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Author : Anonim
Publisher : Unknown
Page : 1044 pages
File Size : 47,7 Mb
Release : 2005
Category : Viticulture
ISBN : CORNELL:31924054729904
Author : Anonim
Publisher : Unknown
Page : 554 pages
File Size : 55,9 Mb
Release : 2001
Category : Viticulture
ISBN : CORNELL:31924077328759
Author : Maryann Egan
Publisher : John Wiley & Sons
Page : 454 pages
File Size : 55,8 Mb
Release : 2005-04-29
Category : Cooking
ISBN : 9781740310086
How to choose wines with confidence. Enhance your wine knowledge and enjoyment while sipping your way through Australian & New Zealand Wine For Dummies. In plain English, this book helps you appreciate the rich choice of wines produced in these two serious winemaking countries. Whether buying online, over the counter or across the cellar door, this friendly reference guide is your perfect companion. Discover how to: Find out about the wine regions of Australia and New Zealand Interpret wine labels Understand grape varieties Locate great wines Track down your favorite wines online Hone your own wine tastes
Author : Anonim
Publisher : Unknown
Page : 958 pages
File Size : 54,6 Mb
Release : 2006
Category : Viticulture
ISBN : CORNELL:31924054737592
Author : Charles Vincent,Mark S. Goettel,George Lazarovits
Publisher : CABI
Page : 468 pages
File Size : 52,5 Mb
Release : 2007-08-20
Category : Electronic books
ISBN : 9781845932664
Biological control, the management of pests by the use of living organisms, has a long history of application to agriculture around the world. However, the effective use of beneficial organisms is constrained by environmental, legal, and economic restrictions, forcing researchers to adopt increasingly multi-disciplinary techniques in order to deploy successful biological control programs. It is this complex process, including the mindset and the social environment of the researcher as well as the science being pursued, that this book seeks to capture. Chapters reveal the experiences of scientists from the initial search for suitable control agents, to their release into ecosystems and finally to the beneficial outcomes which demonstrate the great success of biological control across diverse agro-ecosystems. Drawing together historical perspectives and approaches used in the development of biological control as well as outlining current debates surrounding terminology and differential techniques, Biological Control: A Global Perspective will be a valuable resource.
Author : Anonim
Publisher : Unknown
Page : 722 pages
File Size : 50,6 Mb
Release : 2000
Category : Wine industry
ISBN : CORNELL:31924077320327
Author : Kym Anderson,Nanda R. Aryal
Publisher : University of Adelaide Press
Page : 612 pages
File Size : 41,8 Mb
Release : 2015
Category : Business & Economics
ISBN : 9781925261097
A Statistical Compendium, 1843 to 2013
Author : George M. Taber
Publisher : Simon and Schuster
Page : 322 pages
File Size : 50,5 Mb
Release : 2009-12-08
Category : Business & Economics
ISBN : 9780743299350
Explores the controversy about corking and wine-bottle sealing that has spawned a heated debate throughout the oenological community, tracing the history of the cork while evaluating the merits and shortcomings of other seal contenders.
Author : Marianna Sigala,Richard N. S. Robinson
Publisher : Springer
Page : 399 pages
File Size : 52,6 Mb
Release : 2018-09-02
Category : Business & Economics
ISBN : 9783319754628
This book links research in wine marketing/management and wine tourism, offering international and multidisciplinary perspectives. Addressing the evolving nature of the wine tourism industry and market, the book brings in new research streams and technology advances such as; social media, customer empowerment and engagement, co-creation, social / responsible marketing and wine consumption. Each section includes an introductory chapter written by the editors discussing the aims and the chapters of the section. Section chapters provide theoretical and research based insights with practical implications, while every section is also complemented with case studies that further enrich the practice and industry implications of theory. Researchers will find in this book a holistic analysis of research and cases relating to the management and marketing of wine tourism businesses and visitors.
