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Author : Murli R. Dharmadhikari
Publisher :
ISBN 13 :
Total Pages : 180 pages
Book Rating : 4.E/5 ( download)
Download or read book Micro Vinification written by Murli R. Dharmadhikari and published by . This book was released on 2001 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Giuseppe Spano
Publisher : Frontiers Media SA
ISBN 13 : 2889451216
Total Pages : 233 pages
Book Rating : 4.8/5 (894 download)
Download or read book Microbiota of Grapes: Positive and Negative Role on Wine Quality written by Giuseppe Spano and published by Frontiers Media SA. This book was released on 2017-03-28 with total page 233 pages. Available in PDF, EPUB and Kindle. Book excerpt: During spontaneous food/beverage fermentations, the microbiota associated with the raw material has a considerable importance: this microbial consortium evolves in reason of the nutrient content and of the physical, chemical, and biological determinants present in the food matrix, shaping fermentation dynamics with significant impacts on the ‘qualities’ of final productions. The selection from the indigenous micro-biodiversity of ‘virtuous’ ecotypes that coupled pro-technological and biotechnological aptitudes provide the basis for the formulation of ‘tailored’ starter cultures. In the fermenting food and beverage arena, the wine sector is generally characterized by the generation of a high added value. Together with a pronounced seasonality, this feature strongly contributes to the selection of a large group of starter cultures. In the last years, several studies contributed to describe the complexity of grapevine-associated microbiota using both culture-dependent and culture-independent approaches. The grape-associated microbial communities continuously change during the wine-making process, with different dominances that correspond to the main biotechnological steps that take place in wine. In order to simplify, following a time trend, four major dominances can be mainly considered: non-Saccharomyces, Saccharomyces, lactic acid bacteria (LAB), and spoilage microbes. The first two dominances come in succession during the alcoholic fermentation: the impact of Saccharomyces (that are responsible of key enological step of ethanol production) can be complemented/integrated by the contributions of compatible non-Saccharomyces strains. Lactic acid bacteria constitute the malolactic consortium responsible of malolactic fermentation, a microbial bioconversion often desired in wine (especially in red wine production). Finally, the fourth dominance, the undesired microbiota, represents a panel of microorganisms that, coupling spoilage potential to the resistance to the harsh conditions typical of wine environment, can cause important economic losses. In each of these four dominances a complex microbial biodiversity has been described. The studies on the enological significance of the micro-biodiversity connected with each of the four dominances highlighted the presence of a dichotomy: in each consortia there are species/strains that, in reason of their metabolisms, are able to improve wine ‘qualities’ (resource of interest in starter cultures design), and species/strains that with their metabolism are responsible of depreciation of wine. Articles describing new oenological impacts of yeasts and bacteria belonging to the four main categories above mentioned (non-Saccharomyces, Saccharomycetes, lactic acid bacteria, and spoilage microbes) are welcome. Moreover, in this Research Topic, we encourage mini-review submissions on topics of immediate interest in wine microbiology that link microbial biodiversity with positive/negative effects in wine.
Author : Antonio Morata
Publisher : Academic Press
ISBN 13 : 0128144009
Total Pages : 408 pages
Book Rating : 4.1/5 (281 download)
Download or read book Red Wine Technology written by Antonio Morata and published by Academic Press. This book was released on 2018-10-29 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Author : Clark Smith
Publisher : Univ of California Press
ISBN 13 : 0520958543
Total Pages : 367 pages
Book Rating : 4.5/5 (29 download)
Download or read book Postmodern Winemaking written by Clark Smith and published by Univ of California Press. This book was released on 2013-11-02 with total page 367 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Author : Emlyn Dodd
Publisher : Bloomsbury Publishing
ISBN 13 : 1350346675
Total Pages : 323 pages
Book Rating : 4.3/5 (53 download)
Download or read book Methods in Ancient Wine Archaeology written by Emlyn Dodd and published by Bloomsbury Publishing. This book was released on 2024-02-08 with total page 323 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bringing together a wide array of modern scientific techniques and interdisciplinary approaches, this book provides an accessible guide to the methods that form the current bedrock of research into Roman, and more broadly ancient, wine. Chapters are arranged into thematic sections, covering biomolecular archaeology and chemical analysis, archaeobotany and palynology, vineyard and landscape archaeology and computational and experimental archaeology. These include discussions of some of the most recent techniques, such as ancient DNA and organic residue analyses, geophysical prospection, multispectral imaging and spatial and climatic modelling. While most of the content is of direct relevance to the Roman Mediterranean, the assortment of detailed case studies, methodological outlines and broader 'state of the field' reflections is of equal use to researchers working across disparate disciplines, geographies, and chronologies. The study of ancient Roman wine has been dominated until recently by traditional archaeological analyses focused upon production facilities and ceramic evidence related to transport. While such architecture and artefact-focussed approaches provide a fundamental foundation for our understanding of this topic, they fail to provide the requisite nuance to answer other questions regarding grape cultivation and wine production, consumption, use and trade. As the first compendium of its kind, this book supports the embedding of modern scientific and experimental techniques into archaeological fieldwork, research and laboratory analysis, pushing the boundaries of what questions can be explored, and serving as a launching point for future avenues of interdisciplinary research.
