Download or read book Wine Science written by Ronald S. Jackson and published by Elsevier. This book was released on 2014-05-31 with total page 1016 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wine Science, Fourth Edition, covers the three pillars of wine science: grape culture, wine production, and sensory evaluation. It discusses grape anatomy, physiology and evolution, wine geography, wine and health, and the scientific basis of food and wine combinations. It also covers topics not found in other enology or viticulture texts, including details on cork and oak, specialized wine making procedures, and historical origins of procedures. New to this edition are expanded coverage on micro-oxidation and the cool prefermentative maceration of red grapes; the nature of the weak fixation of aromatic compounds in wine – and the significance of their release upon bottle opening; new insights into flavor modification post bottle; the shelf-life of wine as part of wine aging; and winery wastewater management. Updated topics include precision viticulture, including GPS potentialities, organic matter in soil, grapevine pests and disease, and the history of wine production technology. This book is a valuable resource for grape growers, fermentation technologists; students of enology and viticulture, enologists, and viticulturalists. New to this edition: - Expanded coverage of micro-oxidation and the cool prefermentative maceration of red grapes - The nature of the weak fixation of aromatic compounds in wine – and the significance of their release upon bottle opening - New insights into flavor modification post bottle - Shelf-life of wine as part of wine aging - Winery wastewater management Updated topics including: - Precision viticulture, including GPS potentialities - Organic matter in soil - Grapevine pests and disease - History of wine production technology

Download or read book Understanding Wine Chemistry written by Andrew L. Waterhouse and published by John Wiley & Sons. This book was released on 2016-06-06 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Wine Tasting written by Ronald S. Jackson and published by Academic Press. This book was released on 2016-12-22 with total page 431 pages. Available in PDF, EPUB and Kindle. Book excerpt: From OIV-award-winning author, Ronald S. Jackson, Wine Tasting: A Professional Handbook, Third Edition, 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 the types of wine, the author guides the reader to a clear and applicable understanding of the wine tasting process. With its inclusion of illustrative data and testing technique descriptions, the book is ideal for both those who train tasters, those involved in designing wine tastings, and the connoisseur seeking to maximize their perception and appreciation of wine. - Contains revised and updated coverage, notably on the physiology and neurology of taste and odor perception - Includes expanded coverage of the statistical aspect of wine tasting (specific examples to show the process), qualitative wine tasting, wine language, the origins of wine quality, and food and wine combination - Provides a flow chart of wine tasting steps and production procedures - Presents practical details on wine storage and the problems that can occur both during and following bottle opening

Download or read book Wine and Society written by Stephen Charters and published by Routledge. This book was released on 2006 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Wine and Society: The social and cultural context of a drink examines the cultural forces which have shaped both how wine is made and the way in which it is consumed. It's divided into four parts and illustrated by case studies from around the world."--BOOK JACKET.

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 Wine Chemistry and Biochemistry written by M. Victoria Moreno-Arribas and published by Springer Science & Business Media. This book was released on 2008-11-06 with total page 729 pages. Available in PDF, EPUB and Kindle. Book excerpt: The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas. The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating with examples throughout the chapter from enological literature.

Download or read book Handbook of Enology Volume 1 written by Pascal Ribéreau-Gayon and published by John Wiley & Sons. This book was released on 2006-05-01 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: The "Microbiology" volume of the new revised and updated Handbook of Enology focuses on the vinification process. It describes how yeasts work and how they can be influenced to achieve better results. It continues to look at the metabolism of lactic acid bacterias and of acetic acid bacterias, and again, how can they be treated to avoid disasters in the winemaking process and how to achieve optimal results. The last chapters in the book deal with the use of sulfur-dioxide, the grape and its maturation process, harvest and pre-fermentation treatment, and the basis of red, white and speciality wine making. The result is the ultimate text and reference on the science and technology of the vinification process: understanding and dealing with yeasts and bacterias involved in the transformation from grape to wine. A must for all serious students and practitioners involved in winemaking.

Download or read book Wine Microbiology written by Kenneth C. Fugelsang and published by Рипол Классик. This book was released on 2007 with total page 415 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Modern Technologies and Their Influence in Fermentation Quality written by Santiago Benito and published by MDPI. This book was released on 2020-05-20 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt: During the last few years, industrial fermentation technologies have advanced in order to improve the quality of the final product. Some examples of those modern technologies are the biotechnology developments of microbial materials, such as Saccharomyces and non-Saccharomyces yeasts or lactic bacteria from different genera. Other technologies are related to the use of additives and adjuvants, such as nutrients, enzymes, fining agents, or preservatives and their management, which directly influence the quality and reduce the risks in final fermentation products. Other technologies are based on the management of thermal treatments, filtrations, pressure applications, ultrasounds, UV, and so on, which have also led to improvements in fermentation quality in recent years. The aim of the issue is to study new technologies able to improve the quality parameters of fermentation products, such as aroma, color, turbidity, acidity, or any other parameters related to improving sensory perception by the consumers. Food safety parameters are also included.

