Wine Science

Wine Science
Author: Ronald S. Jackson
Publsiher: Academic Press
Total Pages: 776
Release: 2008-04-30
ISBN: 9780080568744
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Wine Science Book Excerpt:

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

Wine Science

Wine Science
Author: Jamie Goode
Publsiher: Hachette UK
Total Pages: 224
Release: 2021-06-03
ISBN: 1784727857
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Wine Science Book Excerpt:

*** "Jamie Goode is a rarity in the wine world: a trained scientist who can explain complicated subjects without dumbing them down or coming over like a pointy head. It also helps that he's a terrific writer with a real passion for his subject." - Tim Atkin MW, Observer This revolutionary book is the only in-depth reference to detail the processes, developments and factors affecting the science of winemaking. Jamie Goode, a highly regarded expert on the subject, skilfully opens up this complex subject and explains the background to the various processes involved and the range of issues surrounding their uses. He reports on the vital progress in winemaking research and explains the practical application of science with reference to the range of winemaking techniques used around the world, as well as viticultural practices, organics and ecology and lifestyle influences. This third edition of Wine Science includes new sections such as managing vineyard soils, vine disease and the vineyard of the future. Jamie has updated the text throughout, and many existing chapters are entirely revised. Written in a uniquely accessible style, the book is divided into three sections covering the vineyard, the winery and human interaction with wine. It features more than 80 illustrations and photographs to help make even the most complex topics clear, straightforward and easy to understand.

The Science of Wine

The Science of Wine
Author: Jamie Goode
Publsiher: Univ of California Press
Total Pages: 216
Release: 2005
ISBN: 9780520248007
Category: Cooking
Language: EN, FR, DE, ES & NL

The Science of Wine Book Excerpt:

"The Science of Wine does an outstanding job of integrating 'hard' science about wine with the emotional aspects that make wine appealing."--Patrick J. Mahaney, former senior Vice President for wine quality at Robert Mondavi Winery "Jamie Goode is a rarity in the wine world: a trained scientist who can explain complicated subjects without dumbing them down or coming over like a pointy head. It also helps that he's a terrific writer with a real passion for his subject."--Tim Atkin MW, The Observer

Concise Encyclopedia of Science and Technology of Wine

Concise Encyclopedia of Science and Technology of Wine
Author: V. K. Joshi
Publsiher: CRC Press
Total Pages: 710
Release: 2021-07-22
ISBN: 1351606646
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Concise Encyclopedia of Science and Technology of Wine Book Excerpt:

When asking the question what is wine? there are various ways to answer. Wine is extolled as a food, a social lubricant, an antimicrobial and antioxidant, and a product of immense economic significance. But there is more to it than that. When did humans first start producing wine and what are its different varieties? Are wines nutritious or have any therapeutic values—do they have any role in health or are they simply intoxicating beverages? How are their qualities determined or marketed and how are these associated with tourism? Concise Encyclopedia of Science and Technology of Wine attempts to answer all these questions and more. This book reveals state-of-the-art technology of winemaking, describing various wine regions of the world and different cultivars used in winemaking. It examines microbiology, biochemistry, and engineering in the context of wine production. The sensory qualities of wine and brandy are explored, and the composition, nutritive and therapeutic values, and toxicity are summarized. Selected references at the end of each chapter provide ample opportunity for additional study. Key Features: Elaborates on the recent trends of control and modeling of wine and the techniques used in the production of different wines and brandies Focuses on the application of biotechnology, especially genetic engineering of yeast, bioreactor technological concepts, enzymology, microbiology, killer yeast, stuck and sluggish fermentation, etc. Illustrates the biochemical basis of wine production including malolactic fermentation Examines marketing, tourism, and the present status of the wine industry Concise Encyclopedia of Science and Technology of Wine contains the most comprehensive, yet still succinct, collection of information on the science and technology of winemaking. With 45 chapters contributed by leading experts in their fields, it is an indispensable treatise offering extensive details of the processes of winemaking. The book is an incomparable resource for oenologists, food scientists, biotechnologists, postharvest technologists, biochemists, fermentation technologists, nutritionists, chemical engineers, microbiologists, toxicologists, organic chemists, and the undergraduate and postgraduate students of these disciplines.

