Principles and Practices of Winemaking

Author: Roger B. Boulton,Vernon L. Singleton,Linda F. Bisson,Ralph E. Kunkee

Publisher: Springer Science & Business Media

ISBN: 1475762550

Category: Technology & Engineering

Page: 604

View: 499

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This essential text and reference offers a complete guide to winemaking. The authors, all well-known experts in their field, concentrate on the process of wine production, stressing the chemistry, biochemistry, microbiology and underlying science of enology. They present in-depth discussion of every aspect of the wine production process, from the selection of grapes and preparation of the must and the juice, through aging, bottling and storage of finished wines. Novices and experienced winemakers alike will find this clearly written and expertly crafted book an indispensable source of practical instruction and information.

Programmieren in Prolog

Author: William F. Clocksin,Christopher S. Mellish

Publisher: Springer-Verlag

ISBN: 3642711219

Category: Computers

Page: 331

View: 3468

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Prolog, die wohl bedeutendste Programmiersprache der Künstlichen Intelligenz, hat eine einzigartige Verbreitung und Beliebtheit erreicht und gilt als Basis für eine ganze neue Generation von Programmiersprachen und -systemen. Der vorliegenden deutschen Übersetzung des Standardwerks Programming in Prolog liegt die dritte Auflage der englischen Fassung zugrunde. Das Buch ist sowohl Lehrbuch als auch Nachschlagewerk und für alle geeignet, die Prolog als Programmiersprache für die Praxis erlernen und benutzen wollen. Zahlreiche Beispiele zeigen, wie nützliche Programme mit heutigen Prolog-Systemen geschrieben werden können. Die Autoren konzentrieren sich auf den "Kern" von Prolog; alle Beispiele entsprechen diesem Standard und laufen auf den verbreitetsten Prolog-Implementierungen. Zu einigen Implementierungen sind im Anhang Hinweise auf Besonderheiten enthalten.

Winemaking Problems Solved

Author: Christian E Butzke

Publisher: Elsevier

ISBN: 0857090186

Category: Technology & Engineering

Page: 432

View: 2983

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What is the best way to cold settle my white juices? How do I sample for Brettanomyces? What’s the best procedure to clean or store a used barrel? How do I care for the winery pump? My wine is too astringent - what do I do? When can I skip filtering my wine? When will it re-ferment and push the corks? How do I best store and ship my bottled wine? Expert answers to these and further questions that arise during winemaking can be found in this convenient reference book. Arranged in practical question and answer format, Winemaking problems solved provides brief, quickly accessible solutions to more than one hundred issues of frequent concern to winemaking professionals. Chapters review issues associated with grape analysis, juice and must preparation, yeast and malolactic fermentation, wine clarification and stabilisation, filtration, packaging and storage. Sections on winery equipment maintenance and troubleshooting, wine microbiology and sanitation are also included. The final part of the book focuses on particular wine quality issues, such as hazes and off-odours. With expert contributions from a diverse team of international enologists, Winemaking problems solved is an essential, hands-on reference for professionals in the winemaking industry and students of enology. Provides solutions to a variety of issues of frequent concern to wine making professionals Reviews issues related to grape analysis, filtration, packaging and microbiology A hands-on reference book written by a diverse team of international enologists

Wine and the Vine

An Historical Geography of Viticulture and the Wine Trade

Author: Tim Unwin

Publisher: Routledge

ISBN: 1134761929

Category: Science

Page: 432

View: 7159

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Very few books have products as diverse as those of the grape vine: even fewer have products with such a cultural significance. Wine and the Vine provides an introduction to the historical geography of viticulture and the wine trade from prehistory to the present. It considers wine as both a unique expression of the interaction of people in a particular environment, rich in symbol and meaning, and a commercial product of great economic importance to particular regions.

Die Merlot-Morde

Ein Weinkrimi

Author: Ellen Crosby,Axel Plantiko

Publisher: BASTEI LÜBBE

ISBN: 9783404923144

Category: Fiction

Page: 400

View: 6064

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Eigentlich wollte Lucie für immer in Südfrankreich bleiben. Sie liebt die französische Art zu leben und fühlt sich auch in ihrem Job als Fremdenführerin wohl. Doch dann wird ihr Vater gefunden, erschossen in seinem Weinberg. Notgedrungen kehrt Lucie zurück auf das elterliche Weingut im Herzen von Virginia - und hat schon bald einen zweiten Toten zu beklagen: ihren Patenonkel Fitz. Er ahnte, dass der Tod ihres Vaters kein Unfall war, und fand ein grausames Ende - in einem leeren Merlot-Fass ...

