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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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A First Course in Wine: From Grape to Glass

Whether you enjoy the occasional glass of wine or you like to have one every night with dinner, Dan Amatuzzi's A First Course in Wine will provide you with everything you need to know about how to smell, taste, and enjoy fine wines.

Life is too short for wine you won't enjoy. Once you've taken this first course, you will read your restaurant's wine list with confidence and browse through the wine selection at your store with the knowledge that you're going to walk home with the perfect wine in hand. Dan Amatuzzi was the wine director at Mario Batali's OTTO before he became Eataly's beverage director. He studied wine production in Florence and was chosen to Zagat's inaugural class of New York's rising "30 under 30" culinary stars.

Price: $28.00
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A Taste of the World of Wine
by P. Iland, P. Gago, A. Caillard, P. Dry

A Taste of the World of Wine is a comprehensive and practical guide that takes the reader on a journey through the history of wine, viticulture and winemaking practices, how to taste wine and the characteristics of the major wine styles of the world. The concise, easy to follow, educational approach makes it an ideal book for anyone who is interested in wine. The book contains 212 pages of informative text, maps, wine style guides, tasting clues and over 300 photographs to illustrate the diversity and richness of the world of wine. Educational in format it has been written for students and the general wine consumer who wants to know a little more. It is suitable as a foundation text and a useful reference for all students of wine. It can be used in wine courses, hospitality courses, and for training retail, marketing and cellar door sales personnel or just to enjoy the read.

ISBN: 978-0-9581605-3-7 Format: Hardcover Pages: 212

Price: $29.98
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A View from the Vineyard

Author and entomologist Clifford P. Ohmart brings reason and clarity to the politically loaded and amorphously defined popular world of sustainable viticulture with this unique and comprehensive examination of the subject. View from the Vineyard does much more than explain what "sustainable" means, its practical importance to the wine industry and the costs of agribusiness as usual. It provides the farmer with a realistic and achievable path to a sustainable vineyard by describing: the challenges of practicing sustainable winegrowing; where does Integrated Pest Management fit in?; how are organic and sustainable farming related?; a holistic vision for the farm; how to identify and define your farm's resources; methods for developing sustainable goals; creating a plan to achieve your holistic vision; ecosystem management and sensitive species; and understanding the vineyard as habitat. The book concludes with a self-assessment guide in which growers can easily track their progress through these transitional periods. Clifford P. Ohmart is the author of the Lodi-Winegrower's Workbook and co-editor and co-author of the Code of Sustainable Winegrowing Practices Self-Assessment Workbook published in 2002 by the Wine Institute and California Association of Winegrape Growers. He also writes a bi-monthly column on sustainable winegrowing for Wines & Vines magazine, has authored 34 peer-reviewed research papers in international science journals and presented over 300 seminars, conference papers and symposia papers at Universities, government research organizations, and grower groups throughout the world.

  • ISBN-13: 9781935879909
  • Publisher: Wine Appreciation Guild, Limited
  • Publication date: 8/31/2011
  • Pages: 192

Price: $34.95
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A Vineyard in My Glass

Gerald Asher, who served as Gourmet's wine editor for thirty years, has drawn together this selection of his essays, published in Gourmet and elsewhere, for the collective insight they give into why a wine should always be an expression of a place and a time. Guiding the reader through twenty-seven diverse wine regions in France, Italy, Spain, Germany, and California, he shows how every wine worth drinking is a reflection of its terroir—in the broadest sense of that untranslatable word.

In evocative reminiscences of wines, winemakers, and the meals he has had with them, he weaves together climate, terrain, and local history, sharing his knowledge and experience so skillfully that we learn as we are entertained and come to understand, gradually, that the meaning and pleasure of a wine lie always in the context of its origin and in the concurrence of where, how, and with whom we enjoy it.

  • ISBN-13: 9780520270336
  • Publisher: University of California Press
  • Publication date: 9/12/2011
  • Pages: 288

  • 052027033
    Price: $24.98
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    American Wine

    Over the past three decades, a wine revolution has been taking place across the United States. There are now more than 7,000 American wine producers--up from 440 in 1970--and the best bottles are every bit as good as the finest wines of Europe. American Wine is the first comprehensive and authoritative reference on the wines, wineries, and winemakers of America. Written by world-renowned wine author Jancis Robinson and U.S. wine expert Linda Murphy, this book is the natural companion to the international bestseller, The World Atlas of Wine. More than 200 breathtaking photographs, profiles of key personalities, and informational graphics bring to life the vitality of American wine culture and 54 detailed full-color maps locate key regions, wineries, and vineyards. Organized by geographical region, American Wine concentrates on areas such as California, Oregon, and Washington that produce the best-known wines, and ventures across the country to introduce gems such as racy Rieslings from Michigan and New York, Bordeaux-style wines from Virginia, bright-fruited Tempranillo from Texas and southern Oregon, and characterful Nortons from the Midwest.

