Winemaking Problems Solved

Winemaking Problems Solved
Author: C. Butzke
Publsiher: CRC Press
Total Pages: 0
Release: 2010-08-26
Genre: Technology & Engineering
ISBN: 1439834164

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With contributions from a diverse team of international enologists, Winemaking problems solved is an essential, hands-on reference for professionals in the winemaking industry and students of enology.Expert answers to questions that often arise during winemaking can be found in this convenient reference. Arranged in practical question and answer format, it provides quickly accessible solutions to more than one hundred issues of frequent concern to winemaking professionals. Here's a sample of the questions answered in this book: What is the best way to cold settle my white juices? How do I sample for Brettanomyces? What's the best procedure to clean or store a used barrel? How do I care for the winery pump? My wine is too astringent - what do I do? When can I skip filtering my wine? When will it re-ferment and push the corks? How do I best store and ship my bottled wine? Chapters review issues associated with grape analysis, juice and must preparation, yeast and malolactic fermentation, wine clarification and stabilisation, filtration, packaging and storage. Sections on winery equipment maintenance and troubleshooting, wine microbiology and sanitation are also included. The final part of the book focuses on particular wine quality issues, such as hazes and off-odours.

Winemaking Problems Solved

Winemaking Problems Solved
Author: Christian E Butzke
Publsiher: Elsevier
Total Pages: 432
Release: 2010-07-19
Genre: Technology & Engineering
ISBN: 9780857090188

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What is the best way to cold settle my white juices? How do I sample for Brettanomyces? What’s the best procedure to clean or store a used barrel? How do I care for the winery pump? My wine is too astringent - what do I do? When can I skip filtering my wine? When will it re-ferment and push the corks? How do I best store and ship my bottled wine? Expert answers to these and further questions that arise during winemaking can be found in this convenient reference book. Arranged in practical question and answer format, Winemaking problems solved provides brief, quickly accessible solutions to more than one hundred issues of frequent concern to winemaking professionals. Chapters review issues associated with grape analysis, juice and must preparation, yeast and malolactic fermentation, wine clarification and stabilisation, filtration, packaging and storage. Sections on winery equipment maintenance and troubleshooting, wine microbiology and sanitation are also included. The final part of the book focuses on particular wine quality issues, such as hazes and off-odours. With expert contributions from a diverse team of international enologists, Winemaking problems solved is an essential, hands-on reference for professionals in the winemaking industry and students of enology. Provides solutions to a variety of issues of frequent concern to wine making professionals Reviews issues related to grape analysis, filtration, packaging and microbiology A hands-on reference book written by a diverse team of international enologists

A Quest for Quality Wine Every Time

A Quest for Quality Wine  Every Time
Author: Joyce Steakley,Bruce Steakley
Publsiher: Springer Nature
Total Pages: 249
Release: 2020-07-31
Genre: Technology & Engineering
ISBN: 9783030340001

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Wine has been around for thousands of years, grape growing and wine production is worldwide, and recipes are prolific. However, this approach to winemaking root cause analysis is original and cannot be found in any other winemaking publications. The book start with the basics, with the authors' own basic winemaking steps. This provides a winemaking process and common language. With this understanding and departure point, they describe Root Cause Analysis (RCA) methods as applied to winemaking. Though winemaking appears to have simple steps, problems or flaws inevitably arise. Instant access to online materials can provide ad-hoc answers to given conditions; however, the applicability of these solutions to one’s own situation ad particular conditions is not always clear. Selective changes may or may not solve the problem and in the winemaking world, it may take years to finish the wine and understand if the quality actually improved or not. A finished wine will have thousands of particular current and historical conditions that played some role in its quality.The root cause analysis (RCA) approach provides a path to sort these out and guide winemakers to the solution. It creates a problem statement and systematically divides the world into six discrete groups. This book tackles each and all of these, one group at a time. The text contains examples that prioritize the contributing factors. Observations are noted, possibilities identified, and likelihoods assessed. Actions and tests are identified to aid in assigning risk, corrective action, and preventive measures. Given limited time and resources, prioritized risks and actions improve the chance of solving the problem. The book provides problems exploring each of their respective six group characteristics. Each RCA step is described and illustrated in detail. The process is revealed and explained through multiple examples. Feature 1: Organized systematic method for solving winemaking quality problems Feature 2: Applicable to amateur or commercial winemakers or any other product or system development activity and organization Feature 3: Unique new application to the wine making world but similar methods historically used in complex aerospace product development Feature 4: Teaching winemakers and producers how to think about uncertainty and error. It’s possible that gold medal wine, or 95-point Wine Spectator score, or 93-point Robert Parker score was deserved for that particular wine and vintage. But it is also possible you were very lucky. It may not be earned again in next year’s vintage. This book teaches approaches and methods to maintain and or improve the quality, every year. Feature 5: Application of a potentially 'dry' rigorous root cause analysis approach in a world that enables the joy of creating and appreciating something very enjoyable. It will help you smile, at least once a year.

