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Winery Technology Operations
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Book Synopsis Winery Technologies and Operations by : Yair Marglit
Download or read book Winery Technologies and Operations written by Yair Marglit and published by Wine Appreciation Guild. This book was released on 1997-06-01 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Outlines various levels of the vinification process, from the vineyard to the cellar.
Book Synopsis Concepts in Wine Technology, Small Winery Operations, Third Edition by : Yair Margalit, PhD
Download or read book Concepts in Wine Technology, Small Winery Operations, Third Edition written by Yair Margalit, PhD and published by Board and Bench Publishing. This book was released on 2012-11 with total page 275 pages. Available in PDF, EPUB and Kindle. Book excerpt: Following up on his bestselling Winery Technology and Operations, physical chemist and winemaker Yair Margalit comes out with the successive, Concepts in Wine Technology, fully updated and revised to meet the advances of modern winemaking. Among the extended topics are fermentation, skin contact, acid balance, phenolics, bottling, the use of oak and quality control. He begins in the vineyard discussing proper maturation, soil and climate, bunch health, vineyard disease states, and grape varieties. Next he tackles the preharvest with a careful look at vineyard management and preparing the winery for harvest. Dr. Margalit then outlines the entire process of harvesting, from destemming, crushing, and skin contact as it applies to both red and white grapes to pressing, must correction, and temperature control. Fermentation is examined fully and includes a lengthy look at the factors affecting malo-lactic fermentation and its pros and cons. There is a chapter on cellar operations that deals with racking, stabilization, fining, filtration, blending, and maintaining winery hardware, followed by sections on barreling and bottling. The final chapter pulls together the more general aspects of wine technology, covering sulphur-dioxides, different forms of wine spoilage and ways to ward them off, legal regulations and, one of the most important and enigmatic compounds in wine, phenolics.
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 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
Book Synopsis Concepts in Wine Chemistry by : Yair Margalit, Ph.D.
Download or read book Concepts in Wine Chemistry written by Yair Margalit, Ph.D. and published by Board and Bench Publishing. This book was released on 2014-06-02 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: More than 150 years after Louis Pasteur attributed fermentation to a living organism, the field of wine microbiology and chemistry is vibrant with discovery. The last decade alone has seen great strides in our understanding of the biochemistry involved in vinification. In this new edition of his classic text, Yair Margalit gives the complete and current picture of the basic and advanced science behind these processes, making the updated Concepts in Wine Chemistry the broadest and most meticulous book on the topic in print. Organized to track the sequence of the winemaking process, chapters cover must and wine composition, fermentation, phenolic compounds, wine oxidation, oak products, sulfur dioxide, cellar processes, and wine defects. Margalit ends with chapters detailing the regulations and legal requirements in the production of wine, and the history of wine chemistry and winemaking practices of old.
Book Synopsis Winery Technology & Operations by : Yair Margalit
Download or read book Winery Technology & Operations written by Yair Margalit and published by . This book was released on 1996-01-01 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt: The original handbook for professional winemakers written by a professor of chemistry who is also a practicing winemaker. Everything you need to know from grape harvest to the bottling laboratory with practical charts and tables.Includes pre-harvest operations, sulfur-dioxide, skin contact, must corrections, yeast, cellar operations, fining, oak and aging, quality control, analysis of must and wine and specifics for setting up your wine lab. Ideal for students and cellar rats.
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 The Complete Idiot's Guide to Starting and Running a Winery by : Thomas Pellechia
Download or read book The Complete Idiot's Guide to Starting and Running a Winery written by Thomas Pellechia and published by Penguin. This book was released on 2008-11-04 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: Making the dream a reality… For many people, owning and running a winery is a dream job. According to Wine Business Monthly, the number of wineries in the U.S. has jumped 26% in less than three years. To carry out this dream, one must understand that wine making involves both science and art. Starting a winery is just like starting any other business and requires planning and a deep understanding of the industry. In The Complete Idiot’s Guide® to Starting and Running a Winery, readers will learn: •How to put together a business plan •Different varieties of grapes and wines •How to lay out a floor plan and what equipment is needed •How to promote wines
Book Synopsis Understanding Wine Technology by : David Bird
Download or read book Understanding Wine Technology written by David Bird and published by Dbqa Publishing. This book was released on 2021-09-30 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is aimed at the person with no formal scientific training, yet who is interested in the science behind wine and wants to know the mechanism behind the complex transformations that take place. Scientific terminology has been kept to a minimum and an attempt has been made to use everyday words and phrases. This books describes the entire winemaking process from grape growing to packaging and shipping. This book has sold over 40,000 copies and is a must have for wine lovers and wine education program students. This fourth edition has been fully revised with up to date information on the latest winemaking techniques and a new chapter on specialty wines including orange wines, natural wines, biodynamic wines, low alcohol wines and more.
Book Synopsis Concepts in Wine Technology: Small Winery Operations by : Yair Margalit
Download or read book Concepts in Wine Technology: Small Winery Operations written by Yair Margalit and published by Board and Bench Publishing. This book was released on 2012-10-01 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: Following up on his bestselling Winery Technology and Operations, physical chemist and winemaker Yair Margalit comes out with the successive, Concepts in Wine Technology, fully updated and revised to meet the advances of modern winemaking. Among the extended topics are fermentation, skin contact, acid balance, phenolics, bottling, the use of oak and quality control. He begins in the vineyard discussing proper maturation, soil and climate, bunch health, vineyard disease states, and grape varieties. Next he tackles the preharvest with a careful look at vineyard management and preparing the winery for harvest. Dr. Margalit then outlines the entire process of harvesting, from destemming, crushing, and skin contact as it applies to both red and white grapes to pressing, must correction, and temperature control. Fermentation is examined fully and includes a lengthy look at the factors affecting malo-lactic fermentation and its pros and cons. There is a chapter on cellar operations that deals with racking, stabilization, fining, filtration, blending, and maintaining winery hardware, followed by sections on barreling and bottling. The final chapter pulls together the more general aspects of wine technology, covering sulphur-dioxides, different forms of wine spoilage and ways to ward them off, legal regulations and, one of the most important and enigmatic compounds in wine, phenolics.
