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Keith Grainger Wine Production and Quality

Gourmand Award for the No. 1 Best Wine Book in the World for Professionals Since the publication of Wine Production: Vine to Bottle (2005) and Wine Quality: Tasting and Selection (2009), there has been a great deal of change in the wine industry, and the perceptions of critics and expectations of consumers have shifted. Wine Production and Quality, Second Edition brings together its two predecessors in one updated and considerably expanded volume. This comprehensive guide explores the techniques of wine production in the vineyard and winery, and considers their impact upon the taste, style and quality of wine in the bottle. Part 1 of the book provides a structured yet easily readable understanding of wine production, from vine to bottle. The impact of natural factors, including climate and soil, is considered, together with the decisions made and work undertaken in the vineyard and winery. Part 2 looks at quality in wines: the concepts and techniques of tasting are detailed, along with the challenges in recognising and assessing quality. Also discussed are the steps producers may take, and the limitations they may face, in creating quality wines. The book will prove valuable to beverage industry professionals, wine trade students, wine merchants, sommeliers, restaurateurs , and wine lovers as well as those entering (or thinking of entering) the highly competitive world of wine production.

6626.33 РУБ



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Flamini Riccardo Mass Spectrometry in Grape and Wine Chemistry

A concise, up-to-date overview of the applications of mass spectrometry To be able to estimate the potentiality of grapes and how it may be transferred into wine is key to grasping enological chemistry. Nowadays, mass spectrometry is a crucial aspect in ensuring the production, the quality, and the safety of grape, wine, and grape derivative products. Mass Spectrometry in Grape and Wine Chemistry examines in depth the relationship between the high structural identification power of mass spectrometry techniques and the chemistry of grapes and wine. The text is divided into two parts. The first section provides an overview of mass spectrometry methods in relation to enology in three chapters. The second section offers seven chapters on wine chemistry as well as traditional topics and new developments in mass spectrometry. Mass Spectrometry in Grape and Wine Chemistry explores many mass spectrometry applications, including: Ionization methods Mass analyzers and mass measurements Mass spectrometry methodologies Grape aroma compounds Volatile and aroma compounds in wines Grape and wine polyphenols Compounds released by wood into wine Wine defects caused by compounds Pesticide detection analysis Peptides and proteins of grape and wine Written by leading experts in the field, this book presents an introduction to mass spectrometry and outlines ways to maximize quality control and product safety for the best results. Mass Spectrometry in Grape and Wine Chemistry is an essential handbook for laboratories working in enology.

9656.31 РУБ



Andrew Waterhouse L. Understanding Wine Chemistry

Wine chemistry inspires and challenges with its complexity, and while this is intriguing, it can also be a barrier to further understanding. The topic is demystified in Understanding Wine Chemistry, which explains the important chemistry of wine at the level of university education, and provides an accessible reference text for scientists and scientifically trained winemakers alike. Understanding Wine Chemistry: Summarizes the compounds found in wine, their basic chemical properties and their contribution to wine stability and sensory properties Focuses on chemical and biochemical reaction mechanisms that are critical to wine production processes such as fermentation, aging, physiochemical separations and additions Includes case studies showing how chemistry can be harnessed to enhance wine color, aroma, flavor, balance, stability and quality. This descriptive text provides an overview of wine components and explains the key chemical reactions they undergo, such as those controlling the transformation of grape components, those that arise during fermentation, and the evolution of wine flavor and color. The book aims to guide the reader, who perhaps only has a basic knowledge of chemistry, to rationally explain or predict the outcomes of chemical reactions that contribute to the diversity observed among wines. This will help students, winemakers and other interested individuals to anticipate the effects of wine treatments and processes, or interpret experimental results based on an understanding of the major chemical reactions that can occur in wine.

