but also from the lesser-known and as yet underdeveloped regions that suggest the potential to make world-class wines. There are detailed profiles of the leading producers, with assessments of their wines, plus maps detailing the key wine areas.