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Wine Science

Wine Science Book
Author : Ronald S. Jackson
Publisher : Elsevier
Release : 2014-05-31
ISBN : 0123814693
Language : En, Es, Fr & De

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Book Description :

Wine Science, Fourth Edition, covers the three pillars of wine science: grape culture, wine production, and sensory evaluation. It discusses grape anatomy, physiology and evolution, wine geography, wine and health, and the scientific basis of food and wine combinations. It also covers topics not found in other enology or viticulture texts, including details on cork and oak, specialized wine making procedures, and historical origins of procedures. New to this edition are expanded coverage on micro-oxidation and the cool prefermentative maceration of red grapes; the nature of the weak fixation of aromatic compounds in wine – and the significance of their release upon bottle opening; new insights into flavor modification post bottle; the shelf-life of wine as part of wine aging; and winery wastewater management. Updated topics include precision viticulture, including GPS potentialities, organic matter in soil, grapevine pests and disease, and the history of wine production technology. This book is a valuable resource for grape growers, fermentation technologists; students of enology and viticulture, enologists, and viticulturalists. New to this edition: Expanded coverage of micro-oxidation and the cool prefermentative maceration of red grapes The nature of the weak fixation of aromatic compounds in wine – and the significance of their release upon bottle opening New insights into flavor modification post bottle Shelf-life of wine as part of wine aging Winery wastewater management Updated topics including: Precision viticulture, including GPS potentialities Organic matter in soil Grapevine pests and disease History of wine production technology

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

Wine Science

Wine Science Book
Author : Ron S. Jackson
Publisher : San Diego ; Toronto : Academic Press
Release : 1994
ISBN : 9780123790606
Language : En, Es, Fr & De

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Book Description :

By presenting material previously unavailable in any text written in English, this book offers an unprecedented modern review of world scientific literature pertaining to grape-growing, wine production, and wine assessment. It provides a comprehensive, unified discussion of the theory and application of viticultural, enological, and wine evaluation practices.

The Science of Wine

The Science of Wine Book
Author : Jamie Goode
Publisher : Univ of California Press
Release : 2005
ISBN : 9780520248007
Language : En, Es, Fr & De

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Book Description :

"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

Wine Science

Wine Science Book
Author : Jamie Goode
Publisher : Hachette UK
Release : 2014-04-03
ISBN : 1845339819
Language : En, Es, Fr & De

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Book Description :

This revolutionary book is the only indepth 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 that has been made in the last decade 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. Written in a uniquely accessible style, the book is divided into three sections covering the vineyard, the winery and human interaction with wine. It also features over 80 illustrations and photographs to help make even the most complex topics clear, straightforward and easy to understand.

Wine Science

Wine Science Book
Author : Robert Winz
Publisher : Unknown
Release : 2020-12-02
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Wine Science book written by Robert Winz, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

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.

Discovery Science

Discovery Science Book
Author : João Gama,Vitor Santos Costa,Alipio Jorge,Pavel Brazdil
Publisher : Springer Science & Business Media
Release : 2009-10-05
ISBN : 3642047467
Language : En, Es, Fr & De

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Book Description :

This book constitutes the refereed proceedings of the twelfth International Conference, on Discovery Science, DS 2009, held in Porto, Portugal, in October 2009. The 35 revised full papers presented were carefully selected from 92 papers. The scope of the conference includes the development and analysis of methods for automatic scientific knowledge discovery, machine learning, intelligent data analysis, theory of learning, as well as their applications.

Wine Tasting

Wine Tasting Book
Author : Ronald S. Jackson
Publisher : Academic Press
Release : 2009-05-15
ISBN : 9780080921099
Language : En, Es, Fr & De

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Book Description :

