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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > Winemaking technology

Modern Wineries Of South Africa (Hardcover): Craig Fraser Modern Wineries Of South Africa (Hardcover)
Craig Fraser; Hugh Fraser
R500 R375 Discovery Miles 3 750 Save R125 (25%) Ships in 5 - 10 working days

This title presents a fascinating array of wineries focussing primarily on their architectural approach and photographed in the context of the awe inspiring backdrop of the winelands of the Western Cape in South Africa. In 2002 there were 202 wineries in SA in 2010 there are 585 farms producing wine, the industry is mushrooming. Wine making techniques change and technology evolves and with the introduction of new capital into this industry people are doing everything they can to capture a niche in the highly competitive

Sparkling Wine - The Vineyards of England and Wales (Paperback): Stewart Wilde Sparkling Wine - The Vineyards of England and Wales (Paperback)
Stewart Wilde
R341 R293 Discovery Miles 2 930 Save R48 (14%) Ships in 10 - 15 working days

A guide to the sparkling wines of England and Wales. Maps show the location of each vineyard. Provides need-to-know info: grape varieties, wines, tasting notes, opening times, etc. In the space of a few short years, English and Welsh sparkling wines have become recognised as some of the best in the world. Improvements in viniculture, a changing climate and terroir that often mimics the conditions found in the Champagne region of France have combined with the care and attention of predominantly artisanal makers to make fantastic wine. Travelling around more than 50 vineyards, Sparkling Wine celebrates this revolution. The expert author provides tasting notes, visiting information, and details on the terroir for each vineyard, along with engaging insight into the makers and their craft. This book provides an effervescent accompaniment to any country holiday. It collates directions, maps and opening times, making for an informative and accessible guide. You are rarely as far from a vineyard as you might think, and with Sparkling Wine in your pocket, with its pictures of rambling hills and grape-laden vines, Britain's vineyards seem even closer still.

Wine Microbiology - Science and Technology (Hardcover): Claudio Delfini, Joseph V. Formica Wine Microbiology - Science and Technology (Hardcover)
Claudio Delfini, Joseph V. Formica
R6,826 Discovery Miles 68 260 Ships in 10 - 15 working days

Applies an inductive experimental approach to recognize, control, and resolve the variables that effect the wine-making process and the qual ity of the final product{focusing on the grape variety-yeast interacti on controversy. Contains over 300 original drawings, photographs, and photomicrographs-unavailable in any other source-that illustrate the d iagnostic morphology of wine yeast and bacteria used to track wine spo ilage and related problems. Promotes a better understanding of the bio technological phenomena in the wine-making process in which yeast enzy mology plays a key role with plant physiology.

Joy of Home Wine Making (Paperback): Terry A Garey Joy of Home Wine Making (Paperback)
Terry A Garey
R360 R339 Discovery Miles 3 390 Save R21 (6%) Ships in 7 - 11 working days

Port and sharries, whites, reds, roses and melomels -- make your own wine without owning a vineyard!

If you can follow a simple recipe, you can create delectabletable wines in your own home. It's fun, it's easy-and the resultswill delightfully complement your favorite meals and provide unparalleledpleasure by the glass when friends come calling. You don't have tore-create Bordeaux in your basement to be a successful home vintner-you can make raisin wine and drink it like sherry, or use it to accent yourChinese cooking. Raspberry or apricot wine lend themselves to deliciousdesserts. And if you are interested in more exotic concoctions,rhubarb champagne is the ultimate treat.

The Joy of Home Winemaking is your comprehensive guide to:

  • the most up-to-date techniques and equipment
  • readily available and affordable ingredients and materials
  • aging, bottling, racking, blending, and experimenting
  • dozens of original recipes for great-tasting fruit wines,
  • spice wines, herb wines, sparkling wines, sherries, liqueurs
  • even homemade soda pop!
  • a sparkling brief history of winemaking
  • helpful illustrations and glossary
  • an extensive mail-order resource section
Understanding Wine Chemistry (Hardcover): Andrew L. Waterhouse, Gavin L. Sacks, David W. Jeffery Understanding Wine Chemistry (Hardcover)
Andrew L. Waterhouse, Gavin L. Sacks, David W. Jeffery
R2,147 Discovery Miles 21 470 Ships in 10 - 15 working days

