Volume 1, The Handbook of Enology: Microbiology of Wine
by Pascal Ribereau-Gayon (Editor), D. Dubourdieu (Editor), B. Doneche (Editor)
Wine growing and production have become an important part of economies the world over. Advances in science and technology have improved all steps of winemaking. This stand-alone book describes the microbiological fundamentals of winemaking as well as the methods and technology involved in wine production. This fascinating text combines scientific know-how with an engaging narrative of the day-to-day work in the vineyard, during harvest, at fermentation, and in the cellar.
The Handbook of Enology: Microbiology of Wine, Volume 2,
The Chemistry of Wine Stabilisation and Treatments
by Pascal Ribereau-Gayon (Editor), Y. Glories, A. Maugean, D. Dubourdieu
French chemists Ribeereau-Gayon, D. Dubourdieu (both enology, Victor Segalen U. of Bordeaux II) and A. Maujean (U. of Reims- Champagne) continue their account of chemical processes in winemaking. They discuss such compounds in wine as organic acids, carbohydrates, and of course alcohol. The stabilization and treatments they consider include the chemical nature, origins, and consequences of the main organoleptic defects; the concept of clarity and colloidal phenomena; and stabilizing wine by physical and physicochemical processes. The original Traite d'Oenologie du vin Stabilization et Traitements was published by Dunod, Paris, in 1998 and translated by Aquitrad Traduction in Bordeaux.
Book News, Inc.®, Portland, OR
Winemaking Basics
by Cornelius S. Ough
For the winemaker in a medium or small operation who plans to make table wines or champagne, or the home winemaker who wishes to know more about winemaking, Ough explains the conditions, equipment, and basic materials used to make table wine. Annotation copyright Book News, Inc. Portland, Or.
Chemistry of Winemaking
by A. Dinsmore Webb (Editor)
Thirteen papers discuss all phases of wine production including specific aspects of commercial and home winemaking. Topics include the chemistry of grapes and red wine color, wine from American grapes, wine analysis for stabilization, malo-lactic fermentation; phenolic substances, and quality control; wooden containers; brandy; and the chemistry of grapes
Wine Science : Principles and Applications (Food Science and Technology International)
by Ron S. Jackson
A modern review of world scientific literature pertaining to grape- growing, wine production, and wine assessment. Jackson (botany, Brandon U., Manitoba) highlights the advantages and disadvantages of vineyard and winery options, including several international practices. Some specific details that are rarely presented in other texts include grape varietal evolution, wine aging, oak maturation, cork production, carbonic maceration, recioto wine production, botrytized wines, chemical nature of wine aroma and bouquet, universal classification or training systems, unique aspects of geographical wine-producing regions, detection of fraud, and the training of wine tasters. Includes numerous b&w figures.
Annotation copyright Book News, Inc. Portland, Or.
Wine Microbiology (Chapman & Hall Enology Library)
by Kenneth C. Fugelsang
Fugelsang (enology, California State U.-Fresno) provides a step-by- step procedural guide to the isolation and characterization of bacteria and yeast common to the juice and wine environment, discussing not only routine methodology, but also the interpretation of results and how they affect the winemaker. He outlines specific factors, including sanitation, that impact the winemaking process at all stages from the primary processing of grapes through the must, juice, and fermentation, to bottling. He also describes the equipment and supplies needed to add a microbiological unit to an existing analytical laboratory.
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Wine Analysis & Production
by Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred Nury
Written to provide practical information on wine analysis and wine production for winemakers, laboratory personnel, and students of enology, this book offers a practical understanding of the commonly performed analysis used in the U.S., Europe, and Australia. Viticultural requirements as they relate to winemaking are discussed, as well as sensory evaluation and the importance of each analyte in the total spectrum of winery operation.
The Taste of Wine: The Art Science of Wine Appreciation, 2nd Edition
by Emile Peynaud, Michael Schuster (Translator)
The definitive text of tasting and evaluating wine by the recognized world authority. Physiology of the senses, the role of memory, analysis and training, pitfalls, illusions, tricks and techniques. How to determine and define quality and value in wine. Practical guidance on statistical interpretations, tasting tools and wine vocabulary. Essential for all wine professionals and serious wine lovers. 6 1/2 x 10 inches, graphs, charts and illustrations
Knowing and Making Wine
by Emile Peynaud, Alan Spencer (Translator)
Translated from the French by Alan Spencer, this authoritative account by a highly respected and expert French enologist offers a complete survey of wine-making techniques and wine appreciation in easy to understand terms without complicated chemical formulae. Treats every aspect of wine science from both the theoretical and practical point of view. Provides the student or professional with the opportunity to solve problems which arise and guides them to the proper solutions.
Terroir
by James E. Wilson, Hugh Johnson
Reviewer: L. B. Brattsten from New Brunswick, NJ United States
"Terroir" by Wilson is a very good book, indeed. Johnson, however, has very little to do with it; he just wrote the foreword, which he does to so many books. Wilson's book is comparable to the older "The Wines and Winelands of France, Geological Journeys" by Charles Pomerol, 1989, English language edition, a much more cut-n-dried account of much the same territory. Both are excellent sources of information for people like teachers and people who wish to gain some intellectual as well as sensory pleasure out of their vinous beverages.
Modern Winemaking
by Philip Jackisch
From Library Journal
A research chemist who has been active in the wine industry for many years, Jackisch is also a writer and senior editor of Wine magazine. Aiming at the amateur winemaker, he discusses grapes, wine composition, equipment and materials, microorganisms, and fermentation. In discussing cellar operations, he offers sound advice on methods for problem prevention, aging, blending, and laboratory analysis. He also covers competitions, record keeping, sensory evaluations, vinegars, and sources of supplies and additional information. Offering up-to-date, clear explanations of methods, rather than detailed ``how to'' guidance, Jackisch's book will be popular with small-quantity winemakers and anyone considering making wine. Carolyn I. Alexander, USACDEC Technical Information Ctr., Fort Ord., Cal.
Copyright 1985 Cahners Business Information, Inc
Winery Technology and Operations Handbook
by Yair Margalit
A very entertaining scientific book which simplifies the art of winemaking and the chemistry which is involved in it. Very straight forward and readable. Since I am not a winemaker, but a wine enthusiastic I am not aware of how much does it help experienced and professional winemakers, but as a book to novices and ordinary people who want to get some knowledge of the interesting practical aspects which are the concern of every wine maker it sure does a great job. One aspect that the book does not touch is the terroir. Overall, it is a very interesting and enlightening book.