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Oenologie Francaise
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Book Synopsis Science, Vine and Wine in Modern France by : Harry W. Paul
Download or read book Science, Vine and Wine in Modern France written by Harry W. Paul and published by Cambridge University Press. This book was released on 2002-07-18 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt: Science, Vine and Wine in Modern France examines the role of science in the civilization of wine in modern France. Viticulture, the science of the vine itself, and oenology, the science of winemaking, are its subjects. Together they can boast of at least two major triumphs: the creation of the post-phylloxera vines that repopulated late-nineteenth-century vineyards devastated by the disease; and the understanding of the complex structure of wine that eventually resulted in the development of the widespread wine models of Bordeaux, Burgundy, and Champagne. This is the first analysis of the scientific battle over the best way to save the French vineyards and the first account of the growth of oenological science in France since Chaptal and Pasteur.
Book Synopsis The Red and the White by : Leo A. Loubère
Download or read book The Red and the White written by Leo A. Loubère and published by SUNY Press. This book was released on 1978-01-01 with total page 428 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Wine Microbiology and Biotechnology by : Graham H. Fleet
Download or read book Wine Microbiology and Biotechnology written by Graham H. Fleet and published by CRC Press. This book was released on 1993-01-01 with total page 524 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wine Microbiology and Biotechnology presents developments in fermentation technology, enzyme technology, and technologies for the genetic engineering of microorganisms in a single volume. The book emphasizes the diversity of microorganisms associated with the winemaking process, and broadens the discussion of winemaking to include more modern concepts of biotechnology and molecular biology. In each chapter, recognized authorities in their field link the scientific fundamentals of microbiology, biochemistry, and biotechnology to the practical aspects of wine production and quality. They also provide relevant historical background and offer directions for future research.
Book Synopsis When Champagne Became French by : Kolleen M. Guy
Download or read book When Champagne Became French written by Kolleen M. Guy and published by JHU Press. This book was released on 2007-09-01 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the 2002 Manuscript Award from Phi Alpha ThetaWinner of the Gourmand World Cookbook Awards for English Wine, Best Wine History Book, and Best Book on French WineWinner of the Clicquot Wine Book of the Year Competition Winner of the Outstanding Manuscript Award from Phi Alpha Theta, this work explains how nationhood emerges by viewing countries as cultural artifacts, a product of "invented traditions." In the case of France, scholars sharply disagree, not only over the nature of French national identity but also over the extent to which diverse and sometimes hostile provincial communities became integrated into the nation. In When Champagne Became French: Wine and the Making of a National Identity, Kolleen M. Guy offers a new perspective on this debate by looking at one of the central elements in French national culture—luxury wine—and the rural communities that profited from its production. Focusing on the development of the champagne industry between 1820 and 1920, Guy explores the role of private interests in the creation of national culture and in the nation-building process. Drawing on concepts from social and cultural history, she shows how champagne helped fuel the revolution in consumption as social groups searched for new ways to develop cohesion and to establish status. By the end of the nineteenth century, Guy concludes, the champagne-producing provinces in the department of Marne had developed a rhetoric of French identity that promoted its own marketing success as national. This ability to mask local interests as national concerns convinced government officials of the need, at both national and international levels, to protect champagne as a French patrimony.
Book Synopsis The Wines of the South of France by : Rosemary George
Download or read book The Wines of the South of France written by Rosemary George and published by Mitchell Beazley. This book was released on 2003-05-15 with total page 625 pages. Available in PDF, EPUB and Kindle. Book excerpt: Known traditionally for its dramatic landscapes, the South of France is becoming one of the most vibrant and exciting of French vineyard areas. Every key wine area is covered from Banyuls on the Spanish border to the island of Corsica. The key wine producers and their wines are featured, with details of the regions, laws and grape varieties. The author reveals the fascinating developments in the vineyards and the cellars throughout this region's many wine-producing locations and how new appellations are more regularly rewarded here than in any other wine region in France.