Author : Alfonso V. Carrascosa Santiago
Publisher : Academic Press
ISBN 13 : 9780080962580
Total Pages : 372 pages
Book Rating : 4.9/5 (625 download)
Download or read book Molecular Wine Microbiology written by Alfonso V. Carrascosa Santiago and published by Academic Press. This book was released on 2011-05-23 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: Molecular Wine Microbiology features rigorous scientific content written at a level comprehensible for wine professionals as well as advanced students. It includes information on production and spoilage issues, the microbial groups relevant for wine production and microbial wine safety. Microbiology has long been recognized as a key tool in studying wine production, however only recently have wine microbiology studies been addressed at a molecular level, increasing the understanding of how microbiology impacts not only the flavor quality of the wine, but also its safety. Understanding, at a molecular level, how a starter culture can impact ethanol, glycerol, volatile phenols, mannoproteins, biogenic amines or ochratoxin A of a wine are just some of the core points that must be considered in order to achieve maximium consumer acceptability while addressing safety concerns during processing and storage. While other books offer insights into the technological aspects of enology, this book is written by expert microbiologists, who explore the positive and negative impacts of gene function in the production of wine, from a microbiological point of view. Winner of the 2012 Jury Award in Enology from the International Organisation of Vine and Wine Presents the most current methods of studying the microbiology of wine Includes latest identification and typing methods, reducing identification time from days and weeks to minutes and hours Provides important knowledge about the impact of microbiological factors at the molecular level for reduction of wine spoilage and increased wine quality and safety
Author : Andrew G. Reynolds
Publisher : Elsevier
ISBN 13 : 1782420800
Total Pages : 467 pages
Book Rating : 4.7/5 (824 download)
Download or read book Grapevine Breeding Programs for the Wine Industry written by Andrew G. Reynolds and published by Elsevier. This book was released on 2015-04-20 with total page 467 pages. Available in PDF, EPUB and Kindle. Book excerpt: Grapevine Breeding Programs for the Wine Industry: Traditional and Molecular Techniques summarizes recent trends in grapevine breeding, both in terms of research and practical programs. The first group of chapters covers the challenges faced by breeders and existing and emerging techniques used to combat them. Two further groups of chapters focus on grapevine breeding programs in different wine-producing countries around the world. With authoritative contributions from experts across the world’s winemaking regions, this book will be an essential reference for all those involved in viticulture and oeneology wanting to explore new methods, understand different approaches and refine existing practices. Covers challenges faced by breeders Highlights grapevine breeding programs in different wine-producing countries Contributions from experts across the world’s winemaking regions
Author : Jancis Robinson
Publisher : Oxford University Press
ISBN 13 : 0191016071
Total Pages : 912 pages
Book Rating : 4.1/5 (91 download)
Download or read book The Oxford Companion to Wine written by Jancis Robinson and published by Oxford University Press. This book was released on 2015-09-17 with total page 912 pages. Available in PDF, EPUB and Kindle. Book excerpt: Published in 1994 to worldwide acclaim, the first edition of Jancis Robinson's seminal volume immediately attained legendary status, winning every major wine book award including the Glenfiddich and Julia Child/IACP awards, as well as writer and woman of the year accolades for its editor on both sides of the Atlantic. Combining meticulously-researched fact with refreshing opinion and wit, The Oxford Companion to Wine presents almost 4,000 entries on every wine-related topic imaginable, from regions and grape varieties to the owners, connoisseurs, growers, and tasters in wine through the ages; from viticulture and oenology to the history of wine, from its origins to the present day. More than 180 esteemed contributors (including 58 new to this edition) range from internationally renowned academics to some of the most famous wine writers and wine specialists in the world. Now exhaustively updated, this fourth edition incorporates the very latest international research to present 300 new entries on topics ranging from additives and wine apps to WSET and Zelen. Over 60 per cent of all entries have been revised; and useful lists and statistics are appended, including a unique list of the world's controlled appellations and their permitted grape varieties, as well as vineyard area, wine production and consumption by country. Illustrated with almost 30 updated maps of every important wine region in the world, many useful charts and diagrams, and 16 stunning colour photographs, this Companion is unlike any other wine book, offering an understanding of wine in all of its wider contexts—notably historical, cultural, and scientific—and serving as a truly companionable point of reference into which any wine-lover can dip and browse.
