Proceedings of the International Workshop on Advances in Grapevine and Wine Research PDF Download
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Author: Vitale Nuzzo
Publisher:
ISBN:
Category : Grapes
Languages : en
Pages : 610
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Book Description
Author: Vitale Nuzzo
Publisher:
ISBN:
Category : Grapes
Languages : en
Pages : 610
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 262
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Book Description
Author: Andrew G. Reynolds
Publisher: Woodhead Publishing
ISBN: 0081020686
Category : Technology & Engineering
Languages : en
Pages : 824
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Book Description
Managing Wine Quality, Volume 1: Viticulture and Wine Quality, Second Edition, reviews our current understanding of wine aroma, color, taste and mouthfeel. In addition, it focuses on the measurement of grape and wine properties, the instrumental analysis of sensory evaluation, and wine authenticity and traceability. The effects of viticulture technologies on grape composition and wine quality attributes are also included, with sections on viticultural and vineyard management practices, fungal contaminants, grape processing equipment, and grape harvesting methods for both red and white wines. In addition, there is coverage on the potential impacts of global warming on wine quality. 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 wine aroma, color, taste and mouthfeel - Details the measurement of grape and wine properties through instrumental analysis, must and wine, and sensory evaluation - Examines viticulture and vineyard management practices, fungal contaminants and processing equipment
Author: Henryk Jelen
Publisher: CRC Press
ISBN: 1439814910
Category : Technology & Engineering
Languages : en
Pages : 506
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Book Description
Food flavor, appearance, and texture are the sensory properties that influence food acceptance, and among these, flavor is usually the decisive factor for the choice of a particular product. Food Flavors: Chemical, Sensory, and Technological Properties explores the main aspects of food flavors and provides a starting point for further study in focused areas. Topics discussed include: The nature of food odorants and tastants and the way they are perceived by the human olfactory system Basic anatomy and physiology of sensory systems involved in flavor sensation, olfactory pathways, and interactions between olfactory and gustatory stimuli The fundamentals of flavor compounds formation based on their main precursors (lipids, amino acids, and carbohydrates) Technological issues related to flavor compounds Physicochemical characteristics of aroma compounds and the main factors that influence aroma binding and release in foods Safety and regulatory aspects of flavorings used in foods Flavors of essential oils and spices, cheeses, red meat, wine, and bread and bakery products Food taints and off-flavors Analytical approaches to characterize food flavors The book also explores the latest technology in artificial olfaction systems with a chapter on the main physical and chemical features of these sensors. Bringing together the combined experience of a host of international experts, the book provides insight into the fundamentals of food flavors and explores the latest advances in flavor analysis.
Author: António M. Jordão
Publisher: BoD – Books on Demand
ISBN: 9535138332
Category : Technology & Engineering
Languages : en
Pages : 386
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Book Description
The book "Grapes and Wines: Advances in Production, Processing, Analysis, and Valorization" intends to provide to the reader a comprehensive overview of the current state-of-the-art and different perspectives regarding the most recent knowledge related to grape and wine production. Thus, this book is composed of three different general sections: (1) Viticulture and Environmental Conditions, (2) Wine Production and Characterization, and (3) Economic Analysis and Valorization of Wine Products. Inside these 3 general sections, 16 different chapters provide current research on different topics of recent advances on production, processing, analysis, and valorization of grapes and wines. All chapters are written by a group of international researchers, in order to provide up-to-date reviews, overviews, and summaries of current research on the different dimensions of grape and wine production. This book is not only intended for technicians actively engaged in the field but also for students attending technical schools and/or universities and other professionals that might be interested in reading and learning about some fascinating areas of grape and wine research.
Author: Kohei Arai
Publisher: Springer Nature
ISBN: 3030394425
Category : Technology & Engineering
Languages : en
Pages : 930
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Book Description
This book presents high-quality research on the concepts and developments in the field of information and communication technologies, and their applications. It features 134 rigorously selected papers (including 10 poster papers) from the Future of Information and Communication Conference 2020 (FICC 2020), held in San Francisco, USA, from March 5 to 6, 2020, addressing state-of-the-art intelligent methods and techniques for solving real-world problems along with a vision of future research. Discussing various aspects of communication, data science, ambient intelligence, networking, computing, security and Internet of Things, the book offers researchers, scientists, industrial engineers and students valuable insights into the current research and next generation information science and communication technologies.
Author: Antonio Morata
Publisher: BoD – Books on Demand
ISBN: 1789846129
Category : Technology & Engineering
Languages : en
Pages : 298
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Book Description
Advances in Grape and Wine Biotechnology is a collection of fifteen chapters that addresses different issues related to the technological and biotechnological management of vineyards and winemaking. It focuses on recent advances in the field of viticulture with interesting topics such as the development of a microvine model for research purposes, the mechanisms of cultivar adaptation and evolution in a climate change scenario, and the consequences of vine water deficit on yield components. Other topics include the metabolic profiling of different Saccharomyces and non-Saccharomyces yeast species and their contribution in modulating the sensory quality of wines produced in warm regions, the use of new natural and sustainable fining agents, and available physical methods to reduce alcohol content. This volume will be of great interest to researchers and vine or wine professionals.
Author: Ian D'Agata
Publisher: Univ of California Press
ISBN: 0520964772
Category : Cooking
Languages : en
Pages : 388
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Book Description
A New York Times and Food & Wine Best Wine Book of 2019 Italy’s Native Wine Grape Terroirs is the definitive reference book on the myriad crus and the grand cru wine production areas of Italy’s native wine grapes. Ian D’Agata’s approach to discussing wine, both scientific and discursive, provides an easy-to-read, enjoyable guide to Italy’s best terroirs. Descriptions are enriched with geologic data, biotype and clonal information, producer anecdotes and interviews, and facts and figures compiled over fifteen years of research devoted to wine terroirs. In-depth analysis is provided for the terroirs that produce both the well-known wines (Barolo, Chianti Classico, Brunello di Montalcino) and those not as well-known (Grignolino d’Asti, Friuli Colli Orientali Picolit, Ischia). Everyday wine lovers, beginners, and professionals alike will find this new book to be the perfect complement to D’Agata’s previous award-winning Native Wine Grapes of Italy.
Author: Serge Delrot
Publisher: Springer Science & Business Media
ISBN: 9048192838
Category : Technology & Engineering
Languages : en
Pages : 449
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Book Description
Grapevine is a crop of major economical interest, and wine represents a multicultural heritage which has been growing since several milleniums. Yet, modern viticulture must face several challenges. Global climate has increased berry sugar content (and alcohol in the wine) whereas phenolic and aromatic ripeness are not always achieved. Water supply is becoming shorter. New varieties better adapted to new climatic conditions might have to be planted, which may affect wine typicity. Phytochemical treatments are more controlled, and the consumer pays increasing attention to environmentally safe practices. New methods reducing pesticide use, but maintaining yield and typicity, must be designed. The present book illustrates the recent progress made in ecophysiology, molecular and cell biology, and pathology of grapevine, as well as in precision viticulture and berry composition. Combination of these new tools with field observations will undoubtly make it easier to face the challenges described above. These multidisciplinary contributions will be of interest to anyone involved in grapevine and wine activities.
Author: David M. Gadoury
Publisher:
ISBN:
Category : Downy mildew diseases
Languages : en
Pages : 130
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Book Description
