Wine Science

Principles and Applications

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Author: Ronald S. Jackson

Publisher: Elsevier

ISBN: 0123814693

Category: Technology & Engineering

Page: 978

View: 3139

Wine Science, Fourth Edition, covers the three pillars of wine science: grape culture, wine production, and sensory evaluation. It discusses grape anatomy, physiology and evolution, wine geography, wine and health, and the scientific basis of food and wine combinations. It also covers topics not found in other enology or viticulture texts, including details on cork and oak, specialized wine making procedures, and historical origins of procedures. New to this edition are expanded coverage on micro-oxidation and the cool prefermentative maceration of red grapes; the nature of the weak fixation of aromatic compounds in wine – and the significance of their release upon bottle opening; new insights into flavor modification post bottle; the shelf-life of wine as part of wine aging; and winery wastewater management. Updated topics include precision viticulture, including GPS potentialities, organic matter in soil, grapevine pests and disease, and the history of wine production technology. This book is a valuable resource for grape growers, fermentation technologists; students of enology and viticulture, enologists, and viticulturalists. New to this edition: Expanded coverage of micro-oxidation and the cool prefermentative maceration of red grapes The nature of the weak fixation of aromatic compounds in wine – and the significance of their release upon bottle opening New insights into flavor modification post bottle Shelf-life of wine as part of wine aging Winery wastewater management Updated topics including: Precision viticulture, including GPS potentialities Organic matter in soil Grapevine pests and disease History of wine production technology

Science and Technology of Fruit Wine Production

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Author: Maria Kosseva,V.K. Joshi,P.S. Panesar

Publisher: Academic Press

ISBN: 0128010347

Category: Technology & Engineering

Page: 756

View: 2126

Science and Technology of Fruit Wine Production includes introductory chapters on the production of wine from fruits other than grapes, including their composition, chemistry, role, quality of raw material, medicinal values, quality factors, bioreactor technology, production, optimization, standardization, preservation, and evaluation of different wines, specialty wines, and brandies. Wine and its related products have been consumed since ancient times, not only for stimulatory and healthful properties, but also as an important adjunct to the human diet by increasing satisfaction and contributing to the relaxation necessary for proper digestion and absorption of food. Most wines are produced from grapes throughout the world, however, fruits other than grapes, including apple, plum, peach, pear, berries, cherries, currants, apricot, and many others can also be profitably utilized in the production of wines. The major problems in wine production, however, arise from the difficulty in extracting the sugar from the pulp of some of the fruits, or finding that the juices obtained lack in the requisite sugar contents, have higher acidity, more anthocyanins, or have poor fermentability. The book demonstrates that the application of enzymes in juice extraction, bioreactor technology, and biological de-acidification (MLF bacteria, or de-acidifying yeast like schizosaccharomyces pombe, and others) in wine production from non-grape fruits needs serious consideration. Focuses on producing non-grape wines, highlighting their flavor, taste, and other quality attributes, including their antioxidant properties Provides a single-volume resource that consolidates the research findings and developed technology employed to make wines from non-grape fruits Explores options for reducing post-harvest losses, which are especially high in developing countries Stimulates research and development efforts in non-grape wines