    • Authors: Jancis Robinson & Linda Murphy
    • ISBN-13: 9780520273214
    • Publisher: University of California Press
    • Publication date: 3/1/2013
    • Pages: 288

    Price: $50.00
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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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    Brewing is humankind’s oldest biotechnology. Over the course of the past 125 years a wealth of research has been devoted to the topic of beer and the processes through which it is produced, namely malting and brewing. Because of this, beer is a highly consistent product and much is known about its quality attributes and how they can be delivered to delight the consumer. This book details, with extensive referencing, the research that has been devoted to the range of quality attributes of beer. It is the first book to approach beer in this way and comprises an essential reference for anyone seeking an authoritative account of the science of beer appearance, flavor, stability and wholesomeness. The only detailed book that specifically addresses the science of beer quality Addresses the various impacts on and perception of beer quality Includes expert insights based on real-world experience

    Charles W. Bamforth Academic Press ISBN: 9780126692013

    Price: $160.00
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    Beer and Food

    Beer and Food is the definitive book about matching great food with the world's tastiest beers. Whether you have cooked dinner and don't know what beer to choose, or you've got a pale ale and can't decide what dish is best to serve with it, Beer and Food has all the information you could possibly need. It looks at the science of taste and how the ingredients in a brewery work with ingredients in a kitchen, examining the principles of matching beer and food, and looking at the flavours they share. Over the following pages, more than 35 beer styles are showcased, telling stories about the brews and picking perfect pairings for each, before delving into different cuisines and food types from around the world. Everything is covered, from sandwiches to curries to desserts and, of course, the best beers to enjoy with fast food. As well as the greatest pairings and suggestions of the best styles to try, there's a recipe section with over 50 dishes which use beer as an ingredient. With over 350 beers featured in total, chosen from all over the globe, it's the book for everyone who loves a drink and a tasty bite to eat.

    Price: $24.95
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    Beer Is Proof God Loves Us
    by Charles W. Bamforth

    Legendary beer expert Charlie Bamforth presents the most compelling social history of beer ever written: where it’s come from, and where it’s headed. From centuries-old cultural values to radical new approaches, craft brewing to globalization, it’s an amazing story. Bamforth tells it all–with humor, behind-the-scenes insight, and sheer joy!

    As the first Anheuser-Busch Endowed Professor of Malting and Brewing Science at University of California-Davis, Bamforth (Beer: Health and Nutrition) writes with passion and expertise in this semiautobiographical ode to beer. Discussing diverse topics such as the global consolidation of beer production, health aspects, the environmental impact of beer, and the nuances of beer quality, he attempts to cover a lot of ground in ten relatively short chapters. Referencing a Benjamin Franklin quote, the title not only alludes to the spiritual transcendence Bamforth finds in a glass of beer but also foreshadows the spattering of awkward considerations of religion throughout the book. Not meant to be objective outsider's accounts, Bamforth's stories are intensely personal. A sizable endnotes section includes additional stories and explains beer arcanum. VERDICT While Bamforth's knowledge is deep and admirable, only true beer cognoscenti would be interested in this somewhat disjointed mix of storytelling, cultural history, and advocacy.—Rukshana Singh, Torrance P.L., CA

    Pub. Date: October 2010 Publisher: FT Press Format: Hardcover , 237pp

    Price: $25.99
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    Beer: Tap into the Art and Science of Brewing

    Written by one of the world's leading authorities and hailed by American Brewer as "brilliant" and "by a wide margin the best reference now available," Beer offers an amusing and informative account of the art and science of brewing, examining the history of brewing and how the brewing process has evolved through the ages. The third edition features more information concerning the history of beer especially in the United States; British, Japanese, and Egyptian beer; beer in the context of health and nutrition; and the various styles of beer. Author Charles Bamforth has also added detailed sidebars on prohibition, Sierra Nevada, life as a maltster, hopgrowing in the Northwestern U.S., and how cans and bottle are made. Finally, the book includes new sections on beer in relation to food, contrasting attitudes towards beer in Europe and America, how beer is marketed, distributed, and retailed in the US, and modern ways of dealing with yeast.

    Price: $31.95
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    Beerology: Everything You Need to Know to Enjoy Beer...

    If you’ve ever experienced the pleasure of a pint, Beerology is the ultimate guide to exploring, understanding and enjoying the world of beer.

    There is a beer for every mood, food and occasion. And, with the growing number of beer festivals popping up worldwide, beer is finally getting the attention and appreciation it deserves. For the average beer lover, the overwhelming choices, brewing styles and traditions can be confusing to say the least. Enter beer specialist Mirella Amato - one of only seven Certified Master Cicerones (beer sommeliers) in the world. With an advanced brewing certificate behind her, readers will be in expert hands as they navigate the multifaceted world of beer, guided by Amato's refreshingly accessible style.

    Broken down into fun, easy-to-read chapters, Beerology starts with an introduction to beer and tips on storage and cellaring, then leads into a guide on tasting. Amato presents beer styles in four groups—Refreshing, Mellow, Striking, and Captivating—covering everything from the history and origins of specific brews, to brands that exemplify each type. She then gives tips on hosting beer-tasting parties at home, complete with beer games, and includes a chapter dedicated to beer cocktails (who’s in for a delicious cucumber Pils?). Her original take on pairing beer with food—including chocolate and cheese—is perfect for anyone with an inquisitive mind and an epicurean streak.

    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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    Biodynamic Wine, Demystified
    by Nicolas Joly

    "Wine is made in the Vineyard." It's the mantra of many a winemaker. But what does it mean, really?

    Esteemed winemaker and biodynamic pioneer Nicholas Joly believes a wine that is well-made in the vineyard must express its unique terroir: the character imbued by a vine's particular plot of well-tended earth.

    In Biodynamic Wine, Demystified, Joly shares the core philosophy behind biodynamic viticulture and why such practices result in wines of regional distinction. This process treats the vineyard as a self-perpetuating ecological whole influenced not only by terrestrial forces but those of the sun, moon and cosmos. He explains why the use of foreign substances like pesticides and fertilizers in the vineyard, and aromatic yeasts and enzymes in the cellar, as well as mechanisms like electric motors and pumps, disrupt this synergy and are ultimately counterproductive to a wine's best, consistent expression.