Handbook of Alcoholic Beverages 2 Volume Set

Handbook of Alcoholic Beverages  2 Volume Set
Author: Alan J. Buglass
Publsiher: John Wiley & Sons
Total Pages: 1208
Release: 2011-02-14
ISBN: 0470512024
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Handbook of Alcoholic Beverages 2 Volume Set Book Excerpt:

A comprehensive two- volume set that describes the science and technology involved in the production and analysis of alcoholic beverages. At the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products. The Handbook of Alcoholic Beverages tracks the major fermentation process, and the major chemical, physical and technical processes that accompany the production of the world’s most familiar alcoholic drinks. Indigenous beverages and small-scale production are alsocovered to asignificant extent. The overall approach is multidisciplinary, reflecting the true nature of the subject. Thus, aspects of biochemistry, biology (including microbiology), chemistry, health science, nutrition, physics and technology are all necessarily involved, but the emphasis is on chemistry in many areas of the book. Emphasis is also on more recent developments and innovations, but there is sufficient background for less experienced readers. The approach is unified, in that although different beverages are dealt with in different chapters, there is extensive cross-referencing and comparison between the subjects of each chapter. Divided into five parts, this comprehensive two-volume work presents: INTRODUCTION, BACKGROUND AND HISTORY: A simple introduction to the history and development of alcohol and some recent trends and developments, FERMENTED BEVERAGES: BEERS, CIDERS, WINES AND RELATED DRINKS: the latest innovations and aspects of the different fermentation processes used in beer, wine, cider, liquer wines, fruit wines, low-alcohol and related beverages. SPIRITS: cover distillation methods and stills used in the production of whisky, cereal- and cane-based spirits, brandy, fruit spirits and liquers ANALYTICAL METHODS: covering the monitoring of processes in the production of alcoholic beverages, as well as sample preparation, chromatographic, spectroscopic, electrochemical, physical, sensory and organoleptic methods of analysis. NUTRITION AND HEALTH ASPECTS RELATING TO ALCOHOLIC BEVERAGES: includes a discussion on nutritional aspects, both macro- and micro-nutrients, of alcoholic beverages, their ingestion, absorption and catabolism, the health consequences of alcohol, and details of the additives and residues within the various beverages and their raw materials.

Wine Science

Wine Science
Author: Ronald S. Jackson
Publsiher: Elsevier
Total Pages: 645
Release: 2000-05-03
ISBN: 9780080489865
Category: Medical
Language: EN, FR, DE, ES & NL

Wine Science Book Excerpt:

The second edition of Wine Science: Principles, Practice, Perception updates the reader with current processes and methods of wine science, including an analysis of the advantages and disadvantages of various new grape cultivar clones, wine yeast strains, and malolactic bacteria. It also addresses current research in wine consumption as related to health. The many added beautiful color photographs, graphs, and charts help to make the sophisticated techniques described easily understandable. This book is an essential part of a any library. Key Features * Univerally appealing to non-technologists and technologists alike * Includes section on Wine and Health which covers the effects of wine consumption on cardiovascular diseases, headaches, and age-related macular degeneration * Covers sophisticated techniques in a clear, easily understood manner * Presents a balance between the objective science of wine chemistry and the subjective study of wine appreciation * Provides updated information involving advantages/disadvantages of various grape cultivar clones, wine yeast strains, and malolactic bacteria * Chapter on recent historical findings regarding the origin of wine and wine making processes

Wine Science

Wine Science
Author: Ronald S. Jackson
Publsiher: Academic Press
Total Pages: 1030
Release: 2020-04-04
ISBN: 0128165375
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Wine Science Book Excerpt:

Wine Science: Principles and Applications, Fifth Edition, delivers in-depth information and expertise in a single, science-focused volume, including all the complexities and nuances of creating a quality wine product. From variety, to the chemistry that transforms grape to fruit to wine, the book presents sections on the most important information regarding wine laws, authentication, the latest technology used in wine production, and expert-insights into the sensory appreciation of wine and its implications in health. This book is ideal for anyone seeking to understand the science that produces quality wines of every type. Presents thorough explanations of viticulture and winemaking principles from grape to taste bud Addresses historical developments in wine production, notably sparkling wines Provides techniques in grapevine breeding, notably CRISPR Compares production methods in a framework that provides insights into the advantages and disadvantages of each

Winemaking

Winemaking
Author: V. K. Joshi,Ramesh C. Ray
Publsiher: CRC Press
Total Pages: 734
Release: 2021-02-09
ISBN: 1351034251
Category: Science
Language: EN, FR, DE, ES & NL

Winemaking Book Excerpt:

Wine is one of the oldest forms of alcoholic beverages known to man. Estimates date its origins back to 6000 B.C. Ever since, it has occupied a significant role in our lives, be it for consumption, social virtues, therapeutic value, its flavoring in foods, etc. A study of wine production and the technology of winemaking is thus imperative. The preparation of wine involves steps from harvesting the grapes, fermenting the must, maturing the wine, stabilizing it finally, to getting the bottled wine to consumers. The variety of cultivars, methods of production, and style of wine, along with presentation and consumption pattern add to the complexity of winemaking. In the past couple of decades, there have been major technological advances in wine production in the areas of cultivation of grapes, biochemistry and methods of production of different types of wines, usage of analytical techniques has enabled us to produce higher quality wine. The technological inputs of a table wine, dessert wine or sparkling wine, are different and has significance to the consumer. The role played by the killer yeast, recombinant DNA technology, application of enzyme technology and new analytical methods of wine evaluation, all call for a comprehensive review of the advances made. This comprehensive volume provides a holistic view of the basics and applied aspects of wine production and technology. The book comprises production steps, dotted with the latest trends or the innovations in the fields. It draws upon the expertise of leading researchers in the wine making worldwide.

