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A Complete Guide to Quality in Small-Scale Wine Making

As the wine industry has experienced a period of rapid global expansion, there is a renewed emphasis on quality and consistency even within the small winery industry. Written for the small production program, A Complete Guide to Quality in Small-Scale Wine Making is for the novice to intermediate level winemaker seeking foundational information in chemistry and sensory science as they relate to wine quality at a technical level.

Drawing from personal experience as well as scientific literature, this book introduces the core concepts of winemaking before delving into methods and analysis to provide practical insights into creating and maintaining quality in the wine product.

Product Details
  • ISBN-13: 9780124080812
  • Author: John Anthony Considine
  • Publisher: Elsevier Science
  • Publication date: 12/20/2013
  • Pages: 224

Price: $69.95
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Authentic Wine: Toward Natural and Sustainable Winemaking
Goode, Jamie (Author), Harrop, Sam (Author)

Naturalness is a hot topic in the wine world. But what exactly is a "natural wine"? For this pioneering book, best-selling wine writer Jamie Goode teams up with winemaker and Master of Wine Sam Harrop to explore the wide range of issues surrounding authenticity in wine. They begin by emphasizing that wine's diversity, one of its strengths, is currently under threat from increasingly homogenized commercial wines that lack a sense of place. Drawing on a global array of examples and anecdotes, Goode and Harrop examine complex concepts--terroir, biodynamics, and sustainability--in clear language. They also discuss topics including cultured and wild yeasts, wine "faults," the carbon footprint of the wine industry, "natural" as a marketing concept, and more. Authentic Wine illuminates a subject of great interest to wine producers, consumers, and anyone wondering where the wine industry is headed.

Price: $24.95
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Bioactive Polyphenols from Wine Grapes

Is red wine good for you? And if so, why?How much? And what are the actual benefits? This addition to the SpringerBriefs in Cell Biology series thoroughly but succinctly answers these questions. It covers the biochemistry, health benefits and therapeutic potential of wine grapes. It begins with an overview of phytoalexin production in Vitis vinifera (Common Grape Vine), detailing the relationship of resveratrol to analogues such as pterostilbene, piceid and the viniferins (resveratrol oligomers). The discussion then turns to the hundreds of reports linking resveratrol and related grape vine polyphenols to various beneficial health effects especially cardio- and cerebro- vascular, metabolic, anti-inflammatory and more. Also addressed are the numerous intracellular mechanisms that have been shown to mediate the effects of these compounds in mammalian cells and tissues. Finally, the authors discuss aspects of polyphenol bioavailability and how this will influence choices taken for delivering these compounds as nutritional supplements. A brief chapter containing general conclusions and prospectus rounds out the information.

  • Jeffrey A. Stuart
  • Ellen L. Robb

Price: $49.95
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Biology of Microorganisms on Grapes, in Must and in Wine
by Helmut Konig (Editor), Jurgen Frohlich (Editor), Gottfried Unden (Editor)

Winemaking depends on a complex group of microorganisms such as yeasts, bacteria, and fungi, which colonize grapes, must and wine. Understanding their wine-relevant activities is essential to improving the selection and management of novel starter cultures and consequently wine quality.

In contrast to previous publications, this book consistently focuses on the biology of wine-associated microbes. An international expert board of wine researchers describes the relevant systematic, ecological, physiological and genetic aspects of wine microbiology. The diversity of wine-related species, their energy, primary and secondary metabolism are important topics that have significant impacts on aroma production and off-flavour formation. The growth management of microbial species, stimulating and inhibitory growth factors and cell-cell interactions are also discussed; chapters on modern molecular and maintenance methods including rapid and real-time identification round off the book.

Pub. Date: January 2009 Publisher: Springer-Verlag New York, LLC Format: Hardcover, 522pp

Price: $289.00
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Chemical Analysis of Grapes and Wine
Authored by an expert team including academics, winemakers, laboratory supervisors and consultants, this book provides a comprehensive, up to date coverage of the theory and practice of the major chemical analyses of grapes and wine. It consists of 110 matt plastic coated, colour coded A4 pages. A user friendly, step-by-step approach is used to detail the procedure for each analysis method. Many practical clues are given in the 'Helpful hints' and 'Troubleshooting/Source of errors' sections, which accompany each analysis method. Colour photographs highlight analytical techniques, titration end-points and are used to demonstrate types of equipment and instrumentation. This book is ideally suited for day-to-day use in the wine laboratory, as a training resource and as a student text in wine courses. This book provides a comprehensive, up to the date coverage of the theory and practice of the major chemical analyses of grapes and wines. It consists of 110 matt plastic coated, clour coded A4 pages.

Author: G. Edward Author: E. Wilkes Author: N. Bruer Author: P. Iland Binding: Spiral Copyright: 2004 Edition: 1st Publisher: Winetitles

Price: $150.00
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Chemistry of Wine Flavor
Wine flavor chemistry is a complex and diverse field that ranges from the potently aromatic pyrazines to the complex polymeric tannins. Modern chemistry is now opening some doors to the mysteries of wine flavor, and this unique monograph is dedicated to current research developments. The book starts with the Riesling terpenes, which responsible for floral aroma when new and the kerosene-like aroma that appears in old age, and with the chemically related norisprenoids found in Cabernet Sauvignon and Merlot. It includes three reports on flavors of microbial origin, particularly the effects of different yeast strains, and it looks at important factors in aging, including acetalhyde, the contribution of oak, and problems with cork taint. It also explores in detail the relationship between winemaking techniques and the chemistry and taste attributes of phenolic compounds.

by Andrew Leo Waterhouse, Susan E. Ebeler, Susan E. Ebeler Hardcover Publisher: Oxford University Press Pub. Date: January 1999 ISBN-13: 9780841235922 256pp Series: ACS Symposium Series

Price: $65.00
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Complete Idiot's Guide to Starting and Running a Winery
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 Idiotas GuideA(R) 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

Author: Thomas Pellechia Binding: Paperback Copyright: 2008 Publisher: Penguin

Price: $19.95
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Concepts in Wine Chemistry, Third Edition
Margalit, Yair (Author)

More than 150 years after Louis Pasteur attributed fermentation to a living organism, the field of wine microbiology and chemistry is vibrant with discovery. The last decade alone has seen great strides in our understanding of the biochemistry involved in vinification. In this new edition of his classic text, Yair Margalit gives the complete and current picture of the basic and advanced science behind these processes, making the updated Concepts in Wine Chemistry the broadest and most meticulous book on the topic in print. Organized to track the sequence of the winemaking process, chapters cover must and wine composition, fermentation, phenolic compounds, wine oxidation, oak products, sulfur dioxide, cellar processes, and wine defects. Margalit ends with chapters detailing the regulations and legal requirements in the production of wine, along with the history of wine chemistry and winemaking practices of old.

Price: $89.95
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Concepts in Wine Technology 3rd Edition

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.

