Principles and Practices of Winemaking - Authored by the viticulture and enology professors from the University of California at Davis, this text provides in-depth, albeit highly technical information on practically every aspect of modern winemaking and equipment. It is designed to be used as a teaching aid and is definately geared towards professional winemakers. However, it is equally invaluable to the serious home winemaker as a solid source of answers to pick-up and finish-off where the majority of home-winemaking books stop.
Handbook of Enology Vol. 1 and 2 - This two text book set covers every aspect of winemaking, from start to finish. The first volume is an in-depth look at the first stages of winemaking, from picking the grapes to the end of fermentation. Such topics as Lactic Acid metabolisim, Conditions of Yeast Development, and Harvests and Pre-Fermentation Treatments are covered in great length. The second book deals more with chemical theory in regards to clarification and stabilization treatments, ageing processes in vats and barrels, and the technological problems of winemaking. From chapters on Phenolic Compounds to ones on Organic Defects, this second volume is sure to take you down the path to great wine.
Chemical Analysis of Grapes and Wine: Techniques and Concepts - THE lab book for the serious winemaker, and extremely useful to both professionals and amateurs. Spiral bound and constructed of stain and chemical resistant pages, this book is designed to be used as a "go-to" reference and is very much at home right on the lab bench. It covers the chemical analysis of winemaking in depth, with chapters dedicated to training the winemaker in general scientific concepts and procedures, and detailed instructions for the execution of more than 30 individual wine analyses. All the information is presented clearly, managing to be widely accessible without becoming "dumbed-down". A great tool for winemakers who may not have a degree based in science, but who wish to know how to properly care for their wine from a technical standpoint.
Brought to you by Patrick Iland and company and intended for use as a companion volume for "Monitoring the Winemaking Process from Grapes to Wine: Techniques and Concepts" (BK653), this book is still extremely useful as a stand alone volume. The "Techniques and Concepts" series of books are an expansion of our old title "Techniques for Chemical Analysis."
Included new sections highlighting background information and theory about the science you are doing in real English instead of science-ese. Check out the pages on how a pH meter works! This book is also now packed with full color photos which help to illuminate some of the possible sticking points of the tests we do.
Monitoring the Winemaking Process from Grapes to Wine: Techniques and Concepts - A great new offering from MoreWine, this title is designed to educate and carry you through all aspects of winemaking from the vineyard to the bottle. Mainly focused on the evaluation of vineyard quality during the growing season, harvest lot testing and assessment and measuring the potential for particular cellar operations. Operations covered include additions of acid, SO2, enzymes & yeast nutrients and tannins. Also contains sections on yeast and ML selection and handling. The final third of the book is dedicated to fining, stability, filtering, bottling and then finally (and most fun!) sensory analysis.
Brought to you by Patrick Iland and company and intended for use as a companion volume for "Chemical Analysis of Grapes & Wine: Techniques & Concepts" (BK652), this book is still extremely useful as a stand alone volume. The "Techniques and Concepts" series of books are an expansion of our old title "Techniques for Chemical Analysis."
Constructed from thick, chemical and stain resistant pages and spiral bound so that it sits on a bench well without being damaged, this is truly a book intended to be used as primary reference material!
Wine Tasting - A Professional Handbook - One of the most respected professionals in the wine industry, Ron Jackson, covers all practical and theoretical aspects of wine tasting in this book. It details the basic techniques used by professionals to sense all visual, gustatory, and olfactory wine properties (sight, taste, and smell). It also describes the physiologic, psychologic, and physicochemical origins of sensory perception and discusses wine types to illustrate the characteristic features that distinguish the majority of wines. A large portion of the book is dedicated to the practical concerns of preparing and performing wine assessments. Readers are instructed in how to differentiate between the various types of wine tastings (each requiring its own design, tasting sheets, training, skill measurement, and analysis). Included is a general overview of the types and sources of wine quality and how wine is most appropriately paired with food. Special features include a flow chart of wine tasting steps, details of errors to avoid, procedures for training and testing sensory skills, sample tasting sheets, original data from 14+ years of training tasters, and numerous tables, charts, and figures.
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