Set in the Finger Lakes Region of New York State, Conserve Water, Drink Wine: Recollections of a Vinous Voyage of Discovery guides readers through the annual cycle of wine production from the grape on the vine to the bottle of wine on a menu. The vineyards, wineries, and wine shops of this famous wine-producing region serve as backdrops for the basic steps of both grape culture and the wine production process. The book demonstrates the importance of science in the study and appreciation of wine and provides practical advice on the selection, storage, and aging of wine. It also offers readers insight into the modern techniques in grape cultivation and the production of unique wines.Conserve Water, Drink Wine presents comprehensive information in an accessible narrative style developed around the conversations of a group of wine experts. Both the wine connoisseur and the amateur will find the book?s discussions of the following topics engaging and informative: making homemade wine commercial wine making procedures wine tasting techniques health aspects of wine consumption effects of rootstock, vine training, and organic viticulture on wine quality historical and cultural background for food and wine combinations impact of soil type, slope, and microclimate on vineyard site selectionThis wonderful guidebook has something for everyone--the beginner learns methods for choosing the perfect wine to accompany a particular dinner, while the sophisticate learns special wine making techniques for botrytized, recioto, and carbonic maceration wines. Readers of Conserve Water, Drink Wine emerge at the end of the book better-informed wine consumers and enthusiasts, even inspired to begin their own home wine production.

Set in the Finger Lakes Region of New York State, Conserve Water, Drink Wine: Recollections of a Vinous Voyage of Discovery guides readers through the annual cycle of wine production from the grape on the vine to the bottle of wine on a menu. The vineyards, wineries, and wine shops of this famous wine-producing region serve as backdrops for the basic steps of both grape culture and the wine production process. The book demonstrates the importance of science in the study and appreciation of wine and provides practical advice on the selection, storage, and aging of wine. It also offers readers insight into the modern techniques in grape cultivation and the production of unique wines.Conserve Water, Drink Wine presents comprehensive information in an accessible narrative style developed around the conversations of a group of wine experts. Both the wine connoisseur and the amateur will find the book?s discussions of the following topics engaging and informative: making homemade wine commercial wine making procedures wine tasting techniques health aspects of wine consumption effects of rootstock, vine training, and organic viticulture on wine quality historical and cultural background for food and wine combinations impact of soil type, slope, and microclimate on vineyard site selectionThis wonderful guidebook has something for everyone--the beginner learns methods for choosing the perfect wine to accompany a particular dinner, while the sophisticate learns special wine making techniques for botrytized, recioto, and carbonic maceration wines. Readers of Conserve Water, Drink Wine emerge at the end of the book better-informed wine consumers and enthusiasts, even inspired to begin their own home wine production.

"The World of Niagara Wine" is a transdisciplinary exploration of the Niagara wine industry. In the first section, contributors explore the history and regulation of wine production as well as its contemporary economic significance. The second section focuses on the entrepreneurship behind and the promotion and marketing of Niagara wines. The third introduces readers to the science of grape growing, wine tasting, and wine production, and the final section examines the social and cultural ramifications of Niagara's increasing reliance on grapes and wine as an economic motor for the region.

The original research in this book celebrates and critiques the local wine industry and situates it in a complex web of Old World traditions and New World reliance on technology, science, and taste as well as global processes and local sociocultural reactions. Preface by Konrad Ejbich.

Contemporary wine marketing practice is changing rapidly due to the intensity of industry competition, the emergence of numerous media options, and the dynamics of market segments. As new wineries emerge onto the global stage, both they and the entrenched firms must remain well-informed and leverage the latest marketing and sales approaches in order to succeed. Contemporary Wine Marketing and Supply Chain Management intricately weaves academic knowledge, practical insights, and firsthand wisdom from wine executives around the world. Drawing on over 200 interviews and visits with winery owners, executives and managers in five countries, industry experts across marketing and supply chain management examine successful marketing frameworks as they apply to growers, wineries, distributors, and retailers. Combined with contemporary expertise in brand management, sales, research, social media, this book explores exciting and effective business practices and offers contemporary marketing ideas that will help wineries thrive.

The primary text since 1997 for scores of universities and winemakers in a dozen countries, Concepts in Wine Chemistry, by physical chemist and winemaker Yair Margalit, is now totally revised and updated, making it, in editor James Crumb's, Ph.D. words, "the broadest, most meticulous book on the topic in print."Under study here is the basic and advanced chemistry behind the practical concepts of winemaking: must and wine composition, fermentation, phenolic compounds, aroma and flavor, oxidation and wine aging, oak products, sulfur dioxide, cellar processes and wine faults. Dr. Margalit also gives the biochemist's slant on the question: is wine good for you?New to this edition are the latest discoveries that have changed winemaking and brought about new techniques and innovations, including advances in the understanding of volatile esters, red wine phenolic compounds, yeast and factors affecting fermentation, flavour compounds and red-wine colour characteristics, technical properties of "naturally fermented" wines, pesticide use, malolactic fermentation, and the use of wood.

