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Author:
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Category :
Languages : en
Pages :
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Book Description
Author:
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ISBN:
Category :
Languages : en
Pages :
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Author: Maynard Andrew Amerine
Publisher:
ISBN:
Category : Wine and wine making
Languages : en
Pages : 760
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Author:
Publisher:
ISBN:
Category : Agricultural libraries
Languages : en
Pages : 430
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Author: M. A. Amerine
Publisher:
ISBN:
Category :
Languages : en
Pages : 709
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Author: Maynard Andrew Amerine
Publisher: A V I Publishing Company
ISBN:
Category : Cooking
Languages : en
Pages : 816
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Book Description
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.
Author: Richard P. Vine
Publisher: Springer Science & Business Media
ISBN: 1475726562
Category : Technology & Engineering
Languages : en
Pages : 460
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Book Description
During the past several decades considerable interest has developed in the United States for the wines that are produced in small wineries across our nation. This in terest continues to intensify, especially for the truly good wines that are reason ably priced. Consumers are unforgiving. Second-class wines will not be accept able just because a vintner may be newly established. The functions that must take place in the small estate-type wine cellar and the controls that can be realistically exercised by winemasters are essential in the creation of superior products. Although wine can be a comparatively simple food to produce, it is a very vast topic. Perhaps much the same as with other art forms, it is the infinite variability offactors at the root ofthe subject that renders it so complex. There are hundreds of different vine varieties cultivated around the world, and doubtlessly an even greater number of fruit and berry cultivars. Combined with such factors as soils, climates and mesoclimates (which may change with each vintage season), culti vation techniques, harvesting criteria, and overall operational philosophy, one can easily understand the enormous breadth and depth of variation which exits. This diversity, along with more than 5 years of enological development, generates a number of different wine possibilities that can only be conceived as something vastly exponential.
Author: Bruce Zoecklein
Publisher: Springer Science & Business Media
ISBN: 1475769679
Category : Technology & Engineering
Languages : en
Pages : 638
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Book Description
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 modern 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. Modern 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.
Author: Maynard Andrew Amerine
Publisher:
ISBN:
Category : Grapes
Languages : en
Pages : 78
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Book Description
Author: Ronald S. Jackson
Publisher: Academic Press
ISBN: 0080568742
Category : Technology & Engineering
Languages : en
Pages : 789
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Book Description
Wine Science, Third Edition, covers the three pillars of wine science – grape culture, wine production, and sensory evaluation. It takes readers on a scientific tour into the world of wine by detailing the latest discoveries in this exciting industry. From grape anatomy to wine and health, this book includes coverage of material not found in other enology or viticulture texts including details on cork and oak, specialized wine making procedures, and historical origins of procedures. Author Ronald Jackson uniquely breaks down sophisticated techniques, allowing the reader to easily understand wine science processes. This updated edition covers the chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation. It includes significant additional coverage on brandy and ice wine production as well as new illustrations and color photos. This book is recommended for grape growers, fermentation technologists; students of enology and viticulture, enologists, and viticulturalists. NEW to this edition: * Extensive revision and additions on: chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation * Significant additional coverage on brandy and ice wine production * New illustrations and color photos
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