    Pub. Date: June 2008 Publisher: Wine Appreciation Guild, Limited Format: Paperback, 156pp

    Price: $24.95
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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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    Biology of the Grapevine
    Information on the evolution, taxonomy, morphology, anatomy, physiology and genetics of grapevines is scarce and thinly spread in the literature on horticulture and the plant sciences. This book aims to provide for the first time in English a concise but comprehensive overview of the biology and cultivation of the grapevine, accessible to all concerned with viticulture. After a description of the essential features of viticulture, including a concise history from antiquity to modern times, the authors consider the taxonomy of the grapevine and the evolutionary processes which gave rise to the diversity within the Vitaceae. Particular attention is paid to the genera Vitis and Muscadinia, which are considered a reserve of genetic variation for the improvement of grapevines. A description of the vegetative and reproductive anatomy of the grapevine precedes a full discussion of the developmental and environmental physiology of these fascinating and economically important plants. The concluding chapter considers the potential for genetic improvement of grapevines and includes coverage of the problems encountered, and the methods and strategies employed, in breeding for scions and rootstocks. Special reference to the role of plant biotechnology and tissue culture in the genetic improvement of grapevines is also made. Contents Acknowledgements; Preface; Introduction; 1. The growing of grapes; 2. The grapevine and its relatives; 3. The structure of the grapevine: vegetative and reproductive anatomy; 4. Developmental physiology: the vegetative grapevine; 5. Developmental physiology: flowering and fruiting; 6. The cultivated grapevine; 7. Genetic improvement of grapevines.

    Author: Alain Boquet Author: Michael G. Mullins Author: Larry E. Willliams Binding: Both Copyright: 1991 Edition: 1st Publisher: Cambridge University Press

    Price: $77.00
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    Booze for Free

    Your bar tab doesn’t have to break the bank. Learn how to grow, forage, and brew your way to good spirits! A single cocktail can cost you $15 in a bar or restaurant. But home brewer and self-sufficiency expert Andy Hamilton can show you how easy and economical it can be to make simple hop brews, exquisite wines, and delicious infused spirits—all from easily grown or foraged ingredients. Booze for Free shares a wealth of valuable information, including:

    • Home-brewing 101
    • How to turn your garden into a drinker’s paradise
    • Where and how to forage with success
    • How to make more than 100 delicious drinks to your preferred taste and strength—quickly, cheaply and with minimum fuss
    • And more!

    Price: $9.98
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    Botanist and the Vintner

    In the mid-1860s, grapevines in southeastern France inexplicably began to wither and die. Jules-Émile Planchon, a botanist from Montpellier, was sent to investigate. He discovered that the vine roots were covered in microscopic yellow insects. What they were and where they had come from was a mystery. The infestation advanced with the relentlessness of an invading army and within a few years had spread across Europe, from Portugal to the Crimea. The wine industry was on the brink of disaster. The French government offered a prize of three hundred thousand gold francs for a remedy. Planchon believed he had the answer and set out to prove it.

    • Author: Christy Campbell
    • Binding: Paper
    • Copyright: 2004
    • Edition: 1st
    • Publisher: Algonquin Books

    Price: $14.95
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    Brewing Better Beer: Master Lesson for Advanced Homeowners
    by Gordon Strong

    "All the insight is laid out for you in a comprehensive format that includes tips, hints, examples, techniques, recipes, analogy, and allegory. This is the one book experienced home-brewers need to up their game." -- from the Foreword

    Pub. Date: May 2011 Publisher: Brewers Publications Format: Paperback , 336pp

    Price: $17.95
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    Brewing British-Style Beers

    Brewing British-Style Beers reveals the secrets of brewing beers at home that taste just like those found at expensive pubs. It shows readers how to make their own great beer that is virtually identical to popular European brands, and provides all of the information needed to successfully emulate the world's best commercial brews for a fraction of the cost.

    This book is a must-have for both beginners and experienced brewers looking for great new recipes. It begins with an overview of the brewing process, covering the ingredients needed for brewing, essential equipment, basic concepts, techniques and brewing aids. With complete instructions for first-time brewers, readers will get to know their Fuggles from their Bullions and be "sparging the wort" in no time at all.

    The 107 detailed recipes provided here include teal draught ale, bottled and keg beers, lagers, and stouts. Full instructions are provided for recreating the flavor and quality of the world's great beers—at a fraction of their price. The recipes are based on information provided by commercial brewers who produce some of the most famous beers: Youngers Tartan, Carling Black Label, Carlsberg Special Brew, Guiness, Stella Artois, Lowenbrau, Grolsch, Whitbread Best, Newcastle Amber and Brown Ales and Mackeson. The book has been revised to take account of modern equipment and homebrewing techniques, with recipes adapted for contemporary ingredients and tastes.

    Brewing British-Style Beers tells readers everything they need to know to economically produce beers of commercial quality, giving them the opportunity to enjoy their favorite beers at an affordable price.

    • ISBN-13: 9781565236899
    • Publisher: Fox Chapel Publishing Company, Incorporated
    • Publication date: 8/1/2012
    • Pages: 160

    Price: $14.95
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    Brewing Made Easy (2nd Edition)

    This foolproof beginner’s guide to brewing great beer at home includes everything you need to know to make your very first batch. Authors Joe and Dennis Fisher strip away the mysteries and ensure success with simple, step-by-step instructions, and they offer 25 great recipes for a variety of beer styles. This revised edition covers the latest techniques and equipment, as well as new varieties of hops and other ingredients.

    Price: $12.95
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    Brewing Materials and Processes: A Practical Approach to Bee
    Bamforth, Charles (Editor)

    Brewing Materials and Processes: A Practical Approach to Beer Excellence presents a novel methodology on what goes into beer and the results of the process. From adjuncts to yeast, and from foam to chemometrics, this unique approach puts quality at its foundation, revealing how the right combination builds to a great beer. Based on years of both academic and industrial research and application, the book includes contributions from around the world with a shared focus on quality assurance and control.

