Wine Aging Technologies
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Wine Aging Technologies
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Author : María Del Alamo-Sanza
language : en
Publisher: MDPI
Release Date : 2019-04-04
Wine Aging Technologies written by María Del Alamo-Sanza and has been published by MDPI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-04-04 with Science categories.
Wine aging is a desirable and valuable process, commonly used to improve wine quality, and traditionally carried out in oak wooden casks. The correct use of oak barrels and the ever-increasing demand for barrels in the different production areas of the world has led to a constant search for technological alternatives to reproduce the chemical and physical processes undergone by wines during their stay in barrels. The aim of this Special Issue is to publish a compilation of original research and revision works that cover different aspects of the ageing processes of wine in casks and other alternative systems that reproduce, with different technologies, the transformations that take place in the barrel. Important aspects to be addressed are: the type of technological solutions that exist for wine agingthe impact of these new technologies on the final productcomparison of the effect of emerging and traditional technologies on the wine ageddifferentiation of wines undergoing different systems to avoid fraudcharacterization of the new materials used in barrel productionaccelerated aging of wines with wood and oxygen
Concepts In Wine Technology Small Winery Operations
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Author : Yair Margalit
language : en
Publisher: Board and Bench Publishing
Release Date : 2012-10-01
Concepts In Wine Technology Small Winery Operations written by Yair Margalit 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 2012-10-01 with Technology & Engineering 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.
Chemistry And Biochemistry Of Winemaking Wine Stabilization And Aging
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Author : Fernanda Cosme
language : en
Publisher: BoD – Books on Demand
Release Date : 2021-02-10
Chemistry And Biochemistry Of Winemaking Wine Stabilization And Aging written by Fernanda Cosme and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-02-10 with Science categories.
This book, written by experts, aims to provide a detailed overview of recent advances in oenology. Book chapters include the latest progress in the chemistry and biochemistry of winemaking, stabilisation, and ageing, covering the impact of phenolic compounds and their transformation products on wine sensory characteristics, emerging non-thermal technologies, fermentation with non-Saccharomyces yeasts, pathways involved in aroma compound synthesis, the effect of wood chips use on wine quality, the chemical changes occurring during Port wine ageing, sensory mechanisms of astringency, physicochemical wine instabilities and defects, and the role of cork stoppers in wine bottle ageing. It is highly recommended to academic researchers, practitioners in wine industries, as well as graduate and PhD students in oenology and food science.
The Technology Of Wine Making
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Author : Maynard Andrew Amerine
language : en
Publisher:
Release Date : 1960
The Technology Of Wine Making 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 1960 with Wine and wine making 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 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
Recent Advances In Wine Stabilization And Conservation Technologies
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Author : António Manuel Jordão
language : en
Publisher: Nova Science Publishers
Release Date : 2016
Recent Advances In Wine Stabilization And Conservation Technologies written by António Manuel Jordão and has been published by Nova Science Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016 with Chemical preservatives categories.
This is a book related to the developments in winemaking and mainly in wine stabilisation and conservation technologies. The purpose of this book is to fulfill the need for accurate, state-of-the art information and perspectives regarding the most recent studies on wine stabilisation and conservation technologies. The uses of these technologies have a great impact on wine quality in terms of microbiological, chemical and sensorial characteristics. Thus, this book is composed by nine chapters that provide current research on different topics of recent technologies used for wine stabilisation and conservation, such as developments in wine tartaric and protein stabilisation as well as membrane processes, different kinds of white wine aging, and the use of wood barrels and wood fragments from different sources in the wine aging process. This book also includes recent results about the impact of the different winemaking technologies, different wine stabilisation processes, and conservation technologies on the wine physico-chemical composition and their relationship with wine sensorial properties. Written by a group of international wine researchers, this book provides up-to-date reviews, overviews and summaries of current research on wine stabilisation and conservation process. This new book is an important publication which will be of great use to oenologists, food process engineers, wine scientists and oenology students, and other professionals that might be interested in reading and learning about some fascinating areas of wine research. The authors hope readers will use this compilation to discover the most recent tendencies of wine stabilisation and conservation technologies.
Post Fermentation And Distillation Technology
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Author : Matteo Bordiga
language : en
Publisher: CRC Press
Release Date : 2017-12-15
Post Fermentation And Distillation Technology written by Matteo Bordiga and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-12-15 with Technology & Engineering categories.