9327.12 РУБ



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Mencarelli Fabio Sweet, Reinforced and Fortified Wines. Grape Biochemistry, Technology Vinification

Wines from Grape Dehydration is the first of its kind in the field of grape dehydration – the controlled drying process which produces a special group of wines. These types of wine are the most ancient, made in the Mediterranean basin, and are even described in Herodotus. Until few years ago, it was thought that these wines – such as Pedro Ximenez, Tokai, Passito, and Vin Santo – were the result of simple grape drying, because the grapes were left in the sun, or inside greenhouses that had no controls over temperature, relative humidity or ventilation. But Amarone wine, one of the most prized wines in the world, is the first wine in which the drying is a controlled process. This controlled process – grape dehydration – changes the grape at the biochemical level, and involves specialist vine management, postharvest technology and production processes, which are different from the typical wine-making procedure. After a history of grape dehydration, the book is then divided into two sections; scientific and technical. The scientific section approaches the subjects of vineyard management and dehydration technology and how they affect the biochemistry and the quality compounds of grape; as well as vinification practices to preserve primary volatiles compounds and colour of grape. The technical section is devoted to four main classes of wine: Amarone, Passito, Pedro Ximenez, and Tokai. The book then covers sweet wines not made by grape dehydration, and the analytical/sensorial characteristics of the wines. A concluding final chapter addresses the market for these special wines. This book is intended for wineries and wine makers, wine operators, postharvest specialists, vineyard managers/growers, enology/wine students, agriculture/viticulture faculties and course leaders and food processing scientists

17275.74 РУБ



Mary Ewing-Mulligan Buying and Serving Wine In A Day For Dummies

Wine basics in a day? Easy. Wine can be an intimidating topic, but doesnt have to be—and this handy little guide gives you just what you need to buy and serve wine with confidence. Buying & Serving Wine In A Day For Dummies covers everything from navigating wine shops, lists, and varietals to opening and serving wine properly. Plus, youll get tips and advice for storing both unopened and leftover wine. Navigating wine shops and restaurant wine lists How to open a bottle, choose a glass, and serve the wine Serving temperatures for wine, and guidelines for storing leftover wine Understanding more about wine from its label Online component takes readers beyond the book with bonus content and features Get set to impress your friends with your newfound knowledge in no time!

314.34 РУБ



Nidhal Rezg Joint Optimization of Maintenance and Production Policies

This book presents the recent work regarding the different approaches developed in the framework of the joint optimization of intelligent maintenance and production strategies. The originality of these strategies is that they take various constraints into account, including production management, subcontracting environmental degradation, inspection and product quality.

5670.61 РУБ



Antonio Bevilacqua Starter Cultures in Food Production

Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. Once mainly used in the dairy industry, nowadays starter cultures are applied across a variety of food products, including meat, sourdough, vegetables, wine and fish. New data on the potential health benefits of these organisms has led to additional interest in starter bacteria. Starter Cultures in Food Production details the most recent insights into starter cultures. Opening with a brief description of the current selection protocols and industrial production of starter cultures, the book then focuses on the innovative research aspects of starter cultures in food production. Case studies for the selection of new starter cultures for different food products (sourdough and cereal based foods, table olives and vegetables, dairy and meat products, fish and wine) are presented before chapters devoted to the role of lactic acid bacteria in alkaline fermentations and ethnic fermented foods. This book will provide food producers, researchers and students with a tentative answer to the emerging issues of how to use starter cultures and how microorganisms could play a significant role in the complex process of food innovation.

14272.09 РУБ



Mary Ewing-Mulligan Wine For Dummies

Are you up to date on todays wine scene? Wine For Dummies, 6th Edition reveals whats in, whats out, and whats new in wine. With new and revised content, this edition of the popular Wine For Dummies text takes you on a tour of emerging and old world wine regions, showcasing the varieties and styles you need to know to stay up to date on todays wine scene. In addition to highlighting wines themselves, this approachable resource offers insight into wine shops, supermarket wine selections, wine and food pairings, vintage charts, and price guidelines. For the aspiring wine aficionado, the text offers expert advice on buying, collecting, and rating wines—and can direct you in updating your personal collection through its thorough guidance. Wine has, for generations, been an important part of culture and society around the world. Over time, trends in wine change—as do the ways in which it is created, celebrated, and enjoyed. Exploring todays wine trends is a great way to learn more about and appreciate different cultures—and lets be honest: educational value aside, wine tastes amazing. Understand different grape varieties and varying wine styles Read wine lists and labels, and understand how to use them to make the right purchases Pair your wine with food in a way that will bring out the best flavors in all aspects of your meal Explore how to best select, store, open, pour, and enjoy your wine Wine For Dummies, 6th Edition provides you with the information you need to confidently navigate todays wine scene!