Download or read book Creating Wine written by James Simpson and published by Princeton University Press. This book was released on 2011-09-26 with total page 361 pages. Available in PDF, EPUB and Kindle. Book excerpt: Today's wine industry is characterized by regional differences not only in the wines themselves but also in the business models by which these wines are produced, marketed, and distributed. In Old World countries such as France, Spain, and Italy, small family vineyards and cooperative wineries abound. In New World regions like the United States and Australia, the industry is dominated by a handful of very large producers. This is the first book to trace the economic and historical forces that gave rise to very distinctive regional approaches to creating wine. James Simpson shows how the wine industry was transformed in the decades leading up to the First World War. Population growth, rising wages, and the railways all contributed to soaring European consumption even as many vineyards were decimated by the vine disease phylloxera. At the same time, new technologies led to a major shift in production away from Europe's traditional winemaking regions. Small family producers in Europe developed institutions such as regional appellations and cooperatives to protect their commercial interests as large integrated companies built new markets in America and elsewhere. Simpson examines how Old and New World producers employed diverging strategies to adapt to the changing global wine industry. Creating Wine includes chapters on Europe's cheap commodity wine industry; the markets for sherry, port, claret, and champagne; and the new wine industries in California, Australia, and Argentina.
Book Synopsis Catalogue of the Valuable, Select, and Distinguished Library of the Late John Smith Furlong ... by : John Smith Furlong
Download or read book Catalogue of the Valuable, Select, and Distinguished Library of the Late John Smith Furlong ... written by John Smith Furlong and published by . This book was released on 1846 with total page 294 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Catalogue of the Valuable, Select, and Distinguished Library of the Late John Smith Furlong, ... which Will be Sold by Auction, by Charles Sharpe, at His Literary Sale-room, 31, Anglesea-Street, on Tuesday, 26th May, 1846, .. by : Charles Sharpe (Auctioneer)
Download or read book Catalogue of the Valuable, Select, and Distinguished Library of the Late John Smith Furlong, ... which Will be Sold by Auction, by Charles Sharpe, at His Literary Sale-room, 31, Anglesea-Street, on Tuesday, 26th May, 1846, .. written by Charles Sharpe (Auctioneer) and published by . This book was released on 1846 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Managing Wine Quality by : Andrew G. Reynolds
Download or read book Managing Wine Quality written by Andrew G. Reynolds and published by Woodhead Publishing. This book was released on 2021-12-03 with total page 890 pages. Available in PDF, EPUB and Kindle. Book excerpt: Managing Wine Quality, Volume 2: Oenology and Wine Quality, Second Edition, brings together authoritative contributions from experts across the world's winemaking regions who cover yeasts, fermentation, enzymes, and stabilization, amongst other topics. A new chapter covers, in detail, extraction technologies and wine quality. Other sections cover the management of wine sensory quality, with new chapters covering the management of fortified wines, of Botrytized wines, and of wines produced from dried grapes. In addition, an updated section on insect taints in wine has been widened to cover all insects. With a focus on recent studies, advanced methods, and a look to future technologies, this fully updated edition is an essential reference for anyone involved in viticulture and oenology who wants to explore new methods, understand different approaches, and refine existing practices. - Reviews our current understanding of yeast and fermentation management, as well as the effects of aging on wine quality - Details alternatives to cork in bottle closing and the latest developments in the stabilization and clarification of wines - Includes new chapters covering extraction technologies for wine quality and on managing the quality of a wide range of wine types, including fortified and Botryized wines - Provides extensively expanded coverage of insect taints and their effects on wine quality
Book Synopsis O Vinhateiro, obra em que se trata da cultura da vinha, da fabricação, conservação e distillação de vinho. tom. 1, 2, no. 6-9 by : Francisco Ignacio PEREIRA RUBIÃO
Download or read book O Vinhateiro, obra em que se trata da cultura da vinha, da fabricação, conservação e distillação de vinho. tom. 1, 2, no. 6-9 written by Francisco Ignacio PEREIRA RUBIÃO and published by . This book was released on 1844 with total page 788 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Sustainable and Functional Foods from Plants by : Megh R. Goyal
Download or read book Sustainable and Functional Foods from Plants written by Megh R. Goyal and published by CRC Press. This book was released on 2024-06-28 with total page 459 pages. Available in PDF, EPUB and Kindle. Book excerpt: Structured into four main parts, this book navigates the intersection between food and functionality of plant-based products and provides insight into the nutritional composition of some key elements of plant-based diets. The book also introduces the most abundant adulteration practices and points out the analytical methods of quality monitoring, their current trends, and their potential future applications. The volume first looks at plant-based sustainable health foods, with a primary focus on millets, their nutritional and health benefits, as well as their potential as food security crops. The chapters also shed some light on demographics of millet production and discuss the impact of processing on the nutritional and organoleptic attributes of millet-based products. New advances in production, quality determination, and functional health benefits of two globally renowned beverages—wine and beer—are discussed while mapping consumption trends and consumers’ expectations and preferences. Sustainable and Functional Foods from Plants also explores some ethnic foodstuffs, ingredients, and condiments of functional importance for the cuisines of African, European, and Far Eastern countries, and then looks at the potential of bioactive compounds in medicinal foods and measurement techniques for quality of natural foods. The book will be informative for upper-level students as well as for food science teaching staff, researchers, and industrial personnel interested in theoretical and practical knowledge about sustainable and functional foods from plants.