    Each chapter addresses the measurement tools and approaches available, along with the nature and significance of the specifications applied. In its entirety, the book represents a comprehensive description on how to address quality performance in brewing operations. Understanding how the grain, hops, water, gases, worts, and other contributing elements establish the framework for quality is the core of ultimate quality achievement. The book is ideal for users in corporate R&D, researchers, students, highly-skilled small-scale brewers, and those seeking an understanding on how the parts impact the whole in beer production, providing them with an ideal companion to complement Beer: A Quality Perspective.

    Focuses on the practical approach to delivering beer quality, beginning with raw ingredients
    Includes an analytical perspective for each element, giving the reader insights into its role and impact on overall quality
    Provides a hands-on reference work for daily use
    Presents an essential volume in brewing education that addresses areas only lightly covered elsewhere


    Price: $124.95
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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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    Cider, Hard and Sweet

    Cider is the new thing in today’s drinking world, even though it’s been around for centuries. In spite of its long and colorful history, cider has remained relatively underappreciated by the American public. The purchase in 2012 of a Vermont-based cidermaker for over $300 million signaled that this is all likely to change very soon. Richly informative and entertaining, Cider, Hard and Sweet is your go-to source for everything related to apples, cider, and cidermaking. It includes great information on apple varieties, cidermaking basics, barrel fermentation, and recipes for cooking with cider—with instructions for making boiled cider and cider jelly, and recipes for dishes with cider braises and marinades. It also teaches readers how to recognize a good cider and takes you from buying store-bought to making the genuine article at home.

    Price: $16.95
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    Compendium of Grape Diseases
    Of interest to everyone who works with grapes. Includes sections on cultural practices and selection of planting material.

    Table of Contents Introduction; Pathogens of Grape, The Family Vitaceae and Vitis Speciation, Grapevine Structure and Growth Stages, Historical Significance of Diseases in Grape Production Part 1: Diseases Caused by Biotic Factors Fruit and Foliar Diseases Caused by Fungi; Powdery Mildew, Downy Mildew, Botrytis Bunch Rot and Blight, Black Rot, Phomopsis Cane and Leaf Spot, Anthracnose, Rotbrenner, Bitter Rot, White Rot, Ripe Rot, Macrophoma Rot, Angular Leaf Spot, Diplodia Cane Dieback and Bunch Rot, Berry Rots and Raisin Molds, Rust; Minor Foliage Diseases; Leaf Blight, Leaf Blotch, Zonate Leaf Spot, Septoria Leaf Spot, Other Minor Foliage Diseases; Wood and Root Diseases Caused by Fungi; Eutypa Dieback, Esca and Black Measles, Black Dead Arm, Armillaria Root Rot, Phymatotrichum Root Rot, Verticillium Wilt, Dematophora Root Rot, PhytophthoraCrown and Root Rot, Grape Root Rot Diseases Caused by Bacteria and Bacterialike Organisms; Crown Gall, Bacterial Blight, Pierce's Disease; Grapevine Yellows Diseases; Flavescence Doree, Bois Noir and Vergilbungskrankheit, Other Grapevine Yellows Diseases Caused by Viruses and Viruslike Agents; Fanleaf Degeneration, Tomato Ringspot Virus Decline, Tobacco Ringspot Virus Decline, Peach Rosette Mosaic Virus Decline, Leafroll, Corky Bark, Rupestris Stem Pitting, Other Virus and Viruslike Diseases; Nematode Parasites of Grape; Root-Knot Nematodes, Dagger and Needle Nematodes, Lesion Nematodes, Citrus Nematode, Miscellaneous Ectoparasitic Nematodes

    Author: APS Binding: Paperback Copyright: 1988 Edition: 1st Publisher: APS

    Price: $49.98
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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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    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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    Craft Beer for the Homebrewer

    As the craft beer craze continues to sweep the nation, more and more people are deciding to try their hand at creating their own perfect brew. In Craft Beer for the Homebrewer, beer writer and certified cicerone (think sommelier for beer) Michael Agnew merges the passions of consumption and creation into one definitive guidebook, designed for the craft beer lover who also happens to be a homebrew enthusiast. Agnew presents dozens of recipes adapted by craft brewmasters for the homebrewer to make in his or her own kitchen, basement, garage, or patio. Based on the actual production beers of featured microbreweries, these recipes cover the entire range of beer styles--ambers and pales, IPAs, stouts and porters, Irish and Scottish ales, Belgians, and wheats--representing craft breweries from across the United States. Each recipe is accompanied by full-color photography, an ingredient list, instructions for both the mash and extract brewer, and historical and anecdotal notes about the brewery that provided it. Agnew prefaces the book with an introduction to the craft beer industry, briefly discussing the major ingredients and required equipment that homebrewers will encounter inside. With its meticulous selection of delicious beer varieties, Craft Beer for the Homebrewer offers a beautifully designed collection of microbrews for the homebrewer on the cutting edge of the craft beer scene.

    Price: $24.99
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    Diseases and Pests: Grape Production Series #1
    There has never been a comprehensive guide to the diseases, pests and disorders of grapevines in Australia and New Zealand. This text has been compiled by researchers from Primary Industries, South Australia, and is designed to provide a practical manual for identifying, preventing and controlling diseases and pests.Each section has information on identifying, monitoring and controlling the disease or pest, and is copiously illustrated with high quality illustrations in full colour. The emphasis is on providing practical advice to growers, but the book will prove an invaluable text for students of viticulture around the world.A whole section of the book is devoted to spraying technique, and another gives a full listing of chemicals and their application.manual on identifying, monitoring and controlling diseases, pests and disorders of the grapevine.

