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

Mass Spectrometry in Grape and Wine Chemistry (Hardcover): R. Flamini Mass Spectrometry in Grape and Wine Chemistry (Hardcover)
R. Flamini
R3,129 Discovery Miles 31 290 Ships in 12 - 17 working days

A concise, up-to-date overview of the applications of mass spectrometry

To be able to estimate the potentiality of grapes and how it may be transferred into wine is key to grasping enological chemistry. Nowadays, mass spectrometry is a crucial aspect in ensuring the production, the quality, and the safety of grape, wine, and grape derivative products. Mass Spectrometry in Grape and Wine Chemistry examines in depth the relationship between the high structural identification power of mass spectrometry techniques and the chemistry of grapes and wine.

The text is divided into two parts. The first section provides an overview of mass spectrometry methods in relation to enology in three chapters. The second section offers seven chapters on wine chemistry as well as traditional topics and new developments in mass spectrometry. Mass Spectrometry in Grape and Wine Chemistry explores many mass spectrometry applications, including:

Ionization methods

Mass analyzers and mass measurements

Mass spectrometry methodologies

Grape aroma compounds

Volatile and aroma compounds in wines

Grape and wine polyphenols

Compounds released by wood into wine

Wine defects caused by compounds

Pesticide detection analysis

Peptides and proteins of grape and wine

Written by leading experts in the field, this book presents an introduction to mass spectrometry and outlines ways to maximize quality control and product safety for the best results. Mass Spectrometry in Grape and Wine Chemistry is an essential handbook for laboratories working in enology.

Malbec Mon Amour (Hardcover): Laura Catena, Alejandro Vigil Malbec Mon Amour (Hardcover)
Laura Catena, Alejandro Vigil
R770 R669 Discovery Miles 6 690 Save R101 (13%) Ships in 10 - 15 working days
Vineyards (Hardcover): Fred Lyon Vineyards (Hardcover)
Fred Lyon; Foreword by Nion McEvoy
R915 R725 Discovery Miles 7 250 Save R190 (21%) 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.

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
R739 Discovery Miles 7 390 Ships in 12 - 17 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."

U.S. Wine Industry - Background & EU Trade Issues (Paperback): Barbara Dyer U.S. Wine Industry - Background & EU Trade Issues (Paperback)
Barbara Dyer
R1,677 Discovery Miles 16 770 Ships in 12 - 17 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.

Molecular Wine Microbiology (Hardcover): Alfonso V. Carrascosa Santiago, Rosario Munoz, Ramon Gonzalez Garcia Molecular Wine Microbiology (Hardcover)
Alfonso V. Carrascosa Santiago, Rosario Munoz, Ramon Gonzalez Garcia
R2,892 Discovery Miles 28 920 Ships in 12 - 17 working days

Molecular Wine Microbiology features rigorous scientific content written at a level comprehensible for wine professionals as well as advanced students. It includes information on production and spoilage issues, the microbial groups relevant for wine production and microbial wine safety.

Microbiology has long been recognized as a key tool in studying wine production, however only recently have wine microbiology studies been addressed at a molecular level, increasing theunderstanding of how microbiology impacts not only the flavor quality of the wine, but alsoits safety. Understanding, at a molecular level, how a starter culture can impact ethanol, glycerol, volatile phenols, mannoproteins, biogenic aminesor ochratoxin A of a wine are just some of the core points that must be considered in order to achieve maximium consumer acceptability while addressing safety concerns during processing and storage. While other books offer insights into thetechnological aspects of enology, this book is written by expert microbiologists, who explore the positive and negative impacts of gene function in theproduction of wine, from a microbiological point of view.
Winner of the 2012 Jury Award in Enology from the International Organisation of Vine and WinePresents the most current methods of studying the microbiology of wineIncludes latest identification and typing methods, reducing identification time from days and weeks to minutes and hoursProvides important knowledge about the impact of microbiological factors at the molecular level for reduction of wine spoilage and increased wine quality and safety"

Wine Science - Principles and Applications (Hardcover, 5th edition): Ronald S. Jackson Wine Science - Principles and Applications (Hardcover, 5th edition)
Ronald S. Jackson
R3,788 Discovery Miles 37 880 Ships in 12 - 17 working days

Wine Science: Principles and Applications, Fifth Edition, delivers in-depth information and expertise in a single, science-focused volume, including all the complexities and nuances of creating a quality wine product. From variety, to the chemistry that transforms grape to fruit to wine, the book presents sections on the most important information regarding wine laws, authentication, the latest technology used in wine production, and expert-insights into the sensory appreciation of wine and its implications in health. This book is ideal for anyone seeking to understand the science that produces quality wines of every type.

