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Red Wine Technology

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Red Wine Technology

Red Wine Technology Book
Author : Antonio Morata
Publisher : Academic Press
Release : 2018-10-29
ISBN : 0128144009
Language : En, Es, Fr & De

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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

White Wine Technology

White Wine Technology Book
Author : Antonio Morata
Publisher : Academic Press
Release : 2021-09-21
ISBN : 0128236558
Language : En, Es, Fr & De

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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

Science and Technology of Fruit Wine Production

Science and Technology of Fruit Wine Production Book
Author : Maria R. Kosseva,V.K. Joshi,P.S. Panesar
Publisher : Academic Press
Release : 2016-11-01
ISBN : 0128010347
Language : En, Es, Fr & De

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Book Description :

Science and Technology of Fruit Wine Production 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, specialty wines, and brandies. Wine and its related products have been consumed since ancient times, not only for stimulatory and healthful properties, but also as an important adjunct to the human diet by increasing satisfaction and contributing to the relaxation necessary for proper digestion and absorption of food. Most wines are produced from grapes throughout the world, however, fruits other than grapes, including apple, plum, peach, pear, berries, cherries, currants, apricot, and many others can also be profitably utilized in the production of wines. The major problems in wine production, however, arise from the difficulty in extracting the sugar from the pulp of some of the fruits, or finding that the juices obtained lack in the requisite sugar contents, have higher acidity, more anthocyanins, or have poor fermentability. The book demonstrates that the application of enzymes in juice extraction, bioreactor technology, and biological de-acidification (MLF bacteria, or de-acidifying yeast like schizosaccharomyces pombe, and others) in wine production from non-grape fruits needs serious consideration. Focuses on producing non-grape wines, highlighting their flavor, taste, and other quality attributes, including their antioxidant properties Provides a single-volume resource that consolidates the research findings and developed technology employed to make wines from non-grape fruits Explores options for reducing post-harvest losses, which are especially high in developing countries Stimulates research and development efforts in non-grape wines

Advances in Grape and Wine Biotechnology

Advances in Grape and Wine Biotechnology Book
Author : Antonio Morata,Iris Loira
Publisher : BoD – Books on Demand
Release : 2019-09-04
ISBN : 1789846129
Language : En, Es, Fr & De

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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.

Wine Science

Wine Science Book
Author : Ronald S. Jackson
Publisher : Elsevier
Release : 2000-05-03
ISBN : 9780080489865
Language : En, Es, Fr & De

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Book Description :

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

Fermented and Distilled Alcoholic Beverages a Technological Chemical and Sensory Overview

Fermented and Distilled Alcoholic Beverages  a Technological  Chemical and Sensory Overview Book
Author : Maurício Bonatto Machado de Castilhos,Vanildo Luiz del Bianchi,Vitor Manfroi
Publisher : Nova Science Publishers
Release : 2021
ISBN : 9781536190519
Language : En, Es, Fr & De

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Book Description :

"Fermented and distilled alcoholic beverages : a technological, chemical and sensory overview. Fermented beverages presents relevant material regarding fermented alcoholic beverage technologies and their variations, including current information about their chemistry and sensory profiles. The book aims to provide crucial evidence regarding the use of novel technologies in fermented alcoholic beverages and discusses the relationship between chemical and sensory approaches, since both are closely related. This information will be useful for fermented alcoholic beverage producers, scientists and professors, and will be helpful as material for food science, technology and engineering graduate and post-graduate students. This book includes six chapters with the following subject matter : white wines, sparkling wines, cider, mead, beers and craft beers. The distinctiveness of this book lies in the fact that it provides information concerning the use of novel technologies in the fermented alcoholic beverage field, comparing those with classical technologies that have been used worldwide. The book provides useful data regarding the impact of these novel technologies on chemical properties, sensory acceptance and descriptive profiles, with the goal of assessing the changes promoted in the chemical profile of fermented alcoholic beverages as a result of the their quality improvement and sensory uniqueness"--

Understanding Wine Technology 3rd Edition

Understanding Wine Technology  3rd Edition Book
Author : Bird, David
Publisher : Board and Bench Publishing
Release : 2011-05-01
ISBN : 1935879359
Language : En, Es, Fr & De

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Book Description :

Any student who has ever logged credits in a viticulture and enology class knows David Bird's book: it is the most widely assigned wine science primer in the English-speaking world. This completely revised and updated edition to Bird's classic textbook deciphers all the new scientific advances from the last several years, and conveys them in his typically clear and plainspoken style that renders even the densest subject matter freshman friendly. The new material includes an expanded section on the production of red, rose, white, sweet, sparkling, and fortified wines; information on histamine, flash detente, maceration, and whole bunch and whole berry fermentation; an expanded chapter on wine faults, including Brettanomyces; a new section on HACCP analysis as applied to a winery; and much more.

