Download or read book Crop Yield and Vine Irrigation Effects on the Sensory Quality of Vitis Vinifera L Cv Cabernet Sauvignon and Sangiovese Wine written by Dawn Marie Ahlgren Chapman and published by . This book was released on 2004 with total page 318 pages. Available in PDF, EPUB and Kindle. Book excerpt: "... examines the effects of vine pruning, crop thinning, and vine irrigation on Cabernet Sauvignon and Sangiovese wine sensory attributes. Descriptive analysis was used to examine the differences among wines made from multiple pruning, thinning and irrigation treatments. In addition, a new SPME GC-MS method was developed to quantify 2-methoxy-3-isobutylpyrazine, a vegetative aroma compound, in wine."--Abstract.
Download or read book Terroir and Other Myths of Winegrowing written by Mark A. Matthews and published by Univ of California Press. This book was released on 2016-03-15 with total page 323 pages. Available in PDF, EPUB and Kindle. Book excerpt: "A must-read for any wine grape grower or winemaker who has ever wrestled with the most important myths of winegrowing or debated them with colleagues—and that would be all of us! It is also a great read for any wine consumer interested in looking at 'the man behind the curtain,' so to speak: the myths promoted by wine writers, tasting room staff, sommeliers and other wine gatekeepers."—Wines & Vines "A meticulously researched volume that every serious sommelier should read . . . if only to disagree." —The Somm Journal Wine is a traditional product with traditional explanations. Oft-romanticized, Old World notions of how to create fine wine have been passed down through generations and continue to dominate popular discussions of wine quality. However, many of these beliefs predate science and remain isolated from advances in the understanding of how crops grow and fruit ripens. Allegiance to them has frequently impeded open-minded investigation into how grapevines interact with the environment, thus limiting innovation in winegrowing. In Terroir and Other Myths of Winegrowing, Mark A. Matthews applies a scientist’s skepticism and scrutiny to examine widely held beliefs about viticulture. Is terroir primarily a marketing ploy that obscures understanding of which environments really produce the best wine? Is reducing yield an imperative for high quality grapes and wine? What does it mean to have vines that are balanced or grapes that are physiologically mature? Matthews explores and dissects these and other questions to debunk the myths of winegrowing that may be holding us back from achieving a higher wine quality.
Download or read book Dissertation Abstracts International written by and published by . This book was released on 2004 with total page 740 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Berry Crop Production and Protection written by Samir C. Debnath and published by MDPI. This book was released on 2019-07-01 with total page 158 pages. Available in PDF, EPUB and Kindle. Book excerpt: Berry crops include, but are not limited to, the genera: Fragaria (strawberry, Rosaceae), Ribes (currant and gooseberry, Grossulariaceae), Rubus (brambles: raspberry and blackberry; Rosaceae), Vaccinium (blueberry, cranberry and lingonberry; Ericaceae) and Vitis (grapes, Vitaceae). The significant role of these fruits in maintaining human health has increased their popularity and production, dramatically, across the world. This Special Issue of Agronomy covers berry crops in the areas of breeding, genetics, germplasm, production systems, propagation, plant and soil nutrition, pest and disease management, postharvest, health benefits, marketing and economics and other related areas. The aim will be to bring together a collection of valuable articles that will serve as a foundation of innovative ideas for production and protection of health-promoting berry crops in changed environment.]