Wine Tasting: A Professional Handbook is an essential guide for any professional or serious connoisseur seeking to understand both the theory and practice of wine tasting. From techniques for assessing wine properties and quality, including physiological, psychological, and physicochemical sensory evaluation, to the latest information on types of wine, the author guides the reader to a clear and applicable understanding of the wine tasting process. Including illustrative data and testing technique descriptions, Wine Tasting is for professional tasters, those who train tasters and those involved in designing wine tastings as well as the connoisseur seeking to maximize their perception and appreciation of wine. Revised and updated coverage, notably the physiology and neurology taste and odor perception Expanded coverage of the statistical aspect of wine tasting (specific examples to show the process), qualitative wine tasting (examples for winery staff tasting their own wines; more examples for consumer groups and restaurants), tripling of the material on wine styles and types, wine language, the origins of wine quality, and food and wine combination Flow chart of wine tasting steps Flow chart of wine production procedures Practical details on wine storage and problems during and following bottle opening Examples of tasting sheets Details of errors to be avoided Procedures for training and testing sensory skill

Wine

Wine Book
Author : Ronald J. Clarke,Jokie Bakker
Publisher : John Wiley & Sons
Release : 2008-04-15
ISBN : 1405150041
Language : En, Es, Fr & De

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Book Description :

The commercial importance of wine continues to increase across the globe, with the availability of many new wines, encompassing a remarkable and exciting range of flavours. Wine Flavour Chemistry focuses on aspects of wine making procedures that are important in the development of flavour, describing some of the grapes used and their resulting wines. In-depth descriptions of flavour reaction pathways are given, together with cutting-edge scientific information concerning flavour release, its associated chemistry and physics, and the sensory perception of volatile flavours. Wine Flavour Chemistry contains a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste and smell characteristics of wines, fortified wines, sherry and port. Many extremely useful tables are included, linking information on grapes, wines, composition and resulting perceived flavours. Wine Flavour Chemistry is essential reading for all those involved in commercial wine making, be it in production, trade or research. The book will be of great use and interest to all enologists, and to food and beverage scientists and technologists in commercial companies and within the academic sector. Upper level students and teachers on enology courses will need to read this book. All libraries in universities and research establishments where food and beverage science and technology, and chemistry are studied and taught, should have multiple copies of this important book.

Wine

Wine Book
Author : Jokie Bakker,Ronald J. Clarke
Publisher : John Wiley & Sons
Release : 2011-10-13
ISBN : 1444346008
Language : En, Es, Fr & De

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Book Description :

Wine Flavour Chemistry brings together a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste, smell and overall perception. It includes both table wines and fortified wines, such as Sherry, Port and the newly added Madeira, as well as other special wines. This fully revised and updated edition includes new information also on retsina wines, rosés, organic and reduced alcohol wines, and has been expanded with coverage of the latest research. Both EU and non-EU countries are referred to, making this book a truly global reference for academics and enologists worldwide. Wine Flavour Chemistry is essential reading for all those involved in commercial wine making, whether in production, trade or research. The book is of great use and interest to all enologists, and to food and beverage scientists and technologists working in commerce and academia. Upper level students and teachers on enology courses will need to read this book: wherever food and beverage science, technology and chemistry are taught, libraries should have multiple copies of this important book.

Science Vine and Wine in Modern France

Science  Vine and Wine in Modern France Book
Author : Harry W. Paul
Publisher : Cambridge University Press
Release : 2002-07-18
ISBN : 9780521525213
Language : En, Es, Fr & De

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Book Description :

Examines viticulture and oenology, and the civilization of wine in modern France.

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

Managing Wine Quality

Managing Wine Quality Book
Author : Andrew G. Reynolds
Publisher : Elsevier
Release : 2010-04-28
ISBN : 1845699289
Language : En, Es, Fr & De

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Book Description :

Many aspects of both grape production and winemaking influence wine sensory properties and stability. Progress in research helps to elucidate the scientific basis of quality variation in wine and suggest changes in viticulture and oenology practices. The two volumes of Managing wine quality review developments of importance to wine producers, researchers, and students. The focus is on recent studies, advanced methods and likely future technologies. The first volume Viticulture and wine quality opens with chapters reviewing current understanding of wine aroma, colour, taste and mouthfeel. Part two focuses on the measurement of grape and wine properties. Topics covered include instrumental analysis of grape, must and wine, sensory evaluation and wine authenticity and traceability. The effects of viticulture technologies on grape composition and wine quality attributes are the subject of part three. Terroir, viticultural and vineyard management practices, fungal contaminants and grape processing equipment are among the areas discussed. With authoritative contributions from experts across the world’s winemaking regions, Managing wine quality: Volume1: Oenology and wine quality is an essential reference for all those involved in viticulture and oenology wanting to explore new methods, understand different approaches and refine existing practices. Reviews current understanding of wine aroma, colour, 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

