See below for a selection of the latest books from Viticulture category. Presented with a red border are the Viticulture books that have been lovingly read and reviewed by the experts at Lovereading. With expert reading recommendations made by people with a passion for books and some unique features Lovereading will help you find great Viticulture books and those from many more genres to read that will keep you inspired and entertained. And it's all free!
Improving Sustainable Practices in Viticulture and Enology provides an up-to-date view on the major issues concerning the sustainability of the wine supply chain. The book describes problems and solutions on the use of inputs (e.g., water, energy) and emphasizes the roles and limitations of implementing circularity in the sector. It identifies some of the most relevant metrics while pinpointing the most critical issues concerning the environmental impacts of wine's supply chain (vineyards, wineries, trading). This is a novel reference to help the industry excel in production while improving current environmental practices. Professionals in industry, academics, environmentalists and anyone interested in gaining knowledge in sustainable solutions and practices in viticulture and wine production will find this resource indispensable.
In this complete and approachable manual on grape growing in Texas, Jim Kamas asks the essential question all potential growers need to answer: Why do you want to plant a vineyard? Outlining the challenges and risks to all who think viticulture is a weekend hobby, Kamas then identifies the state's current grape growing regions and covers everything the commercial or home producer needs to know in order to have a successful vineyard. Well-illustrated text offers chapters on site choice and design, rootstock and fruiting varieties, pruning and training strategies, canopy and floor management, and disease and pest control. Kamas thoroughly explores grapevine horticulture, including the systematics, morphology, nutrition, and water needs of the genus Vitus. Finally, he addresses the issues of equipment and infrastructure before closing with some advice about vineyard-winery relations. Kamas was trained as a student in the grape growing country of western New York by some of the best viticultural minds in the US, and grape and wine lovers from all parts of the country will find this book a valuable resource.
Wine Making - A Guide to Growing, Nurturing and Producing offers a personal yet practical guide for your grape to bottle journey. The book covers all aspects of wine production; whether it's a dozen bottles of wine created with love from your kitchen table, or thousands of cases produced from a commercial vineyard. It will guide you through the processes, the challenges, the fun and the satisfaction to expect as you 'grow your own wine'. Topics covered include grape production - vineyard site selection, choosing, planting and caring for vines; methods to maximize fruit production, and how best to harvest to minimize damage; the winemaking process - steering the producer through each stage in sparkling and still wine production; wine tasting - focusing on what flavours to seek and recognize, and which to avoid; the business of establishing a vineyard - expectations and costs involved and finally, terroir - and what it really means to winemakers and consumers today.
Wineries across the globe now regularly engage leading architects to create extraordinary, original constructions that complement the winemaking and tasting experiences. In Europe, world-renowned studios have rejuvenated winery and cellar-door architecture for some of the biggest names in the wine industry. Among almost 1,000 cellar doors situated across the many wine regions in Australia, the 40 projects featured in this book each demonstrate a uniqueness in their approach to their design visions, and serve to inform and illustrate the exciting new direction in Australian winery architecture. This book delves into how each wine destination and wine-tasting experience has been enhanced, where winemakers, owners, architects and designers provide personal insights, perspectives and individual stories. Find out what inspired their designs and how they worked together to create and celebrate the collaboration of wine and design.
Focusing on the New Worlds' oldest and most famed wine producing areas in California's greater Sonoma/Napa/North Bay region we will compile practices and examples of wine country's most exemplary sustainable operations. Being in a very well established and affluent part of the US, we feel that solutions forged here can help expand both the understanding of how best practices can be achieved, and the pitfalls to be avoided on the road to greater sustainability in many a wine region around the world. Example wineries and vineyards include Raymond Vineyards, Buena Vista, Carneros, Benziger, and Kendell Jackson and we will focus on different growing methods and standards such as the Demeter Wine Processing Standard, dry growing, organic, bio-dynamic, and innovative production and bottling methods that minimize waste by recycling as much as possible. We have been learning a lot in California about conserving water during a prolonged drought and made strides in water conservation in agriculture and viticulture. Sonoma County is committed to becoming the nation's first 100% sustainable wine region through a three-phased program to be completed by 2020. Wineries are becoming more integrated into the community as hosts of community events, dances, farmers markets, and agritourism partnerships with surrounding stakeholders to help travelers minimize their use of fossil fuels while here. Ways that the wine sector is intersecting with tourism to benefit the environment will be highlighted. This book is the second I have been involved with regarding sustainability in the wine industry, the first being a collaboration between myself, Professor Robert Girling, and Heather Gordy called The Good Company: Sustainability in Hospitality, Tourism, and Wine. I have also very recently, been working on a project with the UN World Tourism Organization's International Network of Sustainable Tourism Observatories to establish one here in Sonoma. It is with gratitude that I can say we have been approved and have begun development in earnest of the UNWTO Sonoma County Sustainable Tourism Observatory. Each of the 12 Wineries featured in the book will be a factual case study while also describing the soul and the breadth of the endeavor. With examples ranging from the tiny bodega to the industry leading mega wineries we aim