Product Detail:
Paperback: 320 pages
Publisher: Board and Bench Publishing; 3 edition (October 1, 2012)
Language: English
Product Dimensions: 7 x 1.6 x 10 inches

Price: $40.00
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Contemporary Wine Marketing and Supply Chain Management
Flint, Daniel J (Author), Golicic, Susan L (Author), Signori, Paola (Author)

Contemporary wine marketing practice is changing rapidly due to the intensity of industry competition, the emergence of numerous media options, and the dynamics of market segments. As new wineries emerge onto the global stage, both they and the entrenched firms must remain well-informed and leverage the latest marketing and sales approaches in order to succeed. Contemporary Wine Marketing and Supply Chain Management intricately weaves academic knowledge, practical insights, and firsthand wisdom from wine executives around the world. Drawing on over 200 interviews and visits with winery owners, executives and managers in five countries, industry experts across marketing and supply chain management examine successful marketing frameworks as they apply to growers, wineries, distributors, and retailers. Combined with contemporary expertise in brand management, sales, research, social media, this book explores exciting and effective business practices and offers contemporary marketing ideas that will help wineries thrive.

Price: $120.00
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Enological Chemistry
Moreno, Juan (Author), Peinado, Rafael (Author)

Enological Chemistry is written for the professional enologist tasked with finding the right balance of compounds to create or improve wine products. Related titles lack the appropriate focus for this audience, according to reviewers, failing either to be as comprehensive on the topic of chemistry, to include chemistry as part of the broader science of wine, or targeting a less scientific audience and including social and historical information not directly pertinent to the understanding of the role of chemistry in successful wine production.

The topics in the book have been sequenced identically with the steps of the winemaking process. Thus, the book describes the most salient compounds involved in each vinification process, their properties and their balance; also, theoretical knowledge is matched with its practical application. The primary aim is to enable the reader to identify the specific compounds behind enological properties and processes, their chemical balance and their influence on the analytical and sensory quality of wine, as well as the physical, chemical and microbiological factors that affect their evolution during the winemaking process.

* Organized according to the winemaking process, guiding reader clearly to application of knowledge

* Describes the most salient compounds involved in each step enabling readers to identify the specific compounds behind properties and processes and effectively work with them

* Provides both theoretical knowledge and practical application providing a strong starting point for further research and development


Price: $119.95
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First Steps in Winemaking
Contributor(s): Berry, C J J (Author)

Delve into the world of winemaking with an essential classic. "First Steps in Winemaking" was the first modern book to introduce the winemaking process to the at-home vinter and instantly became a must-have for those just discovering the craft.

Using the methods and techniques found within the pages of this book, the reader is sure to have success, right in their very own kitchen. They will learn everything they need to know to make their own wine, from how to obtain the desired flavor to maintaining the proper acid levels.

Find a new favorite among the 130-plus recipes included, and learn which wines are best for which seasons. Turning a kitchen into an at-home vineyard is fun and rewarding!

Features: Bibliography, Index, Price on Product, Illustrated, Table of Contents Physical Info: 0.6" H x 9.01" L x 6.06" W (1.07 lbs) 231 pages

Price: $14.95
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Flavor Chemistry of Wine and Other Alcoholic Beverages

Aroma is one of the most important quality attributes for wine and many other alcoholic beverages. However, the chemical composition of most alcoholic beverages is so complex that it has always been a challenge for scientists to fully understand their flavor chemistry. The low concentration of key aroma compounds, such as thiols, the low sensory threshold of many important contributors to aroma and the interfering alcohol matrix make the accurate analysis extremely challenging. With the advance of analytcial instrumentation, particularly the greater accessibility of LC-MS, new insights about the flavor and flavor precursors in wine and alcoholic beverages has been achieved. This book is derived from the American Chemical Society symposium <"Flavor Chemistry of Alcoholic Beverages>" held on August 22-26, 2010, in Boston, MA, with the purpose of sharing new information on the flavor chemistry of wine, beer, and other other alcoholic berverages. Participants of this symposium were scientists from both the academic and industrial scientific communities. A section of this book is devoted to the flavor and flavor precursors in wine grapes and their conversion in wine. This aspect is important because the origin of many unique aromas found in wine can be sourced directly to wine grapes. Since these aroma and aroma precursors are the secondary metabolites of plants, their biotransformation and accumulation are directly inflenced by environment and viticultural practice in the vineyeard. Another significant portion focuses on aging processes during wine production. Aging is a dynamic process involving both volatile and nonvolatile compounds. During this process some compounds degrade, whereas other compounds form. Understanding these processes are of economic importance, particularly for wine since aging can be such a critical step in its production. This symposium book is a unique volume that describes the advances in flavor chemistry research related to alcoholic beverages. It will be an excellent reference book for all scientists and professionals engaging in the research and development in the field of food and beverage flavoring and flavor ingredients.

Product Details
  • ISBN-13: 978-0841227903
  • Author: Michael C. Qian, Thomas H. Shellhammer
  • Publisher: Amer Chemical Society
  • Publication date: February 28, 2014
  • Pages: 352

Price: $150.00
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From Vines to Wines

From breaking ground to savoring the finished product, every aspect of growing flawless grapes and making extraordinary wine is covered in this classic guide. Fully illustrated instructions clearly show you how to choose and prepare a vineyard site; build effective trellising systems; select, plant, prune, and harvest the right grapes for your climate; press, ferment, age, and bottle wine; and judge wine for clarity, color, aroma, and taste. This revised and updated second edition features all-new information on creating your own sparkling wines, ice wines, port-style wines, and dessert wines.

Price: $18.95
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Gardening for the Homebrewer

Forget farm to table - go from garden to glass!

There's no feeling quite like cooking with home-grown carrots or grabbing a fresh handful of cilantro from your own yard. Well, unless you're growing fruits, vegetables, or grains for brewing that is. Gardening for the Homebrewer is an introduction to the wide variety of plants that you can use for fermentations or infusions. Learn how to tell if your yard is a perfect site for barley or whether it's better suited to a fragrant collection of herbs. Learn how to grow, dry, and store fresh hops. Or go off the beaten path and grow everything you need for your first gruit, cider, perry, or fruit wine. Have just a balcony or a windowsill? No problem! A variety of plant recommendations will suit gardeners of all types, even ones with limited space.

Price: $21.99
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Handbook of Enology (2 Volume Set)

A must for all serious students and practitioners of viticulture, the Handbook of Enology (volumes 1 and 2) serves as both a text and reference book for students and practitioners interested and working in the field of winemaking. Carefully revised and updated, this second edition features new scientific and technological results to reflect the most up-to-date knowledge in winemaking. Written by two esteemed authors, the handbook discusses the scientific basics and technological problems of winemaking and the resulting consequences for the practitioner, providing an authoritative and complete reference manual for the winemaker, and an in-depth textbook for the student.

Price: $433.00
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Handbook of Enology Vol. 1: The Microbiology of Wine
The "Microbiology" volume of the new revised and updated Handbook of Enology focuses on the vinification process. It describes how yeasts work and how they can be influenced to achieve better results. It continues to look at the metabolism of lactic acid bacterias and of acetic acid bacterias, and again, how can they be treated to avoid disasters in the winemaking process and how to achieve optimal results. The last chapters in the book deal with the use of sulfur-dioxide, the grape and its maturation process, harvest and pre-fermentation treatment, and the basis of red, white and speciality wine making. The result is the ultimate text and reference on the science and technology of the vinification process: understanding and dealing with yeasts and bacterias involved in the transformation from grape to wine. A must for all serious students and practitioners involved in winemaking.

