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

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.

Concepts in Wine Technology Small Winery Operations

Concepts in Wine Technology  Small Winery Operations
Author: Yair Margalit
Publsiher: Board and Bench Publishing
Total Pages: 320
Release: 2012-10-01
ISBN 10: 1935879944
ISBN 13: 9781935879947
Language: EN, FR, DE, ES & NL

Concepts in Wine Technology Small Winery Operations 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.

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.

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

Concise Encyclopedia of Science and Technology of Wine

Concise Encyclopedia of Science and Technology of Wine
Author: V. K. Joshi
Publsiher: CRC Press
Total Pages: 616
Release: 2020-12-15
ISBN 10: 9781138092754
ISBN 13: 1138092754
Language: EN, FR, DE, ES & NL

Concise Encyclopedia of Science and Technology of Wine Book Review:

"This book reveals state-of-the-art technology of wine making, describing various wine regions of the world and different cultivars used in wine making. It examines microbiology, biochemistry, and engineering in the context of wine production. The sensory qualities of wine and brandy are explored, and the composition, nutritive and therapeutic values, and toxicity are summarized. Selected references at the end of each chapter provide ample opportunity for additional study"--

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.

Understanding Wine Technology

Understanding Wine Technology
Author: David Bird
Publsiher: Dbqa Publishing
Total Pages: 307
Release: 2010
ISBN 10: 9780953580224
ISBN 13: 0953580229
Language: EN, FR, DE, ES & NL

Understanding Wine Technology Book Review:

Any student who has ever logged credits in a viticulture and enology class knows 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 that have cropped up in the last several years, and conveys them in his typically clear and plainspoken style that renders even the densest subject matter freshman-friendly. New material includes: expanded section on the production of red, rose, white, sweet, sparkling and fortified wines; information on histamine, flash detente, maceration, whole bunch and whole berry fermentation; expanded chapter on wine faults, including Brettanomyces; 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

Fruit Production and Processing Technology

Fruit Production and Processing Technology
Author: Gabe Carr
Publsiher: Scientific e-Resources
Total Pages: 376
Release: 2019-05-19
ISBN 10: 1839471875
ISBN 13: 9781839471872
Language: EN, FR, DE, ES & NL

Fruit Production and Processing Technology Book Review:

Fruit Production and Processing Technology is the exciting subject developed in the field and makes accessible to the reader a comprehensive and coherent coverage of the basic needs of orchard management with the principles and techniques of plant regeneration, care, preservation of fruit. A large variety of fruits can be used to obtain by the appropriate technological process different kinds of semi - finished product starting from fresh fruits just harvested from field or stored in controlled atmosphere warehouses. The ripeness degree, the freshness and the cleanness of the raw materials are very important to obtain a high quality juice. Fruit is sometimes defined as the product of growth from an angiosperm, or flowering plant. From a purely botanical point of view, the fruit may be only the fleshy growth that arises from the ovary of a flower and may not necessarily include any other structures. From the consumer's or food processor's point of view, however, fruit is generally characterized as the edible product of a plant or tree that includes the seed and its envelope and can typically be described as juicy, sweet, and pulpy. Present book has been designed to provide overall information of principles of fruit production and processing technology.

Taste and Flavor Changes of White Wine After Tasting Vinaigrette Dressing

Taste and Flavor Changes of White Wine After Tasting Vinaigrette Dressing
Author: Sarah Nunamaker
Publsiher: Unknown
Total Pages: 92
Release: 2007
ISBN 10:
ISBN 13: UCAL:X76278
Language: EN, FR, DE, ES & NL

Taste and Flavor Changes of White Wine After Tasting Vinaigrette Dressing Book Review:

Postmodern Winemaking

Postmodern Winemaking
Author: Clark Smith
Publsiher: Univ of California Press
Total Pages: 368
Release: 2013-11-02
ISBN 10: 0520958543
ISBN 13: 9780520958548
Language: EN, FR, DE, ES & NL

Postmodern Winemaking Book Review:

In Postmodern Winemaking, Clark Smith shares the extensive knowledge he has accumulated in engaging, humorous, and erudite essays that convey a new vision of the winemaker's craft--one that credits the crucial roles played by both science and art in the winemaking process. Smith, a leading innovator in red wine production techniques, explains how traditional enological education has led many winemakers astray--enabling them to create competent, consistent wines while putting exceptional wines of structure and mystery beyond their grasp. Great wines, he claims, demand a personal and creative engagement with many elements of the process. His lively exploration of the facets of postmodern winemaking, together with profiles of some of its practitioners, is both entertaining and enlightening.

Grape and Wine Biotechnology

Grape and Wine Biotechnology
Author: Antonio Morata,Iris Loira
Publsiher: BoD – Books on Demand
Total Pages: 470
Release: 2016-10-19
ISBN 10: 953512692X
ISBN 13: 9789535126928
Language: EN, FR, DE, ES & NL

Grape and Wine Biotechnology Book Review:

Grape and Wine Biotechnology is a collective volume divided into 21 chapters focused on recent advances in vine pathology and pests, molecular tools to control them, genetic engineering and functional analysis, wine biotechnology including molecular techniques to study Saccharomyces and non-Saccharomyces yeast in enology, new fermentative applications of nonconventional yeasts in wine fermentation, biological aging on lees and wine stabilization, advanced instrumental techniques to detect wine origin and frauds, and many other current applications useful for researchers, lecturers, and vine or wine professionals. The chapters have been written by experts from different universities and research centers of 13 countries being representative of the knowledge, research, and know-how of many wine regions worldwide.

Grapes and Wines

Grapes and Wines
Author: António M. Jordão,Fernanda Cosme
Publsiher: BoD – Books on Demand
Total Pages: 384
Release: 2018-02-28
ISBN 10: 9535138332
ISBN 13: 9789535138334
Language: EN, FR, DE, ES & NL

Grapes and Wines Book Review:

The book "Grapes and Wines: Advances in Production, Processing, Analysis, and Valorization" intends to provide to the reader a comprehensive overview of the current state-of-the-art and different perspectives regarding the most recent knowledge related to grape and wine production. Thus, this book is composed of three different general sections: (1) Viticulture and Environmental Conditions, (2) Wine Production and Characterization, and (3) Economic Analysis and Valorization of Wine Products. Inside these 3 general sections, 16 different chapters provide current research on different topics of recent advances on production, processing, analysis, and valorization of grapes and wines. All chapters are written by a group of international researchers, in order to provide up-to-date reviews, overviews, and summaries of current research on the different dimensions of grape and wine production. This book is not only intended for technicians actively engaged in the field but also for students attending technical schools and/or universities and other professionals that might be interested in reading and learning about some fascinating areas of grape and wine research.

Wine Production Technology in the United States

Wine Production Technology in the United States
Author: Maynard Andrew Amerine
Publsiher: Unknown
Total Pages: 229
Release: 1981
ISBN 10:
ISBN 13: UOM:39015018288467
Language: EN, FR, DE, ES & NL

Wine Production Technology in the United States Book Review:

Reveals the part that each of us plays in the beginning of every day.

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.

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.

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.