Author : Maria R. Kosseva
Publisher : Academic Press
ISBN 13 : 0128010347
Total Pages : 756 pages
Book Rating : 4.1/5 (28 download)
Download or read book Science and Technology of Fruit Wine Production written by Maria R. Kosseva and published by Academic Press. This book was released on 2016-11-01 with total page 756 pages. Available in PDF, EPUB and Kindle. Book excerpt: Science and Technology of Fruit Wine Production includes introductory chapters on the production of wine from fruits other than grapes, including their composition, chemistry, role, quality of raw material, medicinal values, quality factors, bioreactor technology, production, optimization, standardization, preservation, and evaluation of different wines, specialty wines, and brandies. Wine and its related products have been consumed since ancient times, not only for stimulatory and healthful properties, but also as an important adjunct to the human diet by increasing satisfaction and contributing to the relaxation necessary for proper digestion and absorption of food. Most wines are produced from grapes throughout the world, however, fruits other than grapes, including apple, plum, peach, pear, berries, cherries, currants, apricot, and many others can also be profitably utilized in the production of wines. The major problems in wine production, however, arise from the difficulty in extracting the sugar from the pulp of some of the fruits, or finding that the juices obtained lack in the requisite sugar contents, have higher acidity, more anthocyanins, or have poor fermentability. The book demonstrates that the application of enzymes in juice extraction, bioreactor technology, and biological de-acidification (MLF bacteria, or de-acidifying yeast like schizosaccharomyces pombe, and others) in wine production from non-grape fruits needs serious consideration. Focuses on producing non-grape wines, highlighting their flavor, taste, and other quality attributes, including their antioxidant properties Provides a single-volume resource that consolidates the research findings and developed technology employed to make wines from non-grape fruits Explores options for reducing post-harvest losses, which are especially high in developing countries Stimulates research and development efforts in non-grape wines
Author : Robert Joseph
Publisher : Penguin
ISBN 13 : 0756672961
Total Pages : 290 pages
Book Rating : 4.7/5 (566 download)
Download or read book French Wine written by Robert Joseph and published by Penguin. This book was released on 2005-12-19 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: An essential guide to the key wine and wine-producing regions of France, this unpretentious and informative reference brings each wine and region to life with detailed maps and photographs to help you discover the best wines and where they are produced. Includes more than 200 major appellations and best vintages Regional resources show where to eat, stay, drink and buy wine Appeals to both the novice and the connoisseur
Author : Antonio Morata
Publisher : BoD – Books on Demand
ISBN 13 : 1839696419
Total Pages : 397 pages
Book Rating : 4.8/5 (396 download)
Download or read book Grapes and Wine written by Antonio Morata and published by BoD – Books on Demand. This book was released on 2022-06-15 with total page 397 pages. Available in PDF, EPUB and Kindle. Book excerpt: Grape and Wine is a collective book composed of 18 chapters that address different issues related to the technological and biotechnological management of vineyards and winemaking. It focuses on recent advances, hot topics and recurrent problems in the wine industry and aims to be helpful for the wine sector. Topics covered include pest control, pesticide management, the use of innovative technologies and biotechnologies such as non-thermal processes, gene editing and use of non-Saccharomyces, the management of instabilities such as protein haze and off-flavors such as light struck or TCAs, the use of big data technologies, and many other key concepts that make this book a powerful reference in grape and wine production. The chapters have been written by experts from universities and research centers of 9 countries, thus representing knowledge, research and know-how of many regions worldwide.
