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Author :
Publisher :
ISBN 13 :
Total Pages : 100 pages
Book Rating : 4.E/5 ( download)
Download or read book Enology Notes written by and published by . This book was released on 1986 with total page 100 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Pascal Ribéreau-Gayon
Publisher : John Wiley & Sons
ISBN 13 : 1119584620
Total Pages : 656 pages
Book Rating : 4.1/5 (195 download)
Download or read book Handbook of Enology, Volume 1 written by Pascal Ribéreau-Gayon and published by John Wiley & Sons. This book was released on 2021-04-13 with total page 656 pages. Available in PDF, EPUB and Kindle. Book excerpt: As an applied science, enology is a collection of knowledge from the fundamental sciences including chemistry, biochemistry, microbiology, bioengineering, psychophysics, cognitive psychology, etc., and nourished by empirical observations. The approach used in the Handbook of Enology is thus the same. It aims to provide practitioners, winemakers, technicians and enology students with foundational knowledge and the most recent research results. This knowledge can be used to contribute to a better definition of the quality of grapes and wine, a greater understanding of chemical and microbiological parameters, with the aim of ensuring satisfactory fermentations and predicting the evolution of wines, an7thd better mastery of wine stabilization processes. As a result, the purpose of this publication is to guide readers in their thought processes with a view to preserving and optimizing the identity and taste of wine and its aging potential. This third English edition of The Handbook of Enology, is an enhanced translation from the 7h French 2017 edition, and is published in print as individual themed volumes and as a two-volume set, describing aspects of winemaking using a detailed, scientific approach. The authors, who are highly-respected enologists, examine winemaking processes, theorizing what constitutes a perfect technique and the proper combination of components necessary to produce a quality vintage. They also illustrate methodologies of common problems, revealing the mechanism behind the disorder, thus enabling a diagnosis and solution. Volume 1: The Microbiology of Wine and Vinifications addresses the first phase of winemaking to produce an "unfinished" wine: grading grape quality and maturation, yeast biology then adding it to the grape crush and monitoring its growth during vinification; and identifying and correcting undesired conditions, such as unbalanced lactic and acetic acid production, use of sulfur dioxide and alternatives, etc. Coverage includes: Wine microbiology; Yeasts; Yeast metabolism; The conditions for the development of yeasts; Lactic acid bacteria, their metabolism and their development in wine; Acetic bacteria; The use of sulfur dioxide in the treatment of musts and wines; Products and processes acting in addition to sulfur dioxide; Winemaking; The grape and its maturation; Harvesting and processing of grapes after harvest; Vinification in red and white wine making. The target audience includes advanced viticulture and enology students, professors and researchers, and practicing grape growers and vintners.
Author : Maurício Bonatto Machado de Castilhos
Publisher : Springer Nature
ISBN 13 : 1071630881
Total Pages : 198 pages
Book Rating : 4.0/5 (716 download)
Download or read book Basic Protocols in Enology and Winemaking written by Maurício Bonatto Machado de Castilhos and published by Springer Nature. This book was released on 2023-05-12 with total page 198 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume details methods using classical apparatus and mechanisms to study enology and winemaking. Chapters guide readers through protocols on titration, distillation, spectrophotometry, advanced methods applying High-Performance Liquid Chromatography with Mass Spectrometry (HPLC-MSn), Gas Chromatography coupled with Mass Spectrometry (GC-MS) and Nuclear Magnetic Resonance (NMR). Authoritative and cutting-edge, Basic Protocols in Enology and Winemaking aims to be a useful and practical guide to new researchers and experts looking to expand their knowledge.