What is the best way to cold settle my white juices? How do I sample for Brettanomyces? What s the best procedure to clean or store a used barrel? How do I care for the winery pump? My wine is too astringent - what do I do? When can I skip filtering my wine? When will it re-ferment and push the corks? How do I best store and ship my bottled wine?
Expert answers to these and further questions that arise during winemaking can be found in this convenient reference book. Arranged in practical question and answer format, Winemaking problems solved provides brief, quickly accessible solutions to more than one hundred issues of frequent concern to winemaking professionals.
Chapters review issues associated with grape analysis, juice and must preparation, yeast and malolactic fermentation, wine clarification and stabilisation, filtration, packaging and storage. Sections on winery equipment maintenance and troubleshooting, wine microbiology and sanitation are also included. The final part of the book focuses on particular wine quality issues, such as hazes and off-odours.
With expert contributions from a diverse team of international enologists, Winemaking problems solved is an essential, hands-on reference for professionals in the winemaking industry and students of enology.
Provides solutions to a variety of issues of frequent concern to wine making professionalsReviews issues related to grape analysis, filtration, packaging and microbiologyA hands-on reference book written by a diverse team of international enologists"

Consumers, regulators, and the food industry increasingly require that foods comply not only with label descriptions of food content, but also with information regarding the food's origin. For example, the wine industry has a long history of labeling wines based on varietal, regional, or age (vintage)-related properties. However, regulatory agencies are now beginning to require methods to confirm this label information. Food retailers are also facing voluntary or mandatory labeling requirements that will indicate regional or country-of-origin, species and/or varietal information. As a result, development of reliable analytical methods to confirm the authenticity of the label information is needed. This book presents the latest research on food and wine authentication. The chapters are authored by leading international scientists whose research focuses on the development and application of analytical methodologies used for the authentication of food and beverages.

As the wine industry has experienced a period of rapid global expansion, there is a renewed emphasis on quality and consistency even within the small winery industry. Written for the small production program, "A Complete Guide to Quality in Small-Scale ""Wine Making "is for the novice to intermediate level winemaker seeking foundational information in chemistry and sensory science as they relate to wine quality at a technical level.

Drawing from personal experience as well as scientific literature, this book introduces the core concepts of winemaking before delving into methods and analysis to provide practical insights into creating and maintaining quality in the wine product.
Understand the chemistry and sensory science at the foundation of quality winesExplore real-world examples of key analysis and application of conceptsPractice methods and exercises for hands-on experience

The issue concentrates on the history and current production practices unique to the specialty wines. This includes fortified wines, such as ports, sherries, sparkling wines, and distinctive table wines, such as vin santo, botrytised, and carbonic maceration wines.
*The latest important information for food scientists and nutritionists
*Peer-reviewed articles by a panel of respected scientists
*The go-to series since 1948

Anyone who ever wanted to have homemade wine and never thought they had the space or ability to make it will love this book. The Backyard Vintner is a handy guide to at-home wine making that teaches readers the tips and tricks of the trade. It is perfect for those who want to bring the feeling of wine country right into their own backyard.

The Backyard Vintner teaches readers how to start and maintain a vineyard, providing vital information on topics such as planting, trellising, and proper pruning techniques for grapes; which grape varieties will grow best in every climate or region; and the wines that can be made from each variety. Basic recipes for wines, and advice on topics such as bottling, storing, and serving wines, are also provided.

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.

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.

Are biodynamic wines any better than other wines? Are biodynamic methods, much talked about but little understood, scientific or not? What's the difference between organic and biodynamic? The popularity and availability of biodynamic wine has grown signficantly in the last few years, with more and more vineyards investing in biodynamic production. If you've ever wondered whether biodynamic wine is really worth it, and what all the fuss is about, this book is for you. In 35 clear and pertinent questions, expert biodynamic wine producer Antoine Lepetit explains what's so special about biodynamic wine.

Here is all the information you need to set up a home winery and build all of the basic equipment -- for just a fraction of the cost of store-bought. Steve Hughes includes building plans and step-by-step instructions for more than 30 winemaking essentials, including a crusher, a de-stemmer, presses, pumps, and a bottle filler. He even offers a range of options for cellar racking. Along the way, Hughes leads readers through the entire process of winemaking--how to use the equipment, how to set up a winery, the best ways to store and analyze wine, and the best ways to filter, bottle, cork, and label. With this guide, you'll have everything you need to affordably enjoy delicious, high-quality, homemade wine.

The science and mystique of what makes truly great beer is explored with logic and order. The long-awaited second edition of the George Fix classic looks at ways in which fundamental science impacts brewing. This comprehensive and highly technical study bridges the gap between professional brewing texts and standard texts on chemistry, biochemistry and thermodynamics. Recent major developments in brewing science have been significant, especially in the most crucial determinants of beer flavour quality -- fermentation and oxidation. Dr Fix pays special attention to basic chemical pathways used by bacteria and wild yeast, chemical changes that occur during malting, and the application of gas laws to carbonation and dispensation. This is a book no brewer should be without.