Winemaking: Basics and Applied Aspects by V. K. Joshi (Editor); Ramesh C. Ray (Editor)Wine is one of the oldest forms of alcoholic beverages known to man. Estimates date its origins back to 6000 B.C. Ever since, it has occupied a significant role in our lives, be it for consumption, social virtues, therapeutic value, its flavoring in foods, etc. A study of wine production and the technology of winemaking is thus imperative. The preparation of wine involves steps from harvesting the grapes, fermenting the must, maturing the wine, stabilizing it finally, to getting the bottled wine to consumers. The variety of cultivars, methods of production, and style of wine, along with presentation and consumption pattern add to the complexity of winemaking. In the past couple of decades, there have been major technological advances in wine production in the areas of cultivation of grapes, biochemistry and methods of production of different types of wines, usage of analytical techniques has enabled us to produce higher quality wine. The technological inputs of a table wine, dessert wine or sparkling wine, are different and has significance to the consumer. The role played by the killer yeast, recombinant DNA technology, application of enzyme technology and new analytical methods of wine evaluation, all call for a comprehensive review of the advances made. This comprehensive volume provides a holistic view of the basics and applied aspects of wine production and technology. The book comprises production steps, dotted with the latest trends or the innovations in the fields. It draws upon the expertise of leading researchers in the wine making worldwide.
The Science of Wine: From Vine to Glass by Jamie GoodeA thoroughly revised and updated third edition of this essential and groundbreaking reference gives a comprehensive overview of one of the most fascinating, important, and controversial trends in the world of wine: the scientific and technological innovations that are now influencing how grapes are grown and how wine is made.
Call Number: TP548.G626 2021
Biodynamic wine growing : understanding the vine and its rhythms by Jean-Michel FlorinThis beautifully illustrated and informative book will be of interest to current biodynamic wine growers and those considering converting to biodynamic methods. It includes: an introduction to the theory of biodynamic viniculture and the Goethean method of observation in relation to vines; practical articles on all aspects of wine growing, including biodiversity, pruning, treating and preventing disease; case studies of biodynamic vineyards from around the world.
Publication Date: 2021
South of Somewhere: Wine, Food and the Soul of Italy by Robert V. Camuto"Robert V. Camuto, a prolific wine and travel writer . . . gives us a delicious pre-pandemic travelogue through southern Italy in South of Somewhere. . . . He gives us an engaging snapshot of a region chafing at its inferior stature compared with northern Italy."—Dave McIntyre, Washington Post
American Whiskey (Second Edition) by Richard Thomas; Robin Robinson (Foreword by)An expert guide to the American whiskey renaissance. In American Whiskey, Kentucky-born, internationally recognized whiskey expert Richard Thomas guides readers through the American whiskey renaissance. Featuring over 300 distinctive expressions of whiskeys that embrace both tradition and innovation, this book will appeal to obsessive collectors eager to discover the next Pappy Van Winkle as well as those just starting to sample the dynamic flavor profiles of these American spirits. In this guide, you will discover: - Detailed tasting notes for 300+ expressions from 100+ distilleries - Interviews with master distillers - Regional chapters that make it easy to find distilleries nationwide - Hundreds of photographs of bottles, distillers, and distilleries Both whiskey lovers and those looking to learn more about the nation's spirit will find this book worth reading. The history of whiskey straddles Kentucky and Tennessee, but American Whiskey proves that today exceptional whiskey is made across the country.
The Language of Whisky by David McNicollWhisky, or "whiskey" if you prefer, is a billion-dollar industry that spans the globe; it is made from New York to Tasmania. Although whisky is an umbrella term that includes everything from Bourbon to Irish and back again, it is most synonymous with Scotch and its success as a brand. But, how did an obscure drink from the far reaches of Europe rise to become a worldwide phenomenon? That's the first question asked in this book. Secondly, most decent bars and stores have a wide range of Scotches, but what do their names actually mean? It's not something we really think about, but it lies rooted in the social history of Scotland. A large proportion of these derive from farm names, which is understandable since whisky was mostly an agricultural by-product. The names, in turn, reflect the various languages historically spoken across the country. Whisky gives us a glimpse into the world of our ancestors and allows us to see that world through their eyes. That's the essence of The Language of Whisky. This book also strips away the veneer of self-proclaimed expert-speak and brings whisky back to where it belongs: hearth, home, and, of course, good company. David McNicoll was born and raised in the Scottish Highlands; and after leaving Aberdeen University with a geography degree, he went to work at his local distillery: Blair Athol. From there, he moved to Edinburgh, working for a travel company specializing in small group tours of Scotland. In 2004, he set up his own firm called Scottish Routes, which was dedicated to whisky travel. He moved to America in 2010 and has represented several Scotches as Brand Ambassador in New York. In addition, he hosts night classes in the history of Scotland and freelances as a whisky specialist in private tasting sessions across the city.
