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Wine Processing
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Book Synopsis Science and Technology of Fruit Wine Production by : Maria R. Kosseva
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 758 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
Book Synopsis Red Wine Technology by : Antonio Morata
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 406 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
Book Synopsis A Complete Guide to Quality in Small-Scale Wine Making by : John Anthony Considine
Download or read book A Complete Guide to Quality in Small-Scale Wine Making written by John Anthony Considine and published by Academic Press. This book was released on 2013-11-21 with total page 227 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Book Synopsis Making Wild Wines & Meads by : Rich Gulling
Download or read book Making Wild Wines & Meads written by Rich Gulling and published by Storey Publishing, LLC. This book was released on 1999-06-01 with total page 177 pages. Available in PDF, EPUB and Kindle. Book excerpt: Make extraordinary homemade wines from everything but grapes! In this refreshingly unique take on winemaking, Patti Vargas and Rich Gulling offer 125 recipes for unusual wines made from herbs, fruits, flowers, and honey. Learn to use ingredients from your farmers’ market, grocery store, or even your own backyard to make deliciously fermented drinks. Lemon-Thyme Metheglin, Rose Hip Melomel, and Pineapple-Orange Delight are just the beginning of an unexplored world of delightfully natural wild wines. Cheers!
Book Synopsis Yeasts in the Production of Wine by : Patrizia Romano
Download or read book Yeasts in the Production of Wine written by Patrizia Romano and published by Springer Nature. This book was released on 2019-09-16 with total page 523 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is well established that certain strains of yeasts are suitable for transforming grape sugars into alcohol, while other yeast strains are not suitable for grape fermentations. Recent progress has clearly demonstrated that the sensory profile of a wine is characteristic of each vine cultivated, and the quality and technological characteristics of the final product varies considerably due to the strains which have performed and/or dominated the fermentation process. Because of their technological properties, wine yeast strains differ significantly in their fermentation performance and in their contribution to the final bouquet and quality of wine, such as useful enzymatic activities and production of secondary compounds related both to wine organoleptic quality and human health. The wine industry is greatly interested in wine yeast strains with a range of specialized properties, but as the expression of these properties differs with the type and style of wine to be made, the actual trend is in the use of selected strains, which are more appropriate to optimize grape quality. Additionally, wine quality can be influenced by the potential growth and activity of undesirable yeast species, considered spoilage yeasts, which cause sluggish and stuck fermentation and detrimental taste and aroma in the wine.
Book Synopsis Wine Analysis and Production by : Zoecklein
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.
Book Synopsis White Wine Technology by : Antonio Morata
Download or read book White Wine Technology written by Antonio Morata and published by Academic Press. This book was released on 2021-09-21 with total page 431 pages. Available in PDF, EPUB and Kindle. Book excerpt: White Wine Technology addresses the challenges surrounding white wine production. The book explores emerging trends in modern enology, including molecular tools for wine quality and analysis of modern approaches to maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. The book focuses on the technology and biotechnology of white wines, providing a quick reference of novel ways to increase and improve overall wine production and innovation. Its reviews of recent studies and technological advancements to improve grape maturity and production and ways to control PH level make this book essential to wine producers, researchers, practitioners, technologists and students. - Covers trends in in both traditional and modern enology technologies, including extraction, processing, stabilization and ageing technologies - Examines the potential impacts of climate change on wine quality - Provides an overview of biotechnologies to improve wine freshness in warm areas and to manage maturity in cold climates - Includes detailed information on hot topics such as the use of GMOs in wine production, spoilage bacteria, the management of oxidation, and the production of dealcoholized wines
Book Synopsis Wine Production and Quality by : Keith Grainger
Download or read book Wine Production and Quality written by Keith Grainger and published by John Wiley & Sons. This book was released on 2016-03-07 with total page 325 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gourmand Award for the No. 1 Best Wine Book in the World for Professionals Since the publication of Wine Production: Vine to Bottle (2005) and Wine Quality: Tasting and Selection (2009), there has been a great deal of change in the wine industry, and the perceptions of critics and expectations of consumers have shifted. Wine Production and Quality, Second Edition brings together its two predecessors in one updated and considerably expanded volume. This comprehensive guide explores the techniques of wine production in the vineyard and winery, and considers their impact upon the taste, style and quality of wine in the bottle. Part 1 of the book provides a structured yet easily readable understanding of wine production, from vine to bottle. The impact of natural factors, including climate and soil, is considered, together with the decisions made and work undertaken in the vineyard and winery. Part 2 looks at quality in wines: the concepts and techniques of tasting are detailed, along with the challenges in recognising and assessing quality. Also discussed are the steps producers may take, and the limitations they may face, in creating quality wines. The book will prove valuable to beverage industry professionals, wine trade students, wine merchants, sommeliers, restaurateurs , and wine lovers as well as those entering (or thinking of entering) the highly competitive world of wine production.