    Author: Phil Nicholas Binding: Spiral Copyright: 1994 Edition: 1st Publisher: Winetitles

    Price: $54.00
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    Effective Vineyard Spraying: A Practical Guide for Growers
    by Andrew J. Landers (Author)

    Price: $60.00
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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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    Enthusiasts' Manual: Cider

    In recent years there has been a resurgence of interest in cider around the world, with breweries having invested millions to meet growing demand. At the same time many people now want to try to make their own cider, and the Enthusiasts' Manual: Cider is here to help.

    Price: $34.95
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    Environmentally Sustainable Viticulture
    Gerling, Chris (Author)

    As climate change becomes a growing reality, more industries must grapple with how to implement sustainable business practices at every step of the production process. This is especially true for viticulture, where every step of production can take years to come to fruition, and any decision made must take into account the future.

    This valuable volume serves as an introduction to some of the important concerns that viticulturists must address to keep this industry moving in the right direction, including the best sustainable practices in the wine industry, how to assess sustainability programs, how to consider viticulture in the broader context of sustainable agriculture and industry, and the role of the consumer.

    Edited by a researcher from Cornell University, this easily accessible volume offers a glimpse into the future of the winemaking industry and points to future steps in both research and business practices.

    Price: $149.95
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    Essays in Brewing Science

    This book is an original and comprehensive examination of brewing from the perspective of a real brewer. The book departs from the traditional sequential approach to pursue brewing in the manner a brew master approaches the process. It is structured to look down the length of the process for causes and effects. Each essay discusses a problem, a beer component, or a flavor, by following how this one item arises and how it changes along the way. This is a crucial feature to bear in mind when reading the book because this organization brings together information and ideas that are not usually presented side-by-side.

    Price: $99.00
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    Essential Scratch and Sniff Guide to Becoming a Wine Expert

    Richard Betts is one of fewer than two hundred master sommeliers in the world, but he’s no wine snob and he hates wine-speak. In the first book of its kind, he helps readers scratch and sniff their way to expertise by introducing the basic components of wine—the fruits, the wood, the earth—enabling anyone to discover the difference between a Syrah and a Sangiovese and get the glass they love every time. Humorously illustrated, with 16 scents, this irresistible gift puts the fun back in wine fundamentals.

    Price: $19.99
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    Experimental Homebrewing

    When most brewers think of an experimental beer, odd creations come to mind. And sure, in this book you can learn how to brew with ingredients like bacon, chanterelle mushrooms, defatted cacao nibs, and peanut butter powder. However, experimental homebrewing is more than that. It's about making good beer--the best beer, in fact. It's about tweaking process, designing solid recipes, and blind evaluations. So put on your goggles, step inside the lab, and learn from two of the craziest scientists around: Drew Beechum and Denny Conn. Get your hands dirty and tackle a money-saving project or try your hand at an off-the-wall technique. Freeze yourself an Eisbeer, make a batch of canned starter wort, fake a cask ale, extract flavors with distillation, or sit down at the microscope and do some yeast cell counting. More than 30 recipes and a full chapter of open-ended experiments will complete your transformation. Before you realize it, you'll be donning a white lab coat and sharing your own delicious results!

    Price: $24.99
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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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    General Viticulture
    First English translation of the French classic. Provides an overview of current French knowledge in the field of viticulture to a wider audience.

    Author: Pierre Galet Binding: Paperback

    Price: $19.98
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    General Viticulture
    Wherever grapevines are cultivated, this book will be welcome because it fills a long-standing need for a clear, concise treatment of modern viticulture. During the past fifty years, more progress has been made in the science and art of growing grapes for table use and raisin or wine production than in any previous century. This new edition has been revised throughout. The chapters on vine structure, vine physiology, the grape flower and berry set, development and composition of grapes, and means of improving grape quality add to our knowledge of the vine and its functions. The text is designed to enable those concerned with either vine or fruit problems to arrive at considered diagnoses. The student will find the text and the cited references a comprehensive source of information. The grape and allied industries should welcome the updating of the major portion of the book. Here the emphasis is on modern practices in vineyard management in arid and semi-arid regions--with special reference to California. Full and detailed treatment is provided or propagation, supports, training young vines, pruning, cultivation and chemical weed control, irrigation, soil management, diseases and pests, and harvesting, packing and storage.

    Author: James A. Cook Author: Lloyd A. Lider Author: A. J. Winkler Author: W. M. Kliewer Binding: Hardback Copyright: 1974 Edition: 2nd

    Price: $73.95
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    Grape Diseases
    Pierre Galet

    This is a practical book on grape diseases aimed at vine-growers and students who are looking for a summary of each vine disease. It describes the symptoms, diseases cycle, development and predisposing conditions of each disease, and the methods of controlling it. Tables are included at the end of the book to enable diseases to be identified form the various parts of the vine, i. e. leaves, shoots, trunks, inflorescences, grapes and roots .

    The 200 colour photographs found separate Jrom the text, and the 80 photographs and figures within the text, willfacilitate diseases identification in the vineyard.

    Treatment products are given according to chemical origin but I have also included, in brackets, the names of leading commercial products. My aim is not to advertise any particular product, but to enable readers to find their way around the complicated advertising names that often change each year and are therefore difficult to follow. In fact, some substances have ouly a short life span because resistance to the fungicide develops. This comp licates the use of these products and means that trea tmen ts con tain ing differen t che - mical groups must be alternated and those chemicals that have become completely ineffective no longer used.

    I should like to give my sincere thanks to Mr Arnould, Director of "Revue cles Œnologues" and "OENO PLURIMEDIA" for publishing this book in English. I should also like to thank Jaqueline Smith who has taken on the task of translating it.