Download or read book Food Processing for Increased Quality and Consumption written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2018-04-08 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics. - Examines different frying techniques, dielectric defrosting, high pressure processing, and more - Provides techniques to improve the quality and sensory aspects of foods - Includes processing techniques for meat, fish, fruit, alcohol, yogurt and whey - Outlines techniques for fresh, cured and frozen foods - Presents processing methods to improve the nutritional value of foods
Download or read book Concise Encyclopedia of Science and Technology of Wine written by V. K. Joshi and published by CRC Press. This book was released on 2021-07-21 with total page 711 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Managing Wine Quality written by Andrew G. Reynolds and published by Elsevier. This book was released on 2010-04-28 with total page 623 pages. Available in PDF, EPUB and Kindle. Book excerpt: Many aspects of both grape production and winemaking influence wine sensory properties and stability. Progress in research helps to elucidate the scientific basis of quality variation in wine and suggest changes in viticulture and oenology practices. The two volumes of Managing wine quality review developments of importance to wine producers, researchers, and students. The focus is on recent studies, advanced methods and likely future technologies.The first volume Viticulture and wine quality opens with chapters reviewing current understanding of wine aroma, colour, taste and mouthfeel. Part two focuses on the measurement of grape and wine properties. Topics covered include instrumental analysis of grape, must and wine, sensory evaluation and wine authenticity and traceability. The effects of viticulture technologies on grape composition and wine quality attributes are the subject of part three. Terroir, viticultural and vineyard management practices, fungal contaminants and grape processing equipment are among the areas discussed.With authoritative contributions from experts across the world's winemaking regions, Managing wine quality: Volume1: Oenology and wine quality is an essential reference for all those involved in viticulture and oenology wanting to explore new methods, understand different approaches and refine existing practices. - Reviews current understanding of wine aroma, colour, taste and mouthfeel - Details the measurement of grape and wine properties through instrumental analysis, must and wine, and sensory evaluation - Examines viticulture and vineyard management practices, fungal contaminants and processing equipment
Download or read book Grapevine in a Changing Environment written by Hernâni Gerós and published by John Wiley & Sons. This book was released on 2015-10-09 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: Grapes (Vitis spp.) are economically the most important fruit species in the world. Over the last decades many scientific advances have led to understand more deeply key physiological, biochemical, and molecular aspects of grape berry maturation. However, our knowledge on how grapevines respond to environmental stimuli and deal with biotic and abiotic stresses is still fragmented. Thus, this area of research is wide open for new scientific and technological advancements. Particularly, in the context of climate change, viticulture will have to adapt to higher temperatures, light intensity and atmospheric CO2 concentration, while water availability is expected to decrease in many viticultural regions, which poses new challenges to scientists and producers. With Grapevine in a Changing Environment, readers will benefit from a comprehensive and updated coverage on the intricate grapevine defense mechanisms against biotic and abiotic stress and on the new generation techniques that may be ultimately used to implement appropriate strategies aimed at the production and selection of more adapted genotypes. The book also provides valuable references in this research area and original data from several laboratories worldwide. Written by 63 international experts on grapevine ecophysiology, biochemistry and molecular biology, the book is a reference for a wide audience with different backgrounds, from plant physiologists, biochemists and graduate and post-graduate students, to viticulturists and enologists.
Download or read book Sweet Reinforced and Fortified Wines written by Fabio Mencarelli and published by John Wiley & Sons. This book was released on 2013-04-16 with total page 403 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wines from Grape Dehydration is the first of its kind in the field of grape dehydration - the controlled drying process which produces a special group of wines. These types of wine are the most ancient, made in the Mediterranean basin, and are even described in Herodotus. Until few years ago, it was thought that these wines – such as Pedro Ximenez, Tokai, Passito, and Vin Santo – were the result of simple grape drying, because the grapes were left in the sun, or inside greenhouses that had no controls over temperature, relative humidity or ventilation. But Amarone wine, one of the most prized wines in the world, is the first wine in which the drying is a controlled process. This controlled process – grape dehydration – changes the grape at the biochemical level, and involves specialist vine management, postharvest technology and production processes, which are different from the typical wine-making procedure. After a history of grape dehydration, the book is then divided into two sections; scientific and technical. The scientific section approaches the subjects of vineyard management and dehydration technology and how they affect the biochemistry and the quality compounds of grape; as well as vinification practices to preserve primary volatiles compounds and colour of grape. The technical section is devoted to four main classes of wine: Amarone, Passito, Pedro Ximenez, and Tokai. The book then covers sweet wines not made by grape dehydration, and the analytical/sensorial characteristics of the wines. A concluding final chapter addresses the market for these special wines. This book is intended for wineries and wine makers, wine operators, postharvest specialists, vineyard managers/growers, enology/wine students, agriculture/viticulture faculties and course leaders and food processing scientists
Download or read book Ome wide Studies of Grapevine Fruit Composition and Responses to Agro environmental Factors in the Era of Systems Biology written by José Tomás Matus and published by Frontiers Media SA. This book was released on 2019-12-06 with total page 423 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fruits play a substantial role in the human diet as a source of vitamins, minerals, dietary fiber and a wide range of molecules relevant to health promotion and disease prevention. The characterization of genes involved in the accumulation of these molecules during fruit development and ripening, and in the overall plant’s response to the environment, constitutes a fundamental step for improving yield- and quality-related traits, and for predicting this crop’s behavior in the field. This is certainly the case for grapevine (Vitis vinifera L.), one of the most largely cultivated fruit crops in the world. The cultivation of this species is facing challenging scenarios driven by climate change – including increases in atmospheric carbon dioxide (CO2), solar radiation, and earth surface temperature, and decreases of water and nutrient availability. All these events will potentially affect the grapevine phenology, physiology, and metabolism in many growing regions and ultimately affect the quality of their fruits and of the most important derived product, the wine. The sequencing of the grapevine genome has given rise to a new era, characterized by the generation of large-scale data that requires complex computational analyses. Numerous transcriptomic and metabolomic studies have been performed in the past fifteen years, providing insights into the gene circuits that control the accumulation of all sorts of metabolites in grapevines. From now on, the integration of two or more ‘omics’ will allow depicting gene-transcript-metabolite networks from a more holistic (i.e. systems) perspective. This eBook attempts to support this new direction, by gathering innovative studies that assess the impact of genotypes, the environment, and agronomical practices on fruits at the ‘ome’-scale. The works hereby collected are part of a Research Topic covering the use of ‘omics’-driven strategies to understand how environmental factors and agronomical practices – including microclimate modification (e.g. sunlight incidence or temperature), water availability and irrigation, and postharvest management – affect fruit development and composition. These studies report well-settled transcriptomic and metabolomic methods, in addition to newly-developed techniques addressing proteome profiles, genome methylation landscapes and ionomic signatures, some of which attempt to tackle the influence of terroir, i.e. the synergic effect of (micro)climate, soil composition, grape genotype, and vineyard practices. A few reviews and opinions are included that focus on the advantages of applying network theory in grapevine research. Studies on vegetative organs in their relation to fruit development and on fruit-derived cell cultures are also considered.
