Wine Science

Principles and Applications

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Author: Ronald S. Jackson

Publisher: Elsevier

ISBN: 0123814693

Category: Technology & Engineering

Page: 978

View: 4185

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: 7585

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: 7589

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: 9250

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: 6381

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.

Gluten-Free Cereal Products and Beverages

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Author: Elke Arendt,Fabio Dal Bello

Publisher: Elsevier

ISBN: 9780080557762

Category: Technology & Engineering

Page: 464

View: 1349

Gluten-Free Cereal Products and Beverages is the only book to address gluten-free foods and beverages from a food science perspective. It presents the latest work in the development of gluten-free products, including description of the disease, the detection of gluten, and the labeling of gluten-free products as well as exploring the raw materials and ingredients used to produce gluten-free products. Identifying alternatives to the unique properties of gluten has proven a significant challenge for food scientists and for the 1% of the world’s population suffering from the immune-mediated entropathy reaction to the ingestion of gluten and related proteins, commonly known as Celiac Disease. This book includes information on the advances in working with those alternatives to create gluten free products including gluten-free beer, malt and functional drinks. Food scientists developing gluten-free foods and beverages, cereal scientists researching the area, and nutritionists working with celiac patients will find this book particularly valuable. Written by leading experts, presenting the latest developments in gluten-free products Addresses Coeliac Disease from a food science perspective Presents each topic from both a scientific and industrial point of view

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: 3712

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: 8189

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: 8148

Cereal science

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Author: Samuel A. Matz

Publisher: N.A

ISBN: N.A

Category: Technology & Engineering

Page: 241

View: 4523

Data mining

praktische Werkzeuge und Techniken für das maschinelle Lernen

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Author: Ian H. Witten,Eibe Frank

Publisher: N.A

ISBN: 9783446215337

Category:

Page: 386

View: 2193

Färbung von Lebensmitteln, Arzneimitteln, Kosmetika

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Author: Gisbert Otterstätter

Publisher: Behr's Verlag DE

ISBN: 3899479580

Category:

Page: 466

View: 9315

Das Buch "Färbung von Lebensmitteln, Arzneimitteln, Kosmetika" wendet sich an Praktiker in der Lebensmittel-, Arzneimittel- und Kosmetikindustrie. Beschrieben werden anwendungstechnische Hinweise, einfache analytische Arbeitsmethoden sowie Informationen über die Zulässigkeit der Färbemittel in D, der EU und den wichtigsten Staaten außerhalb der EU. Von besonders großem Nutzen für die Praxis ist der sehr umfangreiche Block an Datenblättern der Färbemittel für Lebensmittel, Arzneimittel und Kosmetika! Die Datenblätter sind nach der Colour Indexnummer bzw. bei Färbemitteln in alphabetischer Reihenfolge geordnet.

Ökologie

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Author: Colin R. Townsend,John L. Harper,Michael E. Begon

Publisher: Springer

ISBN: 9783540006749

Category:

Page: 647

View: 540

Das renommierte Autorenteam Begon, Harper und Townsend konzentriert sich in diesem Lehrbuch auf das Wesentliche in der A-kologie. In anschaulicher, durchgehend vierfarbig gestalteter und leicht verstAndlicher Form wird ein ausgewogener Aoeberblick vermittelt, der die terrestrische und aquatische A-kologie gleichermaAen berA1/4cksichtigt und auf die Vielfalt an Organismentypen eingeht. Als EinfA1/4hrung konzipiert, eignet sich dieses Buch besonders fA1/4r den Einstieg in die Thematik. Zahlreiche didaktische Elemente und eine groAzA1/4gige Illustration erleichtern den Zugang und ermAglichen ein Lernen auf verschiedenen Ebenen. So gibt es SchlA1/4sselkonzepte am Kapitelanfang, "Fenster" fA1/4r historische EinschA1/4be und mathematische HintergrA1/4nde, ethische Fragen als DenkanstAAe, hervorgehobene offene Fragen, Zusammenfassungen und Quiz-Fragen am Kapitelende. FA1/4r den Praxisbezug wurde groAes Gewicht auf angewandte Aspekte gelegt. Und aktuelle Internetadressen sorgen fA1/4r eine leichte Recherche beim Studium. Das ideale RA1/4stzeug fA1/4r Ihr Studium!

Kulinarische Geheimnisse

55 Rezepte — naturwissenschaftlich erklärt

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Author: Herve This-Benckhard

Publisher: Springer-Verlag

ISBN: 3642591558

Category: Science

Page: 335

View: 8262

Anders als in einem üblichen Kochbuch erklärt Hervé This nicht nur, wie man ein Gericht zubereitet. Als "kulinarischer Chemiker" versteht er es, dem Hobby-Koch auch das "Warum" der Rezepte näher zu bringen. Anhand von 55 Rezepten aus der französischen Küche - Suppe, Vorspeise, Hauptgang und Dessert - führt der Autor durch die Physik und Chemie der Lebensmittelzubereitung. Der Leser wird das gewonnene Verständnis für die Vorgänge beim Kochen und Braten auch bei eigenen Kreationen erfolgreich einsetzen können. - Hervé This-Benckhard ist auch Autor des vergnüglichen Buches "Rätsel der Kochkunst".