Wine chemistry inspires and challenges with its complexity, and while this is intriguing, it can also be a barrier to further understanding. The topic is demystified in Understanding Wine Chemistry, which explains the important chemistry of wine at the level of university education, and provides an accessible reference text for scientists and scientifically trained winemakers alike. Understanding Wine Chemistry: * Summarizes the compounds found in wine, their basic chemical properties and their contribution to wine stability and sensory properties * Focuses on chemical and biochemical reaction mechanisms that are critical to wine production processes such as fermentation, aging, physiochemical separations and additions * Includes case studies showing how chemistry can be harnessed to enhance wine color, aroma, flavor, balance, stability and quality. This descriptive text provides an overview of wine components and explains the key chemical reactions they undergo, such as those controlling the transformation of grape components, those that arise during fermentation, and the evolution of wine flavor and color. The book aims to guide the reader, who perhaps only has a basic knowledge of chemistry, to rationally explain or predict the outcomes of chemical reactions that contribute to the diversity observed among wines. This will help students, winemakers and other interested individuals to anticipate the effects of wine treatments and processes, or interpret experimental results based on an understanding of the major chemical reactions that can occur in wine.

Understanding Wine Technology - The Science of Wine Explained (Paperback, 3rd Revised edition): David Bird Understanding Wine Technology - The Science of Wine Explained (Paperback, 3rd Revised edition)
David Bird
R660 R536 Discovery Miles 5 360 Save R124 (19%) Ships in 10 - 15 working days

The production of wine is described in detail from the creation of a vineyard, through the production of grapes and their subsequent processing and quality control, to the bottling of the finished wine. It explains why the choice of land is important in establishing a new vineyard, and how vines and soil interact and thus create the traditional links between region and grape variety. The main part of the book is devoted to the incredibly complex series of operations that constitute the transformation of grape juice into wine. All of this is done without recourse to the knowledge of advanced chemistry. Chemical formulae and equations are kept to the basic minimum that is necessary to explain the changes that occur during these processes. This third edition includes extended chapters on the production of the main categories of wine: red, pink, white, sparkling, sweet and fortified. This section of the book is of particular interest for those who are not studying for exams, but are merely dedicated amateurs who want to know more about how their favourite wine is produced. There is a chapter devoted to the faults and problems that can occur with wine, giving an explanation of the causes and remedies for each. With quality assurance playing a large role in modern food production, this chapter has been extended to include a large section on Hazard Analysis and Critical Control Points (HACCP) in the production of wine. This process is poorly understood, so the author has included a model HACCP system that can be applied to any winery in the world. The chapter on European wine regulations has been brought up-to-date and the final chapter gives a brief but pertinent description of the correct way to taste wine, thus enabling the drinker to get the maximum enjoyment from each bottle. As Hugh Johnson states in the Foreword: "David's first edition has been my stand-by for years. I have my Peynaud, my Amerine & Joslyn, my Michael Schuster for going deeper where necessary, but it is always good to have Bird in the hand. This third edition adds a valuable insight into the production of the principal styles of the wines of the world, making it equally interesting for those who are simply lovers of wine and for those who are serious students of the Master of Wine examination. The detailed explanation of the mysteries of Hazard Analysis make this book particularly useful for wineries that are faced with the problems of modern food safety legislation. Essentially, though, it updates the second and makes it available once more to ease the pangs of students young and old." Re-printed in 2012 and 2014.

Vineyards, Rocks, and Soils - The Wine Lover's Guide to Geology (Hardcover): Alex Maltman Vineyards, Rocks, and Soils - The Wine Lover's Guide to Geology (Hardcover)
Alex Maltman
R729 Discovery Miles 7 290 Ships in 10 - 15 working days

Jurassic, basalt, moraine, flint, alluvial, magma: what are these words and what do they have to do with wine? The answers are here in this book. They are geological terms that reflect a bond between wine and the land. Understanding geology, however, is tricky. Geological concepts are obscure; processes can be imperceptibly slow, invisible, and unimaginably ancient. The terminology is formidable, such that even the names of common rocks carry an air of mystery. Geology is introduced plainly, starting with basic principles, all in the context of wine. The emphasis is on the kinds of processes that shape vineyards, and on the minerals, rocks and soils that host the vines. Geological words now commonly seen in wine writings are systematically explained. You will learn the stories behind some of the names, the human face of geology. The book also explores how the geology-wine connection manifests in the finished product and evaluates its importance, particularly in the contexts of minerality, terroir, and wine taste. The fact is that geology is increasingly being promoted in the world of wine; the aim here is to help it be properly understood.

