Wine Science

Author: Ronald S. Jackson
Publisher: Elsevier
ISBN: 0123814693
Format: PDF, Docs
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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

Science and Technology of Fruit Wine Production

Author: Maria Kosseva
Publisher: Academic Press
ISBN: 0128010347
Format: PDF, Docs
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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

Wine Tasting

Author: Ronald S. Jackson
Publisher: Academic Press
ISBN: 9780080921099
Format: PDF, Kindle
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Wine Tasting: A Professional Handbook is an essential guide for any professional or serious connoisseur seeking to understand both the theory and practice of wine tasting. From techniques for assessing wine properties and quality, including physiological, psychological, and physicochemical sensory evaluation, to the latest information on types of wine, the author guides the reader to a clear and applicable understanding of the wine tasting process. Including illustrative data and testing technique descriptions, Wine Tasting is for professional tasters, those who train tasters and those involved in designing wine tastings as well as the connoisseur seeking to maximize their perception and appreciation of wine. Revised and updated coverage, notably the physiology and neurology taste and odor perception Expanded coverage of the statistical aspect of wine tasting (specific examples to show the process), qualitative wine tasting (examples for winery staff tasting their own wines; more examples for consumer groups and restaurants), tripling of the material on wine styles and types, wine language, the origins of wine quality, and food and wine combination Flow chart of wine tasting steps Flow chart of wine production procedures Practical details on wine storage and problems during and following bottle opening Examples of tasting sheets Details of errors to be avoided Procedures for training and testing sensory skill

Managing Wine Quality

Author: Andrew G. Reynolds
Publisher: Elsevier
ISBN: 184569998X
Format: PDF
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Many aspects of both grape production and winemaking influence wine sensory properties and stability. Progress in research helps to elucidate the scientific basis of quality variation in wine and to suggest changes in viticulture and oenology practices. The two volumes of Managing wine quality review developments of importance to wine producers and researchers. The focus is on recent studies, advanced methods and likely future technologies. Part one of the second volume Oenology and wine quality opens with chapters reviewing the impact of different winemaking technologies on quality. Topics covered include yeast and fermentation management, enzymes, ageing on lees, new directions in stabilisation, clarification and fining of white wines and alternatives to cork in wine bottle closures. Managing wine sensory quality is the major focus of part two. Authors consider issues such as cork taint, non-enzymatic oxidation and the impact of ageing on wine flavour deterioration. The volume concludes with chapters on the management of the quality of ice wines and sparkling wines. With authoritative contributions from experts across the world’s winemaking regions, Managing wine quality is an essential reference work for all those involved in viticulture and oenology wanting to explore new methods, understand different approaches and refine existing practices. Reviews the impact of different technologies on wine quality Discusses yeast and fermentation management, enzymes and ageing on lees Considers issues surrounding wine sensory quality including cork taint and the impact of ageing on flavour deterioration

Grapevine Breeding Programs for the Wine Industry

Author: Andrew G. Reynolds
Publisher: Elsevier
ISBN: 1782420800
Format: PDF, Mobi
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Grapevine Breeding Programs for the Wine Industry: Traditional and Molecular Techniques summarizes recent trends in grapevine breeding, both in terms of research and practical programs. The first group of chapters covers the challenges faced by breeders and existing and emerging techniques used to combat them. Two further groups of chapters focus on grapevine breeding programs in different wine-producing countries around the world. With authoritative contributions from experts across the world’s winemaking regions, this book will be an essential reference for all those involved in viticulture and oeneology wanting to explore new methods, understand different approaches and refine existing practices. Covers challenges faced by breeders Highlights grapevine breeding programs in different wine-producing countries Contributions from experts across the world’s winemaking regions