Author : Anonim
Publisher : Unknown
Page : 450 pages
File Size : 43,6 Mb
Release : 1999
Category : Wine industry
ISBN : CORNELL:31924054716513
Author : V. K. Joshi,Ramesh C. Ray
Publisher : CRC Press
Page : 1073 pages
File Size : 54,8 Mb
Release : 2021-02-09
Category : Science
ISBN : 9781351034241
Wine is one of the oldest forms of alcoholic beverages known to man. Estimates date its origins back to 6000 B.C. Ever since, it has occupied a significant role in our lives, be it for consumption, social virtues, therapeutic value, its flavoring in foods, etc. A study of wine production and the technology of winemaking is thus imperative. The preparation of wine involves steps from harvesting the grapes, fermenting the must, maturing the wine, stabilizing it finally, to getting the bottled wine to consumers. The variety of cultivars, methods of production, and style of wine, along with presentation and consumption pattern add to the complexity of winemaking. In the past couple of decades, there have been major technological advances in wine production in the areas of cultivation of grapes, biochemistry and methods of production of different types of wines, usage of analytical techniques has enabled us to produce higher quality wine. The technological inputs of a table wine, dessert wine or sparkling wine, are different and has significance to the consumer. The role played by the killer yeast, recombinant DNA technology, application of enzyme technology and new analytical methods of wine evaluation, all call for a comprehensive review of the advances made. This comprehensive volume provides a holistic view of the basics and applied aspects of wine production and technology. The book comprises production steps, dotted with the latest trends or the innovations in the fields. It draws upon the expertise of leading researchers in the wine making worldwide.
Author : Peter J. Howland
Publisher : Routledge
Page : 260 pages
File Size : 55,6 Mb
Release : 2014-04-16
Category : Business & Economics
ISBN : 9781136183362
New Zealand’s wine came to the world’s attention in the late 1980’s with its production of some of the best quality sauvignon blancs. Since then the industry has grown significantly and has increasingly gained an international reputation as a producer of quality, boutique wines. This volume provides an innovative, multi-disciplinary and critical review of wine production and consumption focusing specifically on the fascinating wine industry of New Zealand. It considers the history, production, aesthetics, consumption and role of place (identity) from multi-disciplinary perspectives to offer insight into the impacts of wine production and consumption. By linking the study of wine to broadly constructed social, cultural, historical and transnational processes the book contributes to contemporary debates on the “life of commodities”, “social class” and “place and people”. Throughout comparisons are made to other internationally recognized wine regions such as Bordeaux and Burgundy. This title furthers the understanding of the social/cultural context of wine production and consumption in this region and will be valuable reading to students, researchers and academics interested in gastronomy, wine studies, tourism and hospitality.
Author : Ronald S. Jackson
Publisher : Elsevier
Page : 1016 pages
File Size : 47,5 Mb
Release : 2014-05-31
Category : Technology & Engineering
ISBN : 9780123814692
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
Author : Maria R. Kosseva,V.K. Joshi,P.S. Panesar
Publisher : Academic Press
Page : 756 pages
File Size : 41,5 Mb
Release : 2016-11-01
Category : Technology & Engineering
ISBN : 9780128010341
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
Author : John Anthony Considine,Elizabeth Frankish
Publisher : Elsevier
Page : 242 pages
File Size : 49,8 Mb
Release : 2023-08-21
Category : Technology & Engineering
ISBN : 9780323992886
A Complete Guide to Quality in Small-Scale Wine Making, Second Edition is the first and only book to focus specifically on the challenges relevant to non-industrial scale production of optimal wine with a scientifically rigorous approach. Fully revised and updated with new insights on the importance of all aspects of the production of consistent, quality wine, this book includes sections on organic wine production, coverage of the selection and culturing of yeast, and the production of sparkling, ‘methode champenois’ and fortified wines. The new edition includes insights into the latest developments in flavor chemistry, production protocols, NIR and FTIR for multipurpose analysis and microplate and PCR procedures, and IR methods for essential analysis among others. Written by an expert team with real-world experience and with a multi-cultural approach, this text will provide a complete guide to all the stages of the winemaking process and evaluation, and clearly explains the chemistry that underpins it all. Fully revised and updated, each chapter includes new insights and latest information Presents fully referenced, tested and proven methods Elaborates on the chemistry to enable understanding of the processes and the impact of variation