Proceedings of the International Symposium on the Vitivinicultural Sector: Which Tools to Face Current Challenges? PDF Download

Author: A. Altindisli
Publisher:
ISBN: 9789462613690
Category : Viticulture
Languages : en
Pages : 0

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Author: A. Altindisli
Publisher:
ISBN:
Category :
Languages : en
Pages : 0

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Author: Zeki Kara
Publisher:
ISBN: 9789462612747
Category :
Languages : en
Pages :

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Author: G. Satyanarayana
Publisher:
ISBN:
Category :
Languages : en
Pages : 428

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Author:
Publisher:
ISBN: 9789462611832
Category : Electronic books
Languages : en
Pages : 404

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Author: Adeline Alonso Ugaglia
Publisher: Springer
ISBN: 3319986333
Category : Business & Economics
Languages : en
Pages : 548

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This Palgrave Handbook offers the first international comparative study into the efficiency of the industrial organization of the global wine industry. Looking at several important vineyards of the main wine countries, the contributors analyze differences in implementation and articulation of three key stages: grape production, wine making and distribution (marketing, selling and logistics). By examining regulations, organization theory, industry organizational efficiency and vertical integration, up to date strategies in the sector are presented and appraised. Which models are most efficient? What are the most relevant factors for optimal performance? How do reputation and governance impact the industry? Should different models co-exist within the wine countries for global success? This comprehensive volume is essential reading for students, researchers and professionals in the wine industry.

Author: Bruno Notarnicola
Publisher: Springer
ISBN: 3319119400
Category : Technology & Engineering
Languages : en
Pages : 408

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The book presents an overview of the International practices and state-of-the-art of LCA studies in the agri-food sector, both in terms of adopted methodologies and application to particular products; the final purpose is to characterise and put order within the methodological issues connected to some important agri-food products (wine, olive oil, cereals and derived products, meat and fruit) and also defining practical guidelines for the implementation of LCAs in this particular sector. The first chapter entails an overview of the application of LCA to the food sector, the role of the different actors of the food supply chain and the methodological issues at a general level. The other chapters, each with a particular reference to the main foods of the five sectors under study, have a common structure which entails the review of LCA case studies of such agri-food products, the methodological issues, the ways with which they have been faced and the suggestion of practical guidelines.

Author: T. K. Bose
Publisher: South Asia Books
ISBN:
Category : Gardening
Languages : en
Pages : 802

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Introduction; Nitrogen; Phosphorus; Potassium; Calcium; Magnesium; Sulfur; Iron; Manganese; Copper; Zinc; Boron; Molybdenum; Chlorine; Silicon; Cobalt.

Author: Antonio Morata
Publisher: MDPI
ISBN: 3036501509
Category : Science
Languages : en
Pages : 176

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The use of non-Saccharomyces yeast species is currently a biotechnology trend in enology for which they are being broadly used to improve the sensory profile of wines because they affect aroma, color, and mouthfeel. They have become a powerful biotool to modulate the influence of global warming on grape varieties, helping to maintain the acidity, decrease the alcoholic degree, stabilize wine color, and increase freshness. In cool climates, some non-Saccharomyces can promote demalication or color stability by the formation of stable derived pigments. Additionally, non-Saccharomyces yeasts open new possibilities in biocontrol for removing spoilage yeast and bacteria or molds that can produce and release mycotoxins and, thereby, help in reducing applied SO2 levels.

Author: Ronald S. Jackson
Publisher: Academic Press
ISBN: 0080568742
Category : Technology & Engineering
Languages : en
Pages : 789

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Book Description
Wine Science, Third Edition, covers the three pillars of wine science – grape culture, wine production, and sensory evaluation. It takes readers on a scientific tour into the world of wine by detailing the latest discoveries in this exciting industry. From grape anatomy to wine and health, this book includes coverage of material not found in other enology or viticulture texts including details on cork and oak, specialized wine making procedures, and historical origins of procedures. Author Ronald Jackson uniquely breaks down sophisticated techniques, allowing the reader to easily understand wine science processes. This updated edition covers the chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation. It includes significant additional coverage on brandy and ice wine production as well as new illustrations and color photos. This book is recommended for grape growers, fermentation technologists; students of enology and viticulture, enologists, and viticulturalists. NEW to this edition:* Extensive revision and additions on: chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation* Significant additional coverage on brandy and ice wine production* New illustrations and color photos