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Author: Emile Peynaud
Publisher: John Wiley & Sons
ISBN: 9780471881490
Category : Wine and wine making
Languages : en
Pages : 426
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Book Description
Author: Emile Peynaud
Publisher: John Wiley & Sons
ISBN: 9780471881490
Category : Wine and wine making
Languages : en
Pages : 426
Get Book Here
Book Description
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: Harry W. Paul
Publisher: Cambridge University Press
ISBN: 9780521525244
Category : Science
Languages : en
Pages : 432
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Book Description
The first full-scale treatment of a period of dramatic expansion in French science.
Author: Emile Peynaud
Publisher: John Wiley & Sons
ISBN: 9780471113768
Category : Cooking
Languages : en
Pages : 372
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Book Description
Emile Peynaud's Le Gout du Vin has long been considered the definitive book on winetasting by professional tasters. Now, this new English language second edition makes his timeless classic truly accessible to a new generation of American readers. The Taste of Wine is Peynaud's complete examination of the science and practice of winetasting, with detailed treatment of the senses and how they function, tasting techniques and problems, wine balance and quality, winetasting vocabulary, training, and the art of drinking. A brilliant synthesis of the Bordeaux and Burgundy/Beaujolais schools of tasting, Peynaud's unique method combines the subjective description of wine with well-established scientific principles--forming an approach which is definitive, comprehensive, and free of esoteric jargon. With a foreword by Michael Broadbent, this edition features Michael Schuster's excellent translation, which retains all of the wit and sparkle of the original while remaining faithful to Peynaud's precise vocabulary. The text is beautifully complemented by a carefully selected range of illustrations and full-color photographs, which give full expression to the principles and spirit of the book. As vital to increasing our understanding of winetasting as it is to enhancing our appreciation of wine, The Taste of Wine will be savored by professionals and amateurs for generations to come. This English translation of Emile Peynaud's Le Gout du Vin brings a new edition of this classic French work to an American audience for the first time. Erudite yet accessible, as beautifully written as it is scientifically documented, The Taste of Wine is, quite simply, the complete guide to the science and practice of winetasting. Covering all of the essential elements of the subject, from the physiology and experience of the senses to tasting techniques, vocabulary, training, and quality assessment, Peynaud's singular approach is a masterful combination of the empirical and statistical styles of winetasting--a blend as distinctive and enduring as wine itself. Whether you are an oenologist, wine producer, wine merchant, restaurateur, or informed consumer, The Taste of Wine is now yours to enjoy . . .
Author: George Charalambous
Publisher: Elsevier
ISBN: 0323150322
Category : Technology & Engineering
Languages : en
Pages : 439
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Book Description
Flavor of Foods and Beverages Chemistry and Technology covers the proceedings of an international conference sponsored by the Agricultural and Food Chemistry Division of the American Chemical Society held in Athens, Greece on June 27-29, 1978. It presents information on the flavor of foods and beverages. This book discusses wide ranging subjects, such as flavor of meat, meat analogs, chocolate and cocoa substitutes, cheese aroma, beverages, baked goods, confections, tea, citrus and other fruits, olive oil, and sweeteners. It also examines new analytical methodology on taste and aroma, as well as flavor production, stability, and composition. This book will be useful for students, chemists, technologists, and manufacturers involved in any facet of producing foods and beverages.
Author: André Vanasse
Publisher: Dundurn
ISBN: 1770706240
Category : Reference
Languages : en
Pages : 236
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Book Description
The home wine market has grown by leaps and bounds in the last decade. The clear and well-ordered explanations in The Encyclopedia of Home Winemaking make it easy reading for the home winemaker and an essential reference guide that will be used for years.
Author: Clive Coates
Publisher: Univ of California Press
ISBN: 9780520202207
Category : Cooking
Languages : en
Pages : 816
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Book Description
By far France's largest fine-wine region, Bordeaux is also arguably its greatest, and perhaps the greatest in the world. This extensive survey details the region's history, geography, grape varieties, and other regional wine-making idiosyncracies. Master of Wine Clive Coates profiles the leading chateaux and assesses their top red and white wines. 150 drawings. Map.
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: Marion Demossier
Publisher: University of Wales Press
ISBN: 0708322859
Category : Social Science
Languages : en
Pages : 248
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Book Description
This book provides a new interpretation of the relationship between consumption, drinking culture, memory and cultural identity in an age of rapid political and economic change. Using France as a case-study it explores the construction of a national drinking culture -the myths, symbols and practices surrounding it- and then through a multisited ethnography of wine consumption demonstrates how that culture is in the process of being transformed. Wine drinking culture in France has traditionally been a source of pride for the French and in an age of concerns about the dangers of 'binge-drinking', a major cause of jealousy for the British. Wine drinking and the culture associated with it are, for many, an essential part of what it means to be French, but they are also part of a national construction. Described by some as a national product, or as a 'totem drink', wine and its attendant cultures supposedly characterise Frenchness in much the same way as being born in France, fighting for liberty or speaking French. Yet this traditional picture is now being challenged by economic, social and political forces that have transformed consumption patterns and led to the fragmentation of wine drinking culture. The aim of this book is to provide an original account of the various causes of the long-term decline in alcohol consumption and of the emergence of a new wine drinking culture since the 1970s and to analyse its relationship to national and regional identity.
Author: Clive Coates
Publisher: Univ of California Press
ISBN: 9780520235731
Category : Cooking
Languages : en
Pages : 732
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Book Description
Written by the leading international expert on French wine and sumptuously produced with a wealth of color illustrations and stunning line drawings, this book covers all the vineyards of Bordeaux.
