The Evaluation Of Wine
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The Evaluation Of Wine
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Author : John R. Fischer
language : en
Publisher: iUniverse
Release Date : 2001
The Evaluation Of Wine written by John R. Fischer and has been published by iUniverse this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Cooking categories.
Wine is a creative work of art that requires a measure of skill and knowledge to be fully appreciated. This book will provide you with the expertise necessary to evaluate and fully enjoy a wine. It is designed for individuals who are seriously interested in becoming competent wine tasters. This is a unique book. There is not another book in the marketplace that will furnish you with such an extensive spectrum of information regarding the art of wine tasting. After reading this book you will discover a new way to envision wine—one that utilizes your senses of sight, taste, smell, and feel. You will be able to evaluate a wine on its merits rather than relying on pure sybaritic sentiments. This new insight into the artistry of wine will bring you great satisfaction and many hours of pleasure, and wine will become an important part of your life. A chapter dealing with matching wine with food will show you how simple it is to make wine-food pairings once you have a solid understanding about the nature of wine.
Wines Their Sensory Evaluation
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Author : Maynard Andrew Amerine
language : en
Publisher: W H Freeman & Company
Release Date : 1983
Wines Their Sensory Evaluation written by Maynard Andrew Amerine and has been published by W H Freeman & Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 1983 with Cooking categories.
Describes an approach to wine evaluation, explaining how to rely on the senses of touch, taste, sight, and smell and how to make meaningful judgments about quality
Chemical Instrumental Approaches To The Evaluation Of Wine Chemistry
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Author : Rosa Perestrelo
language : en
Publisher: MDPI
Release Date : 2020-05-27
Chemical Instrumental Approaches To The Evaluation Of Wine Chemistry written by Rosa Perestrelo and has been published by MDPI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-05-27 with Science categories.
Wine is a widely consumed beverage due to its unique and pleasant sensory properties. Wine is composed of more than one thousand chemical compounds (e.g., alcohols, esters, acids, terpenoids, phenolic compounds, flavonoids, anthocyanins, minerals, and vitamins, among others) resulting from several chemical and biochemical processes. Microextraction techniques in tandem with high-resolution analytical instruments have been applied by wine researchers to expand the knowledge of wine’s chemical composition with the purposes of improving wine quality, supporting winemaker decisions related to the winemaking process, and guaranteeing the authenticity of wine. As a result, we proposed “Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry” as a topic for a Special Issue in Molecules. This Special Issue aims to provide an update on state-of-the-art extraction procedures (e.g., solid-phase microextraction (SPME)) and analytical tools (e.g., nuclear magnetic resonance (NMR), inductively coupled plasma mass spectrometry (ICP-MS), ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS)), emphasizing their use as suitable platforms for the establishment of the chemical composition of wine (volatomic profile, antioxidants, phenolic pattern, and elemental composition, among others). Information related to wine sensorial properties, contaminants, authenticity, and chemometric tools used for data treatment are described in this Issue.
Wine Analysis And Production
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Author : Bruce Zoecklein
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-11-09
Wine Analysis And Production written by Bruce Zoecklein 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 2013-11-09 with Technology & Engineering categories.
Winemaking as a form of food preseIVation is as old as civilization. Wine has been an integral component of people's daily diet since its discovery and has also played an important role in the development of society, reli gion, and culture. We are currently drinking the best wines ever produced. We are able to do this because of our increased understanding of grape growing, biochemistry and microbiology of fermentation, our use of ad vanced technology in production, and our ability to measure the various major and minor components that comprise this fascinating beverage. Historically, winemakers succeeded with slow but gradual improvements brought about by combinations of folklore, obseIVation, and luck. How ever, they also had monumental failures resulting in the necessity to dis pose of wine or convert it into distilled spirits or vinegar. It was assumed that even the most marginally drinkable wines could be marketed. This is not the case for modern producers. The costs of grapes, the technology used in production, oak barrels, corks, bottling equipment, etc. , have in creased dramatically and continue to rise. Consumers are now accustomed to supplies of inexpensive and high-quality varietals and blends; they con tinue to demand better. Modern winemakers now rely on basic science and xvi Preface xvii the systematic application of their art to produce products pleasing to the increasingly knowledgeable consumer base that enjoys wine as part of its civilized society.
