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ART AND SCIENCE OF WINEMAKING
"Art and Science of Winemaking" is an exciting, in-depth exploration of the world of winemaking, an art that combines sensory appreciation with scientific knowledge. The book traces the historical evolution of wine from its humble beginnings in ancient civilizations to sophisticated modern practices, highlighting the crucial role of fermentation and the impact of yeast in turning grape juice into wine. The book delves into how the science and art of tasting work together to evaluate and perfect wine, balancing elements such as acidity, sweetness, tannins, and alcohol. The texture and finish of the wine, which are essential to its quality and character, are also explored. This book is an invitation to appreciate winemaking as a harmonious blend of science and taste, offering a unique perspective on the complexity and beauty of this age-old process.
THE INFLUENCE OF WINE ON SOCIETY
"The Influence of Wine on Society" explores the rich and multifaceted history of wine and its profound impact on diverse spheres of human life. From its role in ancient rituals and modern celebrations to its influence on economics and culture, this book details how wine has been a symbol of luxury, sophistication, and community throughout the centuries. With an in-depth look at its role in health, politics, and technology, this work invites the reader on an exciting journey through the history and culture of wine, revealing how a simple beverage can have such a broad and lasting impact on society.
REVOLUTIONARY ENOLOGY
"Revolutionary Enology" immerses the reader in the exciting world of modern winemaking, revealing how technology and innovation are transforming this ancient tradition. From advanced fermentation techniques to sustainable winemaking practices, the book explores the advances that are improving the quality, taste and sustainability of wines. With a focus on new grape varieties, pest control, and advanced vineyard management, this work is a testament to the dynamism and creativity in contemporary enology, offering a fresh and insightful look at the art and science of winemaking.
The Shape of Wine
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 a...
Food Aroma Evolution
Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses on the description of the aroma evolution in several food matrices. Not only cooking, but also processing (such as fermentation) and aging are responsible for food aroma evolution. A comprehensive evaluation of foods requires that analytical techniques keep pace with the available technology. As a result, a major objective in the chemistry of food aroma is concerned with the application and continual development ...
Food Packaging and Preservation
Food Packaging and Preservation, Volume 9 in the Handbook of Food Bioengineering series, explores recent approaches to preserving and prolonging safe use of food products while also maintaining the properties of fresh foods. This volume contains valuable information and novel ideas regarding recently investigated packaging techniques and their implications on food bioengineering. In addition, classical and modern packaging materials and the impact of materials science on the development of smart packaging approaches are discussed. This book is a one-stop-shop for anyone in the food industry seeking to understand how bioengineering can foster research and innovation. - Presents cutting technologies and approaches utilized in current and future food preservation for both food and beverages - Offers research methods for the creation of novel preservatives and packaging materials to improve the quality and lifespan of preserved foods - Features techniques to ensure the safe use of foods for longer periods of time - Provides solutions of antimicrobial films and coatings for food packaging applications to enhance food safety and quality
ENOLOGÍA REVOLUCIONARIA
"Enología Revolucionaria" sumerge al lector en el emocionante mundo de la vinificación moderna, revelando cómo la tecnología y la innovación están transformando esta antigua tradición. Desde técnicas avanzadas de fermentación hasta prácticas vitivinícolas sostenibles, el libro explora los avances que están mejorando la calidad, sabor y sostenibilidad de los vinos. Con un enfoque en las nuevas variedades de uvas, el control de plagas, y la gestión avanzada de viñedos, esta obra es un testimonio del dinamismo y la creatividad en la enología contemporánea, ofreciendo una visión fresca y profunda del arte y la ciencia de la elaboración del vino.
Enología 2.015. Innovación vitivinícola
Pocos frutos hay tan agradecidos como la uva. Pocos productos acompañados del misterioso encanto del vino al que da lugar. Cada proceso es original. Cada copa, la culminación del trabajo de un equipo de personas implicado en la consecución de un alimento clave para nuestro mediterráneo país. De la cepa a la copa. Este libro recoge el amplio y significativo elenco de estudios recientemente realizados por los grupos de investigación de la red GIENOL. Estudios estratégicos en una coyuntura económica que ha conducido, necesariamente, a la optimización de los respectivos enfoques de viticultores, enólogos e investigadores, en aras de conseguir que los vinos españoles hagan gala de serlo en un mercado internacional cada vez más competitivo. Confiamos en que el lector satisfaga su interés por conocer en qué trabajamos en la Red GIENOL para contribuir a la mejora de la calidad de uno de nuestros alimentos más emblemáticos, desde los tiempos de Noé.
ARTE Y LA CIENCIA DE LA VINIFICACIÓN
"Arte y la Ciencia de la Vinificación" es una exploración apasionante y en profundidad del mundo de la vinificación, un arte que combina la apreciación sensorial con el conocimiento científico. El libro traza la evolución histórica del vino desde sus humildes comienzos en civilizaciones antiguas hasta las sofisticadas prácticas modernas, destacando el papel crucial de la fermentación y el impacto de la levadura en la conversión del zumo de uva en vino. La obra profundiza en cómo la ciencia y el arte de la cata trabajan juntas para evaluar y perfeccionar el vino, equilibrando elementos como acidez, dulzor, taninos y alcohol. Se explora también la textura y el final del vino, que son esenciales para su calidad y carácter. Este libro es una invitación a apreciar la vinificación como una mezcla armoniosa de ciencia y gusto, ofreciendo una perspectiva única sobre la complejidad y belleza de este proceso milenario.
