Winery Technologies And Operations

Author: Yair Marglit
Editor: Wine Appreciation Guild
ISBN: 9781934259351
Size: 13,58 MB
Format: PDF, ePub, Docs
Read: 664

Outlines various levels of the vinification process, from the vineyard to the cellar.

Concepts In Wine Technology Small Winery Operations Third Edition

Author: Yair Margalit, PhD
Editor: Board and Bench Publishing
ISBN: 1935879782
Size: 20,37 MB
Format: PDF, Mobi
Read: 620

Following up on his bestselling Winery Technology and Operations, physical chemist and winemaker Yair Margalit comes out with the successive, Concepts in Wine Technology, fully updated and revised to meet the advances of modern winemaking. Among the extended topics are fermentation, skin contact, acid balance, phenolics, bottling, the use of oak and quality control. He begins in the vineyard discussing proper maturation, soil and climate, bunch health, vineyard disease states, and grape varieties. Next he tackles the preharvest with a careful look at vineyard management and preparing the winery for harvest. Dr. Margalit then outlines the entire process of harvesting, from destemming, crushing, and skin contact as it applies to both red and white grapes to pressing, must correction, and temperature control. Fermentation is examined fully and includes a lengthy look at the factors affecting malo-lactic fermentation and its pros and cons. There is a chapter on cellar operations that deals with racking, stabilization, fining, filtration, blending, and maintaining winery hardware, followed by sections on barreling and bottling. The final chapter pulls together the more general aspects of wine technology, covering sulphur-dioxides, different forms of wine spoilage and ways to ward them off, legal regulations and, one of the most important and enigmatic compounds in wine, phenolics.

The Complete Idiot S Guide To Starting And Running A Winery

Author: Thomas Pellechia
Editor: Penguin
ISBN: 1440653488
Size: 19,40 MB
Format: PDF, ePub
Read: 233

Making the dream a reality? For many people, owning and running a winery is a dream job. According to Wine Business Monthly, the number of wineries in the U.S. has jumped 26% in less than three years. To carry out this dream, one must understand that wine making involves both science and art. Starting a winery is just like starting any other business and requires planning and a deep understanding of the industry. In The Complete Idiot's Guide® to Starting and Running a Winery, readers will learn: ?How to put together a business plan ?Different varieties of grapes and wines ?How to lay out a floor plan and what equipment is needed ?How to promote wines

Grape Growing

Author: Robert J. Weaver
Editor: John Wiley & Sons
ISBN: 9780471923244
Size: 17,70 MB
Format: PDF, ePub
Read: 374

The Technology Of Wine Making

Author: Maynard A. Amerine
Size: 14,90 MB
Format: PDF, ePub
Read: 463

Winery Utilities

Author: David R. Storm
Editor: Springer Science & Business Media
ISBN: 1475769733
Size: 13,11 MB
Format: PDF, Kindle
Read: 714

This book has been written for an eclectic audience of winery developers (owners), winemakers with utility responsibilities (real or implied), winery design professionals (architects and engineers), and university-level enol ogy professors, all of whom at sometime in their careers must address the subject of winery site utilities as a distinct and important element of their jobs. Wine and other fermented beverages in one form or another are pro duced commercially in almost all temperate zones of the world. Utility requirements for wineries, which use grapes as the fermentable sugar source, are the focus of this reference book, although similarities in fun damental production processes for other subdivisions of the fermented beverage industry may find useful reference information in the chapters which follow. Wine production methods may differ somewhat from country to coun try, but the sizing, need for reliability, ease of operation, and cost-effec tiveness of water, wastewater, electrical, fire protection, and other support systems remain nearly universally constant. Of necessity, the author's past planning and design experience with nearly 60 winery utility systems, will xi xii Preface emphasize contemporary design fundamentals related to the U.S. wine industry. However, where possible, opportunities will be taken to relate American practice to, for example, European, Australian, and South Amer ican wine industries where discrete differences in utility systems have been observed by the author or discovered in the literature research that was part of the production effort for this volume.

Micro Vinification

Author: Murli R. Dharmadhikari
Size: 19,63 MB
Format: PDF, ePub
Read: 757

The Business Of Winemaking

Author: Jeffrey L. Lamy [Author]
Editor: Board and Bench Publishing
ISBN: 1935879561
Size: 12,10 MB
Format: PDF, Mobi
Read: 457

The Business of Winemaking places all facets of the wine business in perspective for investors, owners, and anyone else who is interested in how the wine business operates. Abundantly illustrated and written in a readily understandable style, the book addresses the technical rudiments of viticulture and enology and all of its related business actions: market analysis, vineyard and winery design, construction and equipment costs, regulatory and legislative issues, accounting and recordkeeping, financial analysis, tax considerations, typical salaries by geographical area, the minimum economic size of vineyards, the business plan, financing, product pricing, advertising, and sustainable farming and immigrant labor. This book features comprehensive case studies from 20 winery sites from coast to coast, making it an ideal resource for anyone wanting to better understand the inner workings of a successfully run winery.

Modern Winemaking

Author: Philip Jackisch
Editor: Cornell University Press
ISBN: 9780801414558
Size: 10,29 MB
Format: PDF, Mobi
Read: 747

Explains how to grow grapes, select equipment, and ferment, store, age, and monitor wines, describes recent advances in wine making, and offers advice on wine appreciation

Beverage Manager S Guide To Wines Beers And Spirits

Author: John Peter Laloganes
Editor: Pearson
ISBN: 0134603419
Size: 19,24 MB
Format: PDF, Mobi
Read: 372

This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. The fundamental aspects of managing beverages in the exciting hospitality industry. The Beverage Manager’s Guide to Wines, Beers, and Spirits, 4/e, takes readers on an intriguing journey through the vast world of alcoholic beverages. It is an authoritative guide that will inspire those individuals pursuing or enhancing a career in the food and beverage industry. Written in a lively, engaging, intellectually appealing style complimented by stimulating photography, this comprehensive yet concise book explores the essential management and service aspects of wines, beers, and spirits and provides the knowledge necessary for building and sustaining a profitable beverage program. The Fourth Edition includes a new opening chapter on beverage trends, expanded coverage of grape varietals, 22 new classic cocktail recipes, a new chapter on sake and cider, a new chapter on coffee and tea, greater emphasis on beverage and food pairing, and full-color text that depicts the beverages as artistic, unique, and essential to the food service organization.