El Vino Y la Viña

Geografia Historica de la Viticultura Y Del Comercio Del Vino

Author: P. T. H. Unwin

Publisher: Psychology Press

ISBN: 0415031206

Category: Cooking

Page: 409

View: 2841

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Very few books have products as diverse as those of the grape vine: even fewer have products with such a cultural significance. Wine and the Vine provides an introduction to the historical geography of viticulture and the wine trade from prehistory to the present. It considers wine as both a unique expression of the interaction of people in a particular environment, rich in symbol and meaning, and a commercial product of great economic importance to particular regions.

Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition

Author: Y. H. Hui,E. Özgül Evranuz

Publisher: CRC Press

ISBN: 1439849048

Category: Technology & Engineering

Page: 821

View: 7069

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Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from plant sources. The book begins by describing fermented food flavors, manufacturing, and biopreservation. It then supplies a detailed exploration of a range of topics, including: Soy beverages and sauce, soymilk, and tofu Fruits and fruit products, including wine, capers, apple cider and juice, mangos, olive fruit, and noni fruits Vegetables and vegetable products, including red beet juice, eggplant, olives, pickles, sauerkraut, and jalapeño peppers Cereals and cereal products, including fermented bread, sourdough bread, rice noodles, boza, Chinese steamed buns, whiskey, and beer Specialty products such as balsamic vinegar, palm wine, cachaça, brick tea, shalgam, coconut milk and oil, coffee, and probiotic nondairy beverages Ingredients such as proteolytic bacteria, enzymes, and probiotics Fermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, the book is an essential reference distilling the most critical information on this food sector.

Die Wissenschaft bei Tolkien

Author: Henry Gee

Publisher: John Wiley & Sons

ISBN: 3527504354

Category:

Page: 289

View: 8712

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Tolkiens Bücher sind mehr als nur irgendwelche Fantasy-Romane; Lesestoff für Kinder und bestenfalls Jugendliche. Tolkiens Bücher sind mehr und jeder, der eines gelesen hat, merkt es, weiß es, kann nur vielleicht nicht sagen warum. Das ist Ihr Buch, wenn Sie mehr über Mittelerde wissen wollen: ob Balrogs fliegen können, weshalb Mithrilrüstungen so hart sind und Legolas auf fünf Meilen Entferung die Zahl der Reiter von Rohan bestimmen kann. Henry Gee nähert sich dem Werk von Tolkien als Naturwissenschaftler und gibt Antworten auf die Fragen, die so viele Fans bewegen.

Making Good Wine

Author: Bryce Rankine

Publisher: Macmillan Publishers Aus.

ISBN: 1742625851

Category: Cooking

Page: 336

View: 4382

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Making Good Wine has become the classic text on Australian and New Zealand winemaking, read and treasured by professional and amateur winemakers, students, wine lovers and buffs alike who want to know more about wine. Clearly and expertly it explains the principles as well as the practices of winemaking, and highlights the remarkable nature of the product. Written by Bryce Rankine, long-time head of oenology at South Australia's famous Roseworthy College, this the definitive work on winemaking in Australia and New Zealand.

Der Weinatlas

Author: Hugh Johnson,Jancis Robinson

Publisher: GRÄFE UND UNZER

ISBN: 9783833812194

Category: Cooking

Page: 400

View: 6067

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Der Weinatlas, der große Klassiker der Weinliteratur, liegt nun als sechste und bisher auch umfangreichste Ausgabe vor. Erneut haben Jancis Robinson und Hugh Johnson die gesamte Weinwelt unter die Lupe genommen und führen den Leser kenntnisreich und kurzweilig durch alle Weinregionen der Welt zu den bedeutendsten Weinen und ihren Produzenten. 200 hervorragende Karten von Übersichtskarten bis zu Detailkarten im Maßstab 1:25.000 erklären die Herkunft und geografischen Hintergründe der besten Weine aus allen 5 Kontinenten. Der Weinatlas ist ein wertvoller und unverzichtbarer Begleiter durch die ganze Welt des Weins.

Der Katalane

Roman

Author: Noah Gordon

Publisher: Karl Blessing Verlag

ISBN: 3641132746

Category: Fiction

Page: 512

View: 8730

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Mit der Kraft des spanischen Weins Nachdem er Zeuge eines kaltblütigen Mordes wurde, versteckt sich Josep vier lange Jahre in Frankreich. Nun, zurück in seinem Heimatdorf in Katalonien, will er sich seinen Lebenstraum erfüllen: vollmundigen Wein auf dem Gut seiner Väter zu keltern. Doch die Reben sind vertrocknet, die Geldforderungen seines Bruders für den Erbhof horrend. Zusammen mit seiner Geliebten Maria nimmt Josep den Kampf ums Überleben auf, bis ihn die Vergangenheit einholt. Abenteuerlicher Spannungsroman und historisches Liebesdrama – wie es nur Noah Gordon gelingt!

Wine Science

Principles, Practice, Perception

Author: Ronald S. Jackson

Publisher: Elsevier

ISBN: 9780080489865

Category: Medical

Page: 645

View: 6594

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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