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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: 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: Antonio Morata Publisher: Academic Press ISBN: 0128144009 Category : Technology & Engineering Languages : en Pages : 406
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: Madeline Puckette Publisher: Avery ISBN: 1592408990 Category : Art Languages : en Pages : 242
Book Description
"A hip, new guide to wine for the new generation of wine drinkers, from the sommelier creators of the award-wining site WineFolly.com"--Provided by publisher.
Author: Madeline Puckette Publisher: Penguin ISBN: 0525533893 Category : Cooking Languages : en Pages : 322
Book Description
JAMES BEARD AWARD WINNER The expanded wine guide from the creators of Wine Folly, packed with new information for devotees and newbies alike. Wine Folly became a sensation for its inventive, easy-to-digest approach to learning about wine. Now in a new, expanded hardcover edition, Wine Folly: Magnum Edition is the perfect guide for anyone looking to take his or her wine knowledge to the next level. Wine Folly: Magnum Edition includes: more than 100 grapes and wines color-coded by style so you can easily find new wines you'll love; a wine region explorer with detailed maps of the top wine regions, as well as up-and-coming areas such as Greece and Hungary; wine labeling and classification 101 for wine countries such as France, Italy, Spain, Germany, and Austria; an expanded food and wine pairing section; a primer on acidity and tannin--so you can taste wine like a pro; more essential tips to help you cut through the complexity of the wine world and become an expert. Wine Folly: Magnum Edition is the must-have book for the millions of fans of Wine Folly and for any budding oenophile who wants to boost his or her wine knowledge in a practical and fun way. It's the ultimate gift for any wine lover.
Author: Albert Dinsmoor Webb Publisher: ISBN: Category : Cooking Languages : en Pages : 332
Book Description
Thirteen papers discuss all phases of wine production including specific aspects of commercial and home winemaking. Topics include the chemistry of grapes and red wine color, wine from American grapes, wine analysis for stabilization, malo-lactic fermentation; phenolic substances, and quality control; wooden containers; brandy; and the chemistry of grapes.
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: BoD – Books on Demand ISBN: 1789846129 Category : Technology & Engineering Languages : en Pages : 298
Book Description
Advances in Grape and Wine Biotechnology is a collection of fifteen chapters that addresses different issues related to the technological and biotechnological management of vineyards and winemaking. It focuses on recent advances in the field of viticulture with interesting topics such as the development of a microvine model for research purposes, the mechanisms of cultivar adaptation and evolution in a climate change scenario, and the consequences of vine water deficit on yield components. Other topics include the metabolic profiling of different Saccharomyces and non-Saccharomyces yeast species and their contribution in modulating the sensory quality of wines produced in warm regions, the use of new natural and sustainable fining agents, and available physical methods to reduce alcohol content. This volume will be of great interest to researchers and vine or wine professionals.
Author: Ronald S. Jackson Publisher: Elsevier ISBN: 0080489869 Category : Medical Languages : en Pages : 665
Book Description
The second edition of Wine Science: Principles, Practice, Perception updates the reader with current processes and methods of wine science, including an analysis of the advantages and disadvantages of various new grape cultivar clones, wine yeast strains, and malolactic bacteria. It also addresses current research in wine consumption as related to health. The many added beautiful color photographs, graphs, and charts help to make the sophisticated techniques described easily understandable. This book is an essential part of a any library.Key Features* Univerally appealing to non-technologists and technologists alike* Includes section on Wine and Health which covers the effects of wine consumption on cardiovascular diseases, headaches, and age-related macular degeneration* Covers sophisticated techniques in a clear, easily understood manner* Presents a balance between the objective science of wine chemistry and the subjective study of wine appreciation* Provides updated information involving advantages/disadvantages of various grape cultivar clones, wine yeast strains, and malolactic bacteria* Chapter on recent historical findings regarding the origin of wine and wine making processes
Author: Daniel Pambianchi Publisher: ISBN: 9781550652369 Category : Cooking Languages : en Pages : 0
Book Description
Offers an overview and instructions on how to make homemade wine, including topics such as selecting the type of grapes to use, what equipment to buy, and how to make popular wines like pinot noir or port wine.
Author: Andrew Leo Waterhouse
Author: Andrew Leo Waterhouse
Author: Antonio Morata
Author: Madeline Puckette
Author: Madeline Puckette
Author: Rodrigo Javier Blazquez Quevedo
Author: Albert Dinsmoor Webb
Author: Kevin Zraly
Author: Antonio Morata
Author: Ronald S. Jackson
Author: Daniel Pambianchi