Download or read book The Science of Grapevines written by Markus Keller and published by Academic Press. This book was released on 2015-01-19 with total page 522 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Science of Grapevines: Anatomy and Physiology is an introduction to the physical structure of the grapevine, its various organs, their functions and their interactions with the environment. Beginning with a brief overview of the botanical classification (including an introduction to the concepts of species, cultivars, clones, and rootstocks), plant morphology and anatomy, and growth cycles of grapevines, The Science of Grapevines covers the basic concepts in growth and development, water relations, photosynthesis and respiration, mineral uptake and utilization, and carbon partitioning. These concepts are put to use to understand plant-environment interactions including canopy dynamics, yield formation, and fruit composition, and concludes with an introduction to stress physiology, including water stress (drought and flooding), nutrient deficiency and excess, extreme temperatures (heat and cold), and the impact and response to of other organisms. Based on the author's years of teaching grapevine anatomy as well as his research experience with grapevines and practical experience growing grapes, this book provides an important guide to understanding the entire plant. - Chapter 7 broken into two chapters, now "Environmental Constraints and Stress Physiology and Chapter 8 "Living with Other Organisms" to better reflect specific concepts - Integration of new research results including: - Latest research on implementing drip irrigation to maximize sugar accumulation within grapes - Effect of drought stress on grapevine's hydraulic system and options for optimum plant maintenance in drought conditions - The recently discovered plant hormone – strigolactones – and their contribution of apical dominance that has suddenly outdated dogma on apical dominance control - Chapter summaries added - Key literature references missed in the first edition as well as references to research completed since the 1e publication will be added
Download or read book Managing Wine Quality written by Andrew G. Reynolds and published by Woodhead Publishing. This book was released on 2010-10-14 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Many aspects of both grape production and winemaking influence wine sensory properties and stability. Progress in research helps to elucidate the scientific basis of quality variation in wine and suggest changes in viticulture and oenology practices. The two volumes of Managing wine quality review developments of importance to wine producers, researchers, and students. The focus is on recent studies, advanced methods and likely future technologies. Volume 1 opens with chapters reviewing current understanding of wine aroma, colour, taste and mouthfeel. Part two focuses on the measurement of grape and wine properties. Topics covered include instrumental analysis of grape, must and wine, sensory evaluation and wine authenticity and traceability. The effects of viticulture technologies on grape composition and wine quality attributes are the subject of part three. Terroir, viticultural and vineyard management practices, fungal contaminants and grape processing equipment are among the areas discussed. Volume 2 opens with chapters reviewing the impact of different winemaking technologies on quality. Topics covered include yeast and fermentation management, enzymes, ageing on lees, new directions in stabilisation, clarification and fining of white wines and alternatives to cork in wine bottle closures. Managing wine sensory quality is the major focus of part two. Authors consider issues such as cork taint, non-enzymatic oxidation and the impact of ageing on wine flavour deterioration. The volume concludes with chapters on the management of the quality of ice wines and sparkling wines. Reviews current understanding of wine aroma, colour, taste and mouthfeel Details the measurement of grape and wine properties through instrumental analysis, must and wine, and sensory evaluation Reviews the impact of different technologies on wine quality
Download or read book The Biochemistry of the Grape Berry written by Hernâni Gerós and published by Bentham Science Publishers. This book was released on 2012 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Grapes (Vitis spp.) are economically significant fruit species. Many scientific advances have been achieved in understanding physiological, biochemical, and molecular aspects of grape berry maturation. Some of these advances have led to the improvement of"