    Reg. Price: $19.98
    Sale Price: $19.98
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    Grape Entomology (2014)
    M, Mani (Author), Shivaraju, C (Author), S, Narendra Kulkarni (Author)

    Intensive and extensive cultivation of grapes (Vitis vinifera L.) leads to serious pest problem in vineyards in major grape growing areas of the world. Climatic conditions in India are favorable for high production of table and wine grapes, and thus also for incidence of variety of pests. These include the sucking insect pests namely thrips, hoppers, mealybugs etc., and beetle pests like stem borer, stem girdler, flea beetles, chafer beetles, shot hole borer and several lepidopteron, mites, nematodes and vertebrate pests. Pests of grapes in other countries relevant to Indian conditions are also dealt herewith since they may get introduced in India in future. Up to date information on biology, damage, seasonal development, management practices of the pests are covered in this book. Some of the pest management practices followed in other countries are also given, which will be useful to Indian conditions. Pesticide residue is a serious problem both for export and internal market in grapes. Guideline for pesticide residue management in grapes is also given in this book. The authors have tried to accommodate almost all the important information generated on the grape pests up to 2012. A complete list of grape pests (except disease) occurring in different grape growing regions of the world is also covered in this book which will be ready reckoner for the grape workers. The authors sincerely hope that this book will provide useful information to many entomologists, students working on grapes and the grape growers in the country. It is a pleasure to thank all those people who gave help, suggestions and encouragement in the preparation of our book The Grape Entomology ."

    Price: $189.00
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    Grape Growing
    NATURE OF THE VINE. History and Classification of Grapes. Vine Structure. Growth of the Vine. Vine Improvement. STRATEGY FOR GRAPE PRODUCTION. Site Selection and Weather Modification. Varieties. Propagation. Soils. Water. Mineral Nutrition. VINE MANAGEMENT. Pruning. Spacing and Training. Techniques to Improve Grape Quality. Harvest and Post Harvest Operations. CROP HAZARDS. Viral, Fungal, and Bacterial Diseases. Insects. Other Vineyard Pests. Weed Control and Air Pollution. GRAPE GROWING AND WINEMAKING AT HOME. Grapes for the Home Vineyard. Wines from Grapes.

    Author: Robert J. Weaver Binding: Hardback Copyright: 1976 Edition: 1st Publisher: John Wiley & Sons

    Price: $195.95
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    Grape Pest Management

    Pests. Invasives. Vineyard Foes. We may refer to them differently but the economic impact of pests common to California wine, raisin, and table grape vineyards vary only in scope.

    In the much anticipated 3rd edition of Grape Pest Management, more than 70 research scientists, cooperative extension advisors and specialists, growers, and pest control advisers have consolidated the latest scientific studies and research into one handy reference. The result is a comprehensive, easy-to-read pest management tool.

    What’s new? Well, for starters, more pests! The new edition, the first in over a decade, includes several new invasive species that are now major pests. It also reflects an improved understanding among researchers, farmers, and growers about the biology of pests. With nine expansive chapters, helpful, colorful photos throughout, here’s more of what you’ll find:

    • Diagnostic techniques for identifying vineyard problems
    • Detailed descriptions of more than a dozen diseases
    • Comprehensive, illustrated listings of insect and mite pests,including the recently emerging glassy winged sharpshooter and Virginia creeper leaf-hopper
    • Regional calendars of events for viticultural management
    • Up-to-date strategies for vegetation management
    • Length: 609 pp.
    • Language: English
    • ISBN-13: 978-1-60107-800-1
    • Copyright Date: 2013
    • Author: Larry J. Bettiga
    • Inventory Type: Paperback

    Price: $80.00
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    Grape Varieties and Rootstock Varieties
    In order to cultivate grapes successfully, whether for direct consumption (table grapes) or for wine and spirit production (wine grapes), it is essential to have knowledge of grape varieties. A number of grape varieties are now grown throughout the world for the quality of the resulting product, and it is mainly the varieties that have made a name for the great wine producing regions of France that are studied in this book, together with the principal table grapes cultivated in vineyards throughout the world.

    Author: Pierre Galat Binding: Paperback Copyright: 1999 Edition: 1st Publisher: Ideal Foreign Books

    Reg. Price: $19.98
    Sale Price: $19.98
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    Grape vs. Grain

    Why is wine considered more sophisticated even though the production of beer is much more technologically complex? Why is wine touted for its health benefits when beer has more nutrition value? Why does wine conjure up images of staid dinner parties while beer denotes screaming young partiers? Charles Bamforth explores several paradoxes involving beer and wine, paying special attention to the culture surrounding each. He argues that beer can be just as grown-up and worldly as wine and be part of a healthy, mature lifestyle. Both beer and wine have histories spanning thousands of years. This is the first book to compare them from the perspectives of history, technology, the market for each, and the effect that they have on human health and nutrition.

    • The first book to compare beer and wine • Suitable for general readers and as an introductory course to brewing science • Shows how wine and beer can actually be part of a healthy lifestyle.

    • Author: Charles Bamforth
    • Binding: Hardcover
    • Copyright: 2008
    • Publisher: Cambridge University Press

    Price: $69.90
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    by G L Creasy, L L Creasy

    Grapes are being produced in many places where it was not considered possible before, largely due to advances in understanding how the vine works, as well as improvements in technology and management skills. The production of grapes continues to grow while methods of grape production and how the fruit is utilized are changing rapidly.

    Covering a broad range of topics from vineyard establishment and management to postharvest handling and improvements in pest control, this book, with its coverage of both theory and science, targets advanced plant science students and those who are producing grapes for the first time, as well as enthusiasts of the vine and its products.

    Part of the Crop Production Science in Horticulture Series from CABI.

    • Pub. Date: March 2009
    • Publisher: CAB International North America
    • Format: Paperback, 288pp

    Price: $72.50
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    Grapes Into Wine
    A basic book on winemaking from the winemaker's point of view. Ideal introduction for the home winemaker or small producer. Covers everything from selecting the grape to bottling the wine.

