Basic Protocols In Enology And Winemaking

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Basic Protocols In Enology And Winemaking

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Author : Maurício Bonatto Machado de Castilhos
language : en
Publisher: Springer Nature
Release Date : 2023-05-12

Basic Protocols In Enology And Winemaking written by Maurício Bonatto Machado de Castilhos and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-05-12 with Technology & Engineering categories.

This volume details methods using classical apparatus and mechanisms to study enology and winemaking. Chapters guide readers through protocols on titration, distillation, spectrophotometry, advanced methods applying High-Performance Liquid Chromatography with Mass Spectrometry (HPLC-MSn), Gas Chromatography coupled with Mass Spectrometry (GC-MS) and Nuclear Magnetic Resonance (NMR). Authoritative and cutting-edge, Basic Protocols in Enology and Winemaking aims to be a useful and practical guide to new researchers and experts looking to expand their knowledge.

Oenology In Practice

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Author : George Z. Kyzas
language : en
Publisher: Springer Nature
Release Date : 2025-03-10

Oenology In Practice written by George Z. Kyzas and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-03-10 with Technology & Engineering categories.

This textbook offers a comprehensive and practical guide to oenology, detailing the scientific principles and techniques essential for producing various types of wines. It provides in-depth discussions on the chemistry behind wines and winemaking processes. Starting with an introductory overview, the textbook examines the fundamental components of wine chemistry, such as alcohols, acids, and phenolic compounds. It then explores a range of winemaking methodologies, from traditional approaches to modern innovations, including detailed protocols for producing diverse wine types. Special attention is given to analytical methodologies crucial for assessing wine quality and authenticity, discussing parameters like sugars, acids, and phenolic content, as well as addressing potential adulterations. In the final sections, readers will gain insights into the role of oenological additives in shaping wine characteristics and their application in vinification processes. The last chapter covers the essentials of wine tasting, including setup, steps, sensory evaluation, types of tests, and the science behind flavors and aromas. Tailored for students, researchers, and oenology professionals, this textbook is also ideal for wine enthusiasts seeking to deepen their understanding of the scientific principles behind wine production and tasting.

Winemaking

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Author : V. K. Joshi
language : en
Publisher: CRC Press
Release Date : 2021-02-09

Winemaking written by V. K. Joshi and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-02-09 with Science categories.

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.

Monitoring The Winemaking Process From Grapes To Wine

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Author : Patrick Iland
language : en
Publisher:
Release Date : 2012

Monitoring The Winemaking Process From Grapes To Wine written by Patrick Iland and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012 with Wine and winemaking categories.

A Complete Guide To Quality In Small Scale Wine Making

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Author : John Anthony Considine
language : en
Publisher: Elsevier
Release Date : 2023-08-17

A Complete Guide To Quality In Small Scale Wine Making written by John Anthony Considine and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-08-17 with Technology & Engineering categories.

A Complete Guide to Quality in Small-Scale Wine Making, Second Edition is the first and only book to focus specifically on the challenges relevant to non-industrial scale production of optimal wine with a scientifically rigorous approach. Fully revised and updated with new insights on the importance of all aspects of the production of consistent, quality wine, this book includes sections on organic wine production, coverage of the selection and culturing of yeast, and the production of sparkling, 'methode champenois' and fortified wines. The new edition includes insights into the latest developments in flavor chemistry, production protocols, NIR and FTIR for multipurpose analysis and microplate and PCR procedures, and IR methods for essential analysis among others. Written by an expert team with real-world experience and with a multi-cultural approach, this text will provide a complete guide to all the stages of the winemaking process and evaluation, and clearly explains the chemistry that underpins it all. - Fully revised and updated, each chapter includes new insights and latest information - Presents fully referenced, tested and proven methods - Elaborates on the chemistry to enable understanding of the processes and the impact of variation

Handbook Of Enology Volume 2

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Author : Pascal Ribéreau-Gayon
language : en
Publisher: John Wiley & Sons
Release Date : 2006-05-01

Handbook Of Enology Volume 2 written by Pascal Ribéreau-Gayon and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-05-01 with Science categories.

The Handbook of Enology Volume 2: The Chemistry of Wine Stabilization and Treatments uniquely combines chemical theory with the descriptions of day-to-day work in the latter stages of winemaking from clarification and stabilization treatments to ageing processes in vats and barrels. The expert authors discuss: Compounds in wine, such as organic acids, carbohydrates, and alcohol. Stabilization and treatments The chemical processes taking effect in bottled wine The information provided helps to achieve better results in winemaking, providing an authoritative and complete reference manual for both the winemaker and the student.

American Journal Of Enology And Viticulture

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Author :
language : en
Publisher:
Release Date : 2017

American Journal Of Enology And Viticulture written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017 with Electronic journals categories.

Wines Vines

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Author : H. F. Stoll
language : en
Publisher:
Release Date : 2016

Wines Vines written by H. F. Stoll and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016 with Grape industry categories.

Wine Microbiology

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Author : Kenneth C. Fugelsang
language : en
Publisher: Рипол Классик
Release Date : 2007

Wine Microbiology written by Kenneth C. Fugelsang and has been published by Рипол Классик this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with History categories.

Red Wine Technology

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Author : Antonio Morata
language : en
Publisher: Academic Press
Release Date : 2018-10-29

Red Wine Technology written by Antonio Morata and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-29 with Technology & Engineering categories.

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