Wine and the Vine

Wine and the Vine Book
Author : Tim Unwin,P. T. H. Unwin
Publisher : Psychology Press
Release : 1996
ISBN : 0415144167
Language : En, Es, Fr & De

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Book Description :

Wine and the Vine provides an introduction to the historical geography of viticulture and the wine trade from prehistory to the present. Throughout, the rich symbolic and cultural significance of wine is related to its evolution as a commercial product. The book thus discusses both the numerous symbolic roles assigned to wine and the vine by people of different religions and also the internationalisation of wine production and marketing.

Wine and the Vine

Wine and the Vine Book
Author : Tim Unwin
Publisher : Routledge
Release : 2005-07-12
ISBN : 1134761929
Language : En, Es, Fr & De

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Book Description :

Very few books have products as diverse as those of the grape vine: even fewer have products with such a cultural significance. Wine and the Vine provides an introduction to the historical geography of viticulture and the wine trade from prehistory to the present. It considers wine as both a unique expression of the interaction of people in a particular environment, rich in symbol and meaning, and a commercial product of great economic importance to particular regions.

A Complete Guide to Quality in Small Scale Wine Making

A Complete Guide to Quality in Small Scale Wine Making Book
Author : John Anthony Considine,Elizabeth Frankish
Publisher : Academic Press
Release : 2013-11-21
ISBN : 0124079172
Language : En, Es, Fr & De

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Book Description :

As the wine industry has experienced a period of rapid global expansion, there is a renewed emphasis on quality and consistency even within the small winery industry. Written for the small production program, A Complete Guide to Quality in Small-Scale Wine Making is for the novice to intermediate level winemaker seeking foundational information in chemistry and sensory science as they relate to wine quality at a technical level. Drawing from personal experience as well as scientific literature, this book introduces the core concepts of winemaking before delving into methods and analysis to provide practical insights into creating and maintaining quality in the wine product. Understand the chemistry and sensory science at the foundation of quality wines Explore real-world examples of key analysis and application of concepts Practice methods and exercises for hands-on experience

Soils for Fine Wines

Soils for Fine Wines Book
Author : Robert E. White
Publisher : Oxford University Press
Release : 2003-07-31
ISBN : 9780198032342
Language : En, Es, Fr & De

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Book Description :

In recent years, viticulture has seen phenomenal growth, particularly in such countries as Australia, New Zealand, the United States, Chile, and South Africa. The surge in production of quality wines in these countries has been built largely on the practice of good enology and investment in high technology in the winery, enabling vintners to produce consistently good, even fine wines. Yet less attention has been paid to the influence of vineyard conditions on wines and their distinctiveness-an influence that is embodied in the French concept of terroir. An essential component of terroir is soil and the interaction between it, local climate, vineyard practices, and grape variety on the quality of grapes and distinctiveness of their flavor. This book considers that component, providing basic information on soil properties and behavior in the context of site selection for new vineyards and on the demands placed on soils for grape growth and production of wines. Soils for Fine Wines will be of interest to professors and upper-level students in enology, viticulture, soils and agronomy as well as wine enthusiasts and professionals in the wine industry.

The Taste of Wine

The Taste of Wine Book
Author : Emile Peynaud,Jacques Blouin
Publisher : John Wiley & Sons
Release : 1996-10-14
ISBN : 9780471113768
Language : En, Es, Fr & De

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Book Description :

Discusses how to taste wine, the sense of smell, tasting problems, balance in wine, training tasters, and quality in wine

Wine Atlas of New Zealand

Wine Atlas of New Zealand Book
Author : Michael Cooper
Publisher : ReadHowYouWant.com
Release : 2011-09-05
ISBN : 1459627962
Language : En, Es, Fr & De

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Book Description :

A comprehensive guide to New Zealand's wine regions and vineyards