    Author: Philip M. Wagner Binding: Paperback Copyright: 1976 Edition: 1st Publisher: Random House

    Price: $18.95
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    Grapevine Breeding Programs for the Wine Industry
    Reynolds, Andrew G (Editor)

    Grapevine Breeding Programs for the Wine Industry: Traditional and Molecular Techniques summarizes recent trends in grapevine breeding, both in terms of research and practical programs. The first group of chapters covers the challenges faced by breeders and existing and emerging techniques used to combat them. Two further groups of chapters focus on grapevine breeding programs in different wine-producing countries around the world. With authoritative contributions from experts across the world's winemaking regions, this book will be an essential reference for all those involved in viticulture and oeneology wanting to explore new methods, understand different approaches and refine existing practices.

    Covers challenges faced by breeders
    Highlights grapevine breeding programs in different wine-producing countries
    Contributions from experts across the world's winemaking regions


    Price: $279.98
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    Great Wine Terroirs
    "The vine and its wine are a great mystery. Only the vine reveals to us what is the real taste of the earth," writes Colette. In this sumptuously illustrated and wonderfully informative book, Jacques Fanet invites us on an entertaining tour of the world's most celebrated winegrowing regions to discover the characteristics of the bond that ties the vine to its place of birth: the terroir. Terroir is a uniquely French term for the subtle interaction of natural factors and human skills that define the characteristics of each winegrowing region. Interviewing growers and researchers in France, Spain, Italy, California, Chile, Australia, and South Africa, Fanet looks for the soil in the soul of each wine. He takes us back millions of years to show how movements in the ancient bedrock, faults, mountain building, tidal flow, sedimentation, and volcanic activity contribute to the precise and individual character of each terroir, making the great winegrowing regions what they are today. Great Wine Terroirs provides wine enthusiasts with everything they will want to know about different soils and climates, the relationship between international grape varieties and the soil in which they grow, and how these factors affect the taste of the wines.

    Author: Fante, Jacques Binding: Hardcover Copyright: 2004 Edition: 1st Publisher: University of California Press

    Price: $57.95
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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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    Harvesting and Handling California Table Grapes for Market
    How to market high-quality grapes over long periods and in large distributional areas. Color plates.

    Author: ANR Publication #1913 Binding: Paperback Copyright: 1990 Edition: 1st Publisher: Divison of Agriculture and Natural Resources

    Price: $10.00
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    Home Brewer's Lab Book: My Life in Beer

    Every new batch of home-brewed beer is an adventure in trial and error, and this guided journal is an invitation to experiment. Two pages are devoted to each brew, with checkboxes, fill-in-the-blanks, and free space to detail every factor that plays into the final brew, from temperature and ingredients to information about specific gravity, storing, aging, and tasting notes. For novice to expert home brewers, this lab book creates a space to capture weekly brewing lessons and successes.

    Price: $20.00
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    Home Brewer's Labels

    Beer lovers will toast the arrival of these perfectly sized home brewer's labels. The 160 stickers (enough to cover 40 bottles) include space for the name, beer type, and date brewed for an easily customizable look that allows for optimal organization. With innovative designs reflecting the quality of home-crafted beers and ciders, these labels are an essential finishing touch to any batch of tasty brews.

    Price: $12.95
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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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    Homebrewer's Companion (2nd Edition)

    Newly revised and updated, the master-level companion to the world’s bestselling beer making book, The Complete Joy of Homebrewing.

    In this inviting, easy-to-follow, hands-on guide, Charlie Papazian, the godfather of homebrewing, takes readers beyond the basics of homebrewing. This second edition of the classic volume includes detailed charts and tables, the latest techniques and equipment information, new recipes, and more.

    Price: $17.99
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    Hooch: Simplified Brewing, Winemaking, and Infusing at Home

    For anyone who has considered brewing a batch of beer or mead at home, or making a custom barrel of wine with local fruit, this thorough guide will clear a path to the bottle. It demystifies the process: from planting hops and fruits to pruning, harvesting, fermenting, flavoring, and bottling one-of-a-kind drinks from your own backyard. It serves as a starting point not only for wines and beers, but also hard ciders, meads, and infusions, and even touches on at-home distilling.

    Perfect for the city-dweller, urban gardener, or anyone with limited space and a desire to make custom concoctions, Hooch offers projects to suit any lifestyle. With recipes for brews made from grapes, hops, and herbs, DIY boozers will find everything they need to begin a brewing journey.

    Product Details:
    • Author: Scott Meyer
    • Publisher: Running Press Book Publishers
    • Pages: 208

    Price: $22.00
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    How & Why to Build a Wine Cellar
    by Richard M. Gold

    Worried that your beloved Montrachet is coveting the 50-degree embrace of another's cellar? Think one of your own is out of reach? The classic naturally air-conditioned wine-cellar construction guide is now revised and updated for the modern wine collector who wants or needs a wine cellar but lacks the means to fund a massive renovation, or has do-it-yourself-ness in the blood.The book begins with how to plan for optimum humidity and temperature with a discussion on the best positioning (key to a passive system that takes advantage of an existing structure's natural cooling capabilities and keeping temperature fluctuation to a minimum) and insulation.Section two outlines, step-by-step and with detailed diagrams, every level and aspect of construction, including building of racks and storage bins.Section three is all about the art and science of selecting, recording, tracking and enjoying your wines at their peak performance.

