Good advice for toasting times "There comes a time in every woman's life when the only thing that helps is a glass of champagne." --Bette Davis They say that wine is bottled poetry, so whether your poison is crisp champagne or a velvety Merlot, raise your glass and toast the good times, the not so good, and the downright awful. Here's a book packed with zesty and full-bodied quotations to keep the spirits up and the glass half-full.
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
Even if you’re not an oenophile, chances are you know that Ontario’s wine industry produces some of Canada’s best bottles. In just a few decades, the wines crafted in the province have begun to claim their rightful place on the world stage, thanks, in part, to the pioneering efforts of the many women spotlighted in Sharing a Glass: Inspirational Memoirs & Memories of the Women Who Shaped Ontario’s Grape & Wine Industry. With their passion and expertise—as scientists, sommeliers, grape growers, winemakers, and more—these women overcame complex challenges in a fledgling agricultural industry that was dominated by men, leaving their indelible mark for the benefit of those who followed. Author Jennifer Wilhelm, who got her own start in the Ontario wine and hospitality sector as a young woman with an insatiable curiosity to learn, wanted to honour the nine women featured in this book by bringing their stories—in their words—to these pages. It is a written record of their profound accomplishments and the knowledge they are still sharing. Their passion and joy is palpable. Reading Sharing a Glass almost feels like sitting down to a good chat with friends, best enjoyed with your favourite Ontario wine. As the readers learn about these remarkable women, they’ll also gain a fascinating understanding about grapes, winemaking, and the evolution of the industry in Ontario, Canada, and beyond. Each chapter is completed with a series of tributes from their friends and colleagues, sharing their own anecdotes and appreciation for these women.
Wine Tasting: A Professional Handbook is an essential guide for any professional or serious connoisseur seeking to understand both the theory and practice of wine tasting. From techniques for assessing wine properties and quality, including physiological, psychological, and physicochemical sensory evaluation, to the latest information on types of wine, the author guides the reader to a clear and applicable understanding of the wine tasting process. Including illustrative data and testing technique descriptions, Wine Tasting is for professional tasters, those who train tasters and those involved in designing wine tastings as well as the connoisseur seeking to maximize their perception and appreciation of wine. Revised and updated coverage, notably the physiology and neurology taste and odor perception Expanded coverage of the statistical aspect of wine tasting (specific examples to show the process), qualitative wine tasting (examples for winery staff tasting their own wines; more examples for consumer groups and restaurants), tripling of the material on wine styles and types, wine language, the origins of wine quality, and food and wine combination Flow chart of wine tasting steps Flow chart of wine production procedures Practical details on wine storage and problems during and following bottle opening Examples of tasting sheets Details of errors to be avoided Procedures for training and testing sensory skill
The World of Niagara Wine is a transdisciplinary exploration of the Niagara wine industry. In the first section, contributors explore the history and regulation of wine production as well as its contemporary economic significance. The second section focuses on the entrepreneurship behind and the promotion and marketing of Niagara wines. The third introduces readers to the science of grape growing, wine tasting, and wine production, and the final section examines the social and cultural ramifications of Niagara’s increasing reliance on grapes and wine as an economic motor for the region. The original research in this book celebrates and critiques the local wine industry and situates it in a complex web of Old World traditions and New World reliance on technology, science, and taste as well as global processes and local sociocultural reactions. Preface by Konrad Ejbich.
When asking the question what is wine? there are various ways to answer. Wine is extolled as a food, a social lubricant, an antimicrobial and antioxidant, and a product of immense economic significance. But there is more to it than that. When did humans first start producing wine and what are its different varieties? Are wines nutritious or have any therapeutic values—do they have any role in health or are they simply intoxicating beverages? How are their qualities determined or marketed and how are these associated with tourism? Concise Encyclopedia of Science and Technology of Wine attempts to answer all these questions and more. This book reveals state-of-the-art technology of winemaking, describing various wine regions of the world and different cultivars used in winemaking. It examines microbiology, biochemistry, and engineering in the context of wine production. The sensory qualities of wine and brandy are explored, and the composition, nutritive and therapeutic values, and toxicity are summarized. Selected references at the end of each chapter provide ample opportunity for additional study. Key Features: Elaborates on the recent trends of control and modeling of wine and the techniques used in the production of different wines and brandies Focuses on the application of biotechnology, especially genetic engineering of yeast, bioreactor technological concepts, enzymology, microbiology, killer yeast, stuck and sluggish fermentation, etc. Illustrates the biochemical basis of wine production including malolactic fermentation Examines marketing, tourism, and the present status of the wine industry Concise Encyclopedia of Science and Technology of Wine contains the most comprehensive, yet still succinct, collection of information on the science and technology of winemaking. With 45 chapters contributed by leading experts in their fields, it is an indispensable treatise offering extensive details of the processes of winemaking. The book is an incomparable resource for oenologists, food scientists, biotechnologists, postharvest technologists, biochemists, fermentation technologists, nutritionists, chemical engineers, microbiologists, toxicologists, organic chemists, and the undergraduate and postgraduate students of these disciplines.
The perfect way to spend an afternoon! When the occasion calls for a drink, but not getting drunk, mix up a batch of day drinks - creative, low-alcohol cocktails that are festive, delicious, and easy on the booze. Using beer, wine, cider, sake, sherry, and vermouth, plus a variety of amari and other liqueurs, here are 50 light drinks for hot days, warm drinks for cool days, and an abundance of classic - and reimagined - spritzers, sangrias, micheladas, and so much more.
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
Work Education for Beginners -II (For class 7) is first book itself for "WORK EDUCATION IN SCHOOLS" prescribed by CBSE as a Co-Scholastics subject in Secondary and Senior Secondary levels. The content Work Education for Beginners - II has three parts. Elective Area, Core Area and Craft activity. In Elective area include the two of the 16 optional activities are Repair and maintenance of electrical gadgets and Repair and maintenance of simple electronic components and it is based on the Vocational based and Human Needs. The Core Area covers nine aspects in the field of daily life activity included in the curriculum based on all human needs. Work Education for Beginners -I (For class 6) Covers the following two area - Consumer Education, Environment Education Third part of this book based $n$ traditional Work Education as a Craft activity. In this part we include different Craft Activity. The chosen activity will depend on the availability of raw materials, School time, weather, Area, Most importantly, the expertise of the teacher. K.K.Mishra