Nutriwine - Wellbeing - Health - Climate Change (Paperback, European ed): Ralph Quinlan Forde Nutriwine - Wellbeing - Health - Climate Change (Paperback, European ed)
Ralph Quinlan Forde
R255 R59 Discovery Miles 590 Save R196 (77%) Ships in 9 - 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.

Sparkling Wine - The Vineyards of England and Wales (Paperback): Stewart Wilde Sparkling Wine - The Vineyards of England and Wales (Paperback)
Stewart Wilde
R396 R268 Discovery Miles 2 680 Save R128 (32%) Ships in 12 - 17 working days

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.

The Home Winemaker's Companion (Paperback): Gene Spaziani, Ed Halloran The Home Winemaker's Companion (Paperback)
Gene Spaziani, Ed Halloran
R477 Discovery Miles 4 770 Ships in 12 - 17 working days

Few pleasures are more gratifying than pouring a glass of fine wine, admiring its clarity and color, savoring its rich bouquet, raising it to your lips, and knowing that you made it yourself. With this complete guide to home winemaking, such pleasures can be yours with little fuss and lots of fun. The Home Winemaker's Companion will guide you as you progress from making your very first batch of kit wine to mastering advanced techniques for making wine from fresh grapes. Included are Gene Spaziani's tried-and-true recipes for 115 delectable wines -- even port and champagne!

Making consistently great wine at home is easy; the hardest part is being patient while your wine ages!

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
R316 R258 Discovery Miles 2 580 Save R58 (18%) Ships in 12 - 17 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.

Red Wine Technology (Hardcover): Antonio Morata Red Wine Technology (Hardcover)
Antonio Morata
R2,856 R2,661 Discovery Miles 26 610 Save R195 (7%) Ships in 12 - 17 working days

Red Wine Technology is a solutions-based approach on the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines, and is ideal for anyone who needs a quick reference on novel ways to increase and improve overall red wine production and innovation. The book provides emerging trends in modern enology, including molecular tools for wine quality and analysis. It includes sections on new ways of maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. Recent studies and technological advancements to improve grape maturity and production are also presented, along with tactics to control PH level. This book is an essential resource for wine producers, researchers, practitioners, technologists and students.

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
R1,200 Discovery Miles 12 000 Ships in 9 - 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.

Enological Chemistry (Hardcover): Juan Moreno, Rafael Peinado Enological Chemistry (Hardcover)
Juan Moreno, Rafael Peinado
R2,811 R2,392 Discovery Miles 23 920 Save R419 (15%) Ships in 12 - 17 working days

Enological Chemistry is written for the professional enologist tasked with finding the right balance of compounds to create or improve wine products. Related titles lack the appropriate focus for this audience, according to reviewers, failing either to be as comprehensive on the topic of chemistry, to include chemistry as part of the broader science of wine, or targeting a less scientific audience and including social and historical information not directly pertinent to the understanding of the role of chemistry in successful wine production.

The topics in the book have been sequenced identically with the steps of the winemaking process. Thus, the book describes the most salient compounds involved in each vinification process, their properties and their balance; also, theoretical knowledge is matched with its practical application. The primary aim is to enable the reader to identify the specific compounds behind enological properties and processes, their chemical balance and their influence on the analytical and sensory quality of wine, as well as the physical, chemical and microbiological factors that affect their evolution during the winemaking process.

* Organized according to the winemaking process, guiding reader clearly to application of knowledge

* Describes the most salient compounds involved in each step enabling readers to identify the specific compounds behind properties and processes and effectively work with them

* Provides both theoretical knowledge and practical application providing a strong starting point for further research and development

Science and Technology of Fruit Wine Production (Hardcover): Maria Kosseva, V.K. Joshi, P. S. Panesar Science and Technology of Fruit Wine Production (Hardcover)
Maria Kosseva, V.K. Joshi, P. S. Panesar
R2,390 Discovery Miles 23 900 Ships in 12 - 17 working days

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.