It's Wine Time - Everything You'Ve Always Wanted to Know but Were Too Afraid to Ask About Red, White, Rose, and... It's Wine Time - Everything You'Ve Always Wanted to Know but Were Too Afraid to Ask About Red, White, Rose, and Sparkling Wine (Hardcover)
Chris Losh 1
R212 R177 Discovery Miles 1 770 Save R35 (17%) Ships in 10 - 15 working days

Discover all the answers to your wine-based fears and never pick a 'bad' bottle again with this fun and accessible guide to everything red, white, rose and sparkling. If you've ever stood and stared blankly at a supermarket wall full of (potentially) delicious wines, not knowing what to choose, if the price is right or frankly, where to start, help is at hand with this little book of terms, tips and cocktail treats about the mother of all drinks: wine. From your red Merlots and Malbecs, to your white Chardonnays and Pinots, through to pink-hued roses and everything bubbly, all the stress usually ensued from trying to choose a half-decent bottle will be taken away as you learn how to say what you're buying, get to grips with the label, grape and quality and - for when the party gets started - discover how and what to serve it with, for every type of occasion. Whether you're hosting a dinner party of a specific cuisine, selecting from a menu at your local restaurant or just want to learn how to make a fruity wine cocktail, this book will show you how to pick the right wine, every time!

U.S. Wine Industry - Background & EU Trade Issues (Paperback): Barbara Dyer U.S. Wine Industry - Background & EU Trade Issues (Paperback)
Barbara Dyer
R1,766 Discovery Miles 17 660 Ships in 10 - 15 working days

Global wine production totaled roughly 27 billion liters in 2012. The European Union (EU) dominates world production, accounting for nearly 60% of all wine produced each year. France, Italy, and Spain are among the principal EU wine-producing countries. This book provides an overview of issues pertaining to the U.S. wine industry within ongoing U.S. trade negotiations in the proposed Trans-Pacific Partnership (TPP) and the proposed Transatlantic Trade and Investment Partnership (TTIP); presents the outlook for wine production, trade, consumption, and stocks for the EU-28; provides a statistical wine report; and examines the international wine market.

The Glass of Wine - The Science, Technology, and Art of Glassware for Transporting and Enjoying Wine (Hardcover): James F... The Glass of Wine - The Science, Technology, and Art of Glassware for Transporting and Enjoying Wine (Hardcover)
James F Shackelford, Penelope L Shackelford
R1,891 Discovery Miles 18 910 Ships in 10 - 15 working days

The first book to focus on the role of glass as a material of critical importance to the wine industry For centuries glass has been the material of choice for storing, shipping, and sipping wine. How did that come to pass, and why? To what extent have glassmaking and wine making co-evolved over the centuries? The first book to focus on the role of glass as a material of critical importance to the wine industry, The Glass of Wine answers these and other fascinating questions. The authors deftly interweave compelling historical, technical, and esthetic narratives in their exploration of glass as the vessel of choice for holding, storing, and consuming wine. They discuss the traditions informing the shapes and sizes of wine bottles and wine glasses, and they demystify the selection of the "right glass" for red versus white varietals, as well as sparkling and dessert wines. In addition, they review the technology of modern glassmaking and consider the various roles glass plays in wineries especially in the enologist's laboratory. And they consider the increasing use of aluminum and polymer containers and its potential impact on the central role of glass as the essential material for wine appreciation. * The first book focusing on the role of glass and its central importance to the wine industry * Written by a glass scientist at UC Davis, home of the premier viticulture and enology program in North America * Interlards discussions of the multi-billion-dollar glass and wine industries with valuable technical insights for scientists, engineers, and wine enthusiasts alike * Illustrates the wide spectrum of bottles, carafes, decanters, and drinking glasses with an abundance of exquisite full-color photos Both an authoritative guide and a compelling read, The Glass of Wine tells the story of the centuries-old marriage between an endlessly fascinating material and a celebrated beverage. It is sure to have enormous appeal among ceramic and glass professionals, wine makers, and oenophiles of all backgrounds.