Download or read book Wine Production written by Keith Grainger and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 155 pages. Available in PDF, EPUB and Kindle. Book excerpt: The standard of wines made today is arguably higher than any timein the six thousand years of vinous history. The level of knowledgeof producers and the ability to control the processes in wineproduction is also greatly improved. Authors Keith Grainger and Hazel Tattersall detail theseprocesses, from vine to bottle, looking at key factors such asgeography, winemaking techniques, the impact of decisions made uponstyle and quality, and problems that may be encountered. Theauthors are not afraid to discuss practices that may be regarded ascontroversial. Highly regarded consultants to the wine industry, Grainger andTattersall 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-usereference guide for all busy food and beverage industryprofessionals, students and others needing a working knowledge ofwine production.
Book Synopsis The Grape Grower's Handbook by : Ted Goldammer
Download or read book The Grape Grower's Handbook written by Ted Goldammer and published by . This book was released on 2018 with total page 482 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Updated and revised to keep pace with developments, the third edition of Grape Grower's Handbook: a Guide to Viticulture for Wine Production is meant to be a stand-alone publication that describes all aspects of wine grape production. The book is written in a nontechnical format designed to be practical and well-suited for vineyard applications."--Back cover.
Book Synopsis Making Table Wine at Home by : George M. Cooke
Download or read book Making Table Wine at Home written by George M. Cooke and published by UCANR Publications. This book was released on 2004-06-01 with total page 52 pages. Available in PDF, EPUB and Kindle. Book excerpt: If you've ever thought about making your own zinfandel, pinot noir, or chenin blanc this book can get you started. Organized into chapters that discuss ingredients and practices that make a good table wine, you'll learn how to bring those elements together in a home winery. Also covers quality, spoilage and stability, juice and wine analysis.
Book Synopsis The Complete Book on Wine Production by : H. Panda
Download or read book The Complete Book on Wine Production written by H. Panda and published by NIIR PROJECT CONSULTANCY SERVICES. This book was released on 2011-10-02 with total page 728 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. 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Book Synopsis The Technology of Wine Making by : Maynard Andrew Amerine
Download or read book The Technology of Wine Making written by Maynard Andrew Amerine and published by A V I Publishing Company. This book was released on 1980 with total page 816 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: The revolution in the ancient art of wine makingreally began with Pasteur, whose knowledge of chemistry andmicrobiology led to the application of scientific principlesto the fermentation process. The scientific approachcontinues to grow in importance, although certain aspects ofgrowing and fermenting grapes, not to mention tasting thewine, defy definition. In an effort to keep abreast of thisburgeoning technology, an updated reference work explainscommercial production techniques for all types of wine (red,white, sparkling, sherry, port, fruit, and brandy) andprocesses for avoiding bacterial and non-bacterial spoilage.Winery equipment and design, the molds and yeasts of grapesand wines, and the chemistry of fermentation are discussedin detail. Although the major wine producing areas of theworld are described, emphasis is on American varieties, botheastern and western.
Book Synopsis Techniques in Home Winemaking by : Daniel Pambianchi
Download or read book Techniques in Home Winemaking written by Daniel Pambianchi and published by . This book was released on 2008-04 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Offers an overview and instructions on how to make homemade wine, including topics such as selecting the type of grapes to use, what equipment to buy, and how to make popular wines like pinot noir or port wine.
Download or read book Wine Making written by Kieron Atkinson and published by The Crowood Press. This book was released on 2022-01-10 with total page 428 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wine Making – A Guide to Growing, Nurturing and Producing offers a personal yet practical guide for your grape to bottle journey. The book covers all aspects of wine production; whether it's a dozen bottles of wine created with love from your kitchen table, or thousands of cases produced from a commercial vineyard. It will guide you through the processes, the challenges, the fun and the satisfaction to expect as you 'grow your own wine'. Topics covered include grape production – vineyard site selection, choosing, planting and caring for vines; methods to maximize fruit production, and how best to harvest to minimize damage; the winemaking process – steering the producer through each stage in sparkling and still wine production; wine tasting – focusing on what flavours to seek and recognize, and which to avoid; the business of establishing a vineyard – expectations and costs involved and finally, terroir – and what it really means to winemakers and consumers today.
Book Synopsis From Vines to Wines, 5th Edition by : Jeff Cox
Download or read book From Vines to Wines, 5th Edition written by Jeff Cox and published by Storey Publishing, LLC. This book was released on 2015-03-18 with total page 265 pages. Available in PDF, EPUB and Kindle. Book excerpt: From planting vines to savoring the finished product, Jeff Cox covers every aspect of growing flawless grapes and making extraordinary wine. Fully illustrated instructions show you how to choose and prepare a vineyard site; build trellising systems; select, plant, prune, and harvest the right grapes for your climate; press, ferment, and bottle wine; and judge wine for clarity, color, aroma, and taste. With information on making sparkling wines, ice wines, port-style wines, and more, this comprehensive guide is an essential resource for every winemaker.
Book Synopsis Postmodern Winemaking by : Clark Smith
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.