Author: Ribereau-Gayon, P. Binding: Hardcover Copyright: 2006 Edition: 2nd Publisher: Wiley

Price: $251.00
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Handbook of Enology Vol. 2: The Chemistry of Wine

The Handbook of Enology Volume 2: The Chemistry of Wine Stabilization and Treatments uniquely combines chemical theory with the descriptions of day-to-day work in the latter stages of winemaking from clarification and stabilization treatments to ageing processes in vats and barrels. The expert authors discuss:

  • Compounds in wine, such as organic acids, carbohydrates, and alcohol
  • Stabilization and treatments
  • The chemical processes taking effect in bottled wine
  • The information provided helps to achieve better results in winemaking, providing an authoritative and complete reference manual for both the winemaker and the student.

    From the Back Cover

    Since the discovery of the role of yeast and alcoholic fermentation in transforming grape juice into wine in the 19th century, many scientific experiments in microbiology, biochemistry and chemistry have provided the basis for accurate definitions of the technological practices used in making different wines and continuous improvements in production conditions, as well as, consequently, the quality of the various types of wine.

    In 1999, the first edition of the Handbook of Enology Volume 2 "The chemistry of wine, stabilization and treatments" provided an overview of scientific knowledge at that time and its application in techniques commonly used during the second stage in winemaking, including stabilizing the wine, any treatments required, clarification, and aging processes in vats and barrels.

    This new edition reaps the benefits of new developments based on the latest findings produced by extremely active scientific research in this field. There have been significant changes in the new version, including in-depth modifications to present updated knowledge as well as additional paragraphs covering entirely new topics. Altogether, the new edition has approximately 10% more pages than the previous version.

    This new, updated handbook provides valuable information for winemakers, enology students, and, in general, for biochemistry and microbiology specialists interested in the scientific and technical issues involved in vinification.

    Price: $251.00
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Handbook of Fermented Food & Beverage Technology Two Volume
Hui, Y H (Editor), Evranuz, E Ozgul (Editor)

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Fermented Food and Beverage Technology, Second Edition is an up-to-date two-volume set exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from both plant and animal sources.

Each book in the set begins by describing fermented product manufacturing before delving into more specialized topics.

Handbook of Plant-Based Fermented Food and Beverage Technology explores:

Soy beverages and sauce, soymilk, and tofu
Fruits and fruit products, including wine, capers, apple cider and juice, mangos, olive fruit, and noni fruits
Vegetables and vegetable products, including red beet juice, eggplant, olives, pickles, sauerkraut, and jalapeno peppers
Cereals and cereal products, including fermented bread, sourdough bread, rice noodles, boza, Chinese steamed buns, whiskey, and beer
Specialty products such as balsamic vinegar, palm wine, cachaca, brick tea, shalgam, coconut milk and oil, coffee, and probiotic nondairy beverages
Ingredients such as proteolytic bacteria, enzymes, and probiotics

Handbook of Animal-Based Fermented Food and Beverage Technology discusses:

Dairy starter cultures, microorganisms, leuconostoc and its use in dairy technology, and the production of biopreservatives
Exopolysaccharides and fermentation ecosystems
Fermented milk, koumiss, laban, yogurt, and sour cream
Meat products, including ham, salami, sausages, and Turkish pastirma
Malaysian and Indonesian fermented fish products
Probiotics and fermented products, including the technological aspects and benefits of cheese as a probiotic carrier

Fermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, this work is an essential reference distilling the most critical information on this food sector.

Price: $299.98
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Home Winemaking Step by Step
by Jon Iverson

Written expressly for beginning and advanced amateurs, this guide explores home winemaking in practical terms, focusing on the latest fermentation techniques of both red and white wine grapes. This new edition is more user-friendly than ever, containing an expanded offering of tips and advice to help winemakers obtain the best possible yield as well as descriptions of new yeasts, chemicals, and additives available. Detailed information on equipment, supplies, and how to arrange a source for good grapes as well as mistakes to avoid makes getting started easy. Advanced winemakers will appreciate full explanations of sophisticated topics—such as malolactic fermentation, sparkling wines, concentrate kits, and blending—and listings of websites for supplementary information.

Publisher: Stonemark Publishing Pub. Date: September 2009 ISBN-13: 9780965793643 250pp

Price: $17.95
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Hyphenated Techniques in Grape and Wine Chemistry
This book presents the modern applications of hyphenated techniques in the analysis and study of the chemistry of grape, wine, and grape-derivative products. It explains the different applications and techniques used in the laboratory, such as liquid- and gas-phase chromatography, mass spectrometry, and capillary electrophoresis, and describes the methods developed using instrumentation with high performance and reliability. Additionally, the book covers the principal applications of modern sample preparation methods, such as solid-phase-extraction and solid-phase-microextraction.

Author: Riccardo Flamini Binding: Hardcover Copyright: 2008 Publisher: John Wiley

Price: $160.00
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Illustrated Guide to Microbes and Sediments in Wine, Beer

At last, one of the most useful books for wine microbiology is now available … a “must-have” for microscopic examination and tentative identification of microorganisms and sediments in wines, beers, and juices!! Illustrated Guide to Microbes and Sediments in Wine, Beer and Juice is a microscope companion book that includes over 30 different species of yeast, bacteria and mold commonly found in wines, as well as frequently encountered sediments. This book is an extensive compilation of photographs and reference information printed on durable, spill-resistant paper and has been spiral bound so the pictures will lay flat when in use with a microscope.

The microorganisms were obtained from culture collections located around the world. Each organism is featured in three photographs; (1) a typical colony grown on commercially available culture media; (2) a color stain; and (3) phase contrast view of the microorganisms grown in wine, beer or juice.

This single volume is translated into English, French, German, Italian, Spanish and Chinese and is therefore an essential resource for winemakers worldwide. It’s a comprehensive reference book that will quickly become a standard for any technical wine library.

  • Author: Charles G. Edwards
  • Binding: Spiral
  • Copyright: 2006
  • Edition: 1st
  • Publisher: Gusmer Enterprises

Price: $125.00
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Introduction to the Wine Laboratory Practices and Procedures
With the rapid growth of the wine industry, it has become increasingly important for not only the enologist and winemaker, but also cellar and laboratory staff to perform the routine winemaking duties. Written by a practitioner with hands-on experience in the field, this book provides a step-by-step guide to performing these essential tasks. Gently easing the reader into the more advanced concepts and analysis, the book covers vineyard sampling to bottling with sections on chemistry, safety, quality control, and general wine education. It's a must have for entry level wine chemists and enologists; students in junior college programs; small and large wineries; professional and home wine makers; winery production staff; or anyone wanting to learn about winemaking in an easy to understand format.

Author: Jacobson, Jean L. Binding: Hardcover Copyright: 2006 Edition: 1st Publisher: Springer

Price: $84.95
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Making Table Wine at Home
If you’ve ever thought about making your own zinfandel, pinot noir, chenin blanc, or any other table wine at home, this manual can get you started. Organized into eight short chapters that discuss the ingredients and practices that make a good table wine, you will learn how to bring those elements together in a home winery. Individual chapters cover red wines, white wines, spoilage and stability problems, juice and wine analysis, wine quality, and the wine-making facility.

