An Evaluation of the Tannin-binding Capacity of Grape Berry Cell Walls in Relation to the Tannin Content of Vitis Vinifera Cv. Pinot Noir PDF Download

Author: Robert Christopher Scholz
Publisher:
ISBN:
Category :
Languages : en
Pages : 204

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Author: Zoecklein
Publisher: Springer Science & Business Media
ISBN: 1475769784
Category : Technology & Engineering
Languages : en
Pages : 639

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Winemaking as a form of food preseIVation is as old as civilization. Wine has been an integral component of people's daily diet since its discovery and has also played an important role in the development of society, reli gion, and culture. We are currently drinking the best wines ever produced. We are able to do this because of our increased understanding of grape growing, biochemistry and microbiology of fermentation, our use of ad vanced technology in production, and our ability to measure the various major and minor components that comprise this fascinating beverage. Historically, winemakers succeeded with slow but gradual improvements brought about by combinations of folklore, obseIVation, and luck. How ever, they also had monumental failures resulting in the necessity to dis pose of wine or convert it into distilled spirits or vinegar. It was assumed that even the most marginally drinkable wines could be marketed. This is not the case for modem producers. The costs of grapes, the technology used in production, oak barrels, corks, bottling equipment, etc. , have in creased dramatically and continue to rise. Consumers are now accustomed to supplies of inexpensive and high-quality varietals and blends; they con tinue to demand better. Modem winemakers now rely on basic science and xvi Preface xvii the systematic application of their art to produce products pleasing to the increasingly knowledgeable consumer base that enjoys wine as part of its civilized society.

Author: Michael O'Mahony
Publisher: Routledge
ISBN: 1351416898
Category : Technology & Engineering
Languages : en
Pages : 518

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Sensory Evaluation of Food: Statistical Methods and Procedure covers all of the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. Providing a practical guide to how tests are conducted, the book explores the fundamental psychological and statistical theories that form the basis and rationale for sensory test design. It also demonstrates how statistics used in sensory evaluation can be applied in integrated applications in the context of appropriate sensory methods, as well as in stand-alone material in appendices. Offering a balanced view of diverse approaches, this is an essential guide for industry professionals and students.

Author: Hernâni Gerós
Publisher: Bentham Science Publishers
ISBN: 1608053601
Category : Science
Languages : en
Pages : 304

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"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"

Author: Marcos Soto-Hernández
Publisher: BoD – Books on Demand
ISBN: 9535129570
Category : Science
Languages : en
Pages : 458

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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.

Author: Silvia Bautista-Baños
Publisher: Elsevier
ISBN: 0124115683
Category : Technology & Engineering
Languages : en
Pages : 397

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Written by a diverse group of research professionals, Postharvest Decay: Control Strategies is aimed at a wide audience, including researchers involved in the study of postharvest handling of agricultural commodities, and undergraduate and graduate students researching postharvest topics. Growers, managers, and operators working at packinghouses and storage, retail, and wholesale facilities can also benefit from this book. The information in this book covers a wide range of topics related to selected fungi, such as taxonomy, infection processes, economic importance, causes of infection, the influence of pre-harvest agronomic practices and the environment, the effect of handling operations, and the strategic controls for each host-pathogen, including traditional and non-traditional alternatives. - Includes eleven postharvest fungi causing serious rots in numerous fruits and vegetables - Offers selected microorganisms including pathogens of commercially important tropical, subtropical and temperate crops worldwide, such as tomatoes, pears, apples, peaches, citrus, banana, papaya, and mango, among others - Presents content developed by recognized and experienced high-level scientists, working in the postharvest pathology area worldwide - Provides basic information about each fungus, pre- and postharvest factors that contribute to infection and control measurements, including the use of chemicals and non-traditional methods

Author: Kenneth C. Fugelsang
Publisher: Рипол Классик
ISBN: 5881474686
Category : History
Languages : en
Pages : 415

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Author: António M. Jordão
Publisher: BoD – Books on Demand
ISBN: 9535138332
Category : Technology & Engineering
Languages : en
Pages : 386

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Book Description
The book "Grapes and Wines: Advances in Production, Processing, Analysis, and Valorization" intends to provide to the reader a comprehensive overview of the current state-of-the-art and different perspectives regarding the most recent knowledge related to grape and wine production. Thus, this book is composed of three different general sections: (1) Viticulture and Environmental Conditions, (2) Wine Production and Characterization, and (3) Economic Analysis and Valorization of Wine Products. Inside these 3 general sections, 16 different chapters provide current research on different topics of recent advances on production, processing, analysis, and valorization of grapes and wines. All chapters are written by a group of international researchers, in order to provide up-to-date reviews, overviews, and summaries of current research on the different dimensions of grape and wine production. This book is not only intended for technicians actively engaged in the field but also for students attending technical schools and/or universities and other professionals that might be interested in reading and learning about some fascinating areas of grape and wine research.

Author: Fernanda Cosme
Publisher: BoD – Books on Demand
ISBN: 1839625759
Category : Science
Languages : en
Pages : 258

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Book Description
This book, written by experts, aims to provide a detailed overview of recent advances in oenology. Book chapters include the latest progress in the chemistry and biochemistry of winemaking, stabilisation, and ageing, covering the impact of phenolic compounds and their transformation products on wine sensory characteristics, emerging non-thermal technologies, fermentation with non-Saccharomyces yeasts, pathways involved in aroma compound synthesis, the effect of wood chips use on wine quality, the chemical changes occurring during Port wine ageing, sensory mechanisms of astringency, physicochemical wine instabilities and defects, and the role of cork stoppers in wine bottle ageing. It is highly recommended to academic researchers, practitioners in wine industries, as well as graduate and PhD students in oenology and food science.

Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 0128098716
Category : Science
Languages : en
Pages : 328

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Book Description
Handbook of Grape Processing By-Products explores the alternatives of upgrading production by-products, also denoting their industrial potential, commercial applications and sustainable solutions in the field of grape valorization and sustainable management in the wine industry. Covering the 12 top trending topics of winery sustainable management, emphasis is given to the current advisable practices in the field, general valorization techniques of grape processing by-products (e.g. vermi-composting, pyrolysis, re-utilization for agricultural purposes etc.), the newly introduced biorefinery concept, different techniques for the separation, extraction, recovery and formulation of polyphenols, and finally, the healthy components of grape by-products that lead to target applications in the pharmaceutical, enological, food and cosmetic sectors. - Presents in-depth information on grape processing - Addresses the urgent need for sustainability within wineries - Reveals the opportunities of reutilizing processing by-products in profitable ways - Explores general valorization methods and separation and extraction methods for the recovery of high added-value extracts/compounds and their transformation to final products