Author : Tim Patterson
Publisher : John Wiley & Sons
ISBN 13 : 0470681136
Total Pages : 391 pages
Book Rating : 4.4/5 (76 download)
Download or read book Home Winemaking For Dummies written by Tim Patterson and published by John Wiley & Sons. This book was released on 2010-10-25 with total page 391 pages. Available in PDF, EPUB and Kindle. Book excerpt: An informative, fun guide to making your own wine It's estimated that one million North Americans make their own wine. Relatively inexpensive to make (a homemade bottle costs from $2 to $4), a bottle with your own label (and grapes) is a fantasy even someone with modest aspirations can fulfill. Author Tim Patterson, an award-winning home winemaker, shows how it's possible for anyone to create a great wine. In Home Winemaking For Dummies, he discusses the art of winemaking from grape to bottle, including how to get the best grapes (and figure out how many you need); determine what equipment is required; select the right yeast and figure out if any other additives are needed; and store, age, and test wine. With detailed tips on creating many varieties -- from bold reds and demure whites to enchanting rosés and delightful sparkling wines -- this guide is your ultimate winemaking resource.
Author : Liz Thach
Publisher : Board and Bench Publishing
ISBN 13 : 1934259063
Total Pages : 360 pages
Book Rating : 4.9/5 (342 download)
Download or read book How to Launch Your Wine Career written by Liz Thach and published by Board and Bench Publishing. This book was released on 2009-09-01 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by successful and respected industry professionals, How to Launch Your Wine Career gives practical, real-world advice on how to land, develop, and succeed in a career in wine making and production, vineyard management, marketing and sales, public relations, writing, education, winery management and administration, direct-to-consumer sales, and more. Featuring interviews with some of wine's most prominent figures—including winemaker Heidi Barrett and wine writer James Laube of Wine Spectator—the book builds a career from the ground up, explaining job descriptions, educational and skill requirements, the career ladder, how to get started, and job hunting strategies. Each chapter ends with a helpful resource guide of available conferences, books, and websites. The appendix provides a detailed action plan worksheet to help the prospective applicant plan, plot progress, and nail that killer wine industry job.
Author : Roger Boulton
Publisher :
ISBN 13 :
Total Pages : 186 pages
Book Rating : 4.:/5 (797 download)
Download or read book Wine Processing written by Roger Boulton and published by . This book was released on 1987* with total page 186 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Pascal Ribéreau-Gayon
Publisher : John Wiley & Sons
ISBN 13 : 1119588499
Total Pages : 560 pages
Book Rating : 4.1/5 (195 download)
Download or read book Handbook of Enology, Volume 2 written by Pascal Ribéreau-Gayon and published by John Wiley & Sons. This book was released on 2021-04-13 with total page 560 pages. Available in PDF, EPUB and Kindle. Book excerpt: As an applied science, Enology is a collection of knowledge from the fundamental sciences including chemistry, biochemistry, microbiology, bioengineering, psychophysics, cognitive psychology, etc., and nourished by empirical observations. The approach used in the Handbook of Enology is thus the same. It aims to provide practitioners, winemakers, technicians and enology students with foundational knowledge and the most recent research results. This knowledge can be used to contribute to a better definition of the quality of grapes and wine, a greater understanding of chemical and microbiological parameters, with the aim of ensuring satisfactory fermentations and predicting the evolution of wines, and better mastery of wine stabilization processes. As a result, the purpose of this publication is to guide readers in their thought processes with a view to preserving and optimizing the identity and taste of wine and its aging potential. This third English edition of The Handbook of Enology, is an enhanced translation from the 7th French 2017 edition, and is published as a two-volume set describing aspects of winemaking using a detailed, scientific approach. The authors, who are highly-respected enologists, examine winemaking processes, theorizing what constitutes a perfect technique and the proper combination of components necessary to produce a quality vintage. They also illustrate methodologies of common problems, revealing the mechanism behind the disorder, thus enabling a diagnosis and solution. Volume 2: The Chemistry of Wine and Stabilization and Treatments looks at the wine itself in two parts. Part One analyzes the chemical makeup of wine, including organic acids, alcoholic, volatile and phenolic compounds, carbohydrates, and aromas. Part Two describes the procedures necessary to achieve a perfect wine: the clarification processes of fining, filtering and centrifuging, stabilization, and aging. Coverage includes: Wine chemistry; Organic acids; Alcohols and other volatile products; Carbohydrates; Dry extract and mineral matter; Nitrogen substances; Phenolic compounds; The aroma of grape varieties; The chemical nature, origin and consequences of the main organoleptic defects; Stabilization and treatment of wines; The chemical nature, origin and consequences of the main organoleptic defects; The concept of clarity and colloidal phenomena; Clarification and stabilization treatments; Clarification of wines by filtration and centrifugation; The stabilization of wines by physical processes; The aging of wines in vats and in barrels and aging phenomena. The target audience includes advanced viticulture and enology students, professors and researchers, and practicing grape growers and vintners.