Vineyard: Belgians Producing Top European Wines (Paperback): Andrew Verschetze, Dirk De Mesmaeker Vineyard: Belgians Producing Top European Wines (Paperback)
Andrew Verschetze, Dirk De Mesmaeker
R2,195 R1,745 Discovery Miles 17 450 Save R450 (21%) Ships in 10 - 15 working days

Fifteen personalities. Fifteen regions. Fifteen wine styles. All sharing the same passion, drive and concern for quality. Vineyard tells the story of 15 Belgian winemakers who operate in 15 different European countries. Their journeys lead the reader to the most diverse wine domains: from the flanks of the Etna in Sicily to the Douro riversides in Portugal, and the fascinating landscape of the Priorat in Spain. This book details the wine-making process, while giving the reader an intimate feel for the localities where these wines are produced.

Hyphenated Techniques in Grape and Wine Chemistry (Hardcover): Riccardo Flamini Hyphenated Techniques in Grape and Wine Chemistry (Hardcover)
Riccardo Flamini
R3,284 R3,096 Discovery Miles 30 960 Save R188 (6%) Ships in 10 - 15 working days

This book presents the modern applications of hyphenated techniques in the analysis and study of the chemistry of grape, wine, and grape-derivative products. It explains the different applications and techniques used in the laboratory, such as liquid- and gas-phase chromatography, mass spectrometry, and capillary electrophoresis, and describes the methods developed using instrumentation with high performance and reliability. Additionally, the book covers the principal applications of modern sample preparation methods, such as solid-phase-extraction and solid-phase-microextraction.

Volcanoes and Wine - From Pompeii to Napa (Hardcover): Charles Frankel Volcanoes and Wine - From Pompeii to Napa (Hardcover)
Charles Frankel 1
R546 Discovery Miles 5 460 Ships in 10 - 15 working days

There's a reason we pay top dollar for Champagne and that bottles of wine from prestige vineyards cost as much as a car: a place's distinct geographical attributes, known as terroir to wine buffs, determine the unique profile of a wine--and some rarer locales produce wines that are particularly coveted. In Volcanoes and Wine, geologist Charles Frankel introduces us to the volcanoes that are among the most dramatic and ideal landscapes for wine making. Traveling across regions well-known to wine lovers like Sicily, Oregon, and California, as well as the less familiar Canary Islands, Frankel gives an in-depth account of famous volcanoes and the wines that spring from their idiosyncratic soils. From Santorini's vineyards of rocky pumice dating back to a four-thousand-year-old eruption to grapes growing in craters dug in the earth of the Canary Islands, from Vesuvius's famous Lacryma Christi to the ambitious new generation of wine growers reviving the traditional grapes of Mount Etna, Frankel takes us across the stunning and dangerous world of volcanic wines. He details each volcano's most famous eruptions, the grapes that grow in its soils, and the people who make their homes on its slopes, adapting to an ever-menacing landscape. In addition to introducing the history and geology of these volcanoes, Frankel serves as a travel guide, offering a host of tips ranging from prominent vineyards to visit to scenic hikes in each location. This illuminating guide will be indispensable for wine lovers looking to learn more about volcanic terroirs, as well as anyone curious about how cultural heritage can survive and thrive in the shadow of geological danger.

Inventing Wine - A New History of One of the World's Most Ancient Pleasures (Paperback): Paul Lukacs Inventing Wine - A New History of One of the World's Most Ancient Pleasures (Paperback)
Paul Lukacs
R361 Discovery Miles 3 610 Ships in 10 - 15 working days

Because science and technology have opened new avenues for vintners, our taste in wine has grown ever more diverse. Wine is now the subject of careful chemistry and global demand. Paul Lukacs recounts the journey of wine through history how wine acquired its social cachet, how vintners discovered the twin importance of place and grape, and how a basic need evolved into a realm of choice.

