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Author: Volker Schneider
Publisher: Board and Bench Publishing
ISBN: 1934259292
Category : Cooking
Languages : en
Pages : 235
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Book Description
Making balanced, quality wine is a complex procedure, with a myriad of control processes. Chief among them is acid management. Though the topic is an essential component of all winemaking texts, covered in lesser to greater degree, Acid Management in Musts & Wines is the first exhaustive treatment of the subject in print. It is the definitive guide to arguably the most delicate operation in the development of a fine wine. The authors first defines the numerous acids within must and the resulting red and white wines, and examine the acids’ individual characteristics and their roles in the sensory experience of wine. Then they describe acidification and how to conduct effective sensory trials. Lastly, the book delves deeply into the principles and multiple processes of chemical decalcification.
Author: Volker Schneider
Publisher: Board and Bench Publishing
ISBN: 1934259292
Category : Cooking
Languages : en
Pages : 235
Get Book Here
Book Description
Making balanced, quality wine is a complex procedure, with a myriad of control processes. Chief among them is acid management. Though the topic is an essential component of all winemaking texts, covered in lesser to greater degree, Acid Management in Musts & Wines is the first exhaustive treatment of the subject in print. It is the definitive guide to arguably the most delicate operation in the development of a fine wine. The authors first defines the numerous acids within must and the resulting red and white wines, and examine the acids’ individual characteristics and their roles in the sensory experience of wine. Then they describe acidification and how to conduct effective sensory trials. Lastly, the book delves deeply into the principles and multiple processes of chemical decalcification.
Author: Antonio Morata
Publisher: Academic Press
ISBN: 0128144009
Category : Technology & Engineering
Languages : en
Pages : 406
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Book Description
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: Volker Schneider
Publisher: Wine Appreciation Guild
ISBN: 9781935879152
Category :
Languages : en
Pages : 310
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Book Description
Red Wine Enology - Tannin and Redox Management in Red Wines - addresses the very heart of red winemaking, which is the extraction of tannins and colored compounds as well as the subsequent measures of balancing oxygenation and reduction throughout elevage to achieve their optimal sensory expression. In a broad-ranging discussion of redox management, the authors address in a single volume the most important and yet the most controversial aspects of red wine enology. The reader is guided through basic phenol chemistry and analysis to the broadly accessible total phenol measurements facilitating appropriate redox management decisions. Building upon these foundations, the authors discuss the entire process of vinification - from maceration options through elevage and stabilization to bottling, clearly defining what measures to take and those to avoid. Barrel aging, oxygenation, and the role of yeast lees and SO2 are presented as part of a holistic approach to elevage as a multidimensional process. Where appropriate the text encompasses closely associated issues including oak alternatives, micro--oxygenation, control of spoilage microorganisms, adjustment of pre-bottling free SO2 to compensate for post-bottling SO2 losses, and the issue of the so-called natural wines. Due to the shear complexity of tannin chemistry, this book has a strong focus on sensory analysis throughout discussing appropriate redox strategies to preserve fruit in low-tannin wines and to optimize the ageability of high-tannin wines.
Author: Antonio Morata
Publisher: Academic Press
ISBN: 0128236558
Category : Technology & Engineering
Languages : en
Pages : 431
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Book Description
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
Author: Clark Smith
Publisher: Univ of California Press
ISBN: 0520958543
Category : Cooking
Languages : en
Pages : 367
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Book Description
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: Helmut König
Publisher: Springer
ISBN: 3319600214
Category : Technology & Engineering
Languages : en
Pages : 711
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Book Description
The second edition of the book begins with the description of the diversity of wine-related microorganisms, followed by an outline of their primary and energy metabolism. Subsequently, important aspects of the secondary metabolism are dealt with, since these activities have an impact on wine quality and off-flavour formation. Then chapters about stimulating and inhibitory growth factors follow. This knowledge is helpful for the growth management of different microbial species. The next chapters focus on the application of the consolidated findings of molecular biology and regulation the functioning of regulatory cellular networks, leading to a better understanding of the phenotypic behaviour of the microbes in general and especially of the starter cultures as well as of stimulatory and inhibitory cell-cell interactions during wine making. In the last part of the book, a compilation of modern methods complete the understanding of microbial processes during the conversion of must to wine.This broad range of topics about the biology of the microbes involved in the vinification process could be provided in one book only because of the input of many experts from different wine-growing countries.
