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 has teamed up with winemaker and Master of Wine Sam Harrop to explore the wide range of issues surrounding authenticity in wine.
WineSkills Library (All)
Beverage industry microfiltration
"Beverage Industry Microfiltration" covers the engineering basics of microfiltration and gives a detailed understanding of the filtration media, filter formats, and equipment. The proper operation and monitoring of filtration processes are fully covered.
Biology of microorganisms on grapes, in must and in wine
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.
Botrytis: Biology, Pathology and Control
Botrytis cinerea and other Botrytis species are important pathogens of nursery plants, vegetables, ornamental, field and orchard crops and stored and transported agricultural products. Over the last 125 years, Botrytis spp.
Brewing, winemaking and distilling: an overview of wastewater treatment and utilisation schemes
Food industries, due to the nature of their production, are identified as important consumers of high-quality water. Likewise, their wastewater production is high, and this forces the food industry to consider water resource preservation
