Wine technology

Race Point Publishing, 2013. — 232 p. in color. — ISBN: 1937994139 Whether you enjoy the occasional glass of wine or you like to have one every night with dinner, Dan Amatuzzi’s A First Course in Wine will provide you with everything you need to know about how to smell, taste, and enjoy fine wines. With stunning imagery and helpful diagrams throughout, you’ll learn: the science...

American Chemical Society, 1981. — 145 p. — ISBN10: 0841206023; ISBN13: 978-0841206021. This symposium considers the current technological status of wine-making in the United States — how various types of wine are now actually made. In 1973, a symposium on wine chemistry featured the status of our knowledge of the various constituents of wine, their determination, and their...

Nova Science Publishers, Inc, New York, USA, 2016. — 133 p. — ISBN10: 1634827651. This book addresses the role of bioactive compounds in wine and their beneficial or harmful effects on human health. The presence of bioactive compounds in wine is related to several factors like grape varieties, agroecological conditions of vineyards (terroir), the vinification process, special...

Ten Speed Press, 2013. — 304 p. — ISBN: 978-1-607743-00-2. A comprehensive guide to the must-know wines and producers of California's "new generation," and the story of the iconoclastic young winemakers who have changed the face of California viniculture in recent years. The New California Wine is the untold story of the California wine industry: the young, innovative producers...

New York and London : G. P. Putnam's sons, 1902. The wines of antiquity.--The wines of England and France.--The wines of Spain and Portugal.--African, Persian, and Indian wines.--Chinese, Russian, and Turkish wines.--Hungarian and Italian wines.--The wines of Germany and Switzerland.--The vine in America.--Appendix: How the best champagne in France and America is made, as told...

Second edition. — Wiley Blackwell, 2016. — 369 p. This book comprises a single volume on the topics of wine production, tasting and quality. In 2005, Wine Production: Vine to Bottle was published by Blackwell. This book became required reading for many basic oenology and more general wine courses held at institutions in several countries around the world. A Spanish-language...

Wiley-Blackwell, 2005. — 152 p. — ISBN13: 978-1405113656. The standard of wines made today is arguably higher than any time in the six thousand years of vinous history. The level of knowledge of producers and the ability to control the processes in wine production is also greatly improved. Authors Keith Grainger and Hazel Tattersall detail these processes, from vine to bottle,...

2nd ed. — Wiley-Blackwell, 2017. — 321 p. — ISBN10: 1118934555, 13 978-1118934555. True PDF Since the publication of Wine Production: Vine to Bottle (2005) and Wine Quality: Tasting and Selection (2009), there has been a great deal of change in the wine industry, and the perceptions of critics and expectations of consumers have shifted. Wine Production and Quality, Second...

Royal Society of Chemistry, 2007. — 477 p. — ISBN: 0854042660, 9780854042661. Someone once said that 'wine is a mixture of chemistry, biology and psychology'. It has certainly fascinated people over the centuries and without a doubt been enjoyed by many. Indeed, from its serendipitous roots as an attempt to store fruit, wine has been woven into the fabric of society; from its...

3rd ed. — AP., 2008. — 789 p. Grape Species and Varieties. Grapevine Structure and Function. Vineyard Practice. Site Selection and Climate. Chemical Constituents of Grapes and Wine. Fermentation. Postfermentation Treatments and Related Topics. Specific and Distinctive Wine Styles. Wine laws, Authentication, and Geography. Sensory Perception and Wine Assessment. Wine and Health.

University of California Press, 2013. — 344 p. Sought after by European aristocrats and a favorite of Napoleon Bonaparte, the sweet wines of Constantia in the Cape Colony were considered to be among the world's best during the eighteenth and nineteenth centuries. During the first democratic elections in 1994, South Africa began to re-emerge onto the international wine scene....

6th Revised edition edition. — Infinite Ideas Limited, 2014. — 320 p. It explores the fascinating, turbulent history of the sherry region and details its wine production from the planting of vines in the south of Andalusia and the complex stages of fermentation, ageing, and blending, to the moment it leaves the bottle. Included are details of the traditional family names and...

