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Author: Kevin Zraly Publisher: Sterling Epicure ISBN: 9781454918233 Category : Cooking Languages : en Pages : 0
Book Description
Tells the story of red wine through 50 varietals and styles. Generously illustrated, it gives tasting profiles and notes, examples of red wines from countries throughout the world, as well as recommended wines
Author: Kevin Zraly Publisher: Sterling Epicure ISBN: 9781454918233 Category : Cooking Languages : en Pages : 0
Book Description
Tells the story of red wine through 50 varietals and styles. Generously illustrated, it gives tasting profiles and notes, examples of red wines from countries throughout the world, as well as recommended wines
Author: Antonio Morata Publisher: Academic Press ISBN: 0128144009 Category : Science Languages : en Pages : 408
Book Description
Red Wine Technology is a solutions-based approach on the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines, and is ideal for anyone who needs a quick reference on novel ways to increase and improve overall red wine production and innovation. The book provides emerging trends in modern enology, including molecular tools for wine quality and analysis. It includes sections on new ways of maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. Recent studies and technological advancements to improve grape maturity and production are also presented, along with tactics to control PH level. This book is an essential resource for wine producers, researchers, practitioners, technologists and students. Winner of the OIV Award 2019 (Category: Enology), International Organization of Vine and Wine Provides innovative technologies to improve maceration and color/tannin extraction, which influences color stability due to the formation of pyranoanthocyanins and polymeric pigments Contains deep evaluations of barrel ageing as well as new alternatives such as microoxigenation, chips, and biological ageing on lees Explores emerging biotechnologies for red wine fermentation including the use of non-Saccharomyces yeasts and yeast-bacteria coinoculations, which have effects in wine aroma and sensory quality, and also control spoilage microorganisms
Author: Christine Austin Publisher: Apple Press ISBN: 9781845433314 Category : Red wines Languages : en Pages : 288
Book Description
- With 500 wines from around the world, you will never run out of ideas for your cellar - Handy wine and food matching tips and hints run alongside the tasting notes for each wine - Insider tips from an expert on serving, storing, tasting - and even choosing wine in restaurants - Also available: 500 White Wines
Author: Marissa A. Ross Publisher: Penguin ISBN: 0399574174 Category : Cooking Languages : en Pages : 304
Book Description
“Can I just be Marissa, please? I want to be hilarious and sexy and smart and insanely knowledgeable about wine.” —Mindy Kaling A fresh, fun, and unpretentious guide to wine from Marissa A. Ross, official wine columnist for Bon Appétit. Does the thought of having to buy wine for a dinner party stress you out? Is your go-to strategy to pick the bottle with the coolest label? Are you tired of choosing pairings based on your wallet, instead of your palate? Fear not! Bon Appétit wine columnist and Wine. All The Time. blogger Marissa A. Ross is here to help. In this utterly accessible yet comprehensive guide to wine, Ross will walk you through the ins and outs of wine culture. Told in her signature comedic voice, with personal anecdotes woven in among its lessons, Wine. All the Time. will teach you to sip confidently, and make you laugh as you're doing it. In Wine. All The Time., you’ll learn how to: • Describe what you’re drinking, and recognize your preferences • Find the best bottle for you budget and occasion • Read and understand what’s written on a wine label • Make the perfect pairings between what you’re drinking and what you’re eating • Throw the best damn dinner party your guests will ever attend • And much more
Author: Natalie MacLean Publisher: A&C Black ISBN: 140882065X Category : Cooking Languages : en Pages : 314
Book Description
Natalie MacLean spent three years sipping her way through sun-drenched vineyards and cobwebbed cellars to bring us this witty, knowledgeable book about the world of wine. In the ancient vineyards of Burgundy she uncovers the secrets of Pinot Noir, then moves on to the labyrinthine cellars of Champagne to examine the mystique of luxury bubbly. She compares notes with novelist Jay McInerney at a bacchanalian dinner, goes undercover as a sommelier in a five-star restaurant, and explores the influence of powerful critics Jancis Robinson and Robert Parker. You may have a head for wine, but Red, White and Drunk All Over will show you its heart.
Author: Andrew Leo Waterhouse Publisher: ISBN: Category : Cooking Languages : en Pages : 338
Book Description
Short history of red wine color. Yeast-mediated formation of pigmented polymers in red wine. Color and phenolic compounds of Oak-matured wines as affected by the characteristics of the barrel. The variation in the color components of red wines using FTIR, wine analyses, and the method of partial least squares. The fate of anthocyanins in wine: are there determining factors? New pigments produced in red wines via different enological process. Factors affecting the formation of red wine pigments. Flavanols and anthocyanins as potent compounds in the formation of new pigments during storage and aging if red wine. Structural changes of anthocianins during red wine aging: Portisins: a new class of blue anthocyanin-derived pigments. Novel aged anthocyanins from Pinotage wines: isolation, characterization, and pathway of formation. Anthocyanin transformation in Cabernet Sauvignon wine during aging. The fate of Malvidin-3-glucoside in New wine. Matrix-assisted laser desorption-ionization time-of-flight mass spectrometry of anthocyanin-polyflavan-3-ol Oligomers in cranberry fruit (Vaccinium macrocarpon, Ait.) and apray-dried cranberry juice. Compositional investigation of pigmented tannin. Tannin-anthocyanin interactions: influence on wine color. Fractionation of red wine polymeric pigments by protein precipitation and bisulfite bleaching.
Author: Kevin Zraly
Author: Kevin Zraly
Author: Antonio Morata
Author: Robert Joseph
Author: Christine Austin
Author: Sheldon Wasserman
Author: Laurence Delaney
Author: Marissa A. Ross
Author: Natalie MacLean
Author: Jack Micheline
Author: Andrew Leo Waterhouse