Tainted Wine
Tainted Wine

Author: Linda Watkins

Publisher: Linda Watkins

Published: 2022-12-15

Total Pages: 286

ISBN-13: 1944815201

DOWNLOAD EBOOK

The body of an up-and-coming vintner is found among the vines at the renowned Fauchér Winery, a corkscrew lodged deeply in his throat. The primary suspect - Jessica Fauchér, heiress to the winery fortune, a young woman whose past is littered with death. The San Francisco law firm of Jacobs, Felder, and Smith takes on the task of representing the young heiress and Steve Daniels, who works for them as an investigator, is assigned the task of determining her guilt or innocence. Is she a cold-blooded murderer or just another victim? Or do the revelations of her dark past foreshadow an even darker future? It's up to Steve to find out. Tainted Wine is the second book in the Steve Daniels Mystery Series by USA Today Bestselling Author, Linda Watkins. Set in the early 1950s, the book recalls a different time, when men were men and women, well, they were something else!

Flawless
Flawless

Author: Jamie Goode

Publisher: Univ of California Press

Published: 2018-09-04

Total Pages: 209

ISBN-13: 0520971310

DOWNLOAD EBOOK

A New York Times Best Wine Book of 2018 Flawless is the first book of its kind dedicated to exploring the main causes of faults in wine. From cork taint, to volatile acidity, to off-putting aromas and flavors, all wine connoisseurs have encountered unappealing qualities in a disappointing bottle. But are all faults truly bad? Are some even desirable? Jamie Goode brings his authoritative voice to the table once again to demystify the science behind what causes a good bottle to go bad. By exposing the root causes of faults in wine, Flawless challenges us to rethink our assumptions about how wine should taste and how we can understand beauty in a glass.

To Cork Or Not To Cork
To Cork Or Not To Cork

Author: George M. Taber

Publisher: Simon and Schuster

Published: 2009-12-08

Total Pages: 322

ISBN-13: 0743299353

DOWNLOAD EBOOK

Explores the controversy about corking and wine-bottle sealing that has spawned a heated debate throughout the oenological community, tracing the history of the cork while evaluating the merits and shortcomings of other seal contenders.

Extreme Wine
Extreme Wine

Author: Mike Veseth

Publisher: Rowman & Littlefield Publishers

Published: 2013-07-17

Total Pages: 243

ISBN-13: 1442219246

DOWNLOAD EBOOK

In Extreme Wine, wine economist and best-selling author Mike Veseth circles the globe searching for the best, worst, cheapest, most expensive, and most over-priced wines. Mike seeks out the most outrageous wine people and places and probes the biggest wine booms and busts. Along the way he applauds celebrity wines, tries to find wine at the movies, and discovers wines that are so scarce that they are almost invisible. Why go to such extremes? Because, Mike argues, the world of wine is growing and changing, and if you want to find out what’s really happening you can’t be afraid to step over the edge. Written with verve and appreciation for all things wine, Extreme Wine will surprise and delight readers.

Wine Faults and Flaws
Wine Faults and Flaws

Author: Keith Grainger

Publisher: John Wiley & Sons

Published: 2021-05-19

Total Pages: 528

ISBN-13: 1118979079

DOWNLOAD EBOOK

An essential guide to the faults and flaws that can affect wine Written by the award-winning wine expert, Keith Grainger, this book provides a detailed examination and explanation of the causes and impact of the faults, flaws and taints that may affect wine. Each fault is discussed using the following criteria: what it is; how it can be detected by sensory or laboratory analysis; what the cause is; how it might be prevented; whether an affected wine is treatable, and if so, how; and the science applicable to the fault. The incidences of faulty wines reaching the consumer are greater than would be regarded as acceptable in most other industries. It is claimed that occurrences are less common today than in recent recorded history, and it is true that the frequency of some faults and taints being encountered in bottle has declined in the last decade or two. However, incidences of certain faults and taints have increased, and issues that were once unheard of now affect many wines offered for sale. These include ‘reduced’ aromas, premature oxidation, atypical ageing and, very much on the rise, smoke taint. This book will prove invaluable to winemakers, wine technologists and quality control professionals. Wine critics, writers, educators and sommeliers will also find the topics highly relevant. The wine-loving consumer, including wine collectors will also find the book a great resource and the basis for discussion at tastings with like-minded associates. Reviews I read this book avidly from cover to cover. I’ll dip into it for future reference as required, which is how many will employ it. Meanwhile, I learned a great deal, and it now influences how I think about wine evaluation. I commend this excellent new book to you. Consider it an investment. Paul Howard, Wine Alchemy