1444.42 РУБ



Pierre Maillard Competitive Quality Strategy

This book succinctly presents new methodological principles that will help you raise the quality of your valuable production to enhance your competitiveness. The concepts and models of principles of actions presented result from over 20 years of the author observing the ways in which companies of all sizes and in all sectors use specific mechanisms of quality production to give rise to long-lasting competitive factors. You’ll find practical guides that will help you better understand and strengthen your approaches to create new competitive edges, based on your employees’ culture of quality.

6413.24 РУБ



Джарретт, Кит — Википедия

Кит Джа́рретт (англ. Keith Jarrett; род. 8 мая 1945, Аллентаун, Пенсильвания, США) — американский джазовый пианист и композитор.

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Keith Jarrett (* 8. Mai 1945 in Allentown, Pennsylvania) ist ein US-amerikanischer Pianist, der sowohl Jazz als auch klassische Stücke spielt. Jarretts Spiel war vor allem in den siebziger Jahren durch weit ausgreifende Soloimprovisationen gekennzeichnet, die in ungewöhnlich umfangreichen Live-Mitschnitten dokumentiert sind (u. a. Solo ...

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Нью-эйдж (музыка) — Википедия

Нью-эйдж (англ. new age, дословно «новая эра») — жанр музыки с расслабляющим и лёгким звучанием.

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Keith Jarrett - Wikipedia

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Эмбиент — Википедия

Э́мбиент (англ. ambient — окружающий) — стиль электронной музыки, основанный на модуляциях звукового тембра.

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Robert Blair Organic Production and Food Quality. A Down to Earth Analysis

The internet is rife with biased and unsubstantiated claims from the organic industry, and the treatment of issues such as food safety and quality by the media («if it bleeds, it leads») tends to have a negative impact on consumer perceptions about conventional food. Until recently, more and more consumers in many countries were opting to buy organic food over conventional food, resulting in a radical shift in food retailing. This was due to concerns over chemical residues, food poisoning resulting in recalls, food scares such as «mad-cow» disease, issues like gene-modified (GM foods), antibiotics, hormones, cloning and concerns over the way plants and animals are being grown commercially as food sources. As a result there has been an expansion of the organic industry and the supply of organic foods at farmers markets, supermarkets and specialty stores. Organic Production and Food Quality: A Down to Earth Analysis is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings. The title is a must-have for everyone working within the food industry. Comprehensive explanation of organic production methods and effects on the safety and quality of foods Authoritative, unbiased and up-to-date examination of relevant global scientific research Answers the questions of whether organic food is more nutritious and/or more healthy

17422.85 РУБ



Mary Ewing-Mulligan Wine For Dummies

Wine enthusiasts: raise a glass! The global wine market has expanded rapidly in the past few years and is forecasted to increase through 2019. Consumption, new wine styles, online wine purchasing, and a growing younger population of wine enthusiasts are all contributing factors. In Wine For Dummies, the authors—both recognized wine authorities and accredited Certified Wine Educators—share their expertise, revealing the latest on whats in, whats out, and whats new in wine. Featuring information on both classic and cutting-edge wines, it’s packed with everything you need to hold your own in tasting rooms, shops, and beyond! Includes updated information on navigating wine shops and selecting wines in restaurants Covers the latest expert advice on buying wine online thanks to the online retail boom Provides updated vintage charts and price guidelines Offers information on trends in wine, including packaging innovations such as wine in a can, kegs, and boxes Whether you’re a beginner or intermediate wine enthusiast, this is your no-nonsense guide to choosing wine, understanding wine lists, exploring new varieties, serving, sharing, and more!

1884.23 РУБ



Shouwei Zhou Sand Production Management for Unconsolidated Sandstone Reservoirs

This book investigates sand production problems in the development of unconsolidated sand reservoirs and suggests novel technical solutions and improvements to sand management issues. This book is divided into six chapters: (1) geologic characteristics of unconsolidated sand heavy oil reservoirs and concept of sand management technology; (2) sand production mechanisms and its effect on reservoir petrophysical quality; (3) sand production quantity prediction and well productivity evaluation methods, especially for fluid-solid coupling prediction model; (4) completion technology for sand management; (5) sand flow in well bore and surface processing; (6) the application of sand management technology in China’s Bohai heavy oil field. Readership: Petroleum reservoir engineers and production managers worldwide.

