Understanding Wine Technology, 3rd Edition

The Science of Wine Explained

Author: Bird, David

Publisher: Board and Bench Publishing

ISBN: 1935879359

Category: Cooking

Page: 328

View: 1895

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Any student who has ever logged credits in a viticulture and enology class knows David Bird's book: it is the most widely assigned wine science primer in the English-speaking world. This completely revised and updated edition to Bird's classic textbook deciphers all the new scientific advances from the last several years, and conveys them in his typically clear and plainspoken style that renders even the densest subject matter freshman friendly. The new material includes an expanded section on the production of red, rose, white, sweet, sparkling, and fortified wines; information on histamine, flash detente, maceration, and whole bunch and whole berry fermentation; an expanded chapter on wine faults, including Brettanomyces; a new section on HACCP analysis as applied to a winery; and much more.
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Understanding Wine Technology, 3rd Edition

The Science of Wine Explained

Author: David Bird

Publisher: Board and Bench Publishing

ISBN: 1934259608

Category: Cooking

Page: 328

View: 7756

DOWNLOAD NOW »

Any student who has ever logged credits in a viticulture and enology class knows David Bird's book: it is the most widely assigned wine science primer in the English-speaking world. This completely revised and updated edition to Bird's classic textbook deciphers all the new scientific advances from the last several years, and conveys them in his typically clear and plainspoken style that renders even the densest subject matter freshman friendly. The new material includes an expanded section on the production of red, rose, white, sweet, sparkling, and fortified wines; information on histamine, flash detente, maceration, and whole bunch and whole berry fermentation; an expanded chapter on wine faults, including Brettanomyces; a new section on HACCP analysis as applied to a winery; and much more.
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A Natural History of Wine

Author: Ian Tattersall,Rob DeSalle

Publisher: Yale University Press

ISBN: 0300216602

Category: Cooking

Page: 264

View: 9948

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An excellent bottle of wine can be the spark that inspires a brainstorming session. Such was the case for Ian Tattersall and Rob DeSalle, scientists who frequently collaborate on book and museum exhibition projects. When the conversation turned to wine one evening, it almost inevitably led the two—one a palaeoanthropologist, the other a molecular biologist—to begin exploring the many intersections between science and wine. This book presents their fascinating, freewheeling answers to the question “What can science tell us about wine?� And vice versa.  Conversational and accessible to everyone, this colorfully illustrated book embraces almost every imaginable area of the sciences, from microbiology and ecology (for an understanding of what creates this complex beverage) to physiology and neurobiology (for insight into the effects of wine on the mind and body). The authors draw on physics, chemistry, biochemistry, evolution, and climatology, and they expand the discussion to include insights from anthropology, primatology, entomology, Neolithic archaeology, and even classical history. The resulting volume is indispensible for anyone who wishes to appreciate wine to its fullest.
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Food and Wine

The Secrets of Successful Pairing

Author: Harry Haff

Publisher: McFarland

ISBN: 1476626235

Category: Social Science

Page: 220

View: 5834

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We all taste—but what are we tasting? Knowing the factors involved in how we taste can help us develop our individual palette. Unlike the many critical reviews of food and wine pairings, this book gives a systematic approach based on personal tastes. Covering the most common international and regional wines, the author explains how they relate to the foods we eat. Fun “homework” assignments that match specific wines with recipes and variations help readers learn how they taste as individuals. Instructors considering this book for use in a course may request an examination copy here.
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The Way to Make Wine

How to Craft Superb Table Wines at Home

Author: Sheridan Warrick

Publisher: Univ of California Press

ISBN: 0520285972

Category: Cooking

Page: 296

View: 428

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"Geared to everyday wine lovers who want to drink well and save money, this book reveals everything needed to make delicious wines--both reds and whites--from start to finish. It highlights the most recent advances and trends in winemaking, including new chapters on specialty yeasts, natural wines, and international wines styles. Detailed how-to illustrations depict important steps and procedures, while sidebars and new winemaker interviews bring sharp focus to topics of wide interest. The book also includes the only clear and comprehensive guide to minimizing sulfites in wine and launching and running fault-free fermentations."--Provided by publisher.
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How to Launch Your Wine Career

Author: Liz Thach,Brian D'Emilio

Publisher: Board and Bench Publishing

ISBN: 1934259063

Category: Cooking

Page: 354

View: 8928

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Written by successful and respected industry professionals, How to Launch Your Wine Career gives practical, real-world advice on how to land, develop, and succeed in a career in wine making and production, vineyard management, marketing and sales, public relations, writing, education, winery management and administration, direct-to-consumer sales, and more. Featuring interviews with some of wine's most prominent figures—including winemaker Heidi Barrett and wine writer James Laube of Wine Spectator—the book builds a career from the ground up, explaining job descriptions, educational and skill requirements, the career ladder, how to get started, and job hunting strategies. Each chapter ends with a helpful resource guide of available conferences, books, and websites. The appendix provides a detailed action plan worksheet to help the prospective applicant plan, plot progress, and nail that killer wine industry job.
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Encyclopedia of Business Information Sources

Author: Linda D. Hall

Publisher: Gale Cengage

ISBN: 9780787697037

Category: Business & Economics

Page: 1314

View: 8503

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Each updated edition of this detailed resource identifies nearly 35,000 live, print and electronic sources of information listed under more than 1,100 alphabetically arranged subjects -- industries and business concepts and practices. Edited by business information expert James Woy.
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