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| Author | : |
| Publisher | : |
| Total Pages | : 560 |
| Release | : 1985 |
| Genre | : Viticulture |
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| Release | : 2000 |
| Genre | : Viticulture |
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| Author | : Richard E. Smart |
| Publisher | : |
| Total Pages | : 365 |
| Release | : 1988 |
| Genre | : Grapes |
| ISBN | : 9780959786408 |
| Author | : New Zealand Society for Viticulture and Oenology |
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| Total Pages | : |
| Release | : 1988 |
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| Author | : Ronald S. Jackson |
| Publisher | : Academic Press |
| Total Pages | : 789 |
| Release | : 2008-04-30 |
| Genre | : Technology & Engineering |
| ISBN | : 0080568742 |
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
| Author | : David Jackson |
| Publisher | : Butterworths of New Zealand |
| Total Pages | : 216 |
| Release | : 1987 |
| Genre | : Grapes |
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Speciaal is aandacht geschonken aan de wijnbouw in Frankrijk, Duitsland, Zwitserland, Oostenrijk, Engeland en Wales, Californie, westelijk Oregon, Washington, de oostelijke staten van de Verenigde Staten, Australie en Nieuw-Zeeland; verder aan teeltmaatregelen en aan rassen voor de koelere klimaatsomstandigheden en tenslotte aan het produktieproces (ook kleinschalig) en aan het bewaren van de wijn
| Author | : Oregon State University. Departments of Food Science and Technology, Horticulture and Extension Service |
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| Author | : Helder Fraga |
| Publisher | : MDPI |
| Total Pages | : 294 |
| Release | : 2019-12-19 |
| Genre | : Science |
| ISBN | : 303921974X |
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.
| Author | : Ronald S. Jackson |
| Publisher | : Elsevier |
| Total Pages | : 665 |
| Release | : 2000-05-03 |
| Genre | : Medical |
| ISBN | : 0080489869 |
The second edition of Wine Science: Principles, Practice, Perception updates the reader with current processes and methods of wine science, including an analysis of the advantages and disadvantages of various new grape cultivar clones, wine yeast strains, and malolactic bacteria. It also addresses current research in wine consumption as related to health. The many added beautiful color photographs, graphs, and charts help to make the sophisticated techniques described easily understandable. This book is an essential part of a any library. Key Features * Univerally appealing to non-technologists and technologists alike * Includes section on Wine and Health which covers the effects of wine consumption on cardiovascular diseases, headaches, and age-related macular degeneration * Covers sophisticated techniques in a clear, easily understood manner * Presents a balance between the objective science of wine chemistry and the subjective study of wine appreciation * Provides updated information involving advantages/disadvantages of various grape cultivar clones, wine yeast strains, and malolactic bacteria * Chapter on recent historical findings regarding the origin of wine and wine making processes
| Author | : Antonio Morata |
| Publisher | : Academic Press |
| Total Pages | : 408 |
| Release | : 2018-10-29 |
| Genre | : Science |
| ISBN | : 0128144009 |
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
