Oxygen Pickup During Typical Winery Operations PDF Download

Author: Christin Marie Carlson
Publisher:
ISBN:
Category :
Languages : en
Pages : 186

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Author: Remy Cachon
Publisher: Academic Press
ISBN: 0128125616
Category : Technology & Engineering
Languages : en
Pages : 724

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Book Description
Gases in Agro-food Processes is the ultimate reference covering all applications of gases in agro-Food processes, from farm to fork. Divided into 11 sections, the book covers chemical and physical gas properties, gas monitoring, regulation, heat and mass transfers. Sections are dedicated to agriculture and food processing, wastewater treatment, safety applications and market trends. Users will find this to be a valuable resource for industrial scientists and researchers in technical centers who are developing agro-food products. In addition, the book is ideal for graduate students in agro-food science, chemistry and the biosciences. - Explores quality, safety, regulatory aspects and market conditions, along with an industry outlook on gases used in agro-food processes - Presents the application areas of gases in industries and explores the basic principles for each application - Provides a single-volume reference on the wide range of potential uses for gases, facilitating use-case comparison and selection considerations - Includes sections dedicated to agriculture and food processing, wastewater treatment, safety applications and market trends

Author: Christian E. Butzke
Publisher: Elsevier
ISBN: 0857090186
Category : Technology & Engineering
Languages : en
Pages : 425

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Book Description
What is the best way to cold settle my white juices? How do I sample for Brettanomyces? What's the best procedure to clean or store a used barrel? How do I care for the winery pump? My wine is too astringent - what do I do? When can I skip filtering my wine? When will it re-ferment and push the corks? How do I best store and ship my bottled wine?Expert answers to these and further questions that arise during winemaking can be found in this convenient reference book. Arranged in practical question and answer format, Winemaking problems solved provides brief, quickly accessible solutions to more than one hundred issues of frequent concern to winemaking professionals.Chapters review issues associated with grape analysis, juice and must preparation, yeast and malolactic fermentation, wine clarification and stabilisation, filtration, packaging and storage. Sections on winery equipment maintenance and troubleshooting, wine microbiology and sanitation are also included. The final part of the book focuses on particular wine quality issues, such as hazes and off-odours.With expert contributions from a diverse team of international enologists, Winemaking problems solved is an essential, hands-on reference for professionals in the winemaking industry and students of enology. - Provides solutions to a variety of issues of frequent concern to wine making professionals - Reviews issues related to grape analysis, filtration, packaging and microbiology - A hands-on reference book written by a diverse team of international enologists

Author: Alan J. Buglass
Publisher: John Wiley & Sons
ISBN: 0470976659
Category : Technology & Engineering
Languages : en
Pages : 1207

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Book Description
HANDBOOK OF ALCOHOLIC BEVERAGES A comprehensive two-volume set that describes the science and technology involved in the production and analysis of alcoholic beverages HANDBOOK OF ALCOHOLIC BEVERAGES Technical, Analytical and Nutritional Aspects At the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products. The Handbook of Alcoholic Beverages tracks the major fermentation process, and the major chemical, physical and technical processes that accompany the production of the world’s most familiar alcoholic drinks. Indigenous beverages and small-scale production are also covered to a significant extent. The overall approach is multidisciplinary, reflecting the true nature of the subject. Thus, aspects of biochemistry, biology (including microbiology), chemistry, health science, nutrition, physics and technology are all necessarily involved, but the emphasis is on chemistry in many areas of the book. Emphasis is also on more recent developments and innovations, but there is sufficient background for less experienced readers. The approach is unified, in that although different beverages are dealt with in different chapters, there is extensive cross-referencing and comparison between the subjects of each chapter. Appropriate for food professionals working in the development and manufacture of alcohol-based drinks, as well as academic and industrial researchers involved in the development of testing methods for the analysis and regulation of alcohol in the drinks industry. Divided into five parts, this comprehensive two-volume work presents: INTRODUCTION, BACKGROUND AND HISTORY: a simple introduction to the history and development of alcohol and some recent trends and developments. FERMENTED BEVERAGES: BEERS, CIDERS, WINES AND RELATED DRINKS: the latest innovations and aspects of the different fermentation processes used in beer, wine, cider, liqueur wines, fruit wines, low-alcohol and related beverages. SPIRITS: covers distillation methods and stills used in the production of whisky, cereal- and cane-based spirits, brandy, fruit spirits and liqueurs. ANALYTICAL METHODS: covering the monitoring of processes in the production of alcoholic beverages, as well as sample preparation, chromatographic, spectroscopic, electrochemical, physical, sensory and organoleptic methods of analysis. NUTRITION AND HEALTH ASPECTS RELATING TO ALCOHOLIC BEVERAGES: includes a discussion on nutritional aspects, both macro- and micro-nutrients, of alcoholic beverages, their ingestion, absorption and catabolism, the health consequences of alcohol, and details of the additives and residues within the various beverages and their raw materials.

