Grape Variety Glass Shape Characteristics
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Grape Variety Glass Shape Characteristics
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Author : Riedelglas
language : en
Publisher:
Release Date : 1991
Grape Variety Glass Shape Characteristics written by Riedelglas and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991 with Drinking vessels categories.
Journal Of Glass Studies
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Author :
language : en
Publisher:
Release Date : 1991
Journal Of Glass Studies written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991 with Glass manufacture categories.
Wine Chemical And Sensory Attributes Influenced By Wine Glass Shape
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Author : Gregory Dean Hirson
language : en
Publisher:
Release Date : 2009
Wine Chemical And Sensory Attributes Influenced By Wine Glass Shape written by Gregory Dean Hirson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009 with categories.
The aroma of a wine in a glass is determined by the composition of the headspace in the glass above the wine and the concentration of the headspace components. Anecdotal evidence as well as peer-reviewed research has shown that glass shape can affect the sensory properties of a wine, yet little is known about the chemical composition of the glass headspace. The headspace compositions of two wines (Pinot noir and Gewurztraminer) in five glasses were monitored for peak area of 11-12 compounds, depending on the wine. The headspace composition was determined using solid phase micro-extraction (SPME) with a divinylbenzene - carboxen polydimethyl-siloxane (DVB/CAR/PDMS) fiber coupled to gas chromatography-mass spectrometry (GC-MS). Headspace compositions were monitored at three different equilibration times of 0, 5, and 10 minutes. Glass shape parameters cuppa height, glass capacity, and the ratio of maximum diameter to opening diameter (Dratio) were found to be important predictors of headspace concentration at five and ten minutes of equilibration. Glass shape parameters could not be used to accurately predict headspace volatile concentrations at zero minutes of equilibration. Varying glass shape was found to modulate overall aroma intensity as well as fruity and hot (ethanol) intensities, consistent with previous research. While correlations between chemical constituents in the headspace and sensory properties of the wine in different glasses could not be well characterized, Glass WW, a white wine glass, with the highest headspace concentrations for many compounds showed the lowest total aroma intensity, suggesting that higher concentrations of sub threshold components could be interfering with the perception of very low concentration, odor-active volatiles.
Neuroenology
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Author : Gordon M. Shepherd
language : en
Publisher: Columbia University Press
Release Date : 2016-11-22
Neuroenology written by Gordon M. Shepherd and has been published by Columbia University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-11-22 with Science categories.
In his new book, Gordon M. Shepherd expands on the startling discovery that the brain creates the taste of wine. This approach to understanding wine's sensory experience draws on findings in neuroscience, biomechanics, human physiology, and traditional enology. Shepherd shows, just as he did in Neurogastronomy: How the Brain Creates Flavor and Why It Matters, that creating the taste of wine engages more of the brain than does any other human behavior. He clearly illustrates the scientific underpinnings of this process, along the way enhancing our enjoyment of wine. Neuroenology is the first book on wine tasting by a neuroscientist. It begins with the movements of wine through the mouth and then consults recent research to explain the function of retronasal smell and its extraordinary power in creating wine taste. Shepherd comprehensively explains how the specific sensory pathways in the cerebral cortex create the memory of wine and how language is used to identify and imprint wine characteristics. Intended for a broad audience of readers—from amateur wine drinkers to sommeliers, from casual foodies to seasoned chefs—Neuroenology shows how the emotion of pleasure is the final judge of the wine experience. It includes practical tips for a scientifically informed wine tasting and closes with a delightful account of Shepherd's experience tasting classic Bordeaux vintages with French winemaker Jean-Claude Berrouet of the Chateau Petrus and Dominus Estate.
Bracali And The Revolution In Tuscan Cuisine
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Author : Roberto Curti
language : en
Publisher: McFarland
Release Date : 2018-07-11
Bracali And The Revolution In Tuscan Cuisine written by Roberto Curti and has been published by McFarland this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-07-11 with Cooking categories.