Author : Pascal Ribéreau-Gayon
Publisher : John Wiley & Sons
ISBN 13 : 111958776X
Total Pages : 560 pages
Book Rating : 4.1/5 (195 download)
Download or read book Handbook of Enology, Volume 2 written by Pascal Ribéreau-Gayon and published by John Wiley & Sons. This book was released on 2021-03-29 with total page 560 pages. Available in PDF, EPUB and Kindle. Book excerpt: As an applied science, Enology is a collection of knowledge from the fundamental sciences including chemistry, biochemistry, microbiology, bioengineering, psychophysics, cognitive psychology, etc., and nourished by empirical observations. The approach used in the Handbook of Enology is thus the same. It aims to provide practitioners, winemakers, technicians and enology students with foundational knowledge and the most recent research results. This knowledge can be used to contribute to a better definition of the quality of grapes and wine, a greater understanding of chemical and microbiological parameters, with the aim of ensuring satisfactory fermentations and predicting the evolution of wines, and better mastery of wine stabilization processes. As a result, the purpose of this publication is to guide readers in their thought processes with a view to preserving and optimizing the identity and taste of wine and its aging potential. This third English edition of The Handbook of Enology, is an enhanced translation from the 7th French 2017 edition, and is published as a two-volume set describing aspects of winemaking using a detailed, scientific approach. The authors, who are highly-respected enologists, examine winemaking processes, theorizing what constitutes a perfect technique and the proper combination of components necessary to produce a quality vintage. They also illustrate methodologies of common problems, revealing the mechanism behind the disorder, thus enabling a diagnosis and solution. Volume 2: The Chemistry of Wine and Stabilization and Treatments looks at the wine itself in two parts. Part One analyzes the chemical makeup of wine, including organic acids, alcoholic, volatile and phenolic compounds, carbohydrates, and aromas. Part Two describes the procedures necessary to achieve a perfect wine: the clarification processes of fining, filtering and centrifuging, stabilization, and aging. Coverage includes: Wine chemistry; Organic acids; Alcohols and other volatile products; Carbohydrates; Dry extract and mineral matter; Nitrogen substances; Phenolic compounds; The aroma of grape varieties; The chemical nature, origin and consequences of the main organoleptic defects; Stabilization and treatment of wines; The chemical nature, origin and consequences of the main organoleptic defects; The concept of clarity and colloidal phenomena; Clarification and stabilization treatments; Clarification of wines by filtration and centrifugation; The stabilization of wines by physical processes; The aging of wines in vats and in barrels and aging phenomena. The target audience includes advanced viticulture and enology students, professors and researchers, and practicing grape growers and vintners.
Author : Agoston Haraszthy
Publisher :
ISBN 13 :
Total Pages : 432 pages
Book Rating : 4.:/5 (89 download)
Download or read book Grape Culture, Wines, and Wine-making written by Agoston Haraszthy and published by . This book was released on 1862 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Zoecklein
Publisher : Springer Science & Business Media
ISBN 13 : 1475769784
Total Pages : 639 pages
Book Rating : 4.4/5 (757 download)
Download or read book Wine Analysis and Production written by Zoecklein and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 639 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winemaking as a form of food preseIVation is as old as civilization. Wine has been an integral component of people's daily diet since its discovery and has also played an important role in the development of society, reli gion, and culture. We are currently drinking the best wines ever produced. We are able to do this because of our increased understanding of grape growing, biochemistry and microbiology of fermentation, our use of ad vanced technology in production, and our ability to measure the various major and minor components that comprise this fascinating beverage. Historically, winemakers succeeded with slow but gradual improvements brought about by combinations of folklore, obseIVation, and luck. How ever, they also had monumental failures resulting in the necessity to dis pose of wine or convert it into distilled spirits or vinegar. It was assumed that even the most marginally drinkable wines could be marketed. This is not the case for modem producers. The costs of grapes, the technology used in production, oak barrels, corks, bottling equipment, etc. , have in creased dramatically and continue to rise. Consumers are now accustomed to supplies of inexpensive and high-quality varietals and blends; they con tinue to demand better. Modem winemakers now rely on basic science and xvi Preface xvii the systematic application of their art to produce products pleasing to the increasingly knowledgeable consumer base that enjoys wine as part of its civilized society.