Wine Science
Wine Science

Author: Jamie Goode

Publisher: Mitchell Beazley

Published: 2014-04-03

Total Pages: 476

ISBN-13: 1845339819

DOWNLOAD EBOOK

This revolutionary book is the only indepth reference to detail the processes, developments, and factors affecting the science of winemaking. Jamie Goode, a highly regarded expert on the subject, skilfully opens up this complex subject and explains the background to the various processes involved and the range of issues surrounding their uses. He reports on the vital progress in winemaking research that has been made in the last decade and explains the practical application of science with reference to the range of winemaking techniques used around the world, as well as viticultural practices, organics and ecology, and lifestyle influences. Written in a uniquely accessible style, the book is divided into three sections covering the vineyard, the winery and human interaction with wine. It also features over 80 illustrations and photographs to help make even the most complex topics clear, straightforward and easy to understand.

Let's Talk Wine!
Let's Talk Wine!

Author: Marc Chapleau

Publisher: Dundurn

Published: 2003-01-01

Total Pages: 201

ISBN-13: 1770706534

DOWNLOAD EBOOK

By taking on more than 120 judiciously chosen questions about wine and answering them clearly and rigorously, Marc Chapleau has dared to go into areas where others have feared to tread. A memory aid and a research tool thanks to its comprehensive index, this book is by a Canadian writer about wine available in this country. Let's Talk Wine! is an ideal companion for wine lovers, whether they are beginners or connoisseurs.

Oz Clarke's Introducing Wine
Oz Clarke's Introducing Wine

Author: Oz Clarke

Publisher: Houghton Mifflin Harcourt

Published: 2004

Total Pages: 152

ISBN-13: 9780156030236

DOWNLOAD EBOOK

An introduction to the world of wine by the acclaimed wine writer covers the basics of grapes, regions, and vintages, and ends his tour on the wine rack with valuable advice on how to choose the best bottle.

Microbiology and Technology of Fermented Foods
Microbiology and Technology of Fermented Foods

Author: Robert W. Hutkins

Publisher: John Wiley & Sons

Published: 2018-11-20

Total Pages: 624

ISBN-13: 1119027446

DOWNLOAD EBOOK

The revised and expanded text on food fermentation microbiology With this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins brings fresh perspectives and updated content to his exhaustive and engaging text on food fermentations. The text covers all major fermented foods, devoting chapters to fermented dairy, meat, and vegetable products, as well breads, beers, wines, vinegars, and soy foods. These insights are enhanced by detailed explanations of the microbiological and biochemical processes that underpin fermentation, while an account of its fascinating history provides readers with richly contextualizing background knowledge. New to this edition are two additional chapters. One discusses the role that fermentation plays in the production of spirits and other distilled beverages, whereas another focuses on cocoa, coffee, and fermented cereal products. Furthermore, key chapters on microorganisms and metabolism have been expanded and elaborated upon, and are complemented by other relevant revisions and additions made throughout the book, ensuring that it is as up-to-date and applicable as possible. This essential text includes: Discussions of major fermented foods from across the globe Background information on the science and history behind food fermentation Information on relevant industrial processes, technologies, and scientific discoveries Two new chapters covering distilled spirits and cocoa, coffee, and cereal products Expanded chapters on microorganisms and metabolism Microbiology and Technology of Fermented Foods, Second Edition is a definitive reference tool that will be of great interest and use to industry professionals, academics, established or aspiring food scientists, and anyone else working with fermented foods.