Author: Andrew G. Reynolds
Publisher: Woodhead Publishing
ISBN: 008102066X
Category : Technology & Engineering
Languages : en
Pages : 890
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Book Description
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
Author: Hosam Saleh
Publisher: BoD – Books on Demand
ISBN: 0854660291
Category : Technology & Engineering
Languages : en
Pages : 176
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Book Description
Hazardous waste poses one of the most complex and risky pollution challenges worldwide. As industrialization accelerates globally, volumes of toxic byproducts and emissions continue to grow, requiring urgent solutions. This book provides a practical overview of hazardous waste management approaches, technologies, and policies to reduce environmental and human health damage. The text begins by outlining Pakistan's current hazardous waste situation, including crucial pollution sources like the textile, fertilizer, and leather industries. It summarizes reduction efforts and persisting challenges around enforcement, technology capabilities, and lack of recycling infrastructure. The following chapters delve into biological waste management techniques and an innovative fertilizer production process utilizing steel slag waste. Case studies demonstrate the potential to convert industrial byproducts into economic resources. Several chapters focus on electronic waste (e-waste), examining landfill contamination risks in Africa and the push to transform these sites into urban mining operations. Technical contributions analyze tools like activated carbon filters to reduce toxic e-waste emissions. The book concludes with a look at winery waste recycling and closes with a chapter connecting hazardous waste management to broader sustainable development goals. Together, the chapters in this volume provide a multifaceted look at hazardous waste management strategies, current limitations, and the work still required to reduce ecological damage. The text is valuable for researchers of dangerous waste, industry operators, and policymakers looking to improve abatement practices. With its detailed case studies and technical analyses, the book offers both practical and big-picture insights to support the critical work of sustainable, effective hazardous waste management worldwide.
Author: Pascal Ribéreau-Gayon
Publisher: John Wiley & Sons
ISBN: 0470010355
Category : Science
Languages : en
Pages : 512
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Book Description
The "Microbiology" volume of the new revised and updated Handbook of Enology focuses on the vinification process. It describes how yeasts work and how they can be influenced to achieve better results. It continues to look at the metabolism of lactic acid bacterias and of acetic acid bacterias, and again, how can they be treated to avoid disasters in the winemaking process and how to achieve optimal results. The last chapters in the book deal with the use of sulfur-dioxide, the grape and its maturation process, harvest and pre-fermentation treatment, and the basis of red, white and speciality wine making. The result is the ultimate text and reference on the science and technology of the vinification process: understanding and dealing with yeasts and bacterias involved in the transformation from grape to wine. A must for all serious students and practitioners involved in winemaking.
Author: Volker Schneider
Publisher: Board and Bench
ISBN: 9781935879183
Category : Cooking
Languages : en
Pages : 0
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Book Description
Making balanced, quality wine is a complex procedure, with a myriad of control processes. Chief among them is acid management. Though the topic is an essential component of all winemaking texts, covered in lesser to greater degree, Acidity Management in Must & Wine is the first exhaustive treatment of the subject in print. It is the definitive guide to arguably the most delicate operation in the development of a fine wine. The authors first define the numerous acids within must and the resulting red and white wines, and examine the acids' individual characteristics and their roles in the sensory experience of wine. Then they describe acidification and how to conduct effective sensory trials. Lastly, the book delves deeply into the principles and multiple processes of chemical deacidification and subsequent crystal stabilization.