Author : Pascal Ribéreau-Gayon
Publisher : John Wiley & Sons
ISBN 13 : 047001038X
Total Pages : 450 pages
Book Rating : 4.4/5 (7 download)
Download or read book Handbook of Enology, Volume 2 written by Pascal Ribéreau-Gayon and published by John Wiley & Sons. This book was released on 2006-05-01 with total page 450 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Handbook of Enology Volume 2: The Chemistry of Wine Stabilization and Treatments uniquely combines chemical theory with the descriptions of day-to-day work in the latter stages of winemaking from clarification and stabilization treatments to ageing processes in vats and barrels. The expert authors discuss: Compounds in wine, such as organic acids, carbohydrates, and alcohol. Stabilization and treatments The chemical processes taking effect in bottled wine The information provided helps to achieve better results in winemaking, providing an authoritative and complete reference manual for both the winemaker and the student.
Author : Pascal Ribéreau-Gayon
Publisher : John Wiley & Sons
ISBN 13 : 0470010355
Total Pages : 512 pages
Book Rating : 4.4/5 (7 download)
Download or read book Handbook of Enology, Volume 1 written by Pascal Ribéreau-Gayon and published by John Wiley & Sons. This book was released on 2006-05-01 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: The "Microbiology" volume of the new revised and updated Handbook of Enology focuses on the vinification process. It describes how yeasts work and how they can be influenced to achieve better results. It continues to look at the metabolism of lactic acid bacterias and of acetic acid bacterias, and again, how can they be treated to avoid disasters in the winemaking process and how to achieve optimal results. The last chapters in the book deal with the use of sulfur-dioxide, the grape and its maturation process, harvest and pre-fermentation treatment, and the basis of red, white and speciality wine making. The result is the ultimate text and reference on the science and technology of the vinification process: understanding and dealing with yeasts and bacterias involved in the transformation from grape to wine. A must for all serious students and practitioners involved in winemaking.
Author : Arthur T. Johnson
Publisher : CRC Press
ISBN 13 : 1351165623
Total Pages : 895 pages
Book Rating : 4.3/5 (511 download)
Download or read book Biology for Engineers, Second Edition written by Arthur T. Johnson and published by CRC Press. This book was released on 2018-11-08 with total page 895 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biology is a critical application area for engineering analysis and design, and students in engineering programs as well as ecologists and environmentalists must be well-versed in the fundamentals of biology as they relate to their field. Biology for Engineers, Second Edition is an introductory text that minimizes unnecessary memorization of connections and classifications and instead emphasizes concepts, technology, and the utilization of living things. Whether students are headed toward a bio-related engineering degree or one of the more traditional majors, biology is so important that all engineering students should know how living things work and act. Emphasizing the ever-present interactions between a biological unit and its physical, chemical, and biological environments, the book provides ample instruction on the basics of physics, chemistry, mathematics, and engineering through a systems approach. It brings together all the concepts one needs to understand the role of biology in modern technology. Classroom-tested at the University of Maryland, this comprehensive text introduces concepts and terminology needed to understand more advanced biology literature. Filled with practical detailed examples, the book presents: Presents scientific principles relevant to biology that all engineers, ecologists and environmentalists must know A discussion of biological responses from the perspective of a broad range of fields such as psychology, human factors, genetics, plant and animal physiology, imaging, control systems, actuary, and medicine Includes end of chapter questions to test comprehension Provides updated material to reflect the latest research developments such as CRISPR. Introduces over 150 interesting application examples, incorporating a number of different engineering disciplines. Ties biological systems properties and behaviors to foundational sciences such as engineering sciences, chemistry, etc.
