Concepts in Wine Technology Small Winery Operations Third Edition

Author: Yair Margalit, PhD
Publisher: Board and Bench Publishing
ISBN: 9781935879787
Release Date: 2012-11-01
Genre: Cooking

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.

Concepts in Wine Chemistry

Author: Yair Margalit
Publisher: Wine Appreciation Guild
ISBN: 1934259489
Release Date: 2010-08-01
Genre: Wine and wine making

Yair Margalit, Ph.D, is a world renowned physical chemist, a practicing winemaker, university professor, and the author of the best selling Winery Technology & Operations. This book is the product of his years of research and practical winemaking experience. The state-of-the art in wine chemistry based on the current literature. Contains all aspects of wine production based on the components of grapes and their transformation into wine through fermentation, aging, cellaring and packaging. Emphasis is on the current knowledge of elevating wine quality.

Concepts in Wine Chemistry

Author: Yair Margalit, Ph.D.
Publisher: Board and Bench Publishing
ISBN: 9781935879527
Release Date: 2014-06-02
Genre: Cooking

More than 150 years after Louis Pasteur attributed fermentation to a living organism, the field of wine microbiology and chemistry is vibrant with discovery. The last decade alone has seen great strides in our understanding of the biochemistry involved in vinification. In this new edition of his classic text, Yair Margalit gives the complete and current picture of the basic and advanced science behind these processes, making the updated Concepts in Wine Chemistry the broadest and most meticulous book on the topic in print. Organized to track the sequence of the winemaking process, chapters cover must and wine composition, fermentation, phenolic compounds, wine oxidation, oak products, sulfur dioxide, cellar processes, and wine defects. Margalit ends with chapters detailing the regulations and legal requirements in the production of wine, and the history of wine chemistry and winemaking practices of old.

Wine Analysis and Production

Author: Zoecklein
Publisher: Springer Science & Business Media
ISBN: 9781475769784
Release Date: 2013-03-09
Genre: Technology & Engineering

Winemaking as a form of food preseIVation is as old as civilization. Wine has been an integral component of people's daily diet since its discovery and has also played an important role in the development of society, reli gion, and culture. We are currently drinking the best wines ever produced. We are able to do this because of our increased understanding of grape growing, biochemistry and microbiology of fermentation, our use of ad vanced technology in production, and our ability to measure the various major and minor components that comprise this fascinating beverage. Historically, winemakers succeeded with slow but gradual improvements brought about by combinations of folklore, obseIVation, and luck. How ever, they also had monumental failures resulting in the necessity to dis pose of wine or convert it into distilled spirits or vinegar. It was assumed that even the most marginally drinkable wines could be marketed. This is not the case for modem producers. The costs of grapes, the technology used in production, oak barrels, corks, bottling equipment, etc. , have in creased dramatically and continue to rise. Consumers are now accustomed to supplies of inexpensive and high-quality varietals and blends; they con tinue to demand better. Modem winemakers now rely on basic science and xvi Preface xvii the systematic application of their art to produce products pleasing to the increasingly knowledgeable consumer base that enjoys wine as part of its civilized society.

Postmodern Winemaking

Author: Clark Smith
Publisher: Univ of California Press
ISBN: 9780520282599
Release Date: 2013-11-02
Genre: Cooking

In Postmodern Winemaking, Clark Smith shares the extensive knowledge he has accumulated in engaging, humorous, and erudite essays that convey a new vision of the winemaker's craft--one that credits the crucial roles played by both science and art in the winemaking process. Smith, a leading innovator in red wine production techniques, explains how traditional enological education has led many winemakers astray--enabling them to create competent, consistent wines while putting exceptional wines of structure and mystery beyond their grasp. Great wines, he claims, demand a personal and creative engagement with many elements of the process. His lively exploration of the facets of postmodern winemaking, together with profiles of some of its practitioners, is both entertaining and enlightening.

Wine Grape Varieties in California

Author: Larry J. Bettiga
Publisher: UCANR Publications
ISBN: 1879906635
Release Date: 2003
Genre: Technology & Engineering

Inside you'll find information on ripening periods for 53 varieties grown in California, ripening dates of varieties by period and growing district, detailed illustrations of grapevine structure, a glossary, and a bibliography. The star of the show is the discussion of the 36 major wine grape varieties grown in the state, covering synonyms, source, physical characteristics such as clusters, berries, and leaves, harvest periods and methods, and winery use. Each variety is highlighted by close-up photography of its clusters, leaves, and leaf shoots - 107 lush color photos in all.