"

Wine Reads - A Literary Anthology of Wine Writing (Paperback, Main): Jay McInerney Wine Reads - A Literary Anthology of Wine Writing (Paperback, Main)
Jay McInerney 1
R272 R239 Discovery Miles 2 390 Save R33 (12%) Ships in 10 - 15 working days

Country & Townhouse's Best Book for Christmas, 2018 A delectable anthology celebrating the finest writing on wine. In this richly literary anthology, Jay McInerney - bestselling novelist and acclaimed wine columnist for Town & Country, the Wall Street Journal and House and Garden - selects over twenty pieces of memorable fiction and nonfiction about the making, selling and, of course, drinking of fine wine. Including excerpts from novels, short fiction, memoir and narrative nonfiction, Wine Reads features big names in the trade and literary heavyweights alike. We follow Kermit Lynch to the Northern Rhone, while long-time New Yorker writer A. J. Liebling raises feeding and imbibing on a budget in Paris into something of an art form. Michael Dibdin's fictional Venetian detective Aurelio Zen gets a lesson in Barolo, Barbaresco and Brunello vintages from an eccentric celebrity, and writer and gourmet Joseph Wechsberg visits the medieval Chateau d'Yquem to sample different years of the roi des vins. Also showcasing an iconic scene from Rex Pickett's Sideways and work by Jancis Robinson, Roald Dahl, Auberon Waugh and McInerney himself, this is an essential volume for any disciple of Bacchus.

Inventing Wine - A New History of One of the World's Most Ancient Pleasures (Hardcover): Paul Lukacs Inventing Wine - A New History of One of the World's Most Ancient Pleasures (Hardcover)
Paul Lukacs
R571 Discovery Miles 5 710 Ships in 10 - 15 working days

Drinking wine can be traced back 8,000 years, yet the wines we drink today are radically different from those made in earlier eras. While its basic chemistry remains largely the same, wine's social roles have changed fundamentally, being invented and reinvented many times over many centuries.

In Inventing Wine, Paul Lukacs tells the enticing story of wine's transformation from a source of spiritual and bodily nourishment to a foodstuff valued for the wide array of pleasures it can provide. He chronicles how the prototypes of contemporary wines first emerged when people began to have options of what to drink, and he demonstrates that people selected wine for dramatically different reasons than those expressed when doing so was a necessity rather than a choice.

During wine's long history, men and women imbued wine with different cultural meanings and invented different cultural roles for it to play. The power of such invention belonged both to those drinking wine and to those producing it. These included tastemakers like the medieval Cistercian monks of Burgundy who first thought of place as an important aspect of wine's identity; nineteenth-century writers such as Grimod de la Reyniere and Cyrus Redding who strived to give wine a rarefied aesthetic status; scientists like Louis Pasteur and Emile Peynaud who worked to help winemakers take more control over their craft; and a host of visionary vintners who aimed to produce better, more distinctive-tasting wines, eventually bringing high-quality wine to consumers around the globe.

By charting the changes in both wine's appreciation and its production, Lukacs offers a fascinating new way to look at the present as well as the past."

The Shape of Wine - Its Packaging Evolution (Paperback): Henry H. Work The Shape of Wine - Its Packaging Evolution (Paperback)
Henry H. Work
R988 Discovery Miles 9 880 Ships in 10 - 15 working days

Grape wine has been produced for at least 4,000 years, having been aged, stored and transported in every conceivable type of vessel. Its seductiveness has been enhanced by this packaging: primarily three strikingly different containers - amphorae, wooden barrels and glass bottles. Henry H. Work brings extensive wine experience as a cooper, working with wine barrels and living in California's Napa Valley to provide a richly detailed and vivid account of wine containers through the ages. This book delves into the history, evolution, and present use of containers, vessels, and stoppers; from animal skin sacks to barrels, from glass bottles to upstart packaging such as wine casks, and even aluminium cans. It considers the advantages and weaknesses of their construction, designs and labels, methods of shipment and storage, as well as their impact on marketing wine to customers. This is an enlightening and innovative read which draws on the most current archaeological research, scientific data and wine business trends. It is richly peppered throughout with the author's own visits to many of the locations explored in the book, bringing history to life. This book will appeal to individuals within the wine industry, undergraduates in the fields of history, archaeology, food and hospitality, as well as all people interested in wine.