Nova Science Publishers, Inc., New York, 2016. — 273 p. — ISBN10: 1634848837 Recent Advances in Wine Stabilization and Conservation Technologies is a book related to the developments in winemaking and mainly in wine stabilization and conservation technologies. The purpose of this book is to fulfill the need for accurate, state-of-the art information and perspectives regarding...

Academic Press, 2017. — 758 p. — ISBN: 978-0-12-800850-8. This book includes introductory chapters on the production of wine from fruits other than grapes, including their composition, chemistry, role, quality of raw material, medicinal values, quality factors, bioreactor technology, production, optimization, standardization, preservation, and evaluation of different wines,...

Hardie Grant, 2017. — 384 p. — ISBN10: 1743793022. Though the New Zealand wine industry really began only fifty years ago, vines and winemakers have now spread across the land – from Central Otago to Kumeu, Waipara to Wairarapa – to produce notable wines to global acclaim. For half a century, geographer and wine enthusiast Warren Moran has followed the development of the...

Academic Press, 2019. — 389 p. — ISBN: 978-0-12-814399-5. This book 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...

ExLi4EvA, 2016. — 462 p. — ISBN: 9535126938 953512692X. This volume is dedicated to the recent advances in vine pathology and pests, molecular tools to control them, genetic engineering and functional analysis, wine biotechnology including molecular techniques to study Saccharomyces and non-Saccharomyces yeast in enology, new fermentative applications of nonconventional yeasts...

InTech Design team, 2016. — 468 p. — ISBN: 978-953-51-2692-8. This volume is dedicated to the recent advances in vine pathology and pests, molecular tools to control them, genetic engineering and functional analysis, wine biotechnology including molecular techniques to study Saccharomyces and non-Saccharomyces yeast in enology, new fermentative applications of nonconventional...

The wines of South America continue to garner global momentum, fueled by ongoing quality improvements and continued attractive price points. As part of our series dedicated to South American wines, we take a comprehensive look at the wines of Argentina. Our goal is to provide wine enthusiasts with the critical information required to make to make informed wine selections. This...

Nova Science Publishers, 2016. — 264 p. This book reviews the role of bioactive compounds in grape seed and their beneficial effects. Among the 11 chapters, the authors also discuss the composition, biological activity, and potential applications of grape seeds in the food industry and the health effects of grape seed extracts. As in other matrices, the presence of bioactive...

Wiley – The American Ceramic Society, 2018. — 209 p. — ISBN: 978-1-119-22345-0. The first book to focus on the role of glass as a material of critical importance to the wine industry For centuries glass has been the material of choice for storing, shipping, and sipping wine. How did that come to pass, and why? To what extent have glassmaking and wine making co-evolved over the...

Fourth edition. — New York: Produced for Dorling Kindersley by COOLING BROWN LTD. Penguin Group (USA) Inc., 2005. — 375 p. Each chapter of the Encyclopedia is arranged on a country-bycountry basis, within which each wine region is dealt with; any districts within regions are examined, as are any smaller winemaking areas in each district. Within each chapter, there are two basic...

Federalni agromediteranski zavod Mostar, 2011. — 56 str. U ovom priručniku bit će spomenuti najvažniji postupci u proizvodnji vina: berba grožđa, priprema podruma, vinsko posuđe, sumporenje, proizvodnja bijelih vina, proizvodnja crnih vina, njega mladog vina te mane i bolesti vina. Poseban naglasak je dan na one radnje koje malim proizvođačima vina čine najveće probleme, a to...

Springer, 1981. — 500 p. — ISBN10: 0870553763; ISBN13: 978-0870553769. The very first winemaster may have been a cave man who discovered the magic of fermentation by tasting the result of some crushed grapes having been left inadvertently for a few days. Wine will, literally, make itself. In simplest terms, yeast cells will collect on the outside of grape skins in the form of...