Call Number: TP605.M46 2020
The Unofficial Hogwarts Cocktail Book by Bertha BarmannWhat better way to celebrate your love of Hogwarts and its host of beloved characters than by bringing out your potions cauldron (or cocktail shaker) and mixing up a host of spectacular cocktails? Bring your love for wizardry and magic into a coupe, tumbler, or highball glass with The Unofficial Hogwarts Cocktail Book - the perfect gift for any Potterhead. With 50 delicious drink recipes and spellbinding, full-colour photographs, any fan of the boy who lived is sure to be stupefied. Bottoms up!
Building a Sensory Program will discuss sensory systems, sources of bias, tasting techniques, required equipment, taster training, and panel maintenance. Learn about different testing methods, data use, and how to use sensory to respond to consumer complaints, set shelf life, adjust recipes, design new brands, and blend barrel-aged beer.
Weaving cultural studies with business history, Egypt's Beer traces Egyptian history from 1880 to 2003 through the study of social, economic, and technological changes that surrounded the production and consumption of Stella beer in Egypt.
Focused on practical guidance, author D.C. Reeves distills his experience founding Perfect Plain Brewing Company in Pensacola, Florida into an engaging, up-to-date resource for microbrewers everywhere. Clearly showing readers what works in the industry and, just as importantly, what doesn't work.
A complex tale of a company operating in a country defined by perpetual conflict and warlordism . . . this book it is an important window into how careless corporate behavior can impede Africa's development."--African Business
A celebration of beer--its science, its history, and its impact on human culture. The authors explain how we came to drink beer, what ingredients combine to give beers their distinctive flavors, how beer's chemistry works at the molecular level, and how various societies have regulated the production and consumption of beer.
This compilation provides a critical review of a tailor-made concept for the production of beer with high biological value, reviewing the changes in phenolic capacity and antioxidant activity of malt and hops as the main phenolic component sources in beer.
In The Philosophy of Beer, Jane Peyton, the UK's first Beer Sommelier of the Year, distills practical advice from the incredible history of this beverage, spanning the earliest evidence of beer 13,000 years ago, its central role in monasteries and on naval ships, its significance in the discovery of cholera, and its enduring popularity today.
From internationally-acclaimed author and fermented beverage expert Claude Jolicoeur comes a globe-trotting, full-color cultural history and guide celebrating the methods, terroir, and traditions of world-class cider. In Cider Planet, Claude Jolicoeur--a longtime, passionate cider maker and author of the international bestseller New Cider Maker's Handbook--takes readers with him to the world's greatest cider regions, providing an expertly guided tour laced with his deep understanding and appreciation for how this "Prince of Beverages" is made.
American Cider is a guide to enjoying cider, but even more so, it is a guide to being part of a community of consumers, farmers, and fermenters making the nation's oldest beverage its newest must-try drink.
A Rich and Tantalizing Brew traces the history of coffee from its cultivation and brewing first as a private pleasure in the highlands of Ethiopia and Yemen through its emergence as a sought-after public commodity served in coffeehouses first in the Muslim world, and then traveling across the Mediterranean to Italy, to other parts of Europe, and finally to India and the Americas.
The Craft and Science of Coffee follows the coffee plant from its origins in East Africa to its current role as a global product that influences millions of lives though sustainable development, economics, and consumer desire.
This is the perfect companion for those who want to approach the worlds of coffee and gastronomy from a practical and intellectual point of view, either as a culinary professional or a curious coffee enthusiast.
Cider Country: How and Ancient Craft Became a Way of Life by James Crowden