Practical Design, Construction and Operation of Food Facilities

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Author: J. Peter Clark

Publisher: Elsevier

ISBN: 9780080557779

Category: Architecture

Page: 328

View: 6211

Around the world concerns about cost, efficiency, and safety - employee, product, process and consumer -- have led to changes in the way food plants are planned, constructed and evaluated. From initiation of major capital requests to legal design requirements to project management and plant operations, food engineers and scientists must understand the myriad of requirements and responsibilities of successful food facilities. J. Peter Clark provides that guidance in this complete volume. Included are: A summary of lessons on understanding how management evaluates potential investments and how they can contribute to ultimate shareholder value, and checklists to help accurately estimate capital and operating costs Important, and in some cases unique, features of a food plant including focus on food safety. Addresses not only consumer products, but ingredients for consumer products and the concerns of distribution and flexibility that must be considered. Also considered are the support facilities that are equally essential to the safe production of food An effective approach to understanding production lines and optimizing operations during expansion by briefly introducing Goldratt's Theory of Constraints. The book explores the challenges of construction while maintaining safe and sanitary operations An approach and methodology that can be extended beyond the case studies presented in order to effectively plan development processes and make correct equipment selections Project management and plant operations guidance to assist engineers who find themselves in the role of managing a design or construction process project, or of supervising a portion of a plant. Includes suggestions for effectively troubleshooting an unsatisfactory operation Provides real-world insights including guides for proper project estimation, understanding the role and importance of support facilities, maintaining standards while under construction and other vital considerations Includes checklists and proven approaches to guide the reader through the wide range of necessary planning and implementation steps Considers factors for both new plant construction and expansion of existing plants

Wine Tasting

A Professional Handbook

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Author: Ronald S. Jackson

Publisher: Academic Press

ISBN: 9780080921099

Category: Technology & Engineering

Page: 512

View: 9005

Wine Tasting: A Professional Handbook is an essential guide for any professional or serious connoisseur seeking to understand both the theory and practice of wine tasting. From techniques for assessing wine properties and quality, including physiological, psychological, and physicochemical sensory evaluation, to the latest information on types of wine, the author guides the reader to a clear and applicable understanding of the wine tasting process. Including illustrative data and testing technique descriptions, Wine Tasting is for professional tasters, those who train tasters and those involved in designing wine tastings as well as the connoisseur seeking to maximize their perception and appreciation of wine. Revised and updated coverage, notably the physiology and neurology taste and odor perception Expanded coverage of the statistical aspect of wine tasting (specific examples to show the process), qualitative wine tasting (examples for winery staff tasting their own wines; more examples for consumer groups and restaurants), tripling of the material on wine styles and types, wine language, the origins of wine quality, and food and wine combination Flow chart of wine tasting steps Flow chart of wine production procedures Practical details on wine storage and problems during and following bottle opening Examples of tasting sheets Details of errors to be avoided Procedures for training and testing sensory skill

Wine

Flavour Chemistry

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Author: Jokie Bakker,Ronald J. Clarke

Publisher: John Wiley & Sons

ISBN: 1444346008

Category: Technology & Engineering

Page: 336

View: 1430

Wine Flavour Chemistry brings together a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste, smell and overall perception. It includes both table wines and fortified wines, such as Sherry, Port and the newly added Madeira, as well as other special wines. This fully revised and updated edition includes new information also on retsina wines, rosés, organic and reduced alcohol wines, and has been expanded with coverage of the latest research. Both EU and non-EU countries are referred to, making this book a truly global reference for academics and enologists worldwide. Wine Flavour Chemistry is essential reading for all those involved in commercial wine making, whether in production, trade or research. The book is of great use and interest to all enologists, and to food and beverage scientists and technologists working in commerce and academia. Upper level students and teachers on enology courses will need to read this book: wherever food and beverage science, technology and chemistry are taught, libraries should have multiple copies of this important book.

Fish Processing

Sustainability and New Opportunities

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Author: George M. Hall

Publisher: John Wiley & Sons

ISBN: 1444348027

Category: Technology & Engineering

Page: 312

View: 3910

This book seeks to address the challenges facing the international seafood industry via a two pronged approach: by offering the latest information on established technologies and introducing new ideas and technologies. An introductory chapter sets the tone for the book by presenting the background against which fish processing will exist in the near future. Chapter two looks at the environmental and sustainability issues relating to conventional fish processing, including processing efficiency and better use of the outputs currently considered wastes. The impact of mechanisation and computerisation on environmental sustainability is also addressed. Subsequent chapters examine the latest developments in established fish processing technologies such as canning, curing, freezing and chilling, with an emphasis on the environmental aspects of packaging and the process itself. In addition, quality and processing parameters for specific species, including new species, are described. The second part of the book gives authors the opportunity to introduce the potential technologies and applications of the future to a wider audience. These include fermented products and their acceptance by a wider audience; the utilisation of fish processing by-products as aquaculture feeds; and the use of by-products for bioactive compounds in biomedical, nutraceutical, cosmetic and other applications.