Author: ANR Publication #21434 Binding: Paperback Copyright: 2004 Edition: 1st Publisher: Division of Agriculture and Natural Resources

Price: $15.00
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Making Wild Wines & Meads: 125 Unusual Recipes Using Herbs
Gulling, Rich (Author), Vargas, Pattie (Author)

Make extraordinary homemade wines from everything but grapes! In this refreshingly unique take on winemaking, Patti Vargas and Rich Gulling offer 125 recipes for unusual wines made from herbs, fruits, flowers, and honey. Learn to use ingredients from your farmers’ market, grocery store, or even your own backyard to make deliciously fermented drinks. Lemon-Thyme Metheglin, Rose Hip Melomel, and Pineapple-Orange Delight are just the beginning of an unexplored world of delightfully natural wild wines. Cheers!

Price: $16.95
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Mass Spectrometry in Grape and Wine Chemistry
Riccardo Flamini, Pietro Traldi

Mass spectrometry (MS) is a crucial method in ensuring the production, quality, and safety of grape, wine, and grape-derivative products. This book concisely presents the applications of mass spectrometry in the analysis of wine, from traditional to more recent developments. These include electrospray ionization, chemical ionization, time-of-flight, fourier transform, and ion trap MS. The text also discusses different enological aspects that require MS analysis, from analyzing grape varietals, contaminants, and proteins to measuring pesticide levels. It offers a one-stop handbook for analytical laboratories, researchers, and professionals in enology and chemistry.

Pub. Date: December 21, 2009 Publisher: Wiley, John & Sons, Incorporated Format: Hardcover, 376pp

Price: $120.00
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Methods and Analysis of Musts and Wines
The standard work on laboratory analysis of musts and wines, fully updated to cover modern procedures and practice. This second edition contains new material on the use of HPLC, GC, and mass spectrometry; computerized dispensing, recording, and calculation of results; and expanded coverage of statistical analysis. Also includes new material on the detection and measurement of undesirable residues, pesticide degradation products, and trace amounts of naturally produced toxic compounds or carcinogens, reflecting the increased interest of regulatory agencies. Contains hundreds of citations to the research literature.

Author: Maynard A. Amerine Binding: Hardback Copyright: 1988 Edition: 1st Publisher: John Wiley & Sons

Price: $295.00
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Molecular Wine Microbiology
by Alfonso V. Carrascosa Santiago (Editor)

Microbiology has long been recognized as a key tool in studying wine production, however only more recently has that study been conducted at a molecular level, increasing the understanding of how microbiology impacts not only the flavor quality of the wine, but also the safety. Understanding at a molecular level how a starter culture can impact the volatile phenols, biogenic amines and ochratoxin A of a wine are just some of the core points that must be considered in order to achieve maximium consumer acceptability while addressing safety concerns during processing and storage. While other books offer insights into the production aspects of enology, this book is written by expert microbiologists, who explore the positive and negative impacts of gene mechanisms in the production of wine, from a microbiological point of view.

Updates to the content will be made to ensure it is the most current information available, including coverage of the use of yeast mannoproteins to avoid tartaric and proteic haze in wine. This science has developed during the last years, and yeasts strains for increased released of mannoproteins have been constructed in the lab. Also, the first recombinant yeast strains (having GRAS status) have been commercialized for wine-making and the English edition will include these strains.

Molecular Wine Microbiology features rigorous scientific content written in a level comprehensible for wine professionals as well as advanced students. It includes information on production and spoilage issues, the microbial groups relevant for wine production and also for ensuring microbial wine safety.

Pub. Date: April 2011 Publisher: Elsevier Science Format: Hardcover , 372pp

Price: $147.00
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Monitoring the Winemaking Process from Grapes to Wine 2nd ed
Iland, Bruer, Ewart, Markides and Sitters

The book provides a comprehensive up-to-date coverage of concepts, tests and techniques that the winemaker can use to monitor wine style/quality throughout the winemaking process. This book starts with planning for vintage, estimating vineyard yield and assessing vine and berry characteristics, including berry sensory assessment. The cellar operation section includes methods relating to various additions in the winery, such as yeast, acid and sulfur dioxide, as well as fining trials and stability tests. The book concludes with a sensory evaluation section that covers basic sensory evaluation techniques, eg statistical tests and wine sensory vocabulary.

There are 130 matt plastic-coated colour coded A4 pages. It is ideally suited for day-to-day use in the wine laboratory or wine cellar, as a training resource and as a student text in wine courses.

The authors include academics, winemakers and industry personnel with many years of experience in teaching, research and industry practice.

Methods and tests include:

•Health and safety awareness
•Planning for vintage
•Vineyard sampling
•Determining vineyard yield
•Assessing vine characteristics
•Berry assessment and analysis
•Processing a berry/bunch sample to obtain juice
•Sampling a load of grapes
•Grape load assessment
•Cleaning, sanitising and sterilising
•Sampling procedures
•Monitoring fermentation
•Turbidity measures
•Sensory evaluation of wines
•Additives, fining agents and processing aids
•Additions of acid, enzymes, deacidification agents, sulfur dioxide, hydrogen peroxide, diammonium phosphate, tannins and ascorbic acid, oak derived components, gases, yeast and malolactic bacteria.
•Fining agents
•Fining trials
•Stability tests — protein, tartrate, oxidative and colour
•Laccase activity in grapes, juice and wines
•Identification of hazes and deposits
•Bottling wines

Format: Spiral bound Number of pages: 130 Width: 295.00 mm Height: 215.00 mm

Price: $150.00
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Organic Wine: A Marketer's Guide
Cointreau, Beatrice (Author)

Organic Wine describes the major promotional, marketing, and business challenges facing “organics” through an exhaustive examination of the European and American markets. Author Béatrice Cointreau identifies a multitude of regulatory, commercial, and practical paradoxes bedeviling producers’ ability to craft a complete and coherent consumer message, from labeling and advertising to public relations. Building on detailed case studies, she presents an analysis of global production and market trends and provides clear insights on how to position one’s product within that paradoxical environment to the best effect.

Price: $29.95
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Postmodern Winemaking

In Postmodern Winemaking, Clark Smith shares the extensive knowledge he has accumulated in engaging, humorous, and erudite essays that convey a new vision of the winemaker's craft--one that credits the crucial roles played by both science and art in the winemaking process. Smith, a leading innovator in red wine production techniques, explains how traditional enological education has led many winemakers astray--enabling them to create competent, consistent wines while putting exceptional wines of structure and mystery beyond their grasp. Great wines, he claims, demand a personal and creative engagement with many elements of the process. His lively exploration of the facets of postmodern winemaking, together with profiles of some of its practitioners, is both entertaining and enlightening.

Price: $34.95
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Principles and Practices of Winemaking (Paperback)

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.

  • Author: L. F. Bisson
  • Author: R. B. Boulton
  • Author: V. L. Singleton
  • Author: R. E. Kunkee

Price: $119.99
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Principles of Wine Marketing

Steve Goodman captures over a decade of experience as a wine marketer (consulting and research) to discuss the principles of marketing for the wine business. Designed to generate the reader's ability to apply 'marketing thinking' to their wine business. An extremely useful handbook for anyone involved in the sale of wine, including students, business owners, retailers and marketers.