Digitaler Distanzschutz

Author: Gerhard Ziegler
Publisher: John Wiley & Sons
ISBN: 9783895783203
Format: PDF, Docs
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Der Distanzschutz bildet die Basis des Netzschutzes in Übertragungsnetzen und vermaschten Verteilungsnetzen. Das Buch behandelt die Grundlagen des Distanzschutzes und die Besonderheiten der Digitaltechnik. Einen Schwerpunkt bildet die Anwendung der digitalen Distanzrelais im Verteilungs- und Übertragungsnetz. Für die zweite Auflage wurden alle Inhalte überarbeitet und insbesondere die Produktbeschreibungen auf den neuesten Stand gebracht. Das Buch wendet sich an Ingenieure und Studenten, die sich in das Gebiet des Selektivschutzes einarbeiten wollen, aber auch an praxiserfahrene Anwender, die den Einstieg in die digitale Distanzschutztechnik suchen. Außerdem dient es als Nachschlagewerk zur Lösung von Problemen in der praktischen Anwendung.

Air pollution engineering manual

Author: Wayne T. Davis
Publisher: Wiley-Interscience
ISBN:
Format: PDF, Kindle
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The definitive resource for information on air pollution emission sources and the technology available to control them. The Air Pollution Engineering Manual has long been recognized as an important source of information on air pollution control issues for industries affected by the Clean Air Act and regulations in other countries. Thoroughly updated to reflect the latest emission factors and control measures for reducing air pollutants, this new edition provides industry and government professionals with the fundamental, technological, and regulatory information they need for compliance with the most recent air pollution standards. Contributing experts from diverse fields discuss the different processes that generate air pollution, equipment used with all types of gases and particulate matter, and emissions control for areas ranging from graphic arts and chemical processes to the metallurgical industry. More than 500 detailed flowcharts and photographs as well as an extensive listing of Internet resources accompany coverage of: * Biological air pollution control, including biofilters and bioscrubbers * Emissions from wood processing, brick and ceramic product manufacturing, pharmaceutical manufacturing, numerous other industrial processes, fugitive emissions, internal combustion sources, and evaporative losses * Water/wastewater treatment plant emissions * Changes in emission factors for each source category, including particle size factors related to PM10 and PM2.5 standards * Updated MACT regulations and technologies * And much more THE AIR & WASTE MANAGEMENT ASSOCIATION is the world's leading membership organization for environmental professionals. The Association enhances the knowledge and competency of environmental professionals by providing a neutral forum for technology exchange, professional development, networking opportunities, public education, and outreach events. The Air & Waste Management Association promotes global environmental responsibility and increases the effectiveness of organizations and individuals in making critical decisions that benefit society.

kologie

Author: Colin R. Townsend
Publisher: Springer
ISBN: 9783540006749
Format: PDF, ePub
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Das renommierte Autorenteam Begon, Harper und Townsend konzentriert sich in diesem Lehrbuch auf das Wesentliche in der A-kologie. In anschaulicher, durchgehend vierfarbig gestalteter und leicht verstAndlicher Form wird ein ausgewogener Aoeberblick vermittelt, der die terrestrische und aquatische A-kologie gleichermaAen berA1/4cksichtigt und auf die Vielfalt an Organismentypen eingeht. Als EinfA1/4hrung konzipiert, eignet sich dieses Buch besonders fA1/4r den Einstieg in die Thematik. Zahlreiche didaktische Elemente und eine groAzA1/4gige Illustration erleichtern den Zugang und ermAglichen ein Lernen auf verschiedenen Ebenen. So gibt es SchlA1/4sselkonzepte am Kapitelanfang, "Fenster" fA1/4r historische EinschA1/4be und mathematische HintergrA1/4nde, ethische Fragen als DenkanstAAe, hervorgehobene offene Fragen, Zusammenfassungen und Quiz-Fragen am Kapitelende. FA1/4r den Praxisbezug wurde groAes Gewicht auf angewandte Aspekte gelegt. Und aktuelle Internetadressen sorgen fA1/4r eine leichte Recherche beim Studium. Das ideale RA1/4stzeug fA1/4r Ihr Studium!