Author : United States. Office of Experiment Stations
Publisher :
ISBN 13 :
Total Pages : 1032 pages
Book Rating : 4.3/5 ( download)
Download or read book Experiment Station Record written by United States. Office of Experiment Stations and published by . This book was released on 1917 with total page 1032 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Adam Courtney
Publisher : Lulu.com
ISBN 13 : 1430303298
Total Pages : 154 pages
Book Rating : 4.4/5 (33 download)
Download or read book Wine Making Journal, for the Homemade Wine Maker written by Adam Courtney and published by Lulu.com. This book was released on 2006-11-01 with total page 154 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Wine Making Journal is an easy to use journal to record all of your homemade wine batches. The journal has sections for recording the primary and secondary fermentation, bottling, and tasting of each batch. There is also a space to attach your label for posterity. The Wine Making Journal has handy reference charts included to help make your wine production easier and quicker. For less than the cost of yeast, you can keep track of all your wine batches in one convenient location. No longer do you need to keep track of countless loose pages of notes, or a notebook full of scribbled hieroglyphics. A definite must have for the home wine maker.
Author : Alan J. Buglass
Publisher : John Wiley & Sons
ISBN 13 : 0470512024
Total Pages : 1207 pages
Book Rating : 4.4/5 (75 download)
Download or read book Handbook of Alcoholic Beverages, 2 Volume Set written by Alan J. Buglass and published by John Wiley & Sons. This book was released on 2011-02-14 with total page 1207 pages. Available in PDF, EPUB and Kindle. Book excerpt: HANDBOOK OF ALCOHOLIC BEVERAGES A comprehensive two-volume set that describes the science and technology involved in the production and analysis of alcoholic beverages HANDBOOK OF ALCOHOLIC BEVERAGES Technical, Analytical and Nutritional Aspects At the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products. The Handbook of Alcoholic Beverages tracks the major fermentation process, and the major chemical, physical and technical processes that accompany the production of the world’s most familiar alcoholic drinks. Indigenous beverages and small-scale production are also covered to a significant extent. The overall approach is multidisciplinary, reflecting the true nature of the subject. Thus, aspects of biochemistry, biology (including microbiology), chemistry, health science, nutrition, physics and technology are all necessarily involved, but the emphasis is on chemistry in many areas of the book. Emphasis is also on more recent developments and innovations, but there is sufficient background for less experienced readers. The approach is unified, in that although different beverages are dealt with in different chapters, there is extensive cross-referencing and comparison between the subjects of each chapter. Appropriate for food professionals working in the development and manufacture of alcohol-based drinks, as well as academic and industrial researchers involved in the development of testing methods for the analysis and regulation of alcohol in the drinks industry. Divided into five parts, this comprehensive two-volume work presents: INTRODUCTION, BACKGROUND AND HISTORY: a simple introduction to the history and development of alcohol and some recent trends and developments. FERMENTED BEVERAGES: BEERS, CIDERS, WINES AND RELATED DRINKS: the latest innovations and aspects of the different fermentation processes used in beer, wine, cider, liqueur wines, fruit wines, low-alcohol and related beverages. SPIRITS: covers distillation methods and stills used in the production of whisky, cereal- and cane-based spirits, brandy, fruit spirits and liqueurs. ANALYTICAL METHODS: covering the monitoring of processes in the production of alcoholic beverages, as well as sample preparation, chromatographic, spectroscopic, electrochemical, physical, sensory and organoleptic methods of analysis. NUTRITION AND HEALTH ASPECTS RELATING TO ALCOHOLIC BEVERAGES: includes a discussion on nutritional aspects, both macro- and micro-nutrients, of alcoholic beverages, their ingestion, absorption and catabolism, the health consequences of alcohol, and details of the additives and residues within the various beverages and their raw materials.
Author : Karen MacNeil
Publisher : Workman Publishing
ISBN 13 : 9781563054341
Total Pages : 932 pages
Book Rating : 4.0/5 (543 download)
Download or read book The Wine Bible written by Karen MacNeil and published by Workman Publishing. This book was released on 2001-01-01 with total page 932 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discusses the history of wine, grape varieties, winemaking techniques, and vintages.