Download or read book Production Wine Analysis written by Bruce W. Zoecklein and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 479 pages. Available in PDF, EPUB and Kindle. Book excerpt: This text is designed to acquaint the reader with the commonly used procedures of juice and wine analysis as they are generally practiced in the industry, and as they are taught in the Department of Enology at California State University, Fresno. It is assumed that the reader has a basic preparation in the fields of chemistry and microbiology. In developing material for this text, the authors have emphasized analyses as they would be carried out in a production laboratory. Realizing that different laboratories have different analytical capabilities, personnel as well as equip ment, we have in many instances provided several different approaches to the same analysis. Throughout this book we have attempted to give special attention to practical considerations and the importance of these analyses in the total spectrum of winery operations. We hope the book's format will satisfy the inter ests oflaboratory personnel as well as winemakers. The process of making wine involves a series of concerns for the winemaker and staff of a winery. The first concerns are viticultural. Upon arrival of the fruit, its quality is assessed, grapes are processed and fermentation is begun. Almost immediately, and in many instances simultaneously, chemical and microbiological stability of the young and/or aging wine become important. Finally, problems do occur on occasion, and a number of what may be consid ered remedial techniques can be employed to produce an acceptable product.

Download or read book Carotenoid derived Aroma Compounds written by Peter Winterhalter and published by . This book was released on 2002 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: Preface 1 Carotenoid-Derived Aroma Compounds: An Introduction 1 2 Analysis of Norisoprenoid Aroma Precursors 20 3 HPLC-MS Analysis of Carotenoid-Derived Aroma Precursors 36 4 CD Spectroscopy as a Powerful Tool for the Stereochemical Assignment of Carotenoid-Derived Aroma Compounds 56 5 Analyzing Carotenoid-Derived Aroma Compounds Using Gas Chromatography-Olfactometry 67 6 Carotenoid Cleavage Enzymes in Animals and Plants 76 7 Identification of [beta]-Damascenone Progenitors and Their Biogenesis in Rose Flowers (Rosa damascena Mill.) 89 8 Production of Aroma Compounds by Enzymatic Cooxidation of Carotenoids 102 9 Thermal Generation of Carotenoid-Derived Compounds 115 10 Carotenoid-Derived Aroma Compounds in Tobacco 131 11 Carotenoid-Derived Aroma Compounds in Tea 145 12 Carotenoid-Derived Aroma Compounds in Flower Scents 162 13 Bound Volatiles in Brown Boronia Flowers (Boronia megastigma) 183 14 C[subscript 13]-Norisoprenoids in the Aroma of Colombian Tropical Fruits 194 15 Carotenoid Degradation Products in Paprika Powder 206 16 Flavor Chemistry of Saffron 220 17 The Formation of [beta]-Damascenone in Wine 241 18 C[subscript 13]-Norisoprenoid Aglycon Composition of Leaves and Grape Berries from Muscat of Alexandria and Shiraz Cultivars 255 19 Effect of Sunlight Exposure on Norisoprenoid Formation in White Riesling Grapes 262 20 The Significance of 1,1,6-Trimethyl-1,2-Dihydronaphthalene in the Production of High Quality Riesling Wines 273 21 Formation of 1,1,6-Trimethyl-1,2-Dihydronaphthalene and Other Norisoprenoids in Wine: Considerations on the Kinetics 285 Author Index 303 Subject Index 304.

Download or read book Mass Spectrometry in Food Analysis written by Leo Nollet and published by CRC Press. This book was released on 2022-03-21 with total page 463 pages. Available in PDF, EPUB and Kindle. Book excerpt: The quality and safety of food are crucial for human nutrition. However, evaluating the chemical composition of food is challenging for the analyst and requires powerful methods. Chromatography and mass spectrometry (MS) is the gold standard for analyzing complex food samples, including raw materials and intermediate and finished products. Mass Spectrometry in Food Analysis covers the MS-based analysis of different aspects of food quality, which include nutritional value, profile of macronutrients (proteins, lipids, and carbohydrates), micronutrients (vitamins), and nutraceutical active compounds. Additionally, sensory quality, flavor, food pigments, safety, and detection of pesticides, contact materials, veterinary drugs and pharmaceuticals, organic pollutants, and pathogens are covered. Key Features: Contains the basics of mass spectrometry and experimental strategies Explores determination of macro- and micronutrients Analyzes sensory and nutraceutical food quality Discusses detection of contaminants and proof of authenticity Presents emerging methods for food analysis This book contains an introductory section that explains the basics of MS and the difference between targeted and untargeted strategies for beginners. Further, it points out new analytical challenges, such as monitoring contaminants of emerging concern, and presents innovative techniques (e.g., ambient ionization MS and data mining). Also available in the Food Analysis & Properties Series: Nanoemulsions in Food Technology: Development, Characterization, and Applications, edited by Javed Ahmad and Leo M.L. Nollet (ISBN: 978-0-367-61492-8) Sequencing Technologies in Microbial Food Safety and Quality, edited by Devarajan Thangadurai, Leo M.L. Nollet, Saher Islam, and Jeyabalan Sangeetha (ISBN: 978-0-367-35118-2) Chiral Organic Pollutants: Monitoring and Characterization in Food and the Environment, edited by Edmond Sanganyado, Basil K. Munjanja, and Leo M.L. Nollet (ISBN: 978-0-367-42923-2) For a complete list of books in this series, please visit our website at: www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO

