Concepts In Wine Chemistry
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Concepts In Wine Chemistry
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Author : Yair Margalit, Ph.D.
language : en
Publisher: Board and Bench Publishing
Release Date : 2014-06-02
Concepts In Wine Chemistry written by Yair Margalit, Ph.D. and has been published by Board and Bench Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-06-02 with Cooking categories.
More than 150 years after Louis Pasteur attributed fermentation to a living organism, the field of wine microbiology and chemistry is vibrant with discovery. The last decade alone has seen great strides in our understanding of the biochemistry involved in vinification. In this new edition of his classic text, Yair Margalit gives the complete and current picture of the basic and advanced science behind these processes, making the updated Concepts in Wine Chemistry the broadest and most meticulous book on the topic in print. Organized to track the sequence of the winemaking process, chapters cover must and wine composition, fermentation, phenolic compounds, wine oxidation, oak products, sulfur dioxide, cellar processes, and wine defects. Margalit ends with chapters detailing the regulations and legal requirements in the production of wine, and the history of wine chemistry and winemaking practices of old.
Concepts In Wine Chemistry
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Author : Yair Margalit
language : en
Publisher:
Release Date : 2010-08
Concepts In Wine Chemistry written by Yair Margalit and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-08 with Wine and wine making categories.
Yair Margalit, Ph.D, is a world renowned physical chemist, a practicing winemaker, university professor, and the author of the best selling Winery Technology & Operations. This book is the product of his years of research and practical winemaking experience. The state-of-the art in wine chemistry based on the current literature. Contains all aspects of wine production based on the components of grapes and their transformation into wine through fermentation, aging, cellaring and packaging. Emphasis is on the current knowledge of elevating wine quality.
Concepts In Wine Technology
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Author : Yair Margalit
language : en
Publisher: Wine Appreciation Guild
Release Date : 2009-12
Concepts In Wine Technology written by Yair Margalit and has been published by Wine Appreciation Guild this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-12 with categories.
This is the companion book to the author's best selling Concepts In Wine Chemistry. It is a successor to his original Winery Technology & Operations. Since the author published his first book in 1990, he has shifted much of his time from research and teaching to operating his own small winery and consulting world-wide with other winemakers. Thus, this new text has a very practical and applied science character. In addition there have been significant discoveries and technological advances in winemaking since the original text. The enlarged sections on fermentation, skin contact, acid balance, the use of oak, phenolics and quality control reflect and expand upon the original text. This is a "how-to" book, organized in the sequence of the processes a winemaker faces when confronted with the rapid challenge of converting fresh grapes into good wine. As the author points out, the grapes will make wine by themselves due to natural biological and chemical processes. However, to make good wine or even great wine, nature must be guided by the skilled and artful hand of the winemaker. The author's many years of experience in producing many different wines helps the reader focus on the right processes at the right time to achieve winemaking success. This book stands on the shoulders of the original highly acclaimed text and again it can be said: "Don't make wine without it"!
Concepts In Wine Technology Small Winery Operations Third Edition
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Author : Yair Margalit, PhD
language : en
Publisher: Board and Bench Publishing
Release Date : 2012-11-01
Concepts In Wine Technology Small Winery Operations Third Edition written by Yair Margalit, PhD and has been published by Board and Bench Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-11-01 with Cooking categories.
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.
Theory And Concepts Of Chemical Physical And Sensory Analyses And Tests Of Grapes And Wine
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Author : Patrick Iland, 1st
language : en
Publisher:
Release Date : 2021-03-10
Theory And Concepts Of Chemical Physical And Sensory Analyses And Tests Of Grapes And Wine written by Patrick Iland, 1st and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-03-10 with categories.
The book provides established and new principles and concepts, typical concentrations, practical applications, sensory attributes and the latest research findings and industry guidelines relating to the analysis and tests conducted throughout the winemaking process.Primarily written for students of winemaking courses, however, it is also a valuable resource for winemakers to refresh and up-date their knowledge of the principles and latest research applicable to modernday winemaking.
Wine Chemistry And Biochemistry
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Author : M. Victoria Moreno-Arribas
language : en
Publisher: Springer Science & Business Media
Release Date : 2008-11-06
Wine Chemistry And Biochemistry written by M. Victoria Moreno-Arribas and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-11-06 with Technology & Engineering categories.
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.
Chemical Analysis Of Grapes And Wine
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Author : Patrick Iland
language : en
Publisher:
Release Date : 2013-01
Chemical Analysis Of Grapes And 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 2013-01 with Wine and wine making categories.
Understanding Wine Chemistry
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Author : Andrew L. Waterhouse
language : en
Publisher: John Wiley & Sons
Release Date : 2024-05-16
Understanding Wine Chemistry written by Andrew L. Waterhouse 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 2024-05-16 with Technology & Engineering categories.
Understanding Wine Chemistry Understand the reactions behind the world’s most alluring beverages The immense variety of wines on the market is the product of multiple chemical processes – whether acting on components arising in the vineyard, during fermentation, or throughout storage. Winemaking decisions alter the chemistry of finished wines, affecting the flavor, color, stability, and other aspects of the final product. Knowledge of these chemical and biochemical processes is integral to the art and science of winemaking. Understanding Wine Chemistry has served as the definitive introduction to the chemical components of wine, their properties, and their reaction mechanisms. It equips the knowledgeable reader to interpret and predict the outcomes of physicochemical reactions involved with winemaking processes. Now updated to reflect recent research findings, most notably in relation to wine redox chemistry, along with new Special Topics chapters on emerging areas, it continues to set the standard in the subject. Readers of the second edition of Understanding Wine Chemistry will also find: Case studies throughout showing chemistry at work in creating different wine styles and avoiding common adverse chemical and sensory outcomes Detailed treatment of novel subjects like non-alcoholic wines, non-glass alternatives to wine packaging, synthetic wines, and more An authorial team with decades of combined experience in wine chemistry research and education Understanding Wine Chemistry is ideal for college and university students, winemakers at any stage in their practice, professionals in related fields such as suppliers or sommeliers, and chemists with an interest in wine.
The Chemistry And Biology Of Winemaking
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Author : Ian S Hornsey
language : en
Publisher: Royal Society of Chemistry
Release Date : 2015-10-09
The Chemistry And Biology Of Winemaking written by Ian S Hornsey and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-10-09 with Technology & Engineering categories.
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 use in religion to today's sophisticated products sampled over a meal. The Chemistry and Biology of Winemaking not only discusses the science of winemaking but also aims to provide the reader with a wider appreciation of the impact of oenology on human society. Beginning with a history of wine the book discusses a wide range of topics, with particular emphasis on the organisms involved. Starting with the role of yeast in fermentation, it goes on to discuss so-called 'killer yeasts', lactic acid bacteria and the role that genetically modified organisms may have in the future. This book is ideal for anyone interested in the process of winemaking and will be of particular use for those with an interest in the chemical and biological sciences.
Chemical Analysis Of Grapes And Wine
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Author : Patrick Iland
language : en
Publisher:
Release Date : 2004
Chemical Analysis Of Grapes And 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 2004 with Wine and wine making categories.
The purpose of this book is to present procedures and guidelines for chemical analysis and tests of grapes, grape juice and wine, with the results acting as a tool to aid decision making throughout the winemaking process.