Price: $50.00
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Red Wine Color: Revealing the Mysteries
Revealing the Mysteries of Red Wine Color provides an overview of new discoveries to a venerable unsolved problem in wine: the chemistry of red wine color. Topics in this book include initial must composition, non-covalent associations, reactions that occur during fermentation and in a young wine as well as those compositional changes that occur during aging. Revealing the Mysteries of Red Wine Color also includes a brief history of the rapidly advancing area of wine chemistry. The latest results, utilizing liquid chromatography/mass spectrometry techniques newly applied to wine, define many colored substances in wine. Since this book integrates much of our current understanding on red wine color, it is unique. Also, since red wine color is considered a key to red wine quality, it has much relevance beyond appealing to specialists in the field. As such, this book will appeal to a wide audience including wine industry professionals, analytical and natural product chemists, and wine aficionados, hobbyists, and consumers with a probing interest in the science of wine.

Author: Waterhouse, Andrew L. Binding: Hardback Copyright: 2004 Edition: 1st Publisher: Oxford Press

Price: $150.00
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Science and Technology of Fruit Wine Production
Kosseva, Maria (Editor), Joshi, V K (Editor), Panesar, P S (Editor)

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

Price: $125.00
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Sensory and Instrumental Evaluation of Alcoholic Beverages
Heymann, Hildegarde (Author), Ebeler, Susan E (Author)

Sensory and Instrumental Evaluation of Alcoholic Beverages introduces the value of sensory analysis to the alcoholic beverage industry through the detailed lens of sensory analysis techniques. From traditional methods, to the most modern rapid methods, this book presents comprehensive insights and applications.

Analytical methods for identifying and assessing the flavor compounds present in the beverages are included that address both volatile and non-volatile techniques, along with rapid methods of assessment. Case studies highlight the testing of different types of alcoholic beverages running the entire gamut of methods and the appropriate subset of methods. Also included is information of data analyses with the appropriate R-codes to allow practitioners to use the book as a handbook to analyze their own data.

Uniquely focused on alcoholic beverages and their assessment
Includes real-world information for practical application
Presents a full range of methodologies, providing key comparative insights


Price: $125.00
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Solar Energy in the Winemaking Industry

Solar Energy in the Winemaking Industry fully documents all aspects of the modern solar winery, beginning with the main drivers (environmental, economic and political) and detailing the current winemaking industry and solar technologies available. It details the various energy demands in the winemaking process from harvest to bottling and beyond.

Solar Energy in the Winemaking Industry catalogues the range of wineries globally that have installed a substantial solar collecting system and uses case study material to give the reader an appreciation of the diversity of solar winery facilities. From large industrial-style wineries to boutique family-run wineries; from new state-of-the-art facilities to 15th-century palaces, the application for solar is limitless.

The book deals finally with the physical design, installation and operation of the solar system within the winery environment, detailing the equipment, methodologies, processes and concerns that must be addressed in their creation. This presents the reader with a range of solar design and system options, including: generic system type; installation; mounting arrangements; operation; different module and inverter components and configurations; connection; and finance.

Owners, managers and planners involved in the design, building or management of a winemaking facility will derive particular benefit from Solar Energy in the Winemaking Industry, but it will also be of interest to anyone with an interest in the wine or solar industries.

  • Mervyn Smyth
  • James Russell
  • Tony Milanowski

Price: $229.00
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Successful Wine Marketing
Successful Wine Marketing explains the principles, logistics, and strategies of wine marketing and sales, helping any winery or distributor understand the market, find a niche, and develop a successful plan. Full of descriptions, tips, and real world examples from both wine and business experts, this book distills the lessons and practical knowledge that come out of the highly regarded University of California at Davis short course, given each summer in conjunction with the Office international de la vigne et du vin (OIV).

From the basics of understanding the wine consumer, the marketplace, and trends; to developing strategies through category management, design, and positioning; to understanding the legal environment and distribution chain, 'Successful Wine Marketing' is the first publication to provide sound, practical information on both wine and business. Completely up to date, with information on Internet marketing, small winery strategies, and so much more, 'Successful Wine Marketing' is a necessary and valuable resource for small and large wineries, wine consultants and distributors, enology departments and associations, trade associations and agents, short courses and professional development courses, graduate and undergraduate wine marketing courses, and some wine retail outlets.

Author: James Lapsley Author: Kirby Moulton Binding: Hardback Copyright: 2001 Edition: 1st Publisher: Springer Verlag

Price: $199.00
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The Business of Winemaking
Lamy, Jeffry L (Author)

"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."

Price: $45.00
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The Defects Wheel for Wine
Author: Sue Langstaff

The most telling quality control apparatus in wine making and evaluation is the educated nose. No other modern contraption comes close. Catching a minute odor in a young wine can portend a minor defect turning into a major disaster as the wine ages. This is obviously crucial to the winemaker, but is just as important to a wine merchant s profit margin and a collector s investment. And knowing the chemical cause of a hint of wet cardboard certainly doesn t hurt the consumer when sending back an expensive wine at a restaurant.

The Defects Wheel for Wine is the single convenient, easy-to-use source for identifying all of the aromas and flavors generated by chemical faults in wine. Created by Sue Langstaff, one of wine s leading sensory evaluation consultants, The Wheel also details the: molecule responsible for the defect/aroma; chemical formula of defect; stage of process when defect occurs; typical concentration in wine; approximate aroma threshold; possible causes, treatments, and prevention. All of that in a nine-inch wide, double-sided, laminated disk.


Price: $24.95
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The Glass of Wine
Shackelford, James F (Author), Shackelford, Penelope L (Author)

The first book to focus on the role of glass as a material of critical importance to the wine industry.

For centuries glass has been the material of choice for storing, shipping, and sipping wine. How did that come to pass, and why? To what extent have glassmaking and wine making co-evolved over the centuries? The first book to focus on the role of glass as a material of critical importance to the wine industry, The Glass of Wine answers these and other fascinating questions.

The authors deftly interweave compelling historical, technical, and esthetic narratives in their exploration of glass as the vessel of choice for holding, storing, and consuming wine. They discuss the traditions informing the shapes and sizes of wine bottles and wine glasses, and they demystify the selection of the "right glass" for red versus white varietals, as well as sparkling and dessert wines. In addition, they review the technology of modern glassmaking and consider the various roles glass plays in wineries--especially in the enologist's laboratory. And they consider the increasing use of aluminum and polymer containers and its potential impact on the central role of glass as the essential material for wine appreciation.

The first book focusing on the role of glass and its central importance to the wine industry
Written by a glass scientist at UC Davis, home of the premier viticulture and enology program in North America
Interlards discussions of the multi-billion-dollar glass and wine industries with valuable technical insights for scientists, engineers, and wine enthusiasts alike
Illustrates the wide spectrum of bottles, carafes, decanters, and drinking glasses with an abundance of exquisite full-color photos
Both an authoritative guide and a compelling read, The Glass of Wine tells the story of the centuries-old marriage between an endlessly fascinating material and a celebrated beverage. It is sure to have enormous appeal among ceramic and glass professionals, wine makers, and oenophiles of all backgrounds.