Download or read book Wine and Conversation written by Adrienne Lehrer and published by Oxford University Press. This book was released on 2009-04-08 with total page 332 pages. Available in PDF, EPUB and Kindle. Book excerpt: The vocabulary of wine is large and exceptionally vibrant -- from straight-forward descriptive words like "sweet" and "fragrant", colorful metaphors like "ostentatious" and "brash", to the more technical lexicon of biochemistry. The world of wine vocabulary is growing alongside the current popularity of wine itself, particularly as new words are employed by professional wine writers, who not only want to write interesting prose, but avoid repetition and cliché. The question is, what do these words mean? Can they actually reflect the objective characteristics of wine, and can two drinkers really use and understand these words in the same way? In this second edition of Wine and Conversation, linguist Adrienne Lehrer explores whether or not wine drinkers (both novices and experts) can in fact understand wine words in the same way. Her conclusion, based on experimental results, is no. Even though experts do somewhat better than novices in some experiments, they tend to do well only on wines on which they are carefully trained and/or with which they are very familiar. Does this mean that the elaborate language we use to describe wine is essentially a charade? Lehrer shows that although scientific wine writing requires a precise and shared use of language, drinking wine and talking about it in casual, informal setting with friends is different, and the conversational goals include social bonding as well as communicating information about the wine. Lehrer also shows how language innovation and language play, clearly seen in the names of new wines and wineries, as well as wine descriptors, is yet another influence on the burgeoning and sometimes whimsical world of wine vocabulary.

Download or read book Wine written by Jokie Bakker and published by John Wiley & Sons. This book was released on 2011-10-13 with total page 453 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wine Flavour Chemistry brings together a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste, smell and overall perception. It includes both table wines and fortified wines, such as Sherry, Port and the newly added Madeira, as well as other special wines. This fully revised and updated edition includes new information also on retsina wines, rosés, organic and reduced alcohol wines, and has been expanded with coverage of the latest research. Both EU and non-EU countries are referred to, making this book a truly global reference for academics and enologists worldwide. Wine Flavour Chemistry is essential reading for all those involved in commercial wine making, whether in production, trade or research. The book is of great use and interest to all enologists, and to food and beverage scientists and technologists working in commerce and academia. Upper level students and teachers on enology courses will need to read this book: wherever food and beverage science, technology and chemistry are taught, libraries should have multiple copies of this important book.

Download or read book A Complete Guide to Quality in Small Scale Wine Making written by John Anthony Considine and published by Academic Press. This book was released on 2013-11-21 with total page 227 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Download or read book Vinegars of the World written by Laura Solieri and published by Springer Science & Business Media. This book was released on 2009-08-29 with total page 305 pages. Available in PDF, EPUB and Kindle. Book excerpt: Vinegars can be considered as acidic products of special importance for the enri- ment of our diet, and resulting from the desired or controlled oxidation of ethanol containing (liquid) substrates. The traditional use and integration of vinegars in numerous cultures can be traced back to ancient times. In fact, the cultural heritage of virtually every civilization includes one or more vinegars made by the souring action (of micro-organisms) following alcoholic fermentation. It has been do- mented that the Egyptians, Sumerians and Babylonians had experience and tech- cal knowledge in making vinegar from barley and any kind of fruit. Vinegar was very popular both in ancient Greece and Rome, where it was used in food prepa- tions and as remedy against a great number of diseases. In Asia, the first records about vinegar date back to the Zhou Dynasty (1027-221 BC) and probably China’s ancient rice wines may have originally been derived from fruit, for which (malted) rice was substituted later. The historical and geographical success of vinegars is mainly due to the low technology required for their production, and to the fact that several kinds of raw materials rich in sugars may easily be processed to give vinegar. In addition, vi- gars are well-known and accepted as safe and stable commodities that can be c- sumed as beverages, health drinks or added to food as preservatives or as flavo- ing agents.

Download or read book Chemistry and Biochemistry of Winemaking Wine Stabilization and Aging written by Fernanda Cosme and published by BoD – Books on Demand. This book was released on 2021-02-10 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book, written by experts, aims to provide a detailed overview of recent advances in oenology. Book chapters include the latest progress in the chemistry and biochemistry of winemaking, stabilisation, and ageing, covering the impact of phenolic compounds and their transformation products on wine sensory characteristics, emerging non-thermal technologies, fermentation with non-Saccharomyces yeasts, pathways involved in aroma compound synthesis, the effect of wood chips use on wine quality, the chemical changes occurring during Port wine ageing, sensory mechanisms of astringency, physicochemical wine instabilities and defects, and the role of cork stoppers in wine bottle ageing. It is highly recommended to academic researchers, practitioners in wine industries, as well as graduate and PhD students in oenology and food science.