Author: Keith Grainger
Publisher: John Wiley & Sons
ISBN: 1118979095
Category : Technology & Engineering
Languages : en
Pages : 528

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Book Description
WINE FAULTS AND FLAWS Wine Faults and Flaws: A Practical Guide An essential guide to the faults and flaws that can affect wine Written by the award-winning wine expert, Keith Grainger, this book provides a detailed examination and explanation of the causes and impact of the faults, flaws and taints that may affect wine. Each fault is discussed using the following criteria: what it is; how it can be detected by sensory or laboratory analysis; what the cause is; how it might be prevented; whether an affected wine is treatable, and if so, how; and the science applicable to the fault. The incidences of faulty wines reaching the consumer are greater than would be regarded as acceptable in most other industries. It is claimed that occurrences are less common today than in recent recorded history, and it is true that the frequency of some faults and taints being encountered in bottle has declined in the last decade or two. However, incidences of certain faults and taints have increased, and issues that were once unheard of now affect many wines offered for sale. These include ‘reduced’ aromas, premature oxidation, atypical ageing and, very much on the rise, smoke taint. This book will prove invaluable to winemakers, wine technologists and quality control professionals. Wine critics, writers, educators and sommeliers will also find the topics highly relevant. The wine-loving consumer, including wine collectors will also find the book a great resource and the basis for discussion at tastings with like-minded associates.

Author: Adnan Y. Tamime
Publisher: John Wiley & Sons
ISBN: 1444333372
Category : Technology & Engineering
Languages : en
Pages : 389

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Book Description
This book extensively reviews the dairy, beverage and distilled spirits applications of membrane processing techniques. The four main techniques of membrane filtration are covered: microfiltration, ultrafiltration, nanofiltration and reverse osmosis. The book is divided into four informal sections. The first part provides an overview of membrane technology, including the main scientific principles; the major membrane types and their construction; cleaning and disinfection; and historical development. The second part focuses on dairy applications including liquid and fermented milks; cheese; whey; and milk concentrates. The third part of the book addresses beverage applications including mineral waters, fruit juices and sports drinks, and the final part looks at membrane filtration in the production of beers, wines and spirits.

Author: Volker Schneider
Publisher: tredition
ISBN: 3384016165
Category : Science
Languages : en
Pages : 626

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Book Description
WHITE WINE ENOLOGY could also be titled as SCIENCE AND PRACTICE OF WHITE WINEMAKING. It is characterized by two particular features: Firstly, it is authored by a practitioner who has worked his whole life in decision-making technical positions in the wine industry. Secondly, it is dedicated exclusively to the enology of white wines, and focuses its attention on flavor preservation rather than strategies that seek to obtain short-lived quality benefits. In doing so, it addresses one of the most important issues of white winemaking, which is the limited shelf life and flavor stability of most such wines, and shows how different white wine enology is from red. Due to the complex chemical process of white wine aging that goes well beyond oxidative aging, this book has a strong focus on sensory analysis throughout. It specifies the flavor-active compounds responsible for aging-related faults, identifies the chemical mechanisms of their formation, and clearly defines the decisive measures to take in order to mitigate them and improve flavor stability. While this book includes a deep treatment of the scientific fundaments of the different kinds of white wine aging, it also examines typical engineering issues common to commercial winemaking. Thus, it provides numerous practical hints and technical details of hands-on winery work and a valuable insight into the inherently cross-disciplinary nature of fine white winemaking. Extensive personal experience was decisive for this purpose. Volker Schneider was founder of the international consulting firm Schneider-Oenologie, which specialized in innovative winery operations, product development, quality control, and research. He has authored more than 450 technical articles and a range of scientific papers on these topics. He was also lecturer of enological chemistry at Geisenheim University.

Author: Jamie Goode
Publisher: Univ of California Press
ISBN: 0520275756
Category : Cooking
Languages : en
Pages : 272

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Book Description
Naturalness is a hot topic in the wine world. But what exactly is a natural wine? For this book, best-selling wine writer Jamie Goode has teamed up with winemaker and Master of Wine Sam Harrop to explore the wide range of issues surrounding authenticity in wine. Sam Harrop initially trained as a winemaker in New Zealand.

Author:
Publisher:
ISBN:
Category : Wine and wine making
Languages : en
Pages : 616

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Author: Andrew G. Reynolds
Publisher: Woodhead Publishing
ISBN: 008102066X
Category : Technology & Engineering
Languages : en
Pages : 890

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Book Description
Managing Wine Quality, Volume 2: Oenology and Wine Quality, Second Edition, brings together authoritative contributions from experts across the world's winemaking regions who cover yeasts, fermentation, enzymes, and stabilization, amongst other topics. A new chapter covers, in detail, extraction technologies and wine quality. Other sections cover the management of wine sensory quality, with new chapters covering the management of fortified wines, of Botrytized wines, and of wines produced from dried grapes. In addition, an updated section on insect taints in wine has been widened to cover all insects. 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 yeast and fermentation management, as well as the effects of aging on wine quality - Details alternatives to cork in bottle closing and the latest developments in the stabilization and clarification of wines - Includes new chapters covering extraction technologies for wine quality and on managing the quality of a wide range of wine types, including fortified and Botryized wines - Provides extensively expanded coverage of insect taints and their effects on wine quality