Technology for Wine and Beer Production from Ipomoea batatas

Technology for Wine and Beer Production from Ipomoea batatas Book
Author : Sandeep Kumar Panda
Publisher : CRC Press
Release : 2019-08-08
ISBN : 042961599X
Language : En, Es, Fr & De

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Book Description :

Purple sweet potato (PSP) is a special type of sweet potato with high concentration of anthocyanin pigment in the root. It is rich in starch, sugar, minerals, vitamins and antioxidants like phenolics, β-carotene, and has a strong prospect as substrate for alcoholic fermentation. The low cost of sweet potato and its prospective usage in the production of alcoholic beverages make it viable for commercialization. The book reviews the use of the roots of PSP for the production of three novel products, i.e. anthocyanin rich wine (red wine), herbal/medicinal sweet potato wine, and anthocyanin rich beer which have higher health benefit than other wines and beers. The book elucidates the use of novel technologies in the preparation of this non-conventional wine and beer, processing, biochemical and organoleptic quality of the finished products and health implications. It will be of interest to innovators, researchers and students. The novel technologies in wine and beer making described in the book will set a precedence for production of other alcoholic beverages from starchy sources.

Concepts in Wine Technology Small Winery Operations

Concepts in Wine Technology  Small Winery Operations Book
Author : Yair Margalit
Publisher : Board and Bench Publishing
Release : 2012-10-01
ISBN : 1935879944
Language : En, Es, Fr & De

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Book Description :

Following up on his bestselling Winery Technology and Operations, physical chemist and winemaker Yair Margalit comes out with the successive, Concepts in Wine Technology, fully updated and revised to meet the advances of modern winemaking. Among the extended topics are fermentation, skin contact, acid balance, phenolics, bottling, the use of oak and quality control. He begins in the vineyard discussing proper maturation, soil and climate, bunch health, vineyard disease states, and grape varieties. Next he tackles the preharvest with a careful look at vineyard management and preparing the winery for harvest. Dr. Margalit then outlines the entire process of harvesting, from destemming, crushing, and skin contact as it applies to both red and white grapes to pressing, must correction, and temperature control. Fermentation is examined fully and includes a lengthy look at the factors affecting malo-lactic fermentation and its pros and cons. There is a chapter on cellar operations that deals with racking, stabilization, fining, filtration, blending, and maintaining winery hardware, followed by sections on barreling and bottling. The final chapter pulls together the more general aspects of wine technology, covering sulphur-dioxides, different forms of wine spoilage and ways to ward them off, legal regulations and, one of the most important and enigmatic compounds in wine, phenolics.

Concise Encyclopedia of Science and Technology of Wine

Concise Encyclopedia of Science and Technology of Wine Book
Author : V. K. Joshi
Publisher : CRC Press
Release : 2021-07-22
ISBN : 1351606646
Language : En, Es, Fr & De

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Book Description :

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.

Wine Science

Wine Science Book
Author : Ronald S. Jackson
Publisher : Academic Press
Release : 2008-04-30
ISBN : 9780080568744
Language : En, Es, Fr & De

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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

Understanding Wine Technology 3rd Edition

Understanding Wine Technology  3rd Edition Book
Author : David Bird
Publisher : Board and Bench Publishing
Release : 2011-05-01
ISBN : 1934259608
Language : En, Es, Fr & De

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Book Description :

Any student who has ever logged credits in a viticulture and enology class knows David Bird's book: it is the most widely assigned wine science primer in the English-speaking world. This completely revised and updated edition to Bird's classic textbook deciphers all the new scientific advances from the last several years, and conveys them in his typically clear and plainspoken style that renders even the densest subject matter freshman friendly. The new material includes an expanded section on the production of red, rose, white, sweet, sparkling, and fortified wines; information on histamine, flash detente, maceration, and whole bunch and whole berry fermentation; an expanded chapter on wine faults, including Brettanomyces; a new section on HACCP analysis as applied to a winery; and much more.

Gas Chromatography in Plant Science Wine Technology Toxicology and Some Specific Applications

Gas Chromatography in Plant Science  Wine Technology  Toxicology and Some Specific Applications Book
Author : Bekir Salih,Ömür Çelikbıçak
Publisher : BoD – Books on Demand
Release : 2012-02-29
ISBN : 9535101277
Language : En, Es, Fr & De

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Book Description :

The aim of this book is to describe the fundamental aspects and details of certain gas chromatography applications in Plant Science, Wine technology, Toxicology and the other specific disciplines that are currently being researched. The very best gas chromatography experts have been chosen as authors in each area. The individual chapter has been written to be self-contained so that readers may peruse particular topics but can pursue the other chapters in the each section to gain more insight about different gas chromatography applications in the same research field. This book will surely be useful to gas chromatography users who are desirous of perfecting themselves in one of the important branch of analytical chemistry.