Air pollution engineering manual

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Author: Wayne T. Davis,Air & Waste Management Association

Publisher: Wiley-Interscience

ISBN: N.A

Category: Science

Page: 886

View: 6257

The definitive resource for information on air pollution emission sources and the technology available to control them. The Air Pollution Engineering Manual has long been recognized as an important source of information on air pollution control issues for industries affected by the Clean Air Act and regulations in other countries. Thoroughly updated to reflect the latest emission factors and control measures for reducing air pollutants, this new edition provides industry and government professionals with the fundamental, technological, and regulatory information they need for compliance with the most recent air pollution standards. Contributing experts from diverse fields discuss the different processes that generate air pollution, equipment used with all types of gases and particulate matter, and emissions control for areas ranging from graphic arts and chemical processes to the metallurgical industry. More than 500 detailed flowcharts and photographs as well as an extensive listing of Internet resources accompany coverage of: * Biological air pollution control, including biofilters and bioscrubbers * Emissions from wood processing, brick and ceramic product manufacturing, pharmaceutical manufacturing, numerous other industrial processes, fugitive emissions, internal combustion sources, and evaporative losses * Water/wastewater treatment plant emissions * Changes in emission factors for each source category, including particle size factors related to PM10 and PM2.5 standards * Updated MACT regulations and technologies * And much more THE AIR & WASTE MANAGEMENT ASSOCIATION is the world's leading membership organization for environmental professionals. The Association enhances the knowledge and competency of environmental professionals by providing a neutral forum for technology exchange, professional development, networking opportunities, public education, and outreach events. The Air & Waste Management Association promotes global environmental responsibility and increases the effectiveness of organizations and individuals in making critical decisions that benefit society.

Food dehydration

Practices and applications

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Author: Michael J. Copley,Wallace B. van Arsdel

Publisher: N.A

ISBN: 9780870551383

Category: Food

Page: 529

View: 1467

Processed Meats

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Author: W. E. Kramlich,Albert Marchant Pearson,Francis Warren Tauber

Publisher: N.A

ISBN: N.A

Category: Meat

Page: 348

View: 9458

Grundzüge der Morphologie des Deutschen

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Author: Hilke Elsen

Publisher: Walter de Gruyter GmbH & Co KG

ISBN: 3110373637

Category: Language Arts & Disciplines

Page: 350

View: 4279

Dieses Lehrbuch zu Flexion und Wortbildung des Deutschen orientiert sich gezielt an den Studiengängen Bachelor und Master mit jeweils getrennten Kapiteln für Anfänger und Fortgeschrittene. Der Stoff ist in Module strukturiert, die den Band zusammen mit dem Glossar außerdem zu einem Nachschlagewerk zur Prüfungsvorbereitung machen. Das Buch stellt die etablierte Fachterminologie vor und behandelt morphologische Einheiten, formelle und semantische Strukturen und Verfahren der Analyse mit seltenen und unproduktiven Wortbildungsarten. Dabei findet auch die Fremdwortbildung Berücksichtigung sowie diachrone Entwicklungen und die Wortbildung der Präpositionen, Konjunktionen und Pronomen. Anhand von zahlreichen Beispielen werden die systematischen syntaktischen, semantischen, morphologischen und phonologischen Zusammenhänge deutlich, die im Verlaufe der Sprachentwicklung und beim Gebrauch der Wörter zum aktuellen Stand der Wortstrukturen führten. Problemorientierte Diskussionen, Musterlösungen, Übungsaufgaben sowie Literaturhinweise zur Vertiefung unterstützen ein selbständiges Bearbeiten des Stoffes. Daserfolgreiche Einführungswerk liegt nun in einer aktualisiertenNeuauflage vor.

