Concepts in Wine Technology, Small Winery Operations, Third Edition

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Author :
Publisher : Board and Bench Publishing
ISBN 13 : 1935879782
Total Pages : 322 pages
Book Rating : 4.87/5 ( download)

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Book Synopsis Concepts in Wine Technology, Small Winery Operations, Third Edition by : Yair Margalit, PhD

Download or read book Concepts in Wine Technology, Small Winery Operations, Third Edition written by Yair Margalit, PhD and published by Board and Bench Publishing. This book was released on 2012-11-01 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 Technology

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Author :
Publisher : Wine Appreciation Guild
ISBN 13 : 9781934259467
Total Pages : 0 pages
Book Rating : 4.62/5 ( download)

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Book Synopsis Concepts in Wine Technology by : Yair Margalit

Download or read book Concepts in Wine Technology written by Yair Margalit and published by Wine Appreciation Guild. This book was released on 2009-12 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the companion book to the author's best selling Concepts In Wine Chemistry. It is a successor to his original Winery Technology & Operations. Since the author published his first book in 1990, he has shifted much of his time from research and teaching to operating his own small winery and consulting world-wide with other winemakers. Thus, this new text has a very practical and applied science character. In addition there have been significant discoveries and technological advances in winemaking since the original text. The enlarged sections on fermentation, skin contact, acid balance, the use of oak, phenolics and quality control reflect and expand upon the original text. This is a "how-to" book, organized in the sequence of the processes a winemaker faces when confronted with the rapid challenge of converting fresh grapes into good wine. As the author points out, the grapes will make wine by themselves due to natural biological and chemical processes. However, to make good wine or even great wine, nature must be guided by the skilled and artful hand of the winemaker. The author's many years of experience in producing many different wines helps the reader focus on the right processes at the right time to achieve winemaking success. This book stands on the shoulders of the original highly acclaimed text and again it can be said: "Don't make wine without it"!

Winery Technologies and Operations

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Author :
Publisher : Wine Appreciation Guild
ISBN 13 : 9781934259351
Total Pages : 224 pages
Book Rating : 4.57/5 ( download)

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Book Synopsis Winery Technologies and Operations by : Yair Marglit

Download or read book Winery Technologies and Operations written by Yair Marglit and published by Wine Appreciation Guild. This book was released on 1997-06-01 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Outlines various levels of the vinification process, from the vineyard to the cellar.

Concepts in Wine Chemistry

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Author :
Publisher : Board and Bench Publishing
ISBN 13 : 1935879529
Total Pages : 544 pages
Book Rating : 4.27/5 ( download)

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Book Synopsis Concepts in Wine Chemistry by : Yair Margalit, Ph.D.

Download or read book Concepts in Wine Chemistry written by Yair Margalit, Ph.D. and published by Board and Bench Publishing. This book was released on 2014-06-02 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Concepts in Wine Technology: Small Winery Operations

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Author :
Publisher : Board and Bench Publishing
ISBN 13 : 1935879944
Total Pages : 320 pages
Book Rating : 4.47/5 ( download)

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Book Synopsis Concepts in Wine Technology: Small Winery Operations by : Yair Margalit

Download or read book Concepts in Wine Technology: Small Winery Operations written by Yair Margalit and published by Board and Bench Publishing. This book was released on 2012-10-01 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

The University Wine Course

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Author :
Publisher : Board and Bench Publishing
ISBN 13 : 1891267124
Total Pages : 426 pages
Book Rating : 4.23/5 ( download)

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Book Synopsis The University Wine Course by : Marian W. Baldy, Ph.D.

Download or read book The University Wine Course written by Marian W. Baldy, Ph.D. and published by Board and Bench Publishing. This book was released on 1997-05-01 with total page 426 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Winery Technology & Operations

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Publisher :
ISBN 13 : 9780932664662
Total Pages : 216 pages
Book Rating : 4.60/5 ( download)

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Book Synopsis Winery Technology & Operations by : Yair Margalit

Download or read book Winery Technology & Operations written by Yair Margalit and published by . This book was released on 1996-01-01 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt: The original handbook for professional winemakers written by a professor of chemistry who is also a practicing winemaker. Everything you need to know from grape harvest to the bottling laboratory with practical charts and tables.Includes pre-harvest operations, sulfur-dioxide, skin contact, must corrections, yeast, cellar operations, fining, oak and aging, quality control, analysis of must and wine and specifics for setting up your wine lab. Ideal for students and cellar rats.

Wine Chemistry and Biochemistry

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Author :
Publisher : Springer Science & Business Media
ISBN 13 : 0387741186
Total Pages : 729 pages
Book Rating : 4.85/5 ( download)

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Book Synopsis Wine Chemistry and Biochemistry by : M. Victoria Moreno-Arribas

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.

Wine Production

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Publisher : John Wiley & Sons
ISBN 13 : 1405173548
Total Pages : 155 pages
Book Rating : 4.44/5 ( download)

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Book Synopsis Wine Production by : Keith Grainger

Download or read book Wine Production written by Keith Grainger and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 155 pages. Available in PDF, EPUB and Kindle. Book excerpt: The standard of wines made today is arguably higher than any timein the six thousand years of vinous history. The level of knowledgeof producers and the ability to control the processes in wineproduction is also greatly improved. Authors Keith Grainger and Hazel Tattersall detail theseprocesses, from vine to bottle, looking at key factors such asgeography, winemaking techniques, the impact of decisions made uponstyle and quality, and problems that may be encountered. Theauthors are not afraid to discuss practices that may be regarded ascontroversial. Highly regarded consultants to the wine industry, Grainger andTattersall present a clear and accessible handbook: Bullet points Vineyard and winery photographs Diagrams Text boxes Wine Production: Vine to Bottle is a concise and easy-to-usereference guide for all busy food and beverage industryprofessionals, students and others needing a working knowledge ofwine production.

Science and Technology of Fruit Wine Production

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Publisher : Academic Press
ISBN 13 : 0128010347
Total Pages : 756 pages
Book Rating : 4.41/5 ( download)

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Book Synopsis Science and Technology of Fruit Wine Production by : Maria R. Kosseva

Download or read book Science and Technology of Fruit Wine Production written by Maria R. Kosseva and published by Academic Press. This book was released on 2016-11-01 with total page 756 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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