    Pub. Date: December 2008 Publisher: Wine Appreciation Guild, Limited Format: Paperback, 144pp

    Price: $29.95
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    How to Brew
    Everything needed to brew beer right the first time. Presented in a light-hearted style without frivolous interruptions, this authoritative text introduces brewing in a easy step-by-step review.

    by John J. Palmer Paperback Publisher: Brewers Publications Pub. Date: June 2006 ISBN-13: 9780937381885 Sales Rank: 9,036 400pp Edition Number: 3

    Price: $19.95
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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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    I Taste Red: The Science of Tasting Wine
    Goode, Jamie (Author)

    I Taste Red is the first book of its kind to address and relate all the different sensory and psychological factors that shape our experience of tasting wine. Award-winning author Jamie Goode explores how our sensory system, psychology, philosophy, and flavor chemistry all play a central part in our perception and enjoyment of wine. He uses case studies, grounded in practice, to demonstrate his theory and to illuminate his conclusions about how language and sensory output help us construct our recognition and interpretation of flavor. He examines whether wine tasting as a skill is objective or subjective and the implications of this distinction for wine experts.

    Delving deep into the science of wine but bringing in the influences of psychology, language, and philosophy, this book is a must-read for all lovers of wine.

    Price: $29.95
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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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    Land and Wine: The French Terroir

    For centuries, France has long been the world’s greatest wine-producing country. Its wines are the global gold standard, prized by collectors, and its winemaking regions each offer unique tasting experiences, from the spice of Bordeaux to the berry notes of the Loire Valley. Although grape variety, climate, and the skill of the winemaker are essential in making good wine, the foundation of a wine’s character is the soil in which its grapes are grown. Who could better guide us through the relationship between the French land and the wine than a geologist, someone who deeply understands the science behind the soil? Enter scientist Charles Frankel.

    In Land and Wine, Frankel takes readers on a tour of the French winemaking regions to illustrate how the soil, underlying bedrock, relief, and microclimate shape the personality of a wine. The book’s twelve chapters each focus in depth on a different region, including the Loire Valley, Alsace, Burgundy, Champagne, Provence, the Rhône valley, and Bordeaux, to explore the full meaning of terroir. In this approachable guide, Frankel describes how Cabernet Franc takes on a completely different character depending on whether it is grown on gravel or limestone; how Sauvignon yields three different products in the hills of Sancerre when rooted in limestone, marl, or flint; how Pinot Noir will give radically different wines on a single hill in Burgundy as the vines progress upslope; and how the soil of each château in Bordeaux has a say in the blend ratios of Merlot and Cabernet-Sauvignon. Land and Wine provides a detailed understanding of the variety of French wine as well as a look at the geological history of France, complete with volcanic eruptions, a parade of dinosaurs, and a menagerie of evolution that has left its fossils flavoring the vineyards.

    Both the uninitiated wine drinker and the confirmed oenophile will find much to savor in this fun guide that Frankel has spiked with anecdotes about winemakers and historic wine enthusiasts—revealing which kings, poets, and philosophers liked which wines best—while offering travel tips and itineraries for visiting the wineries today.

    Product Details:
    • ISBN-13: 9780226014692
    • Publisher: University of Chicago Press
    • Publication date: 4/1/2014
    • Pages: 264

    Price: $27.50
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    Making Craft Beer at Home

    Craft beer has in recent years seen an unprecedented surge in popularity across the United States and Canada. Tired of mass-production beers, drinkers have gravitated toward hand-crafted, small-batch and often local beers and many devotees have even begun to brew their own. This comprehensive book, written by an experienced craft brewer, provides background, discusses the ingredients employed, explains what equipment is required and details the step-by-step "how to" of the brewing process. A perfect introduction to the world of craft-beer, Making Craft Beer at Home demystifies the art of home brewing while providing an historical perspective on America's love affair with the drink, and shows why this often exquisite refreshment has taken its places at the table alongside fine wines and liquors.

    Price: $12.95
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    Making Sense of Wine Tasting

    This new and completely updated edition, by one of the wine world's greatest authorities, sets out to teach you that wine, like anything else that gives us pleasure, can be enjoyed more fully by those who have taken the trouble to learn something about it, and who have tried to develop their individual sensory systems. The human sensory system, which includes sight, smell, touch, taste and hearing, can be trained, just as our minds or muscles can be trained. In fact, a high level of assessment skill is within reach of the average wine lover. With the tools given in this book, wine's myriad sensory cues of quality become discernible, and the distinct and deep pleasure of wine accessible.

    • ISBN-13: 9781891267031
    • Publisher: Wine Appreciation Guild, Limited
    • Publication date: 8/20/2010
    • Pages: 212

    Price: $9.98
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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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    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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    Microbiological Analysis of Grapes and Wine: Techniques
    The book provides and introduction to the role of microbiology in winemaking. The step-by-step approach to the techniques and procedures provides an easy guide to the conduct of microbiological practices in the winery and laboratory. Colour photographs illustrate microbiological techniques and procedures, apparatus and instrumentation. There are 124 matt plastic-coated, colour-coded A4 pages. This book is ideally suited for day-to-day use in the wine microbiology laboratory and winery, as a training resource and as a studen text in wine courses.

    Author: Patrick Iland Author: Alison Soden Author: Martin Grinbergs Author: Paul Grbin Author: Leigh Schmidtke Binding: Spiral Copyright: 2007 Publisher: Winetitles

    Price: $160.00
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    Mini Farming Guide to Fermenting
    by Brett L. Markham

    Brett Markham, author of Mini Farming: Self-Sufficiency on ¼ Acre, explains how to ferment just about anything you can grow, and reminds us that gourmet cheeses, fancy vinegars, and store-bought wines can be expensive—making your own can not only be fun but will save money. Learn to make sourdough or experiment with making wine using a countertop juice machine. Inside you’ll find recipes and instructions with checklists, extensive tables, measurements, and 150 of the author’s own photographs.

    • ISBN-13: 9781616086138
    • Publisher: Skyhorse Publishing
    • Publication date: 8/1/2012
    • Pages: 224

    Price: $14.95
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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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