Horticulture Plants for People and Places Volume 1

Horticulture  Plants for People and Places  Volume 1
Author: Geoffrey R. Dixon,David E. Aldous
Publsiher: Springer
Total Pages: 599
Release: 2014-06-10
ISBN: 9401785783
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Horticulture Plants for People and Places Volume 1 Book Excerpt:

This Trilogy explains “What is Horticulture?”. Volume one of Horticulture: Plants for People and Places describes in considerable depth the science, management and technology which underpins the continuous production of fresh and processed horticultural produce. Firstly, there is a consideration of technological innovation derived from basic scientific discoveries which has given rise to entirely new industries, markets, novel crops and changed social habits. Then follows accounts of the modern production of: Field Vegetables, Temperate Fruit, Tropical Fruit, Citrus, Plantation Crops, Berry Crops, Viticulture, Protected Crops, Flower Crops, New Crops, Post-harvest Handling, Supply Chain Management and the Environmental Impact of Production. Each chapter is written by acknowledged world experts. Never before has such an array of plentiful, high quality fresh fruit, vegetables and ornamentals been available year-round in the World’s retail markets. Horticulture gives consumers this gift of nutritious, high quality, safe and diverse fresh foods. This is achieved by manipulating plant growth, reproduction and postharvest husbandry. The multi-billion dollar international industry achieving this is Production Horticulture the subject of this informative book.

The Oxford Companion to Wine

The Oxford Companion to Wine
Author: Julia Harding
Publsiher: Oxford University Press, USA
Total Pages: 912
Release: 2015-09
ISBN: 0198705387
Category: Cooking
Language: EN, FR, DE, ES & NL

The Oxford Companion to Wine Book Excerpt:

Published in 1994 to worldwide acclaim, the first edition of Jancis Robinson's seminal volume immediately attained legendary status, winning every major wine book award including the Glenfiddich and Julia Child/IACP awards, as well as writer and woman of the year accolades for its editor on both sides of the Atlantic. Combining meticulously-researched fact with refreshing opinion and wit, The Oxford Companion to Wine presents almost 4,000 entries on every wine-related topic imaginable, from regions and grape varieties to the owners, connoisseurs, growers, and tasters in wine through the ages; from viticulture and oenology to the history of wine, from its origins to the present day. The 187 esteemed contributors (including over 50 new to this edition) range from internationally renowned academics to some of the most famous wine writers and wine specialists in the world. Now exhaustively updated, this fourth edition incorporates the very latest international research to present over 350 new entries on topics ranging from additives and wine apps to WSET and Zelen. Over 60 per cent of all entries have been revised; and useful lists and statistics are appended, including a unique list of the world's controlled appellations and their permitted grape varieties, as well as vineyard area, wine production and consumption by country. Illustrated with almost 30 updated maps of every important wine region in the world, many useful charts and diagrams, and 16 stunning colour photographs, this Companion is unlike any other wine book, offering an understanding of wine in all of its wider contexts--notably historical, cultural, and scientific--and serving as a truly companionable point of reference into which any wine-lover can dip and browse. New to this editionComprehensively revised and updated throughout Over 350 brand-new entries Significant new updates on hundreds of topics such as China, screwcaps, and the origins of viniculture Impressive global coverage of wine regions, including new entries on Alaska, Lesotho, Norway, and Tahiti Includes brand-new colour photographs and black and white line drawings Maps of wine regions have been updated

Witches Cat Witch Cozy Mystery Witches and Wine Book 7

Witches  Cat  Witch Cozy Mystery  Witches and Wine Book 7
Author: Morgana Best
Publsiher: Best Cosy Books
Total Pages: 336
Release: 2020-01-21
ISBN: 1928374650XXX
Category: Fiction
Language: EN, FR, DE, ES & NL

Witches Cat Witch Cozy Mystery Witches and Wine Book 7 Book Excerpt:

Book 7 in the witch cozy mystery series, Witches and Wine. The mystery of Shifter cat Breena’s past is revealed, and it wasn’t something Pepper Jasper suspected. A puzzling murder at Mugwort Manor throws suspicion onto those close to home. With Lucas away, can Pepper navigate her way through strange guests, to discover secrets that perhaps should be best left alone?