Price: $99.95
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The Homebuilt Winery

Here is all the information you need to set up a home winery and build all of the basic equipment -- for just a fraction of the cost of store-bought. Steve Hughes includes building plans and step-by-step instructions for more than 30 winemaking essentials, including a crusher, a de-stemmer, presses, pumps, and a bottle filler. He even offers a range of options for cellar racking. Along the way, Hughes leads readers through the entire process of winemaking--how to use the equipment, how to set up a winery, the best ways to store and analyze wine, and the best ways to filter, bottle, cork, and label. With this guide, you'll have everything you need to affordably enjoy delicious, high-quality, homemade wine.

  • Author: Steve Hughes
  • ISBN-13: 9781603429900
  • Publisher: Storey Books
  • Publication date: 7/3/2012
  • Pages: 208

Price: $19.95
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The Oxford Companion to Wine

Published in 1994 to worldwide acclaim, the first edition of Jancis Robinson's seminal volume immediately attained legendary status, winning every major wine book award including the Glenfiddich and Julia Child/IACP awards, as well as writer and woman of the year accolades for its editor on both sides of the Atlantic. Combining meticulously-researched fact with refreshing opinion and wit, The Oxford Companion to Wine presents almost 4,000 entries on every wine-related topic imaginable, from regions and grape varieties to the owners, connoisseurs, growers, and tasters in wine through the ages; from viticulture and oenology to the history of wine, from its origins to the present day. More than 180 esteemed contributors (including 58 new to this edition) range from internationally renowned academics to some of the most famous wine writers and wine specialists in the world.

Winner of the 2016 James Beard Award for Beverage, this exhaustively updated fourth edition incorporates the very latest international research to present 300 new entries on topics ranging from additives and wine apps to WSET and Zelen. Over 60 percent of all entries have been revised; and useful lists and statistics are appended, including a unique list of the world's controlled appellations and their permitted grape varieties, as well as vineyard area, wine production and consumption by country.

Illustrated with almost 30 updated maps of every important wine region in the world, many useful charts and diagrams, and 16 stunning colour photographs, this Companion is unlike any other wine book, offering an understanding of wine in all of its wider contexts--notably historical, cultural, and scientific--and serving as a truly companionable point of reference into which any wine-lover can dip and browse.

Price: $65.00
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The Power of the Terroir: The Case Study of Prosecco Wine (2
Tomasi, Diego (Author), Gaiotti, Federica (Author), Jones, Gregory V (Author)

The Knowledge of the Viticultural Area and of its Wines.- The Glera Grape Variety.- Study on the Origins of Quality: Formulation of the Investigation.- Climate.- Phenology.- Soils.- Water and Soil Water Availability.- Glera 's Crop Yield and Grape Quality Responses to Environmental Variations.- Microstructure of the Grape: Aromatic Precursors in Relationship to Climate Variation, Microclimate and Growing Practices.- Organoleptic Characteristics of the Wines.- Representative Terroirs in the DOCG Prosecco.- Using Geospatial Technologies to Better Understand Terroir.- The Role of Landscape in the Productive Context and in the Quality of Prosecco Wine.


Price: $189.00
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The Science of Wine: From Vine to Glass

Praise for the First Edition “Lively and provocative.” Eric Asimov, New York Times “I learnt a humbling amount from Goode’s book.” Jancis Robinson, Financial Times “Mr. Goode has written one of the most enlightening and clearheaded wine books to appear in years. . . . This is a wine book you’ll actually read and reread.” Matt Kramer, New York Sun “In a conversational style, ..

  • ISBN-13: 9780520276895
  • Publisher: University of California Press
  • Publication date: 4/1/2014
  • Pages: 216

Price: $39.95
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The Way to Make Wine: How to Craft Superb Table Wines at Hom
Warrick, Sheridan (Author)

"Geared to everyday wine lovers who want to drink well and save money, this book reveals everything needed to make delicious wines--both reds and whites--from start to finish. It highlights the most recent advances and trends in winemaking, including new chapters on specialty yeasts, natural wines, and international wines styles. Detailed how-to illustrations depict important steps and procedures, while sidebars and new winemaker interviews bring sharp focus to topics of wide interest. The book also includes the only clear and comprehensive guide to minimizing sulfites in wine and launching and running fault-free fermentations."--Provided by publisher.

Price: $24.95
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Toward a Sustainable Wine Industry: Green Enology Research
Preston-Wilsey, Luann (Author)

Toward a Sustainable Wine Industry: Green Enology in Practice takes a broad look at the emerging trend of using sustainable wine production methods and business practices. It covers a multitude of aspects of the sustainable wine industry, including production methods, recycling efforts, customer behavior, sustainable business practices, and more. The wine sector, which plays a big role in the agricultural industry around the world, has been facing increasing pressure to fulfill legal environmental requirements while maintaining a competitive position in a global market. Concern for the environment and rising costs have led to an increased interest in sustainable wine production practices. This valuable compendium addresses this trend and looks at different sectors within the wine industry.

In all, the book provides a multi-faceted examination of the important aspects of the increasingly necessary and growing sustainable movement. The book aims to shed valuable light on how to build an integrated sustainable business and development system in the wine industry.

Price: $139.95
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Understanding Wine Technology

Any student who has ever logged credits in a viticulture and enology class knows Birds book. Its the most widely assigned wine science primer in the English speaking world. This completely revised and updated edition to Birds classic textbook deciphers all the new scientific advances that have cropped up in the last several years, and conveys them in his typically clear and plainspoken style that renders even the densest subject matter freshman-friendly. New material includes: expanded section on the production of red, ros, white, sweet, sparkling and fortified wines; information on histamine, flash detente, maceration, whole bunch and whole berry fermentation; expanded chapter on wine faults, including Brettanomyces; new section on HACCP analysis as applied to a winery; and much more.

Price: $44.95
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Way to Make Wine
by Sheridan Warrick


Geared to everyday wine lovers who want to drink well, save money, and impress their friends, this book reveals everything needed to make delicious wines-both reds and whites-from start to finish. A new preface on the new trend and options in home winemaking update this edition.

Library Journal

The Way To Make Wine is a concise and readable handbook by Warrick, a Northern California winemaker and magazine editor. Focusing on dry table wines, he demystifies winemaking for the amateur vintner with informative chapters on equipping a home winery, supplies needed (grapes, wine yeast), and fermentation. Chapters are laid out in a logical sequence along with sidebars offering good tips. A step-by-step recap of the winemaking process detailed in previous chapters is an added bonus as are the checklists and tables. A list of suppliers and laboratories and a short bibliography are included. Recommended for academic and medium to large public libraries. Christine Holmes, San Jose State Univ. Lib., CA Copyright 2006 Reed Business Information.

Pub. Date: April 2010 Publisher: University of California Press Format: Textbook Paperback, 272pp

Price: $29.95
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Wine Analysis and Production

Winemaking as a form of food preservation is as old as civilization. Wine has been an integral component of people's daily diet since its discovery and has also played an important role in the development of society, reli­gion, and culture. We are currently drinking the best wines ever produced. We are able to do this because of our increased understanding of grape growing, biochemistry and microbiology of fermentation, our use of ad­vanced technology in production, and our ability to measure the various major and minor components that comprise this fascinating beverage. Historically, winemakers succeeded with slow but gradual improvements brought about by combinations of folklore, observation, and luck. How­ever, they also had monumental failures resulting in the necessity to dis­pose of wine or convert it into distilled spirits or vinegar. It was assumed that even the most marginally drinkable wines could be marketed. This is not the case for modem producers. The costs of grapes, the technology used in production, oak barrels, corks, bottling equipment, etc., have in­creased dramatically and continue to rise. Consumers are now accustomed to supplies of inexpensive and high-quality varietals and blends; they con­tinue to demand better. Modem winemakers now rely on basic science and the systematic application of their art to produce products pleasing to the increasingly knowledgeable consumer base that enjoys wine as part of its civilized society.