Jewelry Concepts Technology

Author: Oppi Untracht
Publisher: Doubleday
ISBN: 9780307784117
Release Date: 2011-01-26
Genre: Crafts & Hobbies

The definitive reference for jewelry makers of all levels of ability--a complete, profusely illustrated guide to design, materials, and techniques, as well as a fascinating exploration of jewelry-making throughout history. From the Hardcover edition.

Science and Technology of Fruit Wine Production

Author: Maria Kosseva
Publisher: Academic Press
ISBN: 9780128010341
Release Date: 2016-11-01
Genre: Technology & Engineering

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

Understanding Wine Technology

Author: David Bird
Publisher: Dbqa Publishing
ISBN: 0953580229
Release Date: 2010
Genre: Wine and wine making

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 Spin Electronics

Author: Sadamichi Maekawa
Publisher: Oxford University Press on Demand
ISBN: 9780198568216
Release Date: 2006-01-26
Genre: Computers

Recently, a new branch of physics and nanotechnology called spin electronics has emerged, which aims at simultaneously exploiting the charge and spin of electrons in the same device. The aim of this book is to present new directions in the development of spin electronics in both the basic physics and the technology which will become the foundation of future electronics.

Authentic Wine

Author: Jamie Goode
Publisher: Univ of California Press
ISBN: 9780520949690
Release Date: 2011-09-15
Genre: Cooking

"A great primer. . . . If you're new to the natural/organic/biodynamic wine debates, Authentic Wine is the place to start."—Huffington Post "This is one of the most engaging, thoughtful and enlightening books on contemporary wine. . . . A manifesto for an industry looking to shape its future."—Wine And Spirits Naturalness is a hot topic in the wine world. But what exactly is a "natural wine"? For this pioneering book, best-selling wine writer Jamie Goode teams up with winemaker and Master of Wine Sam Harrop to explore the wide range of issues surrounding authenticity in wine. They begin by emphasizing that wine’s diversity, one of its strengths, is currently under threat from increasingly homogenized commercial wines that lack a sense of place. Drawing on a global array of examples and anecdotes, Goode and Harrop examine complex concepts—terroir, biodynamics, and sustainability—in clear language. They also discuss topics including cultured and wild yeasts, wine "faults," the carbon footprint of the wine industry, "natural" as a marketing concept, and more. Authentic Wine illuminates a subject of great interest to wine producers, consumers, and anyone wondering where the wine industry is headed.

Pharmaceutical Technology Concepts and applications

Author: S. Bharath
Publisher: Pearson Education India
ISBN: 9789332520240
Release Date:

Pharmaceutical Technology – Concepts and Applications articulates on the various pharmaco-technological concepts associated with industrial pharmacy. The book not only focuses on providing comprehensive information on formulation development and affiliated areas but also emphasizes on their industrial applications. With a plethora of examples that illustrate important concepts, the book equips students of pharmacy to rise to the requirements of the industry.

The Science of Wine

Author: Jamie Goode
Publisher: Univ of California Press
ISBN: 0520248007
Release Date: 2005
Genre: Cooking

"The Science of Wine does an outstanding job of integrating 'hard' science about wine with the emotional aspects that make wine appealing."--Patrick J. Mahaney, former senior Vice President for wine quality at Robert Mondavi Winery "Jamie Goode is a rarity in the wine world: a trained scientist who can explain complicated subjects without dumbing them down or coming over like a pointy head. It also helps that he's a terrific writer with a real passion for his subject."--Tim Atkin MW, The Observer

Succeeding with Technology

Author: Kenneth Baldauf
Publisher: Cengage Learning
ISBN: 9780538745789
Release Date: 2010-01-14
Genre: Computers

Prepare your students for success in their careers and personal lives through the use of technology! SUCCEEDING WITH TECHNOLOGY FOURTH EDITION teaches students how to apply technology to practical situations that they’ll encounter in their academic and professional lives. Focusing on current trends that impact the way we live, Succeeding with Technology provides just the right amount of foundational concepts to provide a thorough understanding. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.