Hardwicke s Science gossip

Hardwicke s Science gossip
Author: Mordecai Cubitt Cooke,John Eller Taylor
Publsiher: Unknown
Total Pages: 135
Release: 1877
ISBN: 1928374650XXX
Category: Natural history
Language: EN, FR, DE, ES & NL

Hardwicke s Science gossip Book Excerpt:

Science

Science
Author: John Michels (Journalist)
Publsiher: Unknown
Total Pages: 354
Release: 1888
ISBN: 1928374650XXX
Category: Science
Language: EN, FR, DE, ES & NL

Science Book Excerpt:

Vols. for 1911-13 contain the Proceedings of the Helminothological Society of Washington, ISSN 0018-0120, 1st-15th meeting.

The Science of Wine

The Science of Wine
Author: Jamie Goode
Publsiher: Univ of California Press
Total Pages: 224
Release: 2021-06-08
ISBN: 0520379500
Category: Cooking
Language: EN, FR, DE, ES & NL

The Science of Wine Book Excerpt:

An up-to-the-moment new edition of Jamie Goode’s celebrated wine science book. A thoroughly revised and updated third edition of this essential and groundbreaking reference gives a comprehensive overview of one of the most fascinating, important, and controversial trends in the world of wine: the scientific and technological innovations that are now influencing how grapes are grown and how wine is made. Jamie Goode, an authority on wine science, details the key scientific developments relating to viticulture and enology, explains the practical application of science to techniques that are used around the world, and explores how these issues are affecting the quality, flavor, and perception of wine. The only complete and accessibly written resource available on the subject, The Science of Wine engagingly discusses a wide range of topics including terroir, the influence of soils on wine flavor, breeding new resistant grape varieties, the effects of climate change on grape growing, the role of yeasts and bacteria in winemaking, and much more. A must-have reference for a wide audience of students, winemakers, wine professionals, and general readers interested in the science of wine.

Popular Science News

Popular Science News
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1889
ISBN: 1928374650XXX
Category: Chemistry
Language: EN, FR, DE, ES & NL

Popular Science News Book Excerpt:

Archaeology Meets Science

Archaeology Meets Science
Author: Giannes Tzedakis,Yannis Tzedakis,Holley Martlew,Martin K. Jones
Publsiher: Oxbow Books Limited
Total Pages: 304
Release: 2008
ISBN: 1928374650XXX
Category: History
Language: EN, FR, DE, ES & NL

Archaeology Meets Science Book Excerpt:

The 'Archaeology meets Science' project is currently transforming our understanding of the Minoan and Mycenaean civilisations, through the in-depth application of state of the art scientific analyses to ceramic artefacts and skeletal material. This book is the fruit of this acclaimed research, which was carried out between 1997 and 2003, and presented in an exhibition in a number of museums across Europe and the United States, starting with the National Archaeological Museum in Athens. Moving beyond the standard archaeological format of illustrations with descriptions of contexts, the book analyses each object from the inside , and consequently each has a different story to tell. Organic residue and stable isotope analysis has extended our knowledge beyond anything previously gleaned through conventional archaeological research, and we now have a much better understanding of the food and drink consumed by ordinary people in Bronze Age Greece. There are some fascinating insights, such as the origin of modern Greek retsina, which was traced first to the time of Agamemnon, then to Crete in the 17th century BC and finally to the Early Minoan Period, c. 2000 BC. The book provides the primary scientific evidence on which the world renowned scientists who have carried out this work have based their conclusions.

The Popular Science Monthly

The Popular Science Monthly
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1885
ISBN: 1928374650XXX
Category: Science
Language: EN, FR, DE, ES & NL

The Popular Science Monthly Book Excerpt:

The Australian New Zealand Wine Industry Journal

The Australian   New Zealand Wine Industry Journal
Author: Anonim
Publsiher: Unknown
Total Pages: 658
Release: 1991
ISBN: 1928374650XXX
Category: Wine industry
Language: EN, FR, DE, ES & NL

The Australian New Zealand Wine Industry Journal Book Excerpt:

The Saturday Review of Politics Literature Science Art and Finance

The Saturday Review of Politics  Literature  Science  Art  and Finance
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1872
ISBN: 1928374650XXX
Category: Art
Language: EN, FR, DE, ES & NL

The Saturday Review of Politics Literature Science Art and Finance Book Excerpt:

Chambers s Journal of Popular Literature Science and Arts

Chambers s Journal of Popular Literature  Science and Arts
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1873
ISBN: 1928374650XXX
Category: Electronic Book
Language: EN, FR, DE, ES & NL

Chambers s Journal of Popular Literature Science and Arts Book Excerpt: