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Handbook of Enology, Volume 1
The "Microbiology" volume of the new revised and updated Handbook of Enology focuses on the vinification process. It describes how yeasts work and how they can be influenced to achieve better results. It continues to look at the metabolism of lactic acid bacterias and of acetic acid bacterias, and again, how can they be treated to avoid disasters in the winemaking process and how to achieve optimal results. The last chapters in the book deal with the use of sulfur-dioxide, the grape and its maturation process, harvest and pre-fermentation treatment, and the basis of red, white and speciality wine making. The result is the ultimate text and reference on the science and technology of the vinification process: understanding and dealing with yeasts and bacterias involved in the transformation from grape to wine. A must for all serious students and practitioners involved in winemaking.
Flavour Science
Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge. The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics. This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well. - Focuses on the rapidly changing field of flavor science - Includes the latest information on the physiology, chemistry and measurement of flavor - Presents practical information on the flavor industry and emerging trends
Handbook of Enology, Volume 2
As an applied science, Enology is a collection of knowledge from the fundamental sciences including chemistry, biochemistry, microbiology, bioengineering, psychophysics, cognitive psychology, etc., and nourished by empirical observations. The approach used in the Handbook of Enology is thus the same. It aims to provide practitioners, winemakers, technicians and enology students with foundational knowledge and the most recent research results. This knowledge can be used to contribute to a better definition of the quality of grapes and wine, a greater understanding of chemical and microbiological parameters, with the aim of ensuring satisfactory fermentations and predicting the evolution of wi...
Flavour Science
The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide.* Efficiently summarises the current front line research within food flavor* Highlights the modern approaches to flavor production using biotechnology, enzymes and gene-technology * The dynamic effects of manipulation of food in the mouth during consumption influencing the release of flavour compounds is discussed in detail
Negotiating Values in the Creative Industries
Fairs, festivals and competitive events play a crucial role in the creative industries; yet their significance has been largely overlooked. This book explores the role of such events through a series of studies that include some of the most iconic fairs and festivals in the world. It brings together a team of distinguished scholars to examine art fairs, biennales, auctions, book fairs, television programming markets, film festivals, animation film festivals, country music festivals, fashion weeks, wine classifications and wine tasting events. This diverse set of studies shows that such events serve a variety of purposes: as field-configuring events (FCEs), as a way of ritualising industry practices and as 'tournaments of values' where participants negotiate different cultural values to resolve economic issues. Suitable for academics and practitioners, this book presents a fascinating perspective on the role and importance of fairs, festivals and competitive events in the creative industries.
Flavour Science
In wine, more than 800 volatiles have been identified and most of them are present at lower or similar levels to their individual perception thresholds. However, recent evidence establishes the significance of low impact odorants in global odor perception. Using the high pressure liquid chromatography (HPLC) method we developed a methodology to prepare aromatic reconstitutions from wine extract fractions instead of pure compounds. The existence of particular perceptive interactions in the expression of fruity aroma was demonstrated. Concerning fresh fruit aroma, an additive effect was observed due to fractions with low fruity note and a masking effect was perceived due to fractions with caramel and lactic aroma.
Blood in the City
The Terror of 1793-94, the Paris Commune of 1871, the Dreyfus Affair—explosions of violence punctuated French history from the start of the Revolution until the Liberation at the close of World War II. The distinguished scholar Richard D. E. Burton here offers a stunningly original account of these outbursts, concluding that recourse to political violence was not occasional and abnormal, but rather the usual pattern, in French history. Instead of adhering to conventional chronological lines, Blood in the City is structured topologically around a number of major Parisian "sites of memory," including Place de la Concorde, Sacré Coeur, and the Eiffel Tower. For thirty years Burton has visite...
