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| commercial winemaking processing and controls richard p vine: Commercial Winemaking Richard P. Vine, 2012-12-06 The very first winemaster may have been a cave man who discovered the magic of fermentation by tasting the result of some crushed grapes having been left inadvertently for a few days. Wine will, literally, make itself. In simplest terms, yeast cells will collect on the outside of grape skins in the form of bloom and, when exposed to the natural sweetness inside the fruit, fermentation of the sugar into carbon dioxide gas and ethyl alcohol will commence. During the millenia that have transpired since the cave man, the state of the art has evolved into five generally accepted categories of classification. Table wines are usually dry (made with no appreciable amount of fer mentable sugar remaining) or nearly so, and contain less than 14% alcohol by volume. They can be white, pink or red and are the result of uncompli cated processes of fermentation, clarification, stabilization, aging and bot tling. The term table wine suggests the use for which these wines are intended-at the table with food. The overwhelming majority of the wine produced in the world is in this category. Table wines range from the obscure and ordinary to the most expensive classics known to man. |
| commercial winemaking processing and controls richard p vine: Commercial Winemaking Richard Vine, 2012-05-30 The very first winemaster may have been a cave man who discovered the magic of fermentation by tasting the result of some crushed grapes having been left inadvertently for a few days. Wine will, literally, make itself. In simplest terms, yeast cells will collect on the outside of grape skins in the form of bloom and, when exposed to the natural sweetness inside the fruit, fermentation of the sugar into carbon dioxide gas and ethyl alcohol will commence. During the millenia that have transpired since the cave man, the state of the art has evolved into five generally accepted categories of classification. Table wines are usually dry (made with no appreciable amount of fer mentable sugar remaining) or nearly so, and contain less than 14% alcohol by volume. They can be white, pink or red and are the result of uncompli cated processes of fermentation, clarification, stabilization, aging and bot tling. The term table wine suggests the use for which these wines are intended-at the table with food. The overwhelming majority of the wine produced in the world is in this category. Table wines range from the obscure and ordinary to the most expensive classics known to man. |
| commercial winemaking processing and controls richard p vine: Winemaking Richard P. Vine, Bruce Bordelon, Ellen M. Harkness, Theresa Browning, 2013-06-29 During the past several decades considerable interest has developed in the United States for the wines that are produced in small wineries across our nation. This in terest continues to intensify, especially for the truly good wines that are reason ably priced. Consumers are unforgiving. Second-class wines will not be accept able just because a vintner may be newly established. The functions that must take place in the small estate-type wine cellar and the controls that can be realistically exercised by winemasters are essential in the creation of superior products. Although wine can be a comparatively simple food to produce, it is a very vast topic. Perhaps much the same as with other art forms, it is the infinite variability offactors at the root ofthe subject that renders it so complex. There are hundreds of different vine varieties cultivated around the world, and doubtlessly an even greater number of fruit and berry cultivars. Combined with such factors as soils, climates and mesoclimates (which may change with each vintage season), culti vation techniques, harvesting criteria, and overall operational philosophy, one can easily understand the enormous breadth and depth of variation which exits. This diversity, along with more than 5 years of enological development, generates a number of different wine possibilities that can only be conceived as something vastly exponential. |