Red White and Drunk All Over

Red  White  and Drunk All Over Book
Author : Natalie MacLean
Publisher : A&C Black
Release : 2010-12-15
ISBN : 140882065X
Language : En, Es, Fr & De

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Book Description :

Natalie MacLean spent three years sipping her way through sun-drenched vineyards and cobwebbed cellars to bring us this witty, knowledgeable book about the world of wine. In the ancient vineyards of Burgundy she uncovers the secrets of Pinot Noir, then moves on to the labyrinthine cellars of Champagne to examine the mystique of luxury bubbly. She compares notes with novelist Jay McInerney at a bacchanalian dinner, goes undercover as a sommelier in a five-star restaurant, and explores the influence of powerful critics Jancis Robinson and Robert Parker. You may have a head for wine, but Red, White and Drunk All Over will show you its heart.

Wine Chemistry and Biochemistry

Wine Chemistry and Biochemistry Book
Author : M. Victoria Moreno-Arribas,Carmen Polo
Publisher : Springer Science & Business Media
Release : 2008-11-06
ISBN : 0387741186
Language : En, Es, Fr & De

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Book Description :

The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas. The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating with examples throughout the chapter from enological literature.

Understanding Wine Technology

Understanding Wine Technology Book
Author : David Bird,Nicolas Quille
Publisher : Dbqa Publishing
Release : 2021-09-30
ISBN : 9780953580231
Language : En, Es, Fr & De

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Book Description :

This book is aimed at the person with no formal scientific training, yet who is interested in the science behind wine and wants to know the mechanism behind the complex transformations that take place. Scientific terminology has been kept to a minimum and an attempt has been made to use everyday words and phrases. This books describes the entire winemaking process from grape growing to packaging and shipping. This book has sold over 40,000 copies and is a must have for wine lovers and wine education program students. This fourth edition has been fully revised with up to date information on the latest winemaking techniques and a new chapter on specialty wines including orange wines, natural wines, biodynamic wines, low alcohol wines and more.

Technology and Biochemistry of Wine

Technology and Biochemistry of Wine Book
Author : Ján Farkaš
Publisher : Gordon & Breach Science Publishers
Release : 1988
ISBN : 9782881240690
Language : En, Es, Fr & De

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Book Description :

Download Technology and Biochemistry of Wine book written by Ján Farkaš, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Postmodern Winemaking

Postmodern Winemaking Book
Author : Clark Smith
Publisher : Univ of California Press
Release : 2013-06-03
ISBN : 0520275195
Language : En, Es, Fr & De

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Book Description :

In Postmodern Winemaking, Smith shares 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.

Wine Aging Technologies

Wine Aging Technologies Book
Author : María Del Alamo-Sanza,Ignacio Nevares
Publisher : MDPI
Release : 2019-04-04
ISBN : 3038977489
Language : En, Es, Fr & De

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Book Description :

Wine aging is a desirable and valuable process, commonly used to improve wine quality, and traditionally carried out in oak wooden casks. The correct use of oak barrels and the ever-increasing demand for barrels in the different production areas of the world has led to a constant search for technological alternatives to reproduce the chemical and physical processes undergone by wines during their stay in barrels. The aim of this Special Issue is to publish a compilation of original research and revision works that cover different aspects of the ageing processes of wine in casks and other alternative systems that reproduce, with different technologies, the transformations that take place in the barrel. Important aspects to be addressed are: the type of technological solutions that exist for wine agingthe impact of these new technologies on the final productcomparison of the effect of emerging and traditional technologies on the wine ageddifferentiation of wines undergoing different systems to avoid fraudcharacterization of the new materials used in barrel productionaccelerated aging of wines with wood and oxygen

Wine Microbiology

Wine Microbiology Book
Author : Claudio Delfini,Joseph V. Formica
Publisher : CRC Press
Release : 2001-03-23
ISBN : 9780824705909
Language : En, Es, Fr & De

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Book Description :

This volume applies an inductive experimental approach to recognize, control and resolve the variables that effect the wine-making process and the quality of the final product - focusing on the grape variety-yeast interaction controversy. It contains over 300 drawings, photographs and photomicrographs that illustrate the diagnostic morphology of wine yeast and bacteria used to track wine spoilage and related problems.