For a book that starts out by declaiming that it is not written to be read in one session, it has fully occupied my discretionary reading time for the past two weeks.
The book asks most of the questions that I have continually asked myself during 50 years of winemaking. These are the essential questions about fine grape-growing and winemaking that in the book are answered by many voices with differing opinions, forensically sampled across the popular wine press, practising vignerons and grape and wine scientists.
The juxtaposition of contrasting opinions, of the emotional against the scientific, of the terroir believers versus the sceptics, of the New World versus the Old, is pervasive and expertly poised, but the book leaves room for the reader to reach their conclusions, either confirmation of already-held beliefs, remaining doubt, or conversion to a new understanding and belief.
For me it has confirmed my fundamental understanding of the role of nature versus man in the elaboration of a great wine. For all of the skill, experience and inherited cultural practices of the vigneron, it is not possible to make great wine from a lesser viticultural site. Without the unique and special environmental triggers there are no ingredients of greatness in the grape and there can be no great wine, despite the employment of the most sophisticated of viticultural and winemaking practice.
The two nagging questions for the committed vigneron are: does my site really have those unique attributes that potentially confer greatness? In other words, have I wasted my life nurturing a less-than-distinguished site? Or have I squandered the site potential by inappropriate practices?
From large industrial-style wineries to boutique family-run wineries; from new state-of-the-art facilities to 15th-century palaces, the application for solar is limitless. The book deals finally with the physical design, installation and operation of the solar system within the winery environment, detailing the equipment, methodologies, processes and concerns that must be addressed in their creation. This presents the reader with a range of solar design and system options, including: generic system type; installation; mounting arrangements; operation; different module and inverter components and configurations; connection; and finance.
Owners, managers and planners involved in the design, building or management of a winemaking facility will derive particular benefit from Solar Energy in the Winemaking Industry, but it will also be of interest to anyone with an interest in the wine or solar industries. The Business of Winemaking places all facets of the wine business in perspective for investors, owners, and anyone else who is interested in how the wine business operates.
Abundantly illustrated and written in a readily understandable style, the book addresses the technical rudiments of viticulture and enology and all of its related business actions: market analysis, vineyard and winery design, construction and equipment costs, regulatory and legislative issues, accounting and recordkeeping, financial analysis, tax considerations, typical salaries by geographical area, the minimum economic size of vineyards, the business plan, financing, product pricing, advertising, and sustainable farming and immigrant labor.
This book features comprehensive case studies from 20 winery sites from coast to coast, making it an ideal resource for anyone wanting to better understand the inner workings of a successfully run winery.
An overview of wine making by-products and their conventional and non-conventional uses, Valorization of Wine Making By-Products gives you a deeper understanding of recovery processes that are a part of the new philosophy of sustainable agriculture.
In line with the worldwide movement toward sustainable development, this book examines how to conver. This essential text and reference offers a complete guide to fruit wines. It will prove to be invaluable for all winemakers, from the amateur to the commercial producer. Written with attention to detail and a passion for fruit wine, this book goes through the considerations for setting up a winery to the production process, designing a fruit wine recipe to suit any wine style, analysis, stability issues, packaging, marketing and sales.
The physical-chemical properties of the omega-3 fatty acid DHA docosahexaenoic acid enable it to facilitate rapid biochemical processes in the membrane. This effect has numerous benefits, including those involved in the growth of bacteria, rapid energy generation, human vision, brain impulse, and photosynthesis, to name a few. Yet DHA also carries risks that can lead to cellular death and disease. Omega-3 Fatty Acids and the DHA Principle explores the roles of omega-3 fatty acids in cellular membranes ranging from human neurons and swimming sperm to deep sea bacteria, and develops a principle by which to assess their benefits and risks.
The DHA Principle states that the blending of lipids to form cellular membranes is evolutionarily-honed to maximize benefit while minimizing risk, and that a complex blending code involving conformational dynamics, energy stress, energy yield, and chemical stability underlies all cellular membranes. This book lays the groundwork to understanding this code. It examines the evolution of DHA and the membrane and explores the general properties of omega-3s and other membrane lipids.
It then focuses on cellular biology before shifting to a practical discussion on applications. The authors discuss the DHA Principle as applied to petroleum degradation, winemaking, global warming, molecular farming, aging, neurodegenerative diseases, and the prevention of colon cancer.
Reflecting the increased public interest that has emerged over the years, this volume uses an integrative approach to explain the complex roles of omega-3s in the membrane. Incorporating principles from chemistry, cellular biology, evolution, and ecology, this work gives researchers in a variety of fields the building blocks to stimulate further study.
Fermented Beverage Production, Second Edition is an essential resource for any company producing or selling fermented alcoholic beverages. In addition it would be of value to anyone who needs a contemporary introduction to the science and technology of alcoholic beverages. This authoritative volume provides an up-to-date, practical overview of fermented beverage production, focusing on concepts and processes pertinent to all fermented alcoholic beverages, as well as those specific to a variety of individual beverages.
The second edition features three new chapters on sparkling wines, rums, and Latin American beverages such as tequila, as well as thorough updating of information on new technologies and current scientific references. Then you can make wine. Warrick walks readers through each step of the process, explaining in plain English crushing, the Brix scale, fermentation, racking and bottling.
The second part of the book is a how-to on fine-tuning the process. Along the way Warrick includes tips, sidebars and sources for grapes and other supplies. And even if you never bottle a drop, you'll come away with a greater appreciation of what goes into your glass. Rich with insider know-how, this book divulges the many practical advances made in the past few decades and demonstrates that do-it-yourself winemaking is now simpler and more rewarding than ever.
Handbook of Grape Processing By-Products explores the alternatives of upgrading production by-products, also denoting their industrial potential, commercial applications and sustainable solutions in the field of grape valorization and sustainable management in the wine industry.
Covering the 12 top trending topics of winery sustainable management, emphasis is given to the current advisable practices in the field, general valorization techniques of grape processing by-products e. This book presents the modern applications of hyphenated techniques in the analysis and study of the chemistry of grape, wine, and grape-derivative products. It explains the different applications and techniques used in the laboratory, such as liquid- and gas-phase chromatography, mass spectrometry, and capillary electrophoresis, and describes the methods developed using instrumentation with high performance and reliability.
Additionally, the book covers the principal applications of modern sample preparation methods, such as solid-phase-extraction and solid-phase-microextraction. The speed of a liner is due to its design and engines in the first place, but the quality of the fuel used is also most important. Of all laws which govern the human race, there is none more universal than that man shall eat and drink. Was there ever a subject of greater personal interest, in all times and amongst all nations, than the study of our food and beverages?
Our bodily health, disposition of temper, brainpower, physical energy, moral courage, intellectual activity, all are affected in a marked degree by what we eat and in a much more striking manner by what we drink. Wine is " par excellence " the food of the brain; this is as true today as it was at the beginning of the world's history and as it has been ever since amongst all nations and under all climates.
Long before the world we live in had become habitable, the vine flourished and bore fruit; vine leaves, pips and tendrils abound in all the earliest strata of the earth's crust. Specimens, which palaeontologists ascribe to the tertiary period, have been found in such widely different parts of the world as Iceland, Champagne, Alaska, the Rhone Valley, Japan, Devonshire, Wyoming U.
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