| commercial winemaking processing and controls richard p vine: Modern Winemaking Philip Jackisch, 2018-10-18 Here is a practical, comprehensive guide to winemaking, wines, and wine appreciation, written by an expert uniquely qualified by many years of experience in the field. Looking at winemaking as a craft as well as an art, Philip Jackisch augments a wealth of information and theory with many detailed examples. It is now possible for anyone with access to grapes or other ingredients of decent quality to make consistently palatable or even excellent wines, he writes. In clear language aimed at the amateur winemaker, Jackisch explains the science behind wine and its application to winemaking. At the same time, he includes important material for commercial winemakers. Jackisch covers each step in the process of winemaking, from growing or purchasing grapes; choosing equipment; fermenting, aging, and storing the wine; to keeping records. By exploring in detail the various factors that affect wine quality, he shows which elements in wine production can be controlled to achieve certain sensory results. Among the other subjects he discusses arc specific types of wine, ways of evaluating wine, common problems in cellar operations and how to prevent or correct them, and wine competitions. Five appendixes supply additional technical information. Since 1985, Modem Winemaking has proven invaluable for winemakers, both commercial and amateur, for wine educators and students, and indeed, for anyone who wants to know more about wine. |
| commercial winemaking processing and controls richard p vine: The Wine Pioneers Anton Massel, 2008 At first there were the horticulturists and wine growers, then came the wine makers, the coopers, and the cellar masters. Inevitably there were wine shippers and wine merchants. Chemists and biologists added their skills in the past two centuries, and only very recently came the oenologists and the professional wine tasters. Wine writers play an important role in today's wine trade, and there were always wine connoisseurs and wine snobs. From 5000BC to the modern day, this book provides a chronological history of the wine pioneers through the ages. |
| commercial winemaking processing and controls richard p vine: What Makes Clusters Competitive? Anil Hira, 2013-11-01 While global competitiveness is increasingly invoked as necessary for economic success stories, there are few answers available about how it can be achieved or maintained. The idea of stimulating industries to spur on economies is often proposed, but industrial policy can be seen as a boondoggle of government spending, and theorists of globalization are doubtful that such efforts can succeed in a world of fragmented supply chains. What Makes Clusters Competitive? tests fundamental theoretical hypotheses about what makes industries competitive in a globalized world by using the wine industries of several countries as case studies: Extremadura (Spain), Tuscany (Italy), South Australia, Chile, and British Columbia (Canada), Taking into account historical and location-specific characteristics, and drawing out policy lessons for other regions that would like to promote their industries, this volume demonstrates the value of applying cluster theory to understand market forces, while also describing the forces underlying the development of the wine industry in a range of different settings. An excellent resource for those interested in what makes industries succeed or struggle, What Makes Clusters Competitive? offers guidance for policymakers and the private sector on how to promote local industries. Contributors include David Aylward, Alexis Bwenge, Sara Daniele, F.J. Mesías Díaz, Christian Felzenstein, Husam Gabreldar, F. Pulido García, Sarah Giest, Elisa Giuliani, Andy Hira, Mike Howlett, A.F. Pulido Moreno, and Oriana Perrone. |
| commercial winemaking processing and controls richard p vine: Wine East , 2008 |
| commercial winemaking processing and controls richard p vine: 简明科技知识问答手册 , 2005 本书精选了人们最关注的与生活相关的最新科技问题1400余条,将其按照物理和化学、空间、地球、气候和天气、矿物、能源、环境、生物、植物、动物、人体、健康与药物、度量、工具和武器等分类,通过查阅权威资料,一一做答。 |
| commercial winemaking processing and controls richard p vine: The Vinifera Wine Growers Journal , 1989 |
| commercial winemaking processing and controls richard p vine: Practical Winery/vineyard , 2008 |
| commercial winemaking processing and controls richard p vine: Library of Congress Catalogs Library of Congress, 1983 |
| commercial winemaking processing and controls richard p vine: Books in Print , 1981 |
| commercial winemaking processing and controls richard p vine: Journal of the Association of Official Analytical Chemists , 1982 |
| commercial winemaking processing and controls richard p vine: Tools of the Profession Special Libraries Association, 1991 |
| commercial winemaking processing and controls richard p vine: Bibliography of Hotel and Restaurant Administration Margaret J. Oaksford, 1982 |
| commercial winemaking processing and controls richard p vine: The Home Winemaker's Handbook Philip Ward, 1994 Here is a succinct and authoritative guide to making wine at home. The book covers setting up the home winery, equipment and tools, types of wines, grapes and juice concentrates, pressing, fermentation, filtering and fining, aging, bottling, and storage. There are a host of basic winemaking recipes included, as well as an extensive listing of supply sources. |
| commercial winemaking processing and controls richard p vine: A Bibliography of Grape and Wine Resources at the Paul Evans Library of Fruit Science, Southwest Missouri State University, Mountain Grove Campus , 2005 |