Author : Lorch
Publisher : Dolman Scott Publishers
ISBN 13 : 0992833159
Total Pages : 698 pages
Book Rating : 4.9/5 (928 download)
Download or read book Jura Wine written by Lorch and published by Dolman Scott Publishers. This book was released on 2023-02-01 with total page 698 pages. Available in PDF, EPUB and Kindle. Book excerpt: Jura Wine with local food and travel tips is the ultimate insiders' guide to this tiny wine region in eastern France. The book uncovers the mystery and of the Jura region and its myriad wine styles, which have caught the imagination of wine lovers worldwide. Author Wink Lorch includes insight into the region's history and culture, unravels the complications of its appellations, terroir and wine styles, and shares often untold stories of over 90 wine producers from the smallest to the largest. Local food and travel tips are a bonus. Foreword by Raymond Blanc. Illustrated with more than 200 colour photographs, detailed maps and diagrams. Wink Lorch has been a writer and educator on wine for many years, and her books appeal to wine professionals and wine lovers alike. Living partly in the French Alps, only a couple of hours from the Jura region, she has written about the region's wine, food and tourism for many international magazines and books. Winner of the André Simon Best Drinks Book Prize 2014, Jura Wine was described by Eric Asimov of the New York Times as 'A complete yet concise, politely opinionated guide to this region and its captivating wines and food'.
Author : V. K. Joshi
Publisher : CRC Press
ISBN 13 : 1351606646
Total Pages : 711 pages
Book Rating : 4.3/5 (516 download)
Download or read book Concise Encyclopedia of Science and Technology of Wine written by V. K. Joshi and published by CRC Press. This book was released on 2021-07-21 with total page 711 pages. Available in PDF, EPUB and Kindle. Book excerpt: When asking the question what is wine? there are various ways to answer. Wine is extolled as a food, a social lubricant, an antimicrobial and antioxidant, and a product of immense economic significance. But there is more to it than that. When did humans first start producing wine and what are its different varieties? Are wines nutritious or have any therapeutic values—do they have any role in health or are they simply intoxicating beverages? How are their qualities determined or marketed and how are these associated with tourism? Concise Encyclopedia of Science and Technology of Wine attempts to answer all these questions and more. This book reveals state-of-the-art technology of winemaking, describing various wine regions of the world and different cultivars used in winemaking. 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. Key Features: Elaborates on the recent trends of control and modeling of wine and the techniques used in the production of different wines and brandies Focuses on the application of biotechnology, especially genetic engineering of yeast, bioreactor technological concepts, enzymology, microbiology, killer yeast, stuck and sluggish fermentation, etc. Illustrates the biochemical basis of wine production including malolactic fermentation Examines marketing, tourism, and the present status of the wine industry Concise Encyclopedia of Science and Technology of Wine contains the most comprehensive, yet still succinct, collection of information on the science and technology of winemaking. With 45 chapters contributed by leading experts in their fields, it is an indispensable treatise offering extensive details of the processes of winemaking. The book is an incomparable resource for oenologists, food scientists, biotechnologists, postharvest technologists, biochemists, fermentation technologists, nutritionists, chemical engineers, microbiologists, toxicologists, organic chemists, and the undergraduate and postgraduate students of these disciplines.
Author : Volker Schneider
Publisher : The Crowood Press
ISBN 13 : 0719843715
Total Pages : 409 pages
Book Rating : 4.7/5 (198 download)
Download or read book Cool-Climate White Wine Oenology written by Volker Schneider and published by The Crowood Press. This book was released on 2024-04-22 with total page 409 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cool-Climate White Wine Oenology is dedicated exclusively to the technology and science of white still wines and sparkling base wines, as they are produced by the rapidly growing British wine industry and in countries with a similar climate. It has a strong focus on sensory issues and guides the reader through the entire process of white winemaking - from the crush pad to bottling – clearly defining which measures to take and which to avoid. Whilst this book does not neglect the scientific fundamentals of oenology, it also gives numerous practical hints and technical details of hands-on winery work and provides valuable insights into the inherently cross-disciplinary nature of white winemaking and a holistic view of one of the most fascinating fields of contemporary oenology.