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
R220 R187 Discovery Miles 1 870 Save R33 (15%) Ships in 12 - 17 working days
The Knight who invented Champagne 2021 - How Sir Kenelm Digby developed strong glass bottles - verre Anglais - which enabled... The Knight who invented Champagne 2021 - How Sir Kenelm Digby developed strong glass bottles - verre Anglais - which enabled wine and cider-makers to produce bottle-fermented sparkling wines and ciders (Paperback)
Stephen Skelton
R967 Discovery Miles 9 670 Ships in 10 - 15 working days

It is 1615. Shakespeare is still alive and the country is at peace. James 1 of England (James VI of Scotland) has been on the throne since the childless Elisabeth I died in 1603. He claimed the throne by virtue of the fact that he was direct in line of descent from Henry VII, his great-grandfather. The English Navy, which had been founded as a standing force by Henry VIII and had defended the country from several Spanish Armadas during the Elisabethan era, had been neglected. It needed rebuilding and this meant new ships and plenty of stout English (and Welsh) oak. Luckily for James, one of his closest advisors was an admiral, Sir Robert Mansell, who having given up his naval career and become an industrialist and entrepreneur (as well as a Member of Parliament), saw an opportunity to secure his new-found business of coal mining and glass-making. Mansell applied to the King to grant him a patent forbidding the use of timber for smelting (mainly iron and glass) and on 23 May 1615 the papers were signed. Thus, with the stroke of his quill, the king started the industrial revolution that turned the British Isles from an agrarian economy, based upon wool, water power and wind power, to one where coal and steam brought about unimaginable developments in trade and industry. It was following the signing of the 1615 patent that glassmaking in Britain went from a peripatetic, nomadic business which chased the fuel from clearing to clearing in the dwindling forests, to one where the fuel travelled to the kilns. By virtue of the fact that kilns didn't have to move as the wood ran out, they could be bigger and better, brick-built with chimneys and flues, which made the glass stronger and more durable. It was into this exciting, changing world of glassmaking that Sir Kenelm Digby developed his strong verre Anglais bottles which enabled the production of (lightly) sparkling bottle-fermented ciders and wines. The Knight who invented Champagne is the story of King James I, Admiral Sir Robert Mansell and Sir Kenelm Digby and the part they played between 1615 and 1630 in revolutionising the production of glass. The changes they helped bring about led to the development and production of stronger glass that could be used for making bottles that would withstand the pressure caused by a secondary-fermentation in the bottle. By 1662 we know that it was common practice by cidermakers, vintners and coopers to add raisins and sugar to wine and cider at bottling to start a secondary fermentation in the bottle. All of this happened several years before Dom Perignon, often credited with 'inventing Champagne', took up his position as cellarer at the Abbaye Saint-Pierre d'Hautvillers.

The Chemistry and Biology of Winemaking (Paperback): Ian S. Hornsey The Chemistry and Biology of Winemaking (Paperback)
Ian S. Hornsey
R1,116 Discovery Miles 11 160 Ships in 12 - 17 working days

Someone once said that 'wine is a mixture of chemistry, biology and psychology'. It has certainly fascinated people over the centuries and without a doubt been enjoyed by many. Indeed, from its serendipitous roots as an attempt to store fruit, wine has been woven into the fabric of society; from its use in religion to today's sophisticated products sampled over a meal. The Chemistry and Biology of Winemaking not only discusses the science of winemaking but also aims to provide the reader with a wider appreciation of the impact of oenology on human society. Beginning with a history of wine the book discusses a wide range of topics, with particular emphasis on the organisms involved. Starting with the role of yeast in fermentation, it goes on to discuss so-called 'killer yeasts', lactic acid bacteria and the role that genetically modified organisms may have in the future. This book is ideal for anyone interested in the process of winemaking and will be of particular use for those with an interest in the chemical and biological sciences.

