Viticulture And Oenology
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From Vines To Wines In Classical Rome
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Author : David L. Thurmond
language : en
Publisher: BRILL
Release Date : 2016-12-05
From Vines To Wines In Classical Rome written by David L. Thurmond and has been published by BRILL this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-12-05 with History categories.
David L. Thurmond’s From Vines to Wines in Classical Rome is the first general handbook on winemaking in Rome in over 100 years. In this work, Thurmond surveys the biology of the vine, the protohistory, history, viticulture, winemaking, distribution and modes of consumption of wine in classical Rome. He uses a close reading of the relevant Latin texts along with a careful survey of relevant archaeology and comparative practices from modern viticulture and oenology to elucidate this essential element of Roman culture.
A Treatise On The Origin Nature And Varieties Of Wine
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Author : John Louis William Thudichum
language : en
Publisher:
Release Date : 1872
A Treatise On The Origin Nature And Varieties Of Wine written by John Louis William Thudichum and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1872 with Electronic books categories.
Wine Science
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Author : Ronald S. Jackson
language : en
Publisher: Academic Press
Release Date : 2008-04-30
Wine Science written by Ronald S. Jackson and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-04-30 with Technology & Engineering categories.
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
Managing Wine Quality
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Author : Andrew G. Reynolds
language : en
Publisher: Woodhead Publishing
Release Date : 2021-12-03
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 2021-12-03 with Technology & Engineering categories.
Managing Wine Quality, Volume 2: Oenology and Wine Quality, Second Edition, brings together authoritative contributions from experts across the world’s winemaking regions who cover yeasts, fermentation, enzymes, and stabilization, amongst other topics. A new chapter covers, in detail, extraction technologies and wine quality. Other sections cover the management of wine sensory quality, with new chapters covering the management of fortified wines, of Botrytized wines, and of wines produced from dried grapes. In addition, an updated section on insect taints in wine has been widened to cover all insects. 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 yeast and fermentation management, as well as the effects of aging on wine quality Details alternatives to cork in bottle closing and the latest developments in the stabilization and clarification of wines Includes new chapters covering extraction technologies for wine quality and on managing the quality of a wide range of wine types, including fortified and Botryized wines Provides extensively expanded coverage of insect taints and their effects on wine quality
Wine Science
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Author : Ronald S. Jackson
language : en
Publisher: Elsevier
Release Date : 2014-05-31
Wine Science written by Ronald S. Jackson and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-05-31 with Technology & Engineering categories.
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
Managing Wine Quality
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Author : Andrew G. Reynolds
language : en
Publisher: Elsevier
Release Date : 2010-09-30
Managing Wine Quality written by Andrew G. Reynolds and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-09-30 with Technology & Engineering categories.
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 to suggest changes in viticulture and oenology practices. The two volumes of Managing wine quality review developments of importance to wine producers and researchers. The focus is on recent studies, advanced methods and likely future technologies. Part one of the second volume Oenology and wine quality opens with chapters reviewing the impact of different winemaking technologies on quality. Topics covered include yeast and fermentation management, enzymes, ageing on lees, new directions in stabilisation, clarification and fining of white wines and alternatives to cork in wine bottle closures. Managing wine sensory quality is the major focus of part two. Authors consider issues such as cork taint, non-enzymatic oxidation and the impact of ageing on wine flavour deterioration. The volume concludes with chapters on the management of the quality of ice wines and sparkling wines. With authoritative contributions from experts across the world’s winemaking regions, Managing wine quality is an essential reference work for all those involved in viticulture and oenology wanting to explore new methods, understand different approaches and refine existing practices. Reviews the impact of different technologies on wine quality Discusses yeast and fermentation management, enzymes and ageing on lees Considers issues surrounding wine sensory quality including cork taint and the impact of ageing on flavour deterioration
Improving Sustainable Viticulture And Winemaking Practices
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Author : J. Miguel Costa
language : en
Publisher: Academic Press
Release Date : 2022-03-19
Improving Sustainable Viticulture And Winemaking Practices written by J. Miguel Costa and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-03-19 with Technology & Engineering categories.
Improving Sustainable Practices in Viticulture and Enology provides an up-to-date view on the major issues concerning the sustainability of the wine supply chain. The book describes problems and solutions on the use of inputs (e.g., water, energy) and emphasizes the roles and limitations of implementing circularity in the sector. It identifies some of the most relevant metrics while pinpointing the most critical issues concerning the environmental impacts of wine’s supply chain (vineyards, wineries, trading). This is a novel reference to help the industry excel in production while improving current environmental practices. Professionals in industry, academics, environmentalists and anyone interested in gaining knowledge in sustainable solutions and practices in viticulture and wine production will find this resource indispensable. Suggests and discusses solutions to overcome challenges imposed by adverse climate conditions Presents innovative technologies that have an impact on the efficiency of resources and recycling Includes technological tools for more precise monitoring and management in the wine supply chain
Viticulture And Oenology
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Author : Josep Buján
language : en
Publisher:
Release Date : 2011
Viticulture And Oenology written by Josep Buján and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with categories.
Introduction To Viticulture And Oenology
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Author : Miguel A. Torres
language : en
Publisher:
Release Date : 1981*
Introduction To Viticulture And Oenology written by Miguel A. Torres and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1981* with Wine and wine making categories.
Wine Science
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Author : Ronald S. Jackson
language : en
Publisher: Elsevier
Release Date : 2000-05-03
Wine Science written by Ronald S. Jackson and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-05-03 with Medical categories.
The second edition of Wine Science: Principles, Practice, Perception updates the reader with current processes and methods of wine science, including an analysis of the advantages and disadvantages of various new grape cultivar clones, wine yeast strains, and malolactic bacteria. It also addresses current research in wine consumption as related to health. The many added beautiful color photographs, graphs, and charts help to make the sophisticated techniques described easily understandable. This book is an essential part of a any library. Key Features * Univerally appealing to non-technologists and technologists alike * Includes section on Wine and Health which covers the effects of wine consumption on cardiovascular diseases, headaches, and age-related macular degeneration * Covers sophisticated techniques in a clear, easily understood manner * Presents a balance between the objective science of wine chemistry and the subjective study of wine appreciation * Provides updated information involving advantages/disadvantages of various grape cultivar clones, wine yeast strains, and malolactic bacteria * Chapter on recent historical findings regarding the origin of wine and wine making processes