While most wine and spirits books focus on vineyard and crop management or fermentation and distillation processes, few address critical post process aspects of stabilization, aging, and spoilage. This book serves as a comprehensive source of information on post-fermentation and -distillation technology applied to wine, beer, vinegar and distillates in a broad spectrum. Post-Fermentation and -Distillation Technology: Stabilization, Aging, and Spoilage thoroughly describes all of the operations related to these products after the fermentation or distillation steps, focusing on the complex issues related to their stabilization, aging, and spoilage. The final product must be stable against microbial activity as well as undesirable chemical and physical chemical reactions that occur in the bottle. For example, clarity, stability, compositional adjustment, style development and packaging represent the five goals of "finishing" a wine. Concerning the visual defects associated with spoilage, it is crucial that wine at the point of consumption not be cloudy or contain any haze or precipitate, especially white wines. Similarly, it is also important to prevent unwanted microbial growth from occurring in the wine after the primary fermentation is complete, affecting the flavor and aroma profile in unpredicted ways. The book addresses all of these issues and more. Moreover, the discussion also involves beer, vinegar and distillates, giving this book a novel and interesting approach. The book combines referenced research with practical applications and case studies of novel technologies such as square barrels, synthetic closures, and Tetra Pak®.
White Wine Technology
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Author : Antonio Morata
language : en
Publisher: Academic Press
Release Date : 2021-09-21
White 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 2021-09-21 with Technology & Engineering categories.
White Wine Technology addresses the challenges surrounding white wine production. The book explores emerging trends in modern enology, including molecular tools for wine quality and analysis of modern approaches to maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. The book focuses on the technology and biotechnology of white wines, providing a quick reference of novel ways to increase and improve overall wine production and innovation. Its reviews of recent studies and technological advancements to improve grape maturity and production and ways to control PH level make this book essential to wine producers, researchers, practitioners, technologists and students. Covers trends in in both traditional and modern enology technologies, including extraction, processing, stabilization and ageing technologies Examines the potential impacts of climate change on wine quality Provides an overview of biotechnologies to improve wine freshness in warm areas and to manage maturity in cold climates Includes detailed information on hot topics such as the use of GMOs in wine production, spoilage bacteria, the management of oxidation, and the production of dealcoholized wines
The Technology Of Wine Making
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Author : Maynard Andrew Amerine
language : en
Publisher: A V I Publishing Company
Release Date : 1980
The Technology Of Wine Making written by Maynard Andrew Amerine and has been published by A V I Publishing Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 1980 with Cooking categories.
Abstract: The revolution in the ancient art of wine makingreally began with Pasteur, whose knowledge of chemistry andmicrobiology led to the application of scientific principlesto the fermentation process. The scientific approachcontinues to grow in importance, although certain aspects ofgrowing and fermenting grapes, not to mention tasting thewine, defy definition. In an effort to keep abreast of thisburgeoning technology, an updated reference work explainscommercial production techniques for all types of wine (red,white, sparkling, sherry, port, fruit, and brandy) andprocesses for avoiding bacterial and non-bacterial spoilage.Winery equipment and design, the molds and yeasts of grapesand wines, and the chemistry of fermentation are discussedin detail. Although the major wine producing areas of theworld are described, emphasis is on American varieties, botheastern and western.
Science And Technology Of Fruit Wine Production
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Author : Maria R. Kosseva
language : en
Publisher: Academic Press
Release Date : 2016-11-01
Science And Technology Of Fruit Wine Production written by Maria R. Kosseva and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-11-01 with Technology & Engineering categories.
Science and Technology of Fruit Wine Production includes introductory chapters on the production of wine from fruits other than grapes, including their composition, chemistry, role, quality of raw material, medicinal values, quality factors, bioreactor technology, production, optimization, standardization, preservation, and evaluation of different wines, specialty wines, and brandies. Wine and its related products have been consumed since ancient times, not only for stimulatory and healthful properties, but also as an important adjunct to the human diet by increasing satisfaction and contributing to the relaxation necessary for proper digestion and absorption of food. Most wines are produced from grapes throughout the world, however, fruits other than grapes, including apple, plum, peach, pear, berries, cherries, currants, apricot, and many others can also be profitably utilized in the production of wines. The major problems in wine production, however, arise from the difficulty in extracting the sugar from the pulp of some of the fruits, or finding that the juices obtained lack in the requisite sugar contents, have higher acidity, more anthocyanins, or have poor fermentability. The book demonstrates that the application of enzymes in juice extraction, bioreactor technology, and biological de-acidification (MLF bacteria, or de-acidifying yeast like schizosaccharomyces pombe, and others) in wine production from non-grape fruits needs serious consideration. Focuses on producing non-grape wines, highlighting their flavor, taste, and other quality attributes, including their antioxidant properties Provides a single-volume resource that consolidates the research findings and developed technology employed to make wines from non-grape fruits Explores options for reducing post-harvest losses, which are especially high in developing countries Stimulates research and development efforts in non-grape wines