Wine Analysis and Production
Winemaking as a form of food preservation is as old as civilization. Wine has been an integral component of people's daily diet since its discovery and has also played an important role in the development of society, reli­ gion, and culture. We are currently drinking the best wines ever produced. We are able to do this because of our increased understanding of grape growing, biochemistry and microbiology of fermentation, our use of ad­vanced technology in production, and our ability to measure the various major and minor components that comprise this fascinating beverage. Historically, winemakers succeeded with slow but gradual improvements brought about by combinations of folklore, observation, and luck. How­ ever, they also had monumental failures resulting in the necessity to dis­ pose of wine or convert it into distilled spirits or vinegar. It was assumed that even the most marginally drinkable wines could be marketed. This is not the case for modem producers.
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Wine Analysis and Production
Winemaking as a form of food preservation is as old as civilization. Wine has been an integral component of people's daily diet since its discovery and has also played an important role in the development of society, reli­ gion, and culture. We are currently drinking the best wines ever produced. We are able to do this because of our increased understanding of grape growing, biochemistry and microbiology of fermentation, our use of ad­vanced technology in production, and our ability to measure the various major and minor components that comprise this fascinating beverage. Historically, winemakers succeeded with slow but gradual improvements brought about by combinations of folklore, observation, and luck. How­ ever, they also had monumental failures resulting in the necessity to dis­ pose of wine or convert it into distilled spirits or vinegar. It was assumed that even the most marginally drinkable wines could be marketed. This is not the case for modem producers.
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Wine Analysis and Production

Wine Analysis and Production

Wine Analysis and Production

Wine Analysis and Production

Paperback(New Edition)

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Overview

Winemaking as a form of food preservation is as old as civilization. Wine has been an integral component of people's daily diet since its discovery and has also played an important role in the development of society, reli­ gion, and culture. We are currently drinking the best wines ever produced. We are able to do this because of our increased understanding of grape growing, biochemistry and microbiology of fermentation, our use of ad­vanced technology in production, and our ability to measure the various major and minor components that comprise this fascinating beverage. Historically, winemakers succeeded with slow but gradual improvements brought about by combinations of folklore, observation, and luck. How­ ever, they also had monumental failures resulting in the necessity to dis­ pose of wine or convert it into distilled spirits or vinegar. It was assumed that even the most marginally drinkable wines could be marketed. This is not the case for modem producers.

Product Details

ISBN-13: 9788123905181
Publisher: CBS Publishers & Distributors India
Publication date: 12/01/1997
Edition description: New Edition
Pages: 280
Product dimensions: 8.00(w) x 10.00(h) x 1.00(d)

About the Author

Dr. B W Zoecklein Professor Emeritus and former Head of Enology-Grape Chemistry Group

Table of Contents

Contents: Introduction * Sensory Analysis of Juices and Wines * Grape Maturity and Quality * Hydrogen Ion (PH) and Fixed Acids * Carbohydrates * Alcohols and Extract * Phenolic Compounds and Wine Color * Nitrogen Compounds * Sulfur Dioxide and Sorbic Acid * Volatile Acidity * Metals, Cations and Anions * Sorbic Acid, Benzoic Acid, and Dimethyedicarbonate Oxygen, Carbon Dioxide and Nitrogen * Tartrates and Instabilities * Fining and Fining Agents * Sanitation * Basic Principles of Microbiology in the Winery * Cork * Analytical Methods * Index
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