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.
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.
For centuries the transformation of grapes into wine has been the focus of much scientific research but it was not until the nineteenth century that the role of yeasts in alcoholic fermentation was discovered. Since this discovery the findings of chemists, biochemists and microbiologists have led to controlled conditions in winemaking, producing more varied and higher quality wines. Handbook of Enology Volume 1: The Microbiology of Wine and Vinifications uniquely combines scientific knowledge with the description of day-to-day work in the first stages of winemaking, from grape-picking to the end of the fermentation processes. It discusses the scientific basics and technological problems of wine-making and the resulting consequences for the practitioner, providing an authoritative and complete reference manual for both the winemaker and the student. This text will be invaluable to winemakers, students of enology or vinification and chemists interested in winemaking.
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 Animal-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from animal sources. The book begins by describing fermented animal product manufacturing and then supplies a detailed exploration of a range of topics including: 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, the book is an essential reference distilling the most critical information on this food sector.
»Das Harvard-Konzept« gilt als das Standardwerk zum Thema Verhandeln – heute genauso wie vor 30 Jahren. Ob Gehaltsverhandlungen mit dem Chef, Tarifverhandlungen der Gewerkschaften, politische Konflikte auf höchster Ebene: Für Praktiker sämtlicher Berufsgruppen hat sich das sachbezogene Verhandeln als die wirksamste Methode bewährt, um Differenzen auszuräumen und zu einer gemeinsamen, bestmöglichen Lösung zu finden. Anlässlich des Jubiläums der deutschsprachigen Ausgabe erscheint es hier in einer attraktiven Sonderausgabe.
Giorgia Ford steht kurz davor, den Mann ihrer Träume zu heiraten. Es ist fast zu schön, um wahr zu sein. Bis ihre Welt plötzlich zerbricht – ausgerechnet in dem Moment, in dem sie ihr Brautkleid anprobiert. Kurzentschlossen steigt Giorgia in ihr Auto und fährt an den einen Ort, an dem sie sich geborgen fühlt: auf das Weingut ihrer Familie im Hinterland Kaliforniens. Doch dort schmieden Giorgias Eltern abwegige Zukunftspläne, die ihren Weinberg bedrohen. Giorgia muss um die heile Welt ihrer Kindheit kämpfen – und entdeckt dabei, dass sich das Glück manchmal dort versteckt, wo man es schon lange nicht mehr gesucht hat ...
Herbs and spices are among the most versatile ingredients in food processing, and alongside their sustained popularity as flavourants and colourants they are increasingly being used for their natural preservative and potential health-promoting properties. An authoritative new edition in two volumes, Handbook of herbs and spices provides a comprehensive guide to the properties, production and application of a wide variety of commercially-significant herbs and spices. Volume 2 begins with a discussion of such issues as the medicinal uses of herbs and spices and their sustainable production. Herbs and spices as natural antimicrobials in foods and the effect of their natural antioxidants on the shelf life of food are explored, before the book goes on to look in depth at individual herbs and spices, ranging from ajowan to tamarind. Each chapter provides detailed coverage of a single herb or spice, and begins by considering origins, chemical composition and classification. The cultivation, production and processing of the specific herb or spice is then discussed in detail, followed by analysis of the main uses, functional properties and toxicity. With its distinguished editor and international team of expert contributors, the two volumes of the new edition of Handbook of herbs and spices are an essential reference for manufacturers using herbs and spices in their products. They also provide valuable information for nutritionists and academic researchers. Provides a comprehensive guide to the properties, production and application of a wide variety of commercially-significant herbs and spices Begins with a discussion of such issues as the medicinal uses of herbs and spices and their sustainable production Explores herbs and spices as natural antimicrobials in foods and the effect of their natural antioxidants on the shelf life of food
