The text is designed to enable those concerned with either vine or fruite problems to arrive at considered diagnoses. Tje student will find the text and cited references a comprehensive source of information.
In recent years, viticulture has seen phenomenal growth, particularly in such countries as Australia, New Zealand, the United States, Chile, and South Africa. The surge in production of quality wines in these countries has been built largely on the practice of good enology and investment in high technology in the winery, enabling vintners to produce consistently good, even fine wines. Yet less attention has been paid to the influence of vineyard conditions on wines and their distinctiveness-an influence that is embodied in the French concept of terroir. An essential component of terroir is soil and the interaction between it, local climate, vineyard practices, and grape variety on the quality of grapes and distinctiveness of their flavor. This book considers that component, providing basic information on soil properties and behavior in the context of site selection for new vineyards and on the demands placed on soils for grape growth and production of wines. Soils for Fine Wines will be of interest to professors and upper-level students in enology, viticulture, soils and agronomy as well as wine enthusiasts and professionals in the wine industry.
Biological Diversity takes a fresh, innovative approach to the teaching of biodiversity. Rather than detailing and cataloguing the major taxa and their evolutionary relationships, the authors have selected 18 groups of organisms and used these as a framework in which to discuss the species and their interactions with man and each other. There is a strong narrative theme throughout – the exploited and the exploiters - and, in many cases, there is emphasis on the historical context. A wide range of organisms are covered, from the unicellular to birds and mammals and with an equal consideration of plants and animals. Species have been chosen for their ability to best illustrate particular biological principles, and for their strong interaction with other species. After an introduction the book is divided into two parts: ‘Exploited’ and ‘Exploiters’. Each of the chapters, although linked to each other, forms a stand-alone essay. They are scientifically rigorous, up-to-date and do not shy away from addressing some controversial issues. Chapters have’ text boxes’ highlighting important issues and concepts, lists of further reading and references. In addition to tables and figures the book has a selection of original illustrations drawn by leading artist Steven Appleby. This fresh approach will appeal to all those interested in the biological sciences, and aims to be accessible to people with a diversity of backgrounds. It will prove particularly useful to biology students, enabling them to get to grips with important biological principles and concepts that underpin the diversity of life, and the interrelationship of humans with other groups of organisms.
“Wine lovers who dream of planting vines at home, whether they have room for one acre or a single row, will find valuable advice.” —Wine Spectator Interest in wine shows no signs of slowing down—wine tours, tastings, and vacations are now common and homeowners often have space dedicated to their collection. The logical next step? Learning to grow and make your own. In The Organic Backyard Vineyard, expert Tom Powers walks the small grower through the entire process of growing grapes, with a month-by-month maintenance guide covering all regions of the U.S. and Canada. He explains everything a beginning grape grower needs to know: how to design and build a vineyard, how to select grapes for each region, how to maximize yield using organic maintenance techniques, how to build a trellis, how to harvest at peak flavor, and how to store grapes for wine making.
Fermented Beverage Production, Second Edition is an essential resource for any company producing or selling fermented alcoholic beverages. In addition it would be of value to anyone who needs a contemporary introduction to the science and technology of alcoholic beverages. This authoritative volume provides an up-to-date, practical overview of fermented beverage production, focusing on concepts and processes pertinent to all fermented alcoholic beverages, as well as those specific to a variety of individual beverages. The second edition features three new chapters on sparkling wines, rums, and Latin American beverages such as tequila, as well as thorough updating of information on new technologies and current scientific references.