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Author: Sally Easton
Publisher:
ISBN: 9781905819409
Category : Viticulture
Languages : en
Pages : 247
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Book Description
Author: Sally Easton
Publisher:
ISBN: 9781905819409
Category : Viticulture
Languages : en
Pages : 247
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Book Description
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: John Louis William Thudichum
Publisher:
ISBN:
Category : Electronic books
Languages : en
Pages : 798
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Book Description
Author: J. L. W. Thudichum
Publisher: BoD – Books on Demand
ISBN: 3368162845
Category :
Languages : en
Pages : 790
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Book Description
Author: John Louis William THUDICHUM (and DUPRÉ (August))
Publisher:
ISBN:
Category :
Languages : en
Pages : 796
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Book Description
Author: John Louis William Thudichum
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 416
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Book Description
Author: Richard W. H. Bray
Publisher: Unbound Publishing
ISBN: 1783520035
Category : Cooking
Languages : en
Pages : 181
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Book Description
Grab a bottle of wine, and a glass. Pop it open. Pour. Hold it up to the light and see how the colour dances under it. See how bright it is, how it seems to generate its own light. Swirl it, and don't worry if you spill a bit. Have a sniff; get your nose in. Take a sip. Savour it, let it fill your mouth... Wine, claims Richard Bray, is a happy accident. Its journey from vine to bottle is fraught, and involves lots of human, fallible people. Men and women who've been picking grapes since six in the morning, or working the press since six-thirty; people who get hurt, who sweat, who bleed, who don't finish until late and need a beer at the end of the day; winemakers who started off as blues guitarists, and octogenarian Catalan farmers who hand-cut grapes faster than their grandchildren. Salt & Old Vines is the story of wine, a portrait of some of its people, and a biography of the place it comes from. Inspired by his own experience making wine at Coume del Mas and Mas Cristine in the Rousillon, Richard Bray gives readers a real taste of the winemaking process. Get your nose in there again. Has it changed at all? What’s different? Take a sip, a bigger one. Let it linger. Finish the glass. The last sip is always the best...
Author: Jancis Robinson
Publisher: Harper Collins
ISBN: 0062325515
Category : Cooking
Languages : en
Pages : 1434
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Book Description
Winner of the James Beard Award for Best Beverage Book, Named "Best Drinks Book" by Wine & Spirits magazine, Faiveley International Wine Book of the Year, OIV Best Viticulture Book "A fantastic Christmas present for any wine geek, and one that will provide an endless source of fiendish questions for quiz-setters" —The Guardian An indispensable book for every wine lover, from some of the world's leading wine experts. Where do wine grapes come from and how are grape varieties related to one another? What is the historical background of each one? Where are they grown? What sort of wines do they make? Using cutting-edge DNA analysis and detailing almost 1,400 distinct grape varieties, as well as myriad correct (and incorrect) synonyms, this book examines grapes and wine as never before. Here is a complete, alphabetically presented profile of all grape varieties of relevance to the wine lover, charting the relationships between them and including unique and astounding family trees, their characteristics in the vineyard, and—most important—what the wines made from them taste like. Presented in a stunning design with eight-page gatefolds that reveal the family trees, and a rich variety of full-color illustrations from Viala and Vermorel's century-old classic ampelography, the text will deepen readers' understanding of grapes and wine with every page. Combining Jancis Robinson's worldview and nose for good writing and good wines with Julia Harding's research, expertise, and attention to detail plus Dr. Vouillamoz's unique level of scholarship, Wine Grapes offers essential and original information in greater depth and breadth than has ever been available before. This is a book for wine students, wine experts, and wine lovers everywhere.
Author: Jules Guyot
Publisher:
ISBN:
Category :
Languages : en
Pages : 124
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Book Description
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