A self-taught culinary virtuoso, Francesco Bracali is one of Italy's top chefs. He and his brother, Luca, a sommelier, own the two-Michelin-stars restaurant Bracali in Massa Marittima, Tuscany. Once an unpretentious tavern run by their parents, the brothers turned it into a fine dining place where they revisited the region's rich gastronomic traditions in an innovative way. Their revolutionary approach--a novelty at first--today boasts international recognition. This book examines Tuscany's culinary history and analyzes the Bracali brothers' interpretation of traditional dishes and fine wine.
Wine All In One For Dummies
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Author : Ed McCarthy
language : en
Publisher: John Wiley & Sons
Release Date : 2009-08-11
Wine All In One For Dummies written by Ed McCarthy 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 2009-08-11 with Cooking categories.
An all-inclusive, easy-to-use primer to all things wine Want to learn about wine, but don't know where to start? Wine All-In-One For Dummies provides comprehensive information about the basics of wine in one easy-to-understand volume. Combining the bestselling Wine For Dummies with our regional and specific wine titles, this book gives you the guidance you need to understand, purchase, drink and enjoy wine. You'll start at the beginning as you discover how wine is made. From there you'll explore grape varieties and vineyards, read labels and wine lists, and discover all the nuances of tasting wine. You'll see how to successfully store wine and serve it to your guests-and even build up an impressive collection of wine. Plus, you'll find suggestions for perfect food pairings and complete coverage on wines from around the world. Features wine tasting, serving, storing, collecting, and buying tips, all in a single authoritative volume Includes information on California wines, as well as other domestic and foreign locations including the US, Canada, France, Italy, Spain, Portugal, Germany, Austria, Hungary, Greece, Australia, New Zealand, South Africa, Chile, and Argentina. Helps you choose the best vintage for your needs Also covers champagne, sherry, and port wine Ed McCarthy and Mary Ewing-Mulligan are the authors of seven Dummies books on wine including the bestselling Wine For Dummies, 4th Edition, other contributing authors are recognized wine experts and journalists in Australia, New Zealand, and Canada Whether you're a wine novice or a budding sommelier, Wine All-In-One For Dummies is the one guide you need on your shelf to make your wine experience complete.
Wine For Dummies
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Author : Ed McCarthy
language : en
Publisher: John Wiley & Sons
Release Date : 2010-12-08
Wine For Dummies written by Ed McCarthy 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 2010-12-08 with Cooking categories.
An overview on tasting wine and understanding the lingo This friendly guide cuts through the snobbery sometimes associated with wine and tells you what you need to know in down-to-earch language. With straightforward information on grape varieties and wines they produce, you'll be sipping and serving wine like a pro! Open the book and find: When to serve red, white, or both How to remove a cork without making a mess Advice on the proper way to sniff wine like an expert Words to describe how wine tastes
Report Of The Viticultural Work
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Author : California Agricultural Experiment Station
language : en
Publisher:
Release Date : 1886
Report Of The Viticultural Work written by California Agricultural Experiment Station and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1886 with Viticulture categories.
A paper on red-wine grapes, by L. Paparelli, forms "pt. 1" (i. e. pt. 2) of the Report of the viticultural work for the seasons 1887-89. This paper is continued by F. T. Bioletti in the Report for the seasons 1887-93, pt. 1, which contains also papers on white-wine, raisin and table grapes by the same author.
Report Of The Viticultural Work During The Seasons
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Author : California Agricultural Experiment Station
language : en
Publisher:
Release Date : 1897
Report Of The Viticultural Work During The Seasons written by California Agricultural Experiment Station and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1897 with Viticulture categories.
A paper on red-wine grapes, by L. Paparelli, forms "pt.1" (ie, pt.2) of the Report of the viticultural work for the seasons 1887-89. This paper is continued by F.T. Bioletti in the Report for the seasons 1887-93, pt.1, which also contains papers on white-wine, raisin and table grapes by the same author.
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 Science 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