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Author : Oz Clarke,Margaret Rand
Publisher : Houghton Mifflin
Page : 328 pages
File Size : 40,6 Mb
Release : 2001
Category : Grapes
ISBN : CORNELL:31924090195755
One of the world's leading wine experts offers the first authoritative, illustrated reference book in nearly 20 years on the world's great wine grapes. Full color throughout.
Author : Oz Clarke
Publisher : Unknown
Page : 320 pages
File Size : 54,7 Mb
Release : 2007
Category : Grapes
ISBN : OCLC:1150971972
Author : Oz Clarke
Publisher : Little Brown GBR
Page : 416 pages
File Size : 40,7 Mb
Release : 2003
Category : Wine and wine making
ISBN : 0316726540
As easy to use for the beginner as it is informative for the expert, Oz Clarke's Encylopedia of Wine is organised alphabetically rather than by region, allowing the wine lover to find any wine, region, producer, or grape variety with ease. - -More than 1,600 entries -In-depth profiles of the world's major wine producers - the well known as well as the rising stars - including recommended wines and vintages -37 special regional features on the world's leading wine-producing regions, plus features on 15 major wine-producing countries of the world, their classification systems, local grape varieties, and wine-making practices -When to drink different wines; serving and tasting; identifying wine styles; matching food and wine -A comprehensive Glossary of wine-making terms and techniques -Nearly 700 colour photographs, maps, labels and vintage charts
Author : Oz Clarke
Publisher : Unknown
Page : 0 pages
File Size : 55,6 Mb
Release : 2003
Category : Wine and wine making
ISBN : OCLC:1392318625
Author : Oz Clarke
Publisher : Unknown
Page : 128 pages
File Size : 46,9 Mb
Release : 2003-10
Category : Electronic
ISBN : 4444419148
Author : Oz Clarke,Margaret Rand,Lizzie Riches,Mick Rock
Publisher : Little Brown GBR
Page : 320 pages
File Size : 55,6 Mb
Release : 2003
Category : Grapes
ISBN : 0316726532
Grapes and Wines is the definitive new guide to the world's great grapes and the wines they make. bull; bull;Vivid descriptions of over 300 varieties in an easy-to-use A-Z format bull;Extended features on the top classic grapes such as Cabernet Sauvignon and Chardonnay bull;Hundreds of recommended producers and good wines to try bull;Insights from leading modern winemakers bull;European appellation decoder - a guide to the grapes behind the wines bull;Beautiful botanical illustrations by British artist Lizzie Riches; over 550 photographs, maps, artworks, wine labels and maturity charts
Author : Oz Clarke,Margaret Rand
Publisher : Houghton Mifflin Harcourt
Page : 328 pages
File Size : 55,9 Mb
Release : 2007
Category : Cooking
ISBN : 0156032910
First published in hardcover as Oz Clarke’s Encyclopedia of Grapes, Oz Clarke’s Grapes and Wines is newly revised and updated to provide the most current information on an even wider array of grapes. Oz covers chardonnay, cabernet sauvignon, and fifteen other "classic" grapes in depth, and includes features on tradition and innovation, methods used in the vineyard and the winery, and different wine styles around the world. He also provides vivid descriptions of more than three hundred grape varieties organized in his renowned A-to-Z format, as well as a glossary of technical terms and a wine decoder that lists which grapes go into which wines.This authoritative volume by one of the world’s great wine writers is all you need to distinguish among grape varieties— the wines they create and the flavors they contribute—and to make an informed choice on selecting the most satisfying wines.
Author : David R. Dalton
Publisher : Oxford University Press
Page : 416 pages
File Size : 48,9 Mb
Release : 2017-09-28
Category : Science
ISBN : 9780190687205
Poets extol the burst of aroma when the bottle is opened, the wine poured, the flavor on the palate as it combines with the olfactory expression detected and the resulting glow realized. But what is the chemistry behind it? What are the compounds involved and how do they work their wonder? What do we know? Distinct and measurable differences in terroir, coupled with the plasticity of the grape berry genome and the metabolic products, as well as the work of the vintner, are critical to the production of the symphony of flavors found in the final bottled product. Analytical chemistry can inform us about the chemical differences and similarities in the grape berry constituents with which we start and what is happening to those and other constituents as the grape matures. The details of the grape and its treatment produce substantive detectable differences in each wine. While there are clear generalities - all wine is mostly water, ethanol is usually between 10% - 20% of the volume, etc - it is the details, shown to us by Analytical Chemistry and structural analysis accompanying it, that clearly allow one wine to be distinguished from another.
