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Understanding Wine Chemistry
Understanding Wine Chemistry Understand the reactions behind the world’s most alluring beverages The immense variety of wines on the market is the product of multiple chemical processes – whether acting on components arising in the vineyard, during fermentation, or throughout storage. Winemaking decisions alter the chemistry of finished wines, affecting the flavor, color, stability, and other aspects of the final product. Knowledge of these chemical and biochemical processes is integral to the art and science of winemaking. Understanding Wine Chemistry has served as the definitive introduction to the chemical components of wine, their properties, and their reaction mechanisms. It equips ...
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Flavor Chemistry of Wine and Other Alcoholic Beverages
Describes the advances in flavor chemistry research related to alcoholic beverages.
Wine Science
Wine Science, Third Edition, covers the three pillars of wine science – grape culture, wine production, and sensory evaluation. It takes readers on a scientific tour into the world of wine by detailing the latest discoveries in this exciting industry. From grape anatomy to wine and health, this book includes coverage of material not found in other enology or viticulture texts including details on cork and oak, specialized wine making procedures, and historical origins of procedures. Author Ronald Jackson uniquely breaks down sophisticated techniques, allowing the reader to easily understand wine science processes. This updated edition covers the chemistry of red wine color, origin of grape...
Molecular Wine Microbiology
While other books offer insights into the production aspects of enology, this book is written by expert microbiologists who explore the positive and negative impacts of gene mechanisms in the production of wine from a microbiological point of view. Updates include coverage of the use of yeast mannoproteins to avoid tartaric and proteic haze in wine.
Understanding Wine Chemistry
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, Special Mention awardee in the 2018 OIV awards, 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.
R for Data Science
Learn how to use R to turn raw data into insight, knowledge, and understanding. This book introduces you to R, RStudio, and the tidyverse, a collection of R packages designed to work together to make data science fast, fluent, and fun. Suitable for readers with no previous programming experience, R for Data Science is designed to get you doing data science as quickly as possible. Authors Hadley Wickham and Garrett Grolemund guide you through the steps of importing, wrangling, exploring, and modeling your data and communicating the results. You'll get a complete, big-picture understanding of the data science cycle, along with basic tools you need to manage the details. Each section of the book is paired with exercises to help you practice what you've learned along the way. You'll learn how to: Wrangle—transform your datasets into a form convenient for analysis Program—learn powerful R tools for solving data problems with greater clarity and ease Explore—examine your data, generate hypotheses, and quickly test them Model—provide a low-dimensional summary that captures true "signals" in your dataset Communicate—learn R Markdown for integrating prose, code, and results
The Great Leveler
Brett Christophers shows how laws help capitalism maintain a crucial balance between competition and monopoly. When monopolistic forces dominate, antitrust law discourages the growth of corporations and restores competitiveness. When competition becomes dominant, intellectual property law protects corporate assets and encourages investment.
Chemistry of Wine Flavor
Wine flavour chemistry is a complex and diverse field that ranges from the potently aromatic pyrazines to the complex polymeric tannins. Modern chemistry is now opening some doors to the mysteries of wine flavour, and this unique monograph is dedicated to current research developments. The book starts with the Riesling terpenes, which are responsible for floral aroma when new and the kerosene-like aroma that appears in old age, and with the chemically related norisprenoids found in Cabernet Sauvignon and Merlot. It includes three reports on flavours of microbial origin, particularly the effects of different yeast strains, and it looks at important factors in ageing, including acetalhyde, the contribution of oak, and problems with cork taint. It also explores in detail the relationship between winemaking techniques and the chemistry and taste attributes of phenolic compounds.
