Author: Sarah Cahn BennettPublisher:
ISBN:
Category :
Languages : en
Pages : 240
Book Description
A Study of Phenolics in Anderson Valley Pinot Noir
Author: Sarah Cahn BennettAn Evaluation of the Tannin-binding Capacity of Grape Berry Cell Walls in Relation to the Tannin Content of Vitis Vinifera Cv. Pinot Noir
Author: Robert Christopher ScholzPublisher:
ISBN:
Category :
Languages : en
Pages : 204
Book Description
Characterization of the Phenolic Composition of Pinot Noir Fruit and Wines and Their Relationship to Other Pinot Varieties
Author: Thomas M. FitzpatrickPublisher:
ISBN:
Category :
Languages : en
Pages : 732
Book Description
Phenolic Characterization of Oregonian and Californian Pinot Noir Wines
Author: Diane Youngeun ChooPractical Winery/vineyard
Author: Publisher:
ISBN:
Category : Wine and wine making
Languages : en
Pages : 606
Book Description
Terroir and Other Myths of Winegrowing
Author: Mark A. MatthewsPublisher: Univ of California Press
ISBN: 0520276957
Category : Cooking
Languages : en
Pages : 322
Book Description
"Matthews brings a scientist's skepticism and scrutiny to widely held ideas and beliefs about viticulture--often promulgated by people who have not tried to grow grapes for a living--and subjects them to critical examination: Is terroir primarily a marketing ploy that obscures our understanding of which environments really produce the best wine? Can grapevines that yield a high berry crop generate wines of high quality? What does it mean to have vines that are balanced or grapes that are fully mature? Do biodynamic practices violate biological principles? These and other questions will be addressed in a book that could alternatively be titled (in homage to a PUP bestseller) On Wine Bullshit"--Provided by publisher.
Managing Wine Quality
Author: Andrew G. ReynoldsPublisher: Woodhead Publishing
ISBN: 0081020686
Category : Technology & Engineering
Languages : en
Pages : 824
Book Description
Managing Wine Quality, Volume 1: Viticulture and Wine Quality, Second Edition, reviews our current understanding of wine aroma, color, taste and mouthfeel. In addition, it focuses on the measurement of grape and wine properties, the instrumental analysis of sensory evaluation, and wine authenticity and traceability. The effects of viticulture technologies on grape composition and wine quality attributes are also included, with sections on viticultural and vineyard management practices, fungal contaminants, grape processing equipment, and grape harvesting methods for both red and white wines. In addition, there is coverage on the potential impacts of global warming on wine quality. With a focus on recent studies, advanced methods, and a look to future technologies, this fully updated edition is an essential reference for anyone involved in viticulture and oenology who wants to explore new methods, understand different approaches, and refine existing practices. - Reviews our current understanding of wine aroma, color, taste and mouthfeel - Details the measurement of grape and wine properties through instrumental analysis, must and wine, and sensory evaluation - Examines viticulture and vineyard management practices, fungal contaminants and processing equipment
Wine & Spirits
Author: The Biochemistry of the Grape Berry
Author: Hernâni GerósPublisher: Bentham Science Publishers
ISBN: 1608053601
Category : Science
Languages : en
Pages : 304
Book Description
"Grapes (Vitis spp.) are economically significant fruit species. Many scientific advances have been achieved in understanding physiological, biochemical, and molecular aspects of grape berry maturation. Some of these advances have led to the improvement of"
Phenolic Compounds
Author: Marcos Soto-HernándezPublisher: BoD – Books on Demand
ISBN: 9535129570
Category : Science
Languages : en
Pages : 458
Book Description
Phenolic compounds as a large class of metabolites found in plants have attracted attention since long time ago due to their properties and the hope that they will show beneficial health effects when taken as dietary supplements. This book presents the state of the art of some of the natural sources of phenolic compounds, for example, medicinal plants, grapes or blue maize, as well as the modern methods of extraction, quantification, and identification, and there is a special section discussing the treatment, removal, and degradation of phenols, an important issue in those phenols derived from the pharmaceutical or petrochemical industries.