Wine Growing In Great Britain - 2nd Edition 2020 - A complete guide to growing grapes for wine production in cool climates... Wine Growing In Great Britain - 2nd Edition 2020 - A complete guide to growing grapes for wine production in cool climates (Paperback, 2nd Revised edition)
R1,337 Discovery Miles 13 370 Ships in 10 - 15 working days

Wine Growing in Great Britain is an A to Z of growing grapes for wine production in the British Isles and other cool climate regions. For anyone contemplating planting and establishing a vineyard and for those already growing vines on a small scale who perhaps wish to expand their vineyards and improve their winegrowing skills, it will be an invaluable guide. It will also be of interest to students of viticulture and wine studies. The book covers not only the viticultural tasks involved in setting up, establishing and managing a vineyard, but also, uniquely, covers the financial aspects of cool climate wine growing: the costs of land, vineyard establishment and management, and the income from both grape and wine sales. The second edition, published in 2020, has been expanded and updated contains much unique data on yields and the performance of vineyards in Britain's different regions. Chapter 1 is a brief introduction to winegrowing in Great Britain, looking at the changes that have taken place over the last sixty years. Chapter 2 starts with the financial viability of a winegrowing enterprise, giving the likely costs of: buying suitable land, establishing a vineyard, managing that vineyard and the costs of making both still and sparkling wines. It then covers the possible income from the vineyard, covering the value of the grapes and the likely income from wine sales. Chapter 3 looks at the question of site selection, giving guidance on where the best places to plant a vineyard are and the reasons why site selection is the most important decision in the whole process. Chapter 4 covers the all-important aspect of varietal choice with full descriptions of thirty varieties - all those currently being grown in Great Britain in excess of 1.50-ha - together with a section on new vine varieties, clones of Chardonnay, Pinot noir and Meunier for sparkling wine and rootstocks suitable for Great Britain. Chapters 5-10 cover pruning and trellising systems, the planning and preparation of the site, vineyard nutrition, planting techniques, trellising systems, and the machinery and equipment required to manage a vineyard successfully. Chapters 11-16 cover the management of the vineyard from planting through to full cropping, frost protection, weed control, protected vinegrowing, and pest and disease control. Chapter 17 is devoted to the important topic of Trunk Diseases and Chapter 18 to Organic and biodynamic viticulture. Finally, Chapter 19 is on 'Getting started'. There then follow eight appendices: - Useful addresses - Vineyard pre-planting check list - Vineyard running costs - Vineyard machinery costs - The Agricultural Flat Rate Scheme - The story of Wrotham Pinot - The complete history of sparkling wine production in Great Britain - so far - Jack Ward, Horam Manor and the Merrydown Wine Company

Social Sustainability in the Global Wine Industry - Concepts and Cases (Hardcover, 1st ed. 2020): Sharon L. Forbes, Tracy-Anne... Social Sustainability in the Global Wine Industry - Concepts and Cases (Hardcover, 1st ed. 2020)
Sharon L. Forbes, Tracy-Anne De Silva, Armand Gilinsky, Jr.
R1,769 Discovery Miles 17 690 Ships in 10 - 15 working days

This book examines the social dimension of sustainability in the wine industry. Social sustainability focuses on people and communities. Contributors explore topics such as philanthropy, poverty, natural disasters, communication, and wine tourism from a global perspective using research and case studies in developed and developing countries. This edited book provides researchers, academics, practitioners and students with varied perspectives of social sustainability in the global wine industry.

Yeasts in the Production of Wine (Hardcover, 1st ed. 2019): Patrizia Romano, Maurizio Ciani, Graham H. Fleet Yeasts in the Production of Wine (Hardcover, 1st ed. 2019)
Patrizia Romano, Maurizio Ciani, Graham H. Fleet
R6,469 Discovery Miles 64 690 Ships in 10 - 15 working days

It is well established that certain strains of yeasts are suitable for transforming grape sugars into alcohol, while other yeast strains are not suitable for grape fermentations. Recent progress has clearly demonstrated that the sensory profile of a wine is characteristic of each vine cultivated, and the quality and technological characteristics of the final product varies considerably due to the strains which have performed and/or dominated the fermentation process. Because of their technological properties, wine yeast strains differ significantly in their fermentation performance and in their contribution to the final bouquet and quality of wine, such as useful enzymatic activities and production of secondary compounds related both to wine organoleptic quality and human health. The wine industry is greatly interested in wine yeast strains with a range of specialized properties, but as the expression of these properties differs with the type and style of wine to be made, the actual trend is in the use of selected strains, which are more appropriate to optimize grape quality. Additionally, wine quality can be influenced by the potential growth and activity of undesirable yeast species, considered spoilage yeasts, which cause sluggish and stuck fermentation and detrimental taste and aroma in the wine.