Book Synopsis Concepts in Wine Technology by : Yair Margalit
Download or read book Concepts in Wine Technology written by Yair Margalit and published by Wine Appreciation Guild. This book was released on 2009-12 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the companion book to the author's best selling Concepts In Wine Chemistry. It is a successor to his original Winery Technology & Operations. Since the author published his first book in 1990, he has shifted much of his time from research and teaching to operating his own small winery and consulting world-wide with other winemakers. Thus, this new text has a very practical and applied science character. In addition there have been significant discoveries and technological advances in winemaking since the original text. The enlarged sections on fermentation, skin contact, acid balance, the use of oak, phenolics and quality control reflect and expand upon the original text. This is a "how-to" book, organized in the sequence of the processes a winemaker faces when confronted with the rapid challenge of converting fresh grapes into good wine. As the author points out, the grapes will make wine by themselves due to natural biological and chemical processes. However, to make good wine or even great wine, nature must be guided by the skilled and artful hand of the winemaker. The author's many years of experience in producing many different wines helps the reader focus on the right processes at the right time to achieve winemaking success. This book stands on the shoulders of the original highly acclaimed text and again it can be said: "Don't make wine without it"!
Book Synopsis Winery Utilities by : David R. Storm
Download or read book Winery Utilities written by David R. Storm and published by Springer Science & Business Media. This book was released on 2013-11-09 with total page 456 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book has been written for an eclectic audience of winery developers (owners), winemakers with utility responsibilities (real or implied), winery design professionals (architects and engineers), and university-level enol ogy professors, all of whom at sometime in their careers must address the subject of winery site utilities as a distinct and important element of their jobs. Wine and other fermented beverages in one form or another are pro duced commercially in almost all temperate zones of the world. Utility requirements for wineries, which use grapes as the fermentable sugar source, are the focus of this reference book, although similarities in fun damental production processes for other subdivisions of the fermented beverage industry may find useful reference information in the chapters which follow. Wine production methods may differ somewhat from country to coun try, but the sizing, need for reliability, ease of operation, and cost-effec tiveness of water, wastewater, electrical, fire protection, and other support systems remain nearly universally constant. Of necessity, the author's past planning and design experience with nearly 60 winery utility systems, will xi xii Preface emphasize contemporary design fundamentals related to the U.S. wine industry. However, where possible, opportunities will be taken to relate American practice to, for example, European, Australian, and South Amer ican wine industries where discrete differences in utility systems have been observed by the author or discovered in the literature research that was part of the production effort for this volume.
Book Synopsis The Brewer's Handbook by : Ted Goldammer
Download or read book The Brewer's Handbook written by Ted Goldammer and published by . This book was released on 2008 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The University Wine Course by : Marian W. Baldy, Ph.D.
Download or read book The University Wine Course written by Marian W. Baldy, Ph.D. and published by Board and Bench Publishing. This book was released on 1997-05-01 with total page 514 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Wine and War written by Donald Kladstrup and published by Crown. This book was released on 2002-06-18 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: The remarkable untold story of France’s courageous, clever vinters who protected and rescued the country’s most treasured commodity from German plunder during World War II. "To be a Frenchman means to fight for your country and its wine." –Claude Terrail, owner, Restaurant La Tour d’Argent In 1940, France fell to the Nazis and almost immediately the German army began a campaign of pillaging one of the assets the French hold most dear: their wine. Like others in the French Resistance, winemakers mobilized to oppose their occupiers, but the tale of their extraordinary efforts has remained largely unknown–until now. This is the thrilling and harrowing story of the French wine producers who undertook ingenious, daring measures to save their cherished crops and bottles as the Germans closed in on them. Wine and War illuminates a compelling, little-known chapter of history, and stands as a tribute to extraordinary individuals who waged a battle that, in a very real way, saved the spirit of France.
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 Wine Economics by : Stefano Castriota
Download or read book Wine Economics written by Stefano Castriota and published by MIT Press. This book was released on 2020-11-17 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive and interdisciplinary approach to the economics of the production, distribution, and consumption of wine. Wine economics is a growing subfield that examines the economics of the production, distribution, and consumption of wine. In this book, Stefano Castriota takes a comprehensive and interdisciplinary approach to the study of wine economics, drawing on literature from industrial organization, welfare economics, economic policy, political economy, management, finance, health economics, law, and criminology.
Book Synopsis Understanding Wine Technology, 3rd Edition by : Bird, David
Download or read book Understanding Wine Technology, 3rd Edition written by Bird, David and published by Board and Bench Publishing. This book was released on 2011-05-01 with total page 293 pages. Available in PDF, EPUB and Kindle. Book excerpt: Any student who has ever logged credits in a viticulture and enology class knows David Bird's book: it is the most widely assigned wine science primer in the English-speaking world. This completely revised and updated edition to Bird's classic textbook deciphers all the new scientific advances from the last several years, and conveys them in his typically clear and plainspoken style that renders even the densest subject matter freshman friendly. The new material includes an expanded section on the production of red, rose, white, sweet, sparkling, and fortified wines; information on histamine, flash detente, maceration, and whole bunch and whole berry fermentation; an expanded chapter on wine faults, including Brettanomyces; a new section on HACCP analysis as applied to a winery; and much more.