Making Sense Of Wine Tasting
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Author : ISBN:978-1-891267-03-1
language : en
Publisher: Board and Bench Publishing
Release Date : 2010-11-01
Making Sense Of Wine Tasting written by ISBN:978-1-891267-03-1 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 2010-11-01 with Cooking categories.
Tasting And Enjoying Wine
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Author : Bryce Rankine
language : en
Publisher:
Release Date : 1990
Tasting And Enjoying Wine written by Bryce Rankine and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990 with Wine and wine making categories.
Wine Quality
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Author : Keith Grainger
language : en
Publisher: John Wiley & Sons
Release Date : 2009-01-30
Wine Quality written by Keith Grainger 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 2009-01-30 with Technology & Engineering categories.
WINNER OF A GOURMAND WORLD COOKBOOK AWARD 2009! BEST WINE EDUCATION BOOK (THE BEST IN THE WORLD) "I really enjoyed this book ... A constant feature of this book is how well Keith balances his mastery of the technicalities with a certain 'common touch', the ability to explain sometimes complex issues in easy-to-understand terms." –Association of Wine Educators "... an ideal book to accompany a WSET course." –Harpers Wine and Spirit Throughout the eight thousand years of vinous history wines have been tasted and their qualities examined in at least a basic way. Today producers can control the growing and winemaking processes, and the consumer may choose from a vast array of wines, both fine and ordinary. Tasting and evaluating these requires knowledge, skill and diligence. Part of the Wiley-Blackwell Food Industry Briefing Series, this book provides a concise, easy to use and clearly presented understanding of the techniques of wine tasting, quality assessment and evaluation. The reader is taken through the various stages of a structured and professional approach to tasting and the book examines the questions as to what constitutes quality in wines, how quality can be recognised and how it is achieved. Also discussed are the faults that can destroy wines at any quality level, and misconceptions as to quality and guarantees. Clearly presented and easily readable the book includes: Diagrams Tables Tasting vocabularies Colour Plates Written by Keith Grainger, highly regarded international wine educator and wine consultant, this book provides a concise, quick reference for busy wine industry professionals, students or others who wish to gain a detailed knowledge of the concepts of wine tasting and quality assessment. The Wiley-Blackwell Food Industry Briefing Series Devised to increase the effectiveness and efficiency with which knowledge can be gained of the many subject areas that constitute the food industry, and on which the industry relies for its existence, this important series is intended expressly to benefit executives, managers and supervisors within the industry. Each book distils the subject matter of the topic, providing its essence for easy and speedy assimilation.
Making Sense Of Wine
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Author : Alan Young
language : en
Publisher: Wine Appreciation Guild
Release Date : 1986
Making Sense Of Wine written by Alan Young 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 1986 with Cooking categories.
International Wine Academy director, Alan Young has taught wine appreciation classes from Australia to Napa California and from Hong Kong to Bordeaux France. His depth of experience with all wines of the world, combined with a scientific approach to sensory evaluation of wines provides an authoritative and user friendly book. A serious discussion of the nature and role of sight, smell, touch and taste in the evaluation of wine, combined with practical exercises to improve sensory perception.
Managing Wine Quality
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Author : Andrew G. Reynolds
language : en
Publisher: Woodhead Publishing
Release Date : 2021-11-19
Managing Wine Quality written by Andrew G. Reynolds and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-11-19 with Technology & Engineering categories.
Managing Wine Quality, Volume 1: Viticulture and Wine Quality, Second Edition, reviews our current understanding of wine aroma, color, taste and mouthfeel. In addition, it focuses on the measurement of grape and wine properties, the instrumental analysis of sensory evaluation, and wine authenticity and traceability. The effects of viticulture technologies on grape composition and wine quality attributes are also included, with sections on viticultural and vineyard management practices, fungal contaminants, grape processing equipment, and grape harvesting methods for both red and white wines. In addition, there is coverage on the potential impacts of global warming on wine quality. With a focus on recent studies, advanced methods, and a look to future technologies, this fully updated edition is an essential reference for anyone involved in viticulture and oenology who wants to explore new methods, understand different approaches, and refine existing practices. Reviews our current understanding of wine aroma, color, 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
Wines Their Sensory Evaluation
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Author : Maynard Andrew Amerine
language : en
Publisher:
Release Date : 1975
Wines Their Sensory Evaluation written by Maynard Andrew Amerine and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1975 with categories.