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
R1,197 R1,105 Discovery Miles 11 050 Save R92 (8%) Ships in 12 - 17 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.

Cider Making From Your Garden (Paperback): Charlie Henley Cider Making From Your Garden (Paperback)
Charlie Henley
R176 Discovery Miles 1 760 Ships in 10 - 15 working days
Wine Safety, Consumer Preference, and Human Health (Hardcover, 1st ed. 2016): M. Victoria Moreno-Arribas, Begona Bartolome... Wine Safety, Consumer Preference, and Human Health (Hardcover, 1st ed. 2016)
M. Victoria Moreno-Arribas, Begona Bartolome Sualdea
R4,102 Discovery Miles 41 020 Ships in 10 - 15 working days

The book describes emergent investigations related to wine safety and quality, showing the relationship between these concerns and consumer preferences, with a special emphasis on the beneficial effects of wine on human health. The first part of the book describes the most relevant aspects of wine safety, emphasizing the advances offered by new technologies and biotechnological progress, as well as the impact of global climate change. The second part deals with consumer preferences, a topic little discussed in previous texts, but that has gained traction not only from the scientific point of view, but also at the industrial and social level. Finally, the last section provides an opportunity for deeper recapitulation of the beneficial effects of wine and its components on human health, including novel experimental approaches and data interpretation. From the point of view of chemical and sensory complexity,as well as human health, wine is a model product that has been the focus of extensive research, with findings over the last several years being of increasing interest to winemakers, researchers and consumers.

Bioactive Compounds in Wine - Recent Advances & Perspectives (Hardcover): Pedro Adrian Aredes Fernandez, Maria Jose Rodriguez... Bioactive Compounds in Wine - Recent Advances & Perspectives (Hardcover)
Pedro Adrian Aredes Fernandez, Maria Jose Rodriguez Vaquero, Gisselle Raquel Apud, Maria Gilda Stivala
R3,773 Discovery Miles 37 730 Ships in 12 - 17 working days

This book addresses the role of bioactive compounds in wine and their beneficial or harmful effects on human health. The presence of bioactive compounds in wine is related to several factors like grape varieties, agroecological conditions of vineyards (terroir), the vinification process, special winemaking procedures, microbial metabolism related to the fermentative process, and other additional procedures like aging. Some bioactive compounds of wine, like peptides and phenolic compounds, are associated with beneficial effects on human health. However, another group of bioactive compounds can produce negative effects in health, like biogenic amines and mycotoxins. In general, bioactive peptides in wine derive from enzymatic microbial hydrolyses of grape proteins, yeast autolysis and bacterial nitrogenous metabolism on protein or poly-peptidic substrates. In wine, several recent studies address the role of peptides in the antihypertensive and antioxidant activities. However, wine polyphenols are considered the main responsible molecules present in wine to have beneficial effects on cardiac health and atherosclerosis, including neurological and carcinogenic illnesses. These benefits have been attributed to the antioxidant activity of these compounds. The study of the use of products and by-products generated in wine processes, which can be used in the pharmaceutical, food and cosmetic industries, is also an interesting topic addressed in this book. Additionally, this book examines the occurrence of biogenic amines in wines, which are nitrogen compounds that can exert negative effects on human health. Biogenic amines have been suggested as indicators of poor quality or sanitary conditions in wines, and their formation is frequently associated with metabolism of lactic acid bacteria involved in the winemaking process. The reduction of biogenic amines content in wine is an interesting topic nowadays, because the consumers demand products that do not contain toxic substances affecting their health. Finally, the topic about fungal diseases and contamination of grapes and wine with mycotoxins is addressed. The intake of mycotoxins above certain levels can produce toxic effects in humans and animals, from allergic responses to immunosuppression and cancer. Some mycotoxins are present only in the fungus, whereas others are excreted. Regarding wine, Ochratoxin A is the most relevant mycotoxin, being the main source of contamination in grapes with Aspergillus carbonarius and Aspergillus niger.

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