Book Synopsis Bases scientifiques et technologiques de l'oenologie (2e ed) by : GIRARD Guillaume
Download or read book Bases scientifiques et technologiques de l'oenologie (2e ed) written by GIRARD Guillaume and published by Lavoisier. This book was released on 2012-10-15 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: TEAM est une collection complète composée de trois types d'ouvrages adaptés à chacun des diplômes de l'enseignement agricole : les manuels, conformes aux référentiels officiels, pour travailler en classe , les exercices, conçus pour mettre en pratique ses connaissances , les guides, pour préparer les épreuves terminales. Conforme au référentiel des objectifs 4, 5 et 6 du module MP 141 et de l'intégralité du module MP 143, ce manuel est destiné aux élèves préparant l'option Vigne et vin du bac pro CGEA. Chaque chapitre comporte une synthèse des connaissances ou des méthodes, de nombreux schémas et illustrations, issus de toutes les sources d'informations susceptibles d'être rencontrées dans la vie professionnelle, des exercices à effectuer seul ou en groupe, pour tester ou approfondir ses connaissances.
Book Synopsis Wine Microbiology by : Claudio Delfini
Download or read book Wine Microbiology written by Claudio Delfini and published by CRC Press. This book was released on 2001-03-23 with total page 497 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume applies an inductive experimental approach to recognize, control and resolve the variables that effect the wine-making process and the quality of the final product - focusing on the grape variety-yeast interaction controversy. It contains over 300 drawings, photographs and photomicrographs that illustrate the diagnostic morphology of wine yeast and bacteria used to track wine spoilage and related problems.
Download or read book Refrigeration written by Orhan Ekren and published by BoD – Books on Demand. This book was released on 2017-08-30 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the beginning, the sole purpose of utilization of the refrigeration was to conserve food (BC 1100). But today in our daily life, refrigeration is one of the necessary areas for the aim of not only food conservation but also comfort, industrial production, electronic equipments' performance, safe and proper operation of telecommunication stations and computer rooms, space studies, etc. The importance and wide application range of the refrigeration require new techniques and researches. In this respect, the scope and topics of the book are: Multistage refrigeration cycle analysis, Electrocaloric cooling method, Food chilling-freezing methods and equipments, CFD modeling of airflow in the display cabinet, Industrial application of refrigeration, Energy-efficient air-conditioning system comparison, Capacity modulation methods for energy-efficient refrigeration.
Book Synopsis Catalogue of the extensive and very valuable library of books in all languages by : George Smith
Download or read book Catalogue of the extensive and very valuable library of books in all languages written by George Smith and published by . This book was released on 1867 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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.
Book Synopsis Engineering and Manufacturing for Biotechnology by : M. Hofman
Download or read book Engineering and Manufacturing for Biotechnology written by M. Hofman and published by Springer Science & Business Media. This book was released on 2006-04-11 with total page 473 pages. Available in PDF, EPUB and Kindle. Book excerpt: Early integration is the key to success in industrial biotechnology. This is as true when a selected wild-type organism is put to work as when an organism is engineered for a purpose. The present volume Engineering and Manufacturing for Biotechnology took advantage of the 9th European Congress on Biotechnology (Brussels, Belgium, July 11-15, 1999): in the topics handled and in the expertise of the contributors, the engineering science symposia of this congress offered just what was needed to cover the important topic of integration of process engineering and biological research. The editors have solicited a number of outstanding contributions to illustrate the intimate interaction between productive organisms and the numerous processing steps running from the initial inoculation to the packaged product. Upstream processing of the feed streams, selection of medium components, product harvesting, downstream processing, and product conditioning are just a few major steps. Each step imposes a number of important choices. Every choice is to be balanced against time to market, profitability, safety, and ecology.