8954.04 РУБ



Mary Ewing-Mulligan California Wine For Dummies

Discover the nuances of California wines and increase your drinking pleasure Want to be a California wine connoisseur? This friendly guide gives you the knowledge you need to appreciate these fine wines, showing you how to taste them, select a good bottle, pair wine with food, and much more. Youll see why certain wine regions are renowned and how to further enrich your wine-drinking experience. California wine 101 – understand the range of California wines, what makes them unique, and what a varietal wine is Review the regions – explore the major wine regions of California and what makes each one special, from the soil to the climate Open the bottle – become fluent in the Big Six: Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Merlot, Pinot Noir, and Zinfandel Go beyond the basics – appreciate Pinot Grigio, Viognier, Syrah, sparkling wines, and more Round out your wine experience – pair and share wines, learn about the proper glassware and serving temperatures, and prepare for a winery visit Open the book and find: An overview of California wine today Wine recommendations for all budgets Explanations of wine label language A map of wine regions Tips for aging and collecting California wines Winery tasting etiquette The ins and outs of recent vintages Top wine country travel destinations

1067.19 РУБ



Clarke Ronald J. Wine. Flavour Chemistry

Wine Flavour Chemistry brings together a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste, smell and overall perception. It includes both table wines and fortified wines, such as Sherry, Port and the newly added Madeira, as well as other special wines. This fully revised and updated edition includes new information also on retsina wines, rosés, organic and reduced alcohol wines, and has been expanded with coverage of the latest research. Both EU and non-EU countries are referred to, making this book a truly global reference for academics and enologists worldwide. Wine Flavour Chemistry is essential reading for all those involved in commercial wine making, whether in production, trade or research. The book is of great use and interest to all enologists, and to food and beverage scientists and technologists working in commerce and academia. Upper level students and teachers on enology courses will need to read this book: wherever food and beverage science, technology and chemistry are taught, libraries should have multiple copies of this important book.

17271.97 РУБ



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S. Srivastava P. Fuels and Fuel-Additives

Examines all stages of fuel production, from feedstocks to finished products Exploring chemical structures and properties, this book sheds new light on the current science and technology of producing energy efficient and environmentally friendly fuels. Moreover, it explains the role of fuel-additives in the production cycle. This expertly written and organized guide to fuels and fuel-additives also presents requirements, rules and regulations, including US and EU standards governing automotive emissions, fuel quality and specifications, alternate fuels, biofuels, antioxidants, deposit control detergents/dispersants, stabilizers, corrosion inhibitors, and polymeric fuel-additives. Fuels and Fuel-Additives covers all stages and facets of the production of engine fuels as well as heating and fuel oils. The book begins with a quick portrait of the future of fuels and fuel production. Then, it sets forth the regulations controlling exhaust gas emissions and fuel quality from around the world. Next, the book covers: Processing of engine fuels derived from crude oil, including the production of blending components Production of alternative fuels Fuel-additives for automotive engines Blending of fuels Key properties of motor fuels and their effects on engines and the environment Aviation fuels The final chapter of the book deals with fuel oils and marine fuels. Each chapter is extensively referenced, providing a gateway to the primary and secondary literature in the field. At the end of the book, a convenient glossary defines all the key terms used in the book. Examining the full production cycle from feedstocks to final products, Fuels and Fuel-Additives is recommended for students, engineers, and scientists working in fuels and energy production.

7980.62 РУБ



Melendez Pedro Dairy Production Medicine

This comprehensive book integrates new technology and concepts that have been developed in recent years to manage dairy farms in a profitable manner. The approach to the production of livestock and quality milk is multidisciplinary, involving nutrition, reproduction, clinical medicine, genetics, pathology, epidemiology, human resource management and economics. The book is structured by the production cycle of the dairy cow covering critical points in cow management. Written and edited by highly respected experts, this book provides a thoroughly modern and up-to-date resource for all those involved in the dairy industry.

10108.32 РУБ



John Szabo Pairing Food and Wine For Dummies

The easy way to learn to pair food with wine Knowing the best wine to serve with food can be a real challenge, and can make or break a meal. Pairing Food and Wine For Dummies helps you understand the principles behind matching wine and food. From European to Asian, fine dining to burgers and barbeque, youll learn strategies for knowing just what wine to choose with anything youre having for dinner. Pairing Food and Wine For Dummies goes beyond offering a simple list of which wines to drink with which food. This helpful guide gives you access to the principles that enable you to make your own informed matches on the fly, whatever wine or food is on the table. Gives you expert insight at the fraction of a cost of those pricey food and wine pairing courses Helps you find the perfect match for tricky dishes, like curries and vegetarian food Offers tips on how to hold lively food and wine tasting parties If youre new to wine and want to get a handle on everything you need to expertly match food and wine, Pairing Food and Wine For Dummies has you covered.