Vineyards (Hardcover): Fred Lyon Vineyards (Hardcover)
Fred Lyon; Foreword by Nion McEvoy
R835 R642 Discovery Miles 6 420 Save R193 (23%) Ships in 5 - 10 working days

As a budding photographer and oenophile in the 1940s, Fred Lyon surveyed the wine photography of the day and thought, "I can do better than that!" What followed was a seven-decade adventure that took him to the world's great wine regions-to French chateaux, the verdant slopes of Chile, and the picturesque wineries of Italy, Greece, Portugal, and beyond - always returning to the breathtaking Napa and Sonoma vineyards that lie just over the bridge from his San Francisco home. Lyon's keen eye illuminates moments both grand and intimate that define the world of winemaking: families turning out for the harvest, a horse pulling a sled of freshly picked grapes, a midmorning workers' break to enjoy bread and cheese. Vineyards is a delightful gift for wine lovers, foodies, and armchair travelers.

Harvests of Joy - How the Good Life Became Great Business (Paperback, New edition): Robert Mondavi Harvests of Joy - How the Good Life Became Great Business (Paperback, New edition)
Robert Mondavi
R378 Discovery Miles 3 780 Ships in 7 - 11 working days

In 1965, after a notorious family feud, Robert Mondavi-then fifty-two years old-was thrown out of his family's winery. Far from defeated, Mondavi was dedicated to a vision of creating a superior wine. What has happened since that fateful day is one of the greatest success stories of American business. Today, the Robert Mondavi Winery is one of the most respected in the world, and Mondavi is the man who is most responsible for the worldwide recognition of American wine making, as well as changing America's palate for fine wine and fine food. In Harvests of Joy, Mondavi shares how, through his passion for excellence, he achieved this extraordinary position, one he reached not without pain and sacrifice. With invaluable insider tips on his approach to both wine making and to running a business, Mondavi's inspirational story is "a grand example of the fact that in America you can pretty much be, do, or accomplish, whatever you set out to." (Ventura County Star)

Amber Revolution - How the World Learned to Love Orange Wine (Hardcover): Simon J Woolf Amber Revolution - How the World Learned to Love Orange Wine (Hardcover)
Simon J Woolf 1
R809 R662 Discovery Miles 6 620 Save R147 (18%) Ships in 10 - 15 working days

A MUST-HAVE VOLUME FOR ALL WINE LOVERS Written by renowned orange wine expert and award winning writer Simon J. Woolf, Amber Revolution is the world's first book to tell the full, forgotten story of this ancient wine (white wine made like a red wine) and its modern struggle to gain acceptance. It is a tale of lost identity, the fight for survival, and pioneering winemakers from the Caucasus to the Adriatic. White grapes are left in contact with their skins for days, weeks or months during fermentation, creating stunning complexity, unusual aromas and intense flavors. The extended skin contact gives these wines bold amber, russet, or orange tints. The technique is ancient, but the hype is new and fast growing. This book includes profiles of 180 of the best producers from 20 countries worldwide and is crammed full of all the information you need to find the best orange wines worldwide together with tips for how to buy, enjoy, food-match and age them. Beautifully illustrated

Healthy Soils for Healthy Vines - Soil Management for Productive Vineyards (Hardcover): Robert White, Mark Krstic Healthy Soils for Healthy Vines - Soil Management for Productive Vineyards (Hardcover)
Robert White, Mark Krstic
R1,820 Discovery Miles 18 200 Ships in 10 - 15 working days

Healthy Soils for Healthy Vines provides a clear understanding of vineyard soils and how to manage and improve soil health for best vineyard performance. It covers the inherent and dynamic properties of soil health, how to choose which soil properties to monitor, how to monitor soil and vine performance, and how vineyard management practices affect soil health, fruit composition and wine sensory characters. It also covers the basic tenets of sustainable winegrowing and their significance for business resilience in the face of a changing climate.

