Understanding Wine Technology
Understanding Wine Technology

Author: David Bird

Publisher: Dbqa Publishing

Published: 2021-09-30

Total Pages: 348

ISBN-13: 9780953580231

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This book is aimed at the person with no formal scientific training, yet who is interested in the science behind wine and wants to know the mechanism behind the complex transformations that take place. Scientific terminology has been kept to a minimum and an attempt has been made to use everyday words and phrases. This books describes the entire winemaking process from grape growing to packaging and shipping. This book has sold over 40,000 copies and is a must have for wine lovers and wine education program students. This fourth edition has been fully revised with up to date information on the latest winemaking techniques and a new chapter on specialty wines including orange wines, natural wines, biodynamic wines, low alcohol wines and more.

Red Wine Technology
Red Wine Technology

Author: Antonio Morata

Publisher: Academic Press

Published: 2018-10-29

Total Pages: 406

ISBN-13: 0128144009

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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

Understanding Wine Technology
Understanding Wine Technology

Author: David Bird

Publisher: Dbqa Publishing

Published: 2010

Total Pages: 0

ISBN-13: 9780953580224

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Any student who has ever logged credits in a viticulture and enology class knows Bird's book. It is the most widely assigned wine science primer in the English speaking world. This completely revised and updated edition to Bird's classic textbook deciphers all the new scientific advances that have cropped up in the last several years, and conveys them in his typically clear and plainspoken style that renders even the densest subject matter freshman-friendly. New material includes: expanded section on the production of red, rose, white, sweet, sparkling and fortified wines; information on histamine, flash detente, maceration, whole bunch and whole berry fermentation; expanded chapter on wine faults, including Brettanomyces; new section on HACCP analysis as applied to a winery; and much more.

Concepts in Wine Technology, Small Winery Operations, Third Edition
Concepts in Wine Technology, Small Winery Operations, Third Edition

Author: Yair Margalit, PhD

Publisher: Board and Bench Publishing

Published: 2012-11

Total Pages: 275

ISBN-13: 1935879782

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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.

Understanding Wine Chemistry
Understanding Wine Chemistry

Author: Andrew L. Waterhouse

Publisher: John Wiley & Sons

Published: 2016-06-06

Total Pages: 472

ISBN-13: 1118730712

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Wine chemistry inspires and challenges with its complexity, and while this is intriguing, it can also be a barrier to further understanding. The topic is demystified in Understanding Wine Chemistry, Special Mention awardee in the 2018 OIV awards, which explains the important chemistry of wine at the level of university education, and provides an accessible reference text for scientists and scientifically trained winemakers alike. Understanding Wine Chemistry: Summarizes the compounds found in wine, their basic chemical properties and their contribution to wine stability and sensory properties Focuses on chemical and biochemical reaction mechanisms that are critical to wine production processes such as fermentation, aging, physiochemical separations and additions Includes case studies showing how chemistry can be harnessed to enhance wine color, aroma, flavor, balance, stability and quality. This descriptive text provides an overview of wine components and explains the key chemical reactions they undergo, such as those controlling the transformation of grape components, those that arise during fermentation, and the evolution of wine flavor and color. The book aims to guide the reader, who perhaps only has a basic knowledge of chemistry, to rationally explain or predict the outcomes of chemical reactions that contribute to the diversity observed among wines. This will help students, winemakers and other interested individuals to anticipate the effects of wine treatments and processes, or interpret experimental results based on an understanding of the major chemical reactions that can occur in wine.

White Wine Technology
White Wine Technology

Author: Antonio Morata

Publisher: Academic Press

Published: 2021-09-21

Total Pages: 431

ISBN-13: 0128236558

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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

Wine Science
Wine Science

Author: Jamie Goode

Publisher: Mitchell Beazley

Published: 2014-04-03

Total Pages: 476

ISBN-13: 1845339819

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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.

A Complete Guide to Quality in Small-Scale Wine Making
A Complete Guide to Quality in Small-Scale Wine Making

Author: John Anthony Considine

Publisher: Academic Press

Published: 2013-11-21

Total Pages: 227

ISBN-13: 0124079172

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As the wine industry has experienced a period of rapid global expansion, there is a renewed emphasis on quality and consistency even within the small winery industry. Written for the small production program, A Complete Guide to Quality in Small-Scale Wine Making is for the novice to intermediate level winemaker seeking foundational information in chemistry and sensory science as they relate to wine quality at a technical level. Drawing from personal experience as well as scientific literature, this book introduces the core concepts of winemaking before delving into methods and analysis to provide practical insights into creating and maintaining quality in the wine product. - Understand the chemistry and sensory science at the foundation of quality wines - Explore real-world examples of key analysis and application of concepts - Practice methods and exercises for hands-on experience

Viticulture
Viticulture

Author: Stephen Skelton

Publisher: Lulu.com

Published: 2009

Total Pages: 277

ISBN-13: 0951470329

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ALL YOU NEED TO KNOW ABOUT GROWING VINES IN 123 PAGES. This book is a an introduction to the professional world of growing grapes and aimed at the serious student in the wine trade, WSET Diploma student or Master of Wine candidate. It is also very useful for those thinking of setting up vineyards as it answers a lot of the basic questions. Has sold over 4,500 copies now and received LOTS of emails saying how helpful it has been. Couldn't have become an MW without your book was the latest endorsement! This book is also being sold on www.lulu.com at a lower price.

Wine Science
Wine Science

Author: Ronald S. Jackson

Publisher: Academic Press

Published: 2008-04-30

Total Pages: 789

ISBN-13: 0080568742

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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