1444.42 РУБ



Keith Holdaway Harness Oil and Gas Big Data with Analytics. Optimize Exploration Production Driven Models

Use big data analytics to efficiently drive oil and gas exploration and production Harness Oil and Gas Big Data with Analytics provides a complete view of big data and analytics techniques as they are applied to the oil and gas industry. Including a compendium of specific case studies, the book underscores the acute need for optimization in the oil and gas exploration and production stages and shows how data analytics can provide such optimization. This spans exploration, development, production and rejuvenation of oil and gas assets. The book serves as a guide for fully leveraging data, statistical, and quantitative analysis, exploratory and predictive modeling, and fact-based management to drive decision making in oil and gas operations. This comprehensive resource delves into the three major issues that face the oil and gas industry during the exploration and production stages: Data management, including storing massive quantities of data in a manner conducive to analysis and effectively retrieving, backing up, and purging data Quantification of uncertainty, including a look at the statistical and data analytics methods for making predictions and determining the certainty of those predictions Risk assessment, including predictive analysis of the likelihood that known risks are realized and how to properly deal with unknown risks Covering the major issues facing the oil and gas industry in the exploration and production stages, Harness Big Data with Analytics reveals how to model big data to realize efficiencies and business benefits.

4712.15 РУБ



Tony Aspler Canadian Wine for Dummies

How can the same grapes make two different wines? Can you tell what a wine tastes like by reading the label? By understanding wine, you can drink better wine. In grocery stores, liquor stores, and at the vineyard, the key to picking a tasty wine is knowing how the wine was made—not by looking at the price. Even the glass you drink wine out of can enhance the experience. With some basic guidance, being a wine connoisseur is as easy as knowing what you like. Canadian Wine For Dummies is for everyone from beginning wine drinkers who need a friendly primer on wine to experienced wine tasters who want a thorough introduction to the diverse variety of wines produced in Canadian. This is the perfect guide if you’re interested in: Entertaining at home Collecting wine Cooking with wine Touring Canadian vineyards Impressing your friends Explore all the factors that influence a wine 212;from the soil the grapes grow in to the winemaking process—and understand how to decipher this information from the label. Navigate any restaurant’s wine list and order the best tasting and priced bottle. Serve the perfect wine to complement the food your serving. This friendly guide helps you do these things and more: Introduce your friends to Icewine Happily marry food and wine at your wedding Purchase wine online from private shops Properly taste and describe any wine Organize wine tastings Know when to send back a bottle of wine Tired of relying on other people’s wine choices? Want to discover a vast country of delicious wines? There are many, many reasons to explore the world of Canadian wines. No matter what the reason, the experience you take away from delving into the savory world of Canadian wines will make itself useful the rest of your life.

2110.41 РУБ



Ganapathy Subramanian Continuous Processing in Pharmaceutical Manufacturing

With contributions from biotechnologists and bioengineers, this ready reference describes the state of the art in industrial biopharmaceutical production, with a strong focus on continuous processes. Recent advances in single-use technology as well as application guidelines for all types of biopharmaceutical products, from vaccines to antibodies, and from bacterial to insect to mammalian cells are covered. The efficiency, robustness, and quality control of continuous production processes for biopharmaceuticals are reviewed and compared to traditional batch processes for a range of different production systems.

17684.37 РУБ



Melissa Redford A. The Handbook of Speech Production

The Handbook of Speech Production is the first reference work to provide an overview of this burgeoning area of study. Twenty-four chapters written by an international team of authors examine issues in speech planning, motor control, the physical aspects of speech production, and external factors that impact speech production. Contributions bring together behavioral, clinical, computational, developmental, and neuropsychological perspectives on speech production to create a rich and truly interdisciplinary resource Offers a novel and timely contribution to the literature and showcases a broad spectrum of research in speech production, methodological advances, and modeling Coverage of planning, motor control, articulatory coordination, the speech mechanism, and the effect of language on production processes

14551.02 РУБ




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