Principles and Practices of Winemaking

Principles and Practices of Winemaking
Author: Roger B. Boulton,Vernon L. Singleton,Linda F. Bisson,Ralph E. Kunkee
Publsiher: Springer Science & Business Media
Total Pages: 616
Release: 2013-04-17
Genre: Technology & Engineering
ISBN: 9781475762556

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This essential text and reference offers a complete guide to winemaking. The authors, all well-known experts in their field, concentrate on the process of wine production, stressing the chemistry, biochemistry, microbiology and underlying science of enology. They present in-depth discussion of every aspect of the wine production process, from the selection of grapes and preparation of the must and the juice, through aging, bottling and storage of finished wines. Novices and experienced winemakers alike will find this clearly written and expertly crafted book an indispensable source of practical instruction and information.

The Winemaker s Answer Book

The Winemaker s Answer Book
Author: Alison Crowe
Publsiher: Storey Publishing, LLC
Total Pages: 385
Release: 2007-03-14
Genre: Cooking
ISBN: 9781603428057

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Whether you’re curious about procuring basic equipment or struggling to grasp the finer points of fermentation, Alison Crowe has expert answers to all of your winemaking questions. With straightforward advice on everything from the best way to press fruit to how long you should cellar your wine, Crowe has you covered throughout the entire winemaking process. Packed with encouragement and proven solutions, The Winemaker’s Answer Book will have even the most bewildered winemaker confidently bottling up batch after batch of delectable homemade wine.

Production Wine Analysis

Production Wine Analysis
Author: Bruce W. Zoecklein
Publsiher: Springer Science & Business Media
Total Pages: 479
Release: 2012-12-06
Genre: Technology & Engineering
ISBN: 9781461581468

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This text is designed to acquaint the reader with the commonly used procedures of juice and wine analysis as they are generally practiced in the industry, and as they are taught in the Department of Enology at California State University, Fresno. It is assumed that the reader has a basic preparation in the fields of chemistry and microbiology. In developing material for this text, the authors have emphasized analyses as they would be carried out in a production laboratory. Realizing that different laboratories have different analytical capabilities, personnel as well as equip ment, we have in many instances provided several different approaches to the same analysis. Throughout this book we have attempted to give special attention to practical considerations and the importance of these analyses in the total spectrum of winery operations. We hope the book's format will satisfy the inter ests oflaboratory personnel as well as winemakers. The process of making wine involves a series of concerns for the winemaker and staff of a winery. The first concerns are viticultural. Upon arrival of the fruit, its quality is assessed, grapes are processed and fermentation is begun. Almost immediately, and in many instances simultaneously, chemical and microbiological stability of the young and/or aging wine become important. Finally, problems do occur on occasion, and a number of what may be consid ered remedial techniques can be employed to produce an acceptable product.

Extrusion Problems Solved

Extrusion Problems Solved
Author: M N Riaz,G J Rokey
Publsiher: Elsevier
Total Pages: 184
Release: 2011-11-09
Genre: Technology & Engineering
ISBN: 9780857095206

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Extrusion is widely used for the preparation of a variety of foodstuffs including breakfast cereals, snack food and pasta, as well as pet food and animal and aquaculture feed. Extrusion problems solved provides responses to more than 300 frequently asked questions about the process of food extrusion and the techniques and equipment involved, in a practical question-and-answer format. The book is divided into twelve chapters for ease of reference: the opening chapters concentrate on introductory queries and on different components of an extruder system, followed by two chapters that help the reader select the correct type of extruder for a product. Chapters five and six discuss the impact of factors such as protein content and particle size on the extrusion process, while the use of pre-conditioners is discussed in chapter seven. The latter part of the book discusses specific types of extruder and die and knife assemblies, followed by a chapter on issues relating to drying extruded food products. The final chapter offers practical guidelines and rules of thumb for the most common issues relating to food and feed extrusion. Written by two leading experts in the field, Extrusion problems solved is an essential reference source and troubleshooting guide for professionals working in food, pet food and feed extrusion. It will also be a valuable training resource for students of extrusion. Offers practical guidelines and rules of thumb for the most common food and feed extrusion problems Chapters concentrate on introductory queries, types of extruder and components of extruder systems, knife assemblies, the use of pre-conditioners and issues in drying extruded food products Provides responses to more than 300 frequently asked questions about the processes, equipment and techniques of food extrusion in a practical question-and-answer format

Justice and Food Security in a Changing Climate

Justice and Food Security in a Changing Climate
Author: European Society for Agricultural and Food Ethics. Congress
Publsiher: Unknown
Total Pages: 0
Release: 2021
Genre: Science
ISBN: 9086869157

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The UN's Sustainable Development Goals saw the global community agree to end hunger and malnutrition in all its forms by 2030. However, the number of chronically undernourished people is increasing continuously. Ongoing climate change and the action needed to adapt to it are very likely to aggravate this situation by limiting agricultural land and water resources and changing environmental conditions for food production. Climate change and the actions it requires raise questions of justice, especially regarding food security. These key concerns of ethics and justice for food security due to climate change challenges are the focus of this book, which brings together work by scholars from a wide range of disciplines and a multitude of perspectives. These experts discuss the challenges to food security posed by mitigation, geoengineering, and adaptation measures that tackle the impacts of climate change. Others address the consequences of a changing climate for agriculture and food production and how the Covid-19 pandemic has affected food security and animal welfare.