| commercial winemaking processing and controls richard p vine: Choice , 2003 |
| commercial winemaking processing and controls richard p vine: National Agricultural Library Catalog National Agricultural Library (U.S.), 1984 |
| commercial winemaking processing and controls richard p vine: American Journal of Enology and Viticulture , 1982 |
| commercial winemaking processing and controls richard p vine: Science and Technology Desk Reference Carnegie Library of Pittsburgh. Science and Technology Department, 1993 Questions are divided into 20 subject areas starting with The animal world and ending with Weights, measures, and time. |
| commercial winemaking processing and controls richard p vine: Wine Industry Workshop , 1982 |
| commercial winemaking processing and controls richard p vine: Wines & Vines , 1988 Issue no. 12-A, 1983-1990 is a Buyer's guide |
| commercial winemaking processing and controls richard p vine: American Wine Society News American Wine Society, 1987 |
| commercial winemaking processing and controls richard p vine: Books in Print Supplement , 1985 |
| commercial winemaking processing and controls richard p vine: Technical Book Review Index , 1982 |
| commercial winemaking processing and controls richard p vine: The Contemporary and Historical Literature of Food Science and Human Nutrition Jennie Brogdon, Wallace C. Olsen, 1995 The fifth of a seven-volume series, The Literature of the Agricultural Sciences, this book summarizes the development and trends in the published literature of food science and human nutrition over the last twenty-five years. Further, the book delineates the differences and overlaps in knowledge and research between the fields. |
| commercial winemaking processing and controls richard p vine: Grossman's Guide to Wines, Beers, and Spirits Harold J. Grossman, 1983-06-15 Turn to Grossman's Guide to Wines, Beers, and Spirits for quick answers to your questions about any alcoholic beverage and for insights into the history and origins of liquor. Whether you're looking for technical advice or interesting conversation pieces, this resource is sure to meet all of your needs. |
| commercial winemaking processing and controls richard p vine: Scientific and Technical Books and Serials in Print , 1989 |
| commercial winemaking processing and controls richard p vine: Commercial Winemaking Richard P. Vine, 1981 |
| commercial winemaking processing and controls richard p vine: Fast Answers to Common Questions Carolyn A. Fischer, 2000 A guide to more than 4,500 commonly asked reference questions on a variety of subjects. |
| commercial winemaking processing and controls richard p vine: National Union Catalog , 1982 Includes entries for maps and atlases. |
| commercial winemaking processing and controls richard p vine: National Union Catalog, 1982 , 1983 |
| commercial winemaking processing and controls richard p vine: Agrindex , 1993 |
| commercial winemaking processing and controls richard p vine: The Publishers' Trade List Annual , 1985 |
| commercial winemaking processing and controls richard p vine: The Cumulative Book Index , 1982 A world list of books in the English language. |
| commercial winemaking processing and controls richard p vine: Forthcoming Books Rose Arny, 1981 |
| commercial winemaking processing and controls richard p vine: El Vino Y la Viña P. T. H. Unwin, 1991 Provides an introduction to the historical geography of viticulture and the wine trade from prehistory to the present, considering wine as a symbol, rich in meaning and a commercial product of great economic importance to specific regions. |
| commercial winemaking processing and controls richard p vine: Wine Production Keith Grainger, Hazel Tattersall, 2005-09-30 The standard of wines made today is arguably higher than any time in the six thousand years of vinous history. The level of knowledge of producers and the ability to control the processes in wine production is also greatly improved. Authors Keith Grainger and Hazel Tattersall detail these processes, from vine to bottle, looking at key factors such as geography, winemaking techniques, the impact of decisions made upon style and quality, and problems that may be encountered. The authors are not afraid to discuss practices that may be regarded as controversial. Highly regarded consultants to the wine industry, Grainger and Tattersall present a clear and accessible handbook: Bullet points Vineyard and winery photographs Diagrams Text boxes Wine Production: Vine to Bottle is a concise and easy-to-use reference guide for all busy food and beverage industry professionals, students and others needing a working knowledge of wine production. |
| commercial winemaking processing and controls richard p vine: The Australian Grapegrower & Winemaker , 1997 |
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