Wine Microbiology or Empire of Pleasures

Wine Microbiology: Practical Applications and Procedures

Author: Kenneth C Fugelsang

Since publication of the first edition of Wine Microbiology in 1997, the volume of new information and concepts has dramatically increased. Even with the tremendous increase in available information, a comprehensive understanding regarding the role of individual microorganisms towards wine quality as well as the impact of complicated interactions between microorganisms and processing techniques is lacking.

Wine Microbiology, Second Edition, fills this void. Like the first edition, the book addresses real world problems such as characterization and enumeration of yeast, bacteria and molds common to juice and wine environments and their impact on wine quality and stability. In addition, the potential of solving processing problems through rapid, real-time molecular methods and new applications for using starter cultures of non-Saccharomyces yeast are discussed. The book is a great resource for professionals and students in the field of enology and viticulture.

About the Author:
Kenneth C. Fugelsang has been associated with California State University (Fresno) since 1970 and is now winemaster and professor of enology

About the Author:
Charles G. Edwards has been a professor with the Department of Food Science and Human Nutrition at Washington State University

Booknews

Fugelsang (enology, California State U.-Fresno) provides a step-by- step procedural guide to the isolation and characterization of bacteria and yeast common to the juice and wine environment, discussing not only routine methodology, but also the interpretation of results and how they affect the winemaker. He outlines specific factors, including sanitation, that impact the winemaking process at all stages from the primary processing of grapes through the must, juice, and fermentation, to bottling. He also describes the equipment and supplies needed to add a microbiological unit to an existing analytical laboratory. Annotation c. by Book News, Inc., Portland, Or.

Look this: In Praise of Poteen or Riesling Renaissance

Empire of Pleasures: Luxury and Indulgence in the Roman World

Author: Andrew Dalby

A geography of luxury runs through the literature of Imperial RomePersica the golden peaches whose Latin name pinpointed Persia as the source of their world-wide migrationCaecubum, a fine, rare, dry red wine from Campanian vineyards that were once prized, afterwards neglected; these flavors were identified, evaluated and tasted in a single word.

Empire of Pleasures presents an evocative survey of the sensory culture of the Roman Empire, showing how the Romans themselves depicted and visualized their food, wine and entertainments in literature and in art. This fascinating journey envelops the reader in a world devoted to the titillation and fulfillment of the senses, recapturing the Empire as it was sensed and imagined by those who lived in it. At the same time, Andrew Dalby creates a compelling new approach to the work of many of the best known Roman poets.

With numerous illustrations, and recipes to conjure up the luxurious flavors and aromas of Roman literature,Empires of Pleasures will be welcomed by anyone with an interest in classical literature and culture.

Table of Contents:

Table of Contents: List of Illustrations and Maps Preface 1. Introduction: Quotations and References Source Material 2. Imperius Sine Fine 3. Ausonia 4. Vesper 5. Aurora 6. Barbaricum 7. Saeva Urbs 8. The Use of Empire Bibliography