Author : Anonim
Publisher : Unknown
Page : 532 pages
File Size : 46,5 Mb
Release : 2002
Category : Wine and wine making
ISBN : CORNELL:31924054689389
Author : Ernest Small
Publisher : CRC Press
Page : 796 pages
File Size : 47,9 Mb
Release : 2013-09-23
Category : Science
ISBN : 9781000219036
Many North American plants have characteristics that are especially promising as candidates for expanding our food supply and generating new economically competitive crops. This book is an informative analysis of the top 100 indigenous food plants of North America, focusing on those species that have achieved commercial success or have substantial market potential. The book's user-friendly format provides concise information on each plant. It examines the geography and ecology, history, economic and social importance, food and industrial uses, and the economic future of each crop.
Author : Oz Clarke
Publisher : Unknown
Page : 128 pages
File Size : 54,6 Mb
Release : 1999-09
Category : Electronic
ISBN : 4444401427
Author : Oz Clarke
Publisher : Mitchell Beazley
Page : 320 pages
File Size : 48,5 Mb
Release : 2005
Category : Wine and wine making
ISBN : 1845332040
This, the fifth edition of Oz Clarke's perennial bestseller has been comprehensively revised and updated to reflect the latest changes in the dynamic world of wine. The book takes as a starting point the premise that good wine is, above all, what gives you pleasure. The reader is given an accessible and enjoyable account of the varied flavours and styles of hundreds of wines from around the world. Oz Clarke's down-to-earth wine criticism and renowned enthusiasm creates a colourful picture of what makes each wine tick. A thorough exploration of the many new quality wine regions that have emerged in the last decade, not just in Europe and the USA, but also in Australia, New Zealand, South Africa, and South America is provided. Each chapter includes a general introduction to the regions, with wine maps and information on grape varieties and wine styles; descriptions of what the wines taste like: explanations of how to read the labels; evaluations of recent vintages; information on how to enjoy the wines with food; useful, at-a-glance consumer information boxes highlighting availability and value for money of specific wine styles; plus best vintages and tasting notes.
Author : Ernest Small
Publisher : NRC Research Press
Page : 657 pages
File Size : 52,8 Mb
Release : 2009
Category : Nature
ISBN : 9780660198583
"This beautifully illustrated book reviews scientific and technological information about the world's major food plants and their culinary uses. An introductory chapter discusses nutritional and other fundamental scientific aspects of plant foods. The 100 main chapters deal with a particular species or group of species. All categories of food plants are covered, including cereals, oilseeds, fruits, nuts, vegetables, legumes, herbs, spices, beverage plants and sources of industrial food extracts. Information is provided on scientific and common names, appearance, history, economic and social importance, food uses (including practical information on storage and preparation), as well as notable curiosities. There are more than 3000 literature citations in the book and the text is complemented by over 250 exquisitely drawn illustrations. Given the current, alarming rise in food costs and increasing risk of hunger in many regions, specialists in diverse fields will find this reference work to be especially useful. As well, those familiar with Dr. Small's books or those with an interest in gardening, cooking and human health in relation to diet will want to own a copy of this book."--Publisher's web site.
Author : V. K. Joshi,Matteo Bordiga,Fernanda Cosme,Laura Farina,Ronald S Jackson,Aline Lonvaud,António Manuel Jordão,Creina Stockley
Publisher : CRC Press
Page : 711 pages
File Size : 44,9 Mb
Release : 2021-07-21
Category : Technology & Engineering
ISBN : 9781351606646
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.
Author : Oz Clarke
Publisher : Mariner Books
Page : 420 pages
File Size : 47,9 Mb
Release : 2003
Category : Cooking
ISBN : 0156029405
Now available in paperback, this A-Z reference has been updated to reflect the latest developments in the world of wine. 700 color photos.