What is the best way to cold settle my white juices? How do I sample for Brettanomyces? What’s the best procedure to clean or store a used barrel? How do I care for the winery pump? My wine is too astringent - what do I do? When can I skip filtering my wine? When will it re-ferment and push the corks? How do I best store and ship my bottled wine? Expert answers to these and further questions that arise during winemaking can be found in this convenient reference book. Arranged in practical question and answer format, Winemaking problems solved provides brief, quickly accessible solutions to more than one hundred issues of frequent concern to winemaking professionals. Chapters review issues associated with grape analysis, juice and must preparation, yeast and malolactic fermentation, wine clarification and stabilisation, filtration, packaging and storage. Sections on winery equipment maintenance and troubleshooting, wine microbiology and sanitation are also included. The final part of the book focuses on particular wine quality issues, such as hazes and off-odours. With expert contributions from a diverse team of international enologists, Winemaking problems solved is an essential, hands-on reference for professionals in the winemaking industry and students of enology. Provides solutions to a variety of issues of frequent concern to wine making professionals Reviews issues related to grape analysis, filtration, packaging and microbiology A hands-on reference book written by a diverse team of international enologists
Das Standardwerk der Mikrobiologie – aktuell und umfassend Hier erfährst du alles, was du im Biologiestudium über Mikrobiologie wissen musst: - die verschiedenen Mikroorganismen im Überblick - allgemeiner Zellstoffwechsel mit Biosynthesen und Abbau organischer Verbindungen - unterschiedliche Stoffwechselleistungen der verschiedenen Mikroorganismen - Genetik und Molekularbiologie - Ökologie, Symbiose, Antagonismus - Systematik der Mikroorganismen, mit Vernetzung zum Stoffwechselkapitel - Biogeochemie und marine Mikrobiologie - Einführung in die medizinische Mikrobiologie und Infektionskrankheiten - Biotechnologie, inkl. Informationen zu Fermentationstechnik und Lebensmittelbiologie - Anhang mit den wichtigsten thermodynamischen Grundlagen des Stoffwechsels - Vokabularium mit den wichtigsten ins Deutsche übersetzten Fachausdrücken Großes Format, übersichtliches Layout, bewährtes didaktisches Konzept: - viele Bilder und Grafiken, komplett farbig - klar formulierter Haupttext - spannend und verständlich geschrieben - verschiedenfarbige Boxen mit vertiefendem Wissen und Methoden Jederzeit zugreifen: Der Inhalt des Buches steht Ihnen ohne weitere Kosten digital in der Wissensplattform eRef zur Verfügung (Zugangscode im Buch). Mit der kostenlosen eRef App haben Sie zahlreiche Inhalte auch offline immer griffbereit.
Sie haben keine blasse Ahnung von Tabellenkalkulationen, möchten aber Ihre Zahlen endlich in den Griff bekommen? Oder zählen Sie zu diesen Excel-begeisterten Buchhaltern, die mit Spannung auf die neuen Features der 2002er Version warten, um Ihren Chef mal wieder zu beeindrucken? In diesem Buch führt Sie Greg Harvey Schritt für Schritt in die Welt der Tabellen-kalkulation ein und demonstriert Ihnen das grandiose Organisationstalent von Excel 2002: unterschiedliche Datentypen zusammenstellen, Berechnungen durchführen, anschauliche Diagramme fabrizieren. Sie erfahren: * Wo der Unterschied zwischen Arbeitsmappen und Arbeitsblättern liegt * Wie Sie Ihre eigenen Tabellenblätter erstellen, bearbeiten, formatieren und drucken * Wie Sie aus Excel direkt Tabellen, Arbeitsblätter und Mappen per E-Mail versenden können * Wie Sie Ihre Excel-Tabelle auf der Website Ihres Unternehmens veröffentlichen * Welche neuen Features Excel 2002 zu bieten hat: ClipArts in Ihr Tabellenblatt einfügen, Webseiten in Excel bearbeiten u.v.a.m. * Wie Sie Daten und Texte aus allen Office XP-Programmen in Ihr Excel-Sheet integrieren
From grape lover to grape aficionado. The possibilities of learning about and buying wine have expanded and so has The Complete Idiots Guide® to Wine Basics with a new edition. Here, readers can get their hands on new information such as ordering hard-to-find wine online, discussing the newest and most popular labels and vintages, and understanding the biggest trend in wine today - environmentally conscious wines and winemaking. Readers will find: ?Essentials about the winemaking process, key terms, tips for tasting, and buying advice ?Organic, biodynamic and natural winemaking ?Winemaking in states other than California, Oregon, and Washington ?Regions gaining popularity, such as South Africa, Eastern Europe, and Portugal

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