Cereal science

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Author: Samuel A. Matz

Publisher: N.A

ISBN: N.A

Category: Technology & Engineering

Page: 241

View: 3624

Die Industrielle Gesellschaft Und Ihre Zukunft

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Author: Theodore Kaczynski

Publisher: Createspace Independent Publishing Platform

ISBN: 9781721022458

Category:

Page: 100

View: 8758

Industrial Society and Its Future / The Unabomber Manifesto (2010) in deutscher Sprache. "1. Die industrielle Revolution und ihre Folgen waren ein Desaster für das menschliche Geschlecht. Sie haben die Lebenserwartung derjenigen von uns, die in "fortschrittlichen" Ländern leben, stark erhöht, aber sie haben die Gesellschaft destabilisiert, haben das Leben unerfüllt gemacht, Menschen Demütigungen unterworfen, zu weit verbreiteten psychischem Leiden geführt (in der Dritten Welt ebenso zu physischem Leiden) und haben der Natur einen schweren Schaden zugefügt. Die fortschreitende Entwicklung der Technologie wird die Situation verschlechtern. Sie wird den Menschen sicherlich größeren Demütigungen unterwerfen und der natürlichen Welt größeren Schaden zufügen, sie wird wahrscheinlich zu größeren sozialen Störungen und psychischen Leiden führen und sie dürfte sogar in "fortschrittlichen" Ländern zu erhöhtem körperlichen Leiden führen."

Lehrbuch der Lebensmittelchemie

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Author: H.-D. Belitz,W. Grosch

Publisher: Springer-Verlag

ISBN: 366208306X

Category: Science

Page: 779

View: 2012

Die sehr schnelle Entwicklung von Lebensmittelchemie und Lebensmitteltechno logie in den letzten zwei Jahrzehnten, die durch die starke Erweiterung sowohl der analytischen als auch der verfahrenstechnischen Möglichkeiten bedingt ist, läßt den international bestehenden Mangel an zusammenfassenden Darstel lungen für Unterricht und Fortbildung besonders fühlbar werden. Das vor liegende Lehrbuch der Lebensmittelchemie soll dazu beitragen, die Lücke zu schließen. Wir konnten uns bei seiner Abfassung auf Vorlesungen stützen, die wir seit über 15 Jahren an der Technischen Universität München für verschie dene Fachrichtungen halten. Da sich die getrennte Behandlung aller wichtigen Lebensmittelinhaltsstoffe {Proteine, Lipide, Kohlenhydrate, Aromastoffe etc. ) einerseits und aller wich tigen Lebensmittelgruppen (Milch, Fleisch, Eier, Getreide, Obst, Gemüse etc. ) andererseits im Unterricht bewährt hat, ist der Stoff auch im vorliegenden Buch so gegliedert. Inhaltsstoffe, die nur in bestimmten Lebensmitteln vorkom men, werden dort behandelt, wo sie eine besondere Rolle spielen. Den Zusatz 'Stoffen und der Kontamination von Lebensmitteln sind eigene Kapitel ge widmet. Ausführlich dargestellt werden die physikalischen und chemischen Eigenschaften aller wichtigen Inhaltsstoffe, soweit sie die Grundlage für das Verständnis der bei der Gewinnung, Verarbeitung, Lagerung und Zubereitung von Lebensmitteln ablaufenden oder zu erwartenden Reaktionen, sowie der bei der Lebensmittelanalyse benutzten Methoden sind. Weiterhin wurde ver sucht, die Zusammenhänge zwischen Strukturen und Eigenschaften auf der Ebene der Inhaltsstoffe und auf der Ebene der Le bonsmittel deutlich zu machen. Der Stoff wurde auf die Chemie der Lebensmittel konzentriert und ohne Berücksichtigung nationaler oder internationaler lebensmittelrechtlicher Vor scbrüten dargestellt.