Sweet, Reinforced and Fortified Wines - Grape Biochemistry, Technology and Vinification (Hardcover): Fabio Mencarelli, Pietro... Sweet, Reinforced and Fortified Wines - Grape Biochemistry, Technology and Vinification (Hardcover)
Fabio Mencarelli, Pietro Tonutti
R3,729 R3,511 Discovery Miles 35 110 Save R218 (6%) Ships in 10 - 15 working days

"Wines from Grape Dehydration" is the first of its kind in the field of grape dehydration - the controlled drying process which produces a special group of wines. These types of wine are the most ancient, made in the Mediterranean basin, and are even described in Herodotus. Until few years ago, it was thought that these wines - such as Pedro Ximenez, Tokai, Passito, and Vin Santo - were the result of simple grape drying, because the grapes were left in the sun, or inside greenhouses that had no controls over temperature, relative humidity or ventilation. But Amarone wine, one of the most prized wines in the world, is the first wine in which the drying is a controlled process. This controlled process - grape dehydration - changes the grape at the biochemical level, and involves specialist vine management, postharvest technology and production processes, which are different from the typical wine-making procedure.After a history of grape dehydration, the book is then divided into two sections; scientific and technical.

The scientific section approaches the subjects of vineyard management and dehydration technology and how they affect the biochemistry and the quality compounds of grape; as well as vinification practices to preserve primary volatiles compounds and colour of grape. The technical section is devoted to four main classes of wine: Amarone, Passito, Pedro Ximenez, and Tokai. The book then covers sweet wines not made by grape dehydration, and the analytical/sensorial characteristics of the wines. A concluding final chapter addresses the market for these special wines.

This book is intended for wineries and wine makers, wine operators, postharvest specialists, vineyard managers/growers, enology/wine students, agriculture/viticulture faculties and course leaders and food processing scientists

The Wine Collection: Record Book and Guide - Two volumes in one classic gift set: a write-in record book plus a collection of... The Wine Collection: Record Book and Guide - Two volumes in one classic gift set: a write-in record book plus a collection of indispensable expert advice (Hardcover)
Jane Hughes
R189 R173 Discovery Miles 1 730 Save R16 (8%) Ships in 10 - 15 working days
Nutriwine - Wellbeing - Health - Climate Change (Paperback, European ed): Ralph Quinlan Forde Nutriwine - Wellbeing - Health - Climate Change (Paperback, European ed)
Ralph Quinlan Forde
R219 Discovery Miles 2 190 Ships in 10 - 15 working days

Did you know wine can protect you from a heart attack? Would you like to protect yourself from diabetes with wine? Understand the history of wine and medicine? Who drinks wine with you and 80 million others? NutriWine is full to the brim with the reasons why moderate wine drinking can safeguard your health and boost your wellbeing. Over 14 million conversations are now taking place in social media about wine every year. By reading NutriWine you can jump into the conversation. Wine culture is also under serious threat from climate change and NutriWine explains the environmental innovations being employed to save vineyards.

Creating Wine - The Emergence of a World Industry, 1840-1914 (Hardcover): James Simpson Creating Wine - The Emergence of a World Industry, 1840-1914 (Hardcover)
James Simpson
R1,029 R833 Discovery Miles 8 330 Save R196 (19%) Ships in 10 - 15 working days

Today's wine industry is characterized by regional differences not only in the wines themselves but also in the business models by which these wines are produced, marketed, and distributed. In Old World countries such as France, Spain, and Italy, small family vineyards and cooperative wineries abound. In New World regions like the United States and Australia, the industry is dominated by a handful of very large producers. This is the first book to trace the economic and historical forces that gave rise to very distinctive regional approaches to creating wine.

James Simpson shows how the wine industry was transformed in the decades leading up to the First World War. Population growth, rising wages, and the railways all contributed to soaring European consumption even as many vineyards were decimated by the vine disease phylloxera. At the same time, new technologies led to a major shift in production away from Europe's traditional winemaking regions. Small family producers in Europe developed institutions such as regional appellations and cooperatives to protect their commercial interests as large integrated companies built new markets in America and elsewhere. Simpson examines how Old and New World producers employed diverging strategies to adapt to the changing global wine industry.

"Creating Wine" includes chapters on Europe's cheap commodity wine industry; the markets for sherry, port, claret, and champagne; and the new wine industries in California, Australia, and Argentina.

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