Download or read book Phenolic Compounds written by Teresa Garde-Cerdán and published by Nova Science Publishers. This book was released on 2017 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Phenolic compounds are a large family of metabolites that result from the secondary metabolism of plants. Novel insights about phenolic chemical structure, analytical methods, therapeutic effects, sensory properties, viticultural practices to modify their content and the use of these compounds found in agro-industrial wastes have been gathered in this book. A comprehensive overview on phenolic compounds and neurodegenerative disorders, highlighting their antioxidant, anti-inflammatory properties and their effects on Parkinsons disease have been compiled. In relation to antioxidant properties, the metabolism and bioavailability of several hydroxycinnamic acids present in coffee have been studied in detail, and also the methods to determine antioxidant capacity have been included. Different strategies in order to improve the extraction and determination of phenolic compounds in a complex matrix by analytical techniques are provided, reporting problems and new analytical solutions. The role of these compounds in colour stabilisation and also in bitterness and astringency perception has been reported. Moreover, the interactions that take place among no volatile and volatile compounds present in wine affecting sensory perception have been briefly introduced. Furthermore, the use of cover crops in vineyards and their effects on agronomical and enological behaviour -- particularly, their impact on phenolic compounds -- have been highlighted. Finally, the biological properties of phenolic compounds from industrial wastes have been tackled, since they are a promising alternative to transform agro-industrial wastes into a source of natural and healthy compounds.
Download or read book Viticulture and Winemaking under Climate Change written by Helder Fraga and published by MDPI. This book was released on 2019-12-19 with total page 294 pages. Available in PDF, EPUB and Kindle. Book excerpt: The importance of viticulture and the winemaking socio-economic sector is acknowledged worldwide. The most renowned winemaking regions show very specific environmental characteristics, where climate usually plays a central role. Considering the strong influence of weather and climatic factors on grapevine yields and berry quality attributes, climate change may indeed significantly impact this crop. Recent trends already point to a pronounced increase in growing season mean temperatures, as well as changes in precipitation regimes, which have been influencing wine typicity across some of the most renowned winemaking regions worldwide. Moreover, several climate scenarios give evidence of enhanced stress conditions for grapevine growth until the end of the century. Although grapevines have high resilience, the clear evidence for significant climate change in the upcoming decades urges adaptation and mitigation measures to be taken by sector stakeholders. To provide hints on the abovementioned issues, we have edited a Special Issue entitled “Viticulture and Winemaking under Climate Change”. Contributions from different fields were considered, including crop and climate modeling, and potential adaptation measures against these threats. The current Special Issue allows for the expansion of scientific knowledge in these particular fields of research, as well as providing a path for future research.
Download or read book The Palgrave Handbook of Wine Industry Economics written by Adeline Alonso Ugaglia and published by Springer. This book was released on 2019-03-15 with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Palgrave Handbook offers the first international comparative study into the efficiency of the industrial organization of the global wine industry. Looking at several important vineyards of the main wine countries, the contributors analyze differences in implementation and articulation of three key stages: grape production, wine making and distribution (marketing, selling and logistics). By examining regulations, organization theory, industry organizational efficiency and vertical integration, up to date strategies in the sector are presented and appraised. Which models are most efficient? What are the most relevant factors for optimal performance? How do reputation and governance impact the industry? Should different models co-exist within the wine countries for global success? This comprehensive volume is essential reading for students, researchers and professionals in the wine industry.
Download or read book Grapes and Wines written by António M. Jordão and published by BoD – Books on Demand. This book was released on 2018-02-28 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book "Grapes and Wines: Advances in Production, Processing, Analysis, and Valorization" intends to provide to the reader a comprehensive overview of the current state-of-the-art and different perspectives regarding the most recent knowledge related to grape and wine production. Thus, this book is composed of three different general sections: (1) Viticulture and Environmental Conditions, (2) Wine Production and Characterization, and (3) Economic Analysis and Valorization of Wine Products. Inside these 3 general sections, 16 different chapters provide current research on different topics of recent advances on production, processing, analysis, and valorization of grapes and wines. All chapters are written by a group of international researchers, in order to provide up-to-date reviews, overviews, and summaries of current research on the different dimensions of grape and wine production. This book is not only intended for technicians actively engaged in the field but also for students attending technical schools and/or universities and other professionals that might be interested in reading and learning about some fascinating areas of grape and wine research.