Price: $99.00
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Wine Business Case Studies
Mora, Pierre (Author)

Published in association with the Bordeaux College of Business, this groundbreaking book applies business pedagogy s powerful learning tool to the unique challenges of wine business management. Within are thirteen cases drawn from the examples of real business success and calamity by an international group of respected wine business scholars.

Price: $30.00
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Wine Chemistry and Biochemistry

The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas.

The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating with examples throughout the chapter from enological literature.

Price: $169.00
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Wine Faults: Causes, Effects, Cures
Contributor(s): Hudelson, John (Author), Buechsenstein, John (Foreword by)

A precise and comprehensive description of the problems encountered at times by all winemakers and wine judges, Wine Faults covers the differences between flaws and faults, how flavors develop, how taste works and how it differs from smell in the evaluation of wine. From there it tackles the increasing problems resulting from high alcohol wines as well as volatile acidity found in high pH wines common in some warm grape-growing regions. It also deals with the vegetal qualities of cool viticultural regions usually caused by methoxypyrazines and the occasional lady beetle. Every microbial infection found in today's wineries is fully described and arrayed in full color slides. Dense as the material may seem, the book is written in a manner that the layperson, or even the quality control professional who forgot that he ever took Organic Chemistry, can understand.

Price: $39.95
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Wine Makers Answer Book

Home winemaking is an appealing hobby for a new generation of wine lovers lured by the promise of a great payoff — small batches of handmade wine. It’s the perfect opportunity to experiment with flavors, have fun playing with chemistry, and share a few tasty bottles with friends and family. But safely fermenting, bottling, and aging wine is a demanding process requiring special equipment, impeccable sanitation, an understanding of chemical reactions, and the patience to see the aging process through to the end. No matter how experienced the home winemaker, unforeseen questions develop with every batch of new wine.

When a winemaker has problems with leaky corks or finds an oily film on top of his fermenting wine, what’s the simplest, quickest way to get an answer? The Wine Maker’s Answer Book is a 24/7 helpline with advice on hundreds of winemaking dilemmas. From the basic curiosity of the novice (What equipment will I need to get started?) to the finer points of fermentation (What is the impact of malolactic fermentation on acidity?), every step of the process is covered in detail.

Author Alison Crowe uses a friendly question-and-answer format to explain the mysteries of turning grape juice into wine, whether the reader is beginning with fresh grapes or a home winemaking kit. To the straightforward requests for information, she offers detailed descriptions of procedures and equipment. For stickier real-life problems, she first carefully assesses the possible causes and then gives expert advice on fixing the trouble.

Covering the entire range of situations a winemaker is likely to face, this handy, at-a-glance reference will make every batch of wine taste better.

  • Author: Alison Crowe
  • Binding: Paper
  • Copyright: 2006
  • Edition: 1st
  • Publisher: Workman

Price: $14.95
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Wine Marketing & Sales, Second Edition
Olsen, Janeen, Ph.D. (Author), Thach, Liz (Author), Wagner, Paul (Author)

How can a small winery possibly compete with the marketing of massive wine companies? How can it hope to capture the over-stimulated mindshare of the modern consumer? By being strategic. This revised and updated edition to the bestselling book puts the vast bank of wine marketing knowledge within reach of industry novices, and fresh, practical, and powerful strategies into the hands of veteran brand managers and marketing professionals. With 100 pages of new and expanded material, this book addresses such topics as importing and exporting; logistical management; marketing your tasting room and wine region as a prime tourist destination; how to generate greater retail sales; and how to grab the benefits, while avoiding the dangers, of social networking and viral marketing.

Price: $75.95
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Wine Marketing and Sales (3RD ed.)
Olsen, Janeen (Author), Thach, Liz (Author), Wagner, Paul (Author)

The bestselling wine marketing book in the English language is fully revised and updated to meet the newest challenges and opportunities of modern global wine markets. New topics include social media marketing, sales and marketing metrics, complete regulatory compliance, website strategies and graphic design, brand strategies, demographic changes, and wine tourism. Wine Marketing and Sales covers every conceivable aspect of marketing and selling wine, from basic theory and principles, to the practical application of sales and marketing strategies in the real-world, brand-saturated marketplace. Written by three of the industry's most respected wine business professionals and educators, this book puts new and powerful tools into the hands of veteran brand managers, and the vast bank of wine marketing knowledge within reach of the untrained winery owner desperate for a foothold.

Price: $75.95
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Wine Microbiology
Wine Microbiology provides a detailed, step-by-step procedural guide to the isolation and characterization of bacteria and yeast common to the juice and wine environment. Written by Kenneth C. Fugelsang, co-author of Wine Analysis and Production, the book discusses not only routine methodology but interpretation of results and how these results affect the wine maker. In an easy-to-understand format, this invaluable resource addresses 'real world' problems. The book begins with an outline covering specific aspects that impact the winemaking process, such as the origins, development, and identification and enumeration of microorganisms and their impact on production and stability. This provides the basis for an in-depth look at issues concerning primary processing of grapes, must, juice, the fermentation process, and bottling as well as the crucial area of sanitation. Basic equipment and supplies required for set-up of a microbiological laboratory component in an already existing analytical laboratory, as well as current costs are thoroughly explored. In addition, four helpful appendices are provided, reviewing basic concepts and techniques important to the successful operation of microbiology laboratory as well as the makeup of laboratory media for growth and diagnostic purposes. Taking a pragmatic approach, this user-friendly guide will prove to be a valuable aid for all winemakers and laboratory personnel worldwide. Students of enology will also find it a useful tool in their studies of wine microbiology.

Author: Kenneth C. Fugelsang Binding: Hardback Edition: 2nd Publisher: Springer Kluwer

Price: $109.00
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Wine Positioning
Mora, Pierre (Author)

This book introduces readers to the concept and implementation of positioning techniques in the context of the wine industry. Featuring 30 case studies on brands and wine regions around the world - all based on the same principles - it presents a successful, cutting-edge strategy for the marketing of wine. Rather than focusing on a small group of elitist appellations, the Grand Crus universe and a handful of star brands, the book addresses the real, day-to-day wine world. In light of globalization, it introduces state-of-the-art wine positioning techniques, with an emphasis on the identity, segmentation and positioning of wine appellations and wine brands. In its analysis of wine appellation models, the book examines local parameters like geology, history and wine growing techniques; compares facts, figures and actors; analyzes the signals that are being sent to the market and presents a range of key factors for success. Similarly, the wine brands models are analyzed on the basis of their respective brand identity and apparent marketing policy. In the book's final part, it summarizes recent developments in wine marketing, including the growing importance of wine brands as new territories in the global vineyard, and the role of appellations as the essence of cultural diversity.