Author : Ronald S. Jackson
Publisher : Academic Press
ISBN 13 : 0128165375
Total Pages : 1032 pages
Book Rating : 4.1/5 (281 download)
Download or read book Wine Science written by Ronald S. Jackson and published by Academic Press. This book was released on 2020-04-04 with total page 1032 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wine Science: Principles and Applications, Fifth Edition, delivers in-depth information and expertise in a single, science-focused volume, including all the complexities and nuances of creating a quality wine product. From variety, to the chemistry that transforms grape to fruit to wine, the book presents sections on the most important information regarding wine laws, authentication, the latest technology used in wine production, and expert-insights into the sensory appreciation of wine and its implications in health. This book is ideal for anyone seeking to understand the science that produces quality wines of every type. Presents thorough explanations of viticulture and winemaking principles from grape to taste bud Addresses historical developments in wine production, notably sparkling wines Provides techniques in grapevine breeding, notably CRISPR Compares production methods in a framework that provides insights into the advantages and disadvantages of each
Author : Kenneth C. Fugelsang
Publisher : Рипол Классик
ISBN 13 : 5881474686
Total Pages : 415 pages
Book Rating : 4.8/5 (814 download)
Download or read book Wine Microbiology written by Kenneth C. Fugelsang and published by Рипол Классик. This book was released on 2007 with total page 415 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Aline Lonvaud
Publisher : Frontiers Media SA
ISBN 13 : 2889459594
Total Pages : 168 pages
Book Rating : 4.8/5 (894 download)
Download or read book Understanding Wine Microbiota: Challenges and Opportunities written by Aline Lonvaud and published by Frontiers Media SA. This book was released on 2019-08-16 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wine yeast and bacteria have been extensively characterized in terms of physiological and metabolic traits largely in pure culture analyses. Winemaking practices derived from this basic knowledge have undoubtedly improved wine quality. Phylogenetic studies and genome comparisons in extensive collections have revealed the processes of evolution and adaptation of the two main microbial species, Saccharomyces cerevisiae and Oenococcus oeni, present in wine. However, grapes and grape juice contain a variety of microorganisms and these principal agents of fermentation are in fact part of a complex microbial community that evolves dynamically in a special niche. Thanks to the new methods of analysis, the complexity of the microbiota can be measured in any sample of must or wine. In addition, there is greater appreciation of diversity within the main species present in wine. Intraspecific diversity has been evaluated in yeast and bacteria species and strains can be typed even in the mixture of selected or indigenous strains. Descriptions of microbial profiles in all the regions of the world suggest that the microbiota is a significant element of terroir or regional signature. It is no longer enough to simply describe what is present. It is important to consider evolution, physiology and metabolism taking into account microbial interactions within the community. Research in wine microbiology has also expanded our understanding of the participation and role of non-Saccharomyces organisms in winemaking, and refined knowledge on microbial spoilage. However, it is challenging to go from the simple description of these phenomena to their interpretation. The greatest difficulty lies in analyzing the functioning of the extraordinary complex system of yeast and bacteria present during different stages of the fermentation. Interactions in the very particular environment of fermenting grape induce alternations of relative populations’ dominances and declines with subsequent impacts on wine composition. Some mechanisms have been identified or suggested, but much remains to be done. The recent advent of inoculation with non-Saccharomyces in oenological practice, sometimes leading to inconstant results, reflects the profound gaps that exist in knowledge of the complexity of fermentation and wine microbial ecosystems. Understanding how the microbial community works is expected to provide a sound basis before using fermentation helpers and starters, taking into account the indigenous microbiota. It will also aid in monitoring and understanding native or uninoculated fermentations that rely on the complex interactions of grape, winery and fermentation biota for their aroma and flavor profile. The aim of this Research Topic was to bring together current knowledge on several key aspects of wine microorganism biology: i) Evolution / co-evolution of yeasts and bacteria in their process of domestication and adaptation to the oenological niche. ii) Mechanisms of interactions between species and strains, both on grapes and in grape must. iii) Metabolism and physiology of yeast and bacteria in interactions with each other and with the environment, considering to what extent expected objectives (typicity, lower alcohol, etc.,) can be reached by using selected strains. iv) Development of novel technologies or approaches for the assessment of changes in a dynamic microbial community and the linking of such changes to wine flavor and aroma properties. v) Diversity, ecology, physiology and metabolism of B. bruxellensis. Damage from this spoilage agent is not effectively prevented because we do not fully understand the biology of this species, particularly in interaction with other yeast and bacteria. Each chapter presents advances in these areas of study. Research in wine microbiology, particularly in the wine microbiome and its impacts on wine composition is enhancing our understanding of the complexities and dynamics of microbial food and beverage ecosystems.
