Speciality Wines

Speciality Wines

Author:

Publisher: Academic Press

ISBN: 9780123849281

Category: Technology & Engineering

Page: 344

View: 280

The issue concentrates on the history and current production practices unique to the specialty wines. This includes fortified wines, such as ports, sherries, sparkling wines, and distinctive table wines, such as vin santo, botrytised, and carbonic maceration wines. The latest important information for food scientists and nutritionists Peer-reviewed articles by a panel of respected scientists The go-to series since 1948

Speciality Wines
Language: en
Pages: 344
Authors:
Categories: Technology & Engineering
Type: BOOK - Published: 2011-08-22 - Publisher: Academic Press

The issue concentrates on the history and current production practices unique to the specialty wines. This includes fortified wines, such as ports, sherries, sparkling wines, and distinctive table wines, such as vin santo, botrytised, and carbonic maceration wines. The latest important information for food scientists and nutritionists Peer-reviewed articles by
Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food
Language: en
Pages: 362
Authors: Eugenio Aprea
Categories: Science
Type: BOOK - Published: 2021-04-29 - Publisher: MDPI

Among the constituents of food, volatile compounds are a particularly intriguing group of molecules, because they give rise to odor and aroma. Indeed, olfaction is one of the main aspects influencing the appreciation or dislike of particular food items. Volatile compounds are perceived through the smell sensory organs of the
A History of Wine in America, Volume 2
Language: en
Pages: 532
Authors: Thomas Pinney
Categories: Cooking
Type: BOOK - Published: 2005-07-05 - Publisher: Univ of California Press

Wine-making in the United States as it was carried out under Prohibition and then as it developed and spread to all fifty states after the repeal of Prohibition is described in this account of the American vintner's art as it has evolved into a successful enterprise.
A History of Wine in America, Volume 1
Language: en
Pages: 572
Authors: Thomas Pinney
Categories: Cooking
Type: BOOK - Published: 2007-09-17 - Publisher: Univ of California Press

The Vikings called North America "Vinland," the land of wine. Giovanni de Verrazzano, the Italian explorer who first described the grapes of the New World, was sure that "they would yield excellent wines." And when the English settlers found grapes growing so thickly that they covered the ground down to
Wine Science
Language: en
Pages: 978
Authors: Ronald S. Jackson
Categories: Technology & Engineering
Type: BOOK - Published: 2014-05-31 - Publisher: Elsevier

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