Price: $129.00
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Wine Production: Vine to Bottle
Keith Grainger, Hazel Tattersall

The standard of wines made today is arguably higher than any time in the six thousand years of vinous history. The level of knowledge of producers and the ability to control the processes in wine production is also greatly improved.

Authors Keith Grainger and Hazel Tattersall detail these processes, from vine to bottle, looking at key factors such as geography, winemaking techniques, the impact of decisions made upon style and quality, and problems that may be encountered. The authors are not afraid to discuss practices that may be regarded as controversial.

Highly regarded consultants to the wine industry, Grainger and Tattersall present a clear and accessible handbook:

Bullet points
Vineyard and winery photographs
Text boxes

Wine Production: Vine to Bottle is a concise and easy-to-use reference guide for all busy food and beverage industry professionals, students and others needing a working knowledge of wine production.

Pub. Date: February 2009 Publisher: Wiley, John & Sons, Incorporated Format: Paperback, 144pp

Price: $101.95
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Wine Science, Fourth Edition: Principles and Applications

With its three previous best-selling editions, Wine Science has proven to be an extensive account of the three central tenets of wine science: grape cultivation, wine production, and wine assessment. This fourth edition presents the latest updates on current wine production methods in a framework that explains the use, as well as the advantages and disadvantages of alternate procedures. Ronald Jackson's wealth of experience is matched by his ability to effectively communicate, making this book ideal for those seriously interested in the science of wine as well as professionals, professors and students.

Product Details
  • ISBN-13: 978-0123814685
  • Author: Ronald S. Jackson
  • Publisher: Academic Press; 4 edition
  • Publication date: July 7, 2014
  • Pages: 978

Price: $150.00
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Wine: A Scientific Exploration
Interest in wine science has grown enormously over the last two decades as the health benefits of moderate wine consumption have become firmly established in preventing heart disease, stroke, cancer and dementia. The growth of molecular biology has allowed proper investigation of grapevine identity and lineage and led to improvements in the winemaking process.

A collection of experts present the world of wine. Ranging from it's history, production, grape lineages, healther considerations, and of course tasting and enjoying. This book explores the history and appreciation of wine, its early role as a medicine and modern evidence on how and why wine protects against disease. It also addresses genetic modification of the grapevine, long recognized as a natural process, and of the microbes involved in the making of wine. Pharmacologists, biochemists, epidemiologists, physicians, and public health officials will find this book not only a wealth of data, but also a fascinating read.

Author: Merton Sandler Author: Roger Pinder Binding: Hardback Copyright: 2003 Edition: 1st Publisher: Taylor and Francis

Price: $104.95
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Wine: An Introduction
The first edition of this book was the winner of the Wine and Food Society André Simon Prize for the best contribution, in English, to the literature of gastronomy, in 1965. For this revised edition the authors have included up-to-date statistical information and new material on grape growing and wine making techniques, reflecting the ever increasing importance of wine in American life.

Author: Maynard A. Amerine Author: Vernon L. Singleton Binding: Paperback Copyright: 1977 Edition: 1st Publisher: University of California Press

Price: $26.95
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Winemaking: From Grape Growing to Marketplace
Outstanding in breadth and coherence, this definitive review is designed to embrace the entire scope of wine culture, including vine horticulture, winery design, wine processing, wine quality control, wine analysis, and wine marketing. Winemaking: From Grape Growing to Marketplace, Second Edition, translates current literature and scientific developments into useable knowledge which grape growers, wine makers, wine educators, and wine marketers can apply towards their individual needs and tasks. Presented in an easy-to-use, step-by-step format, the text guides the reader through the perils and pitfalls, appropriate alternative pathways, and major sources for equipment and materials within the winemaking industry. Throughout the text, pertinent regulations and permits enforced by the U.S. Bureau of Alcohol, Tobacco, and Firearms are outlined. This excellent guide to winemaking will be of use to a wide audience, in particular:

-current and prospective vintners, both commercial and amateur - as an essential guide book in their cellars, -wine connoisseurs - offers an in-depth understanding of crafting wine, -professional marketers - provides a solid understanding of the rationale of methodology employed by grape-growers and vintners, -students - searching for an initial overview of contemporary viticulture. Among updates and new material the second edition includes information on marketing wines and on the use of computers in viticulture and winemaking. As a whole, this book is an invaluable source into the elements of viticulture, enology, and marketing wine for both academia and industry. It also serves as a solid foundation from which to advance to more technical levels.

Author: Sally J. Linton Author: Richard P. Vine Author: Ellen M. Harkness Binding: Hardback Copyright: 2002 Edition: 2nd Publisher: Springer/Kluwer

Price: $129.00
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Winemaking: From Grape Growing to Marketplace
Vine, Richard (Author), Bordelon, Bruce (Author), Harkness, Ellen M (Author), Browning, Theresa (Author)

During the past several decades considerable interest has developed in the United States for the wines that are produced in small wineries across our nation. This in- terest continues to intensify, especially for the truly good wines that are reason- ably priced. Consumers are unforgiving. Second-class wines will not be accept- able just because a vintner may be newly established. The functions that must take place in the small estate-type wine cellar and the controls that can be realistically exercised by winemasters are essential in the creation of superior products. Although wine can be a comparatively simple food to produce, it is a very vast topic. Perhaps much the same as with other art forms, it is the infinite variability offactors at the root ofthe subject that renders it so complex. There are hundreds of different vine varieties cultivated around the world, and doubtlessly an even greater number of fruit and berry cultivars. Combined with such factors as soils, climates and mesoclimates (which may change with each vintage season), culti- vation techniques, harvesting criteria, and overall operational philosophy, one can easily understand the enormous breadth and depth of variation which exits. This diversity, along with more than 5 years of enological development, generates a number of different wine possibilities that can only be conceived as something vastly exponential.


Price: $99.00
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Winery Utilities
Reprint of Winery Utilities: Planning, Design and Operation. This is the first reference to integrate the basic planning, design and operational function of the many support systems that make a winery operate successfully. The author, an expert on wineries, gathers the essential elements of the major energy, water, wastewater, communication, solid waste, fuel, and fire protection groups and each other of their important subcategories, into one solid source. Comprehensive, easy-to-use chapters in this book provide winery principles with: The necessary tools on how to avoid regulatory agency problems when obtaining use permits and meeting building code requirements at the planning stage. Useful guidelines for designing utilities for eventual expansion to meet anticipated production measures or for checking options for system upgrading or improvement. Helpful comparisons of utility systems or subsystems that work against those that do not and why. Contemporary environmental constraints and methods for minimizing environmental disruption in the design of utilities

Author: David R. Storm Binding: Hardback Copyright: 1997 Edition: 1st Publisher: Springer Kluwer

Price: $209.00
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Winery Wastewater Handbook
by Jeanette Chapman (Author), Phillip Baker (Author), Sabina Wills (Author)

An environmentally conscious and practical guide to an important wine industry problem. The Winery Wastewater Handbook fulfils a need for an informative, clearly written text that can be used by the wine industry and industrial educators for the benefit of all, regardless of their level of schooling. Including an exercise section at the end of each chapter, the publication examines the chemical nature of wastewater, its impacts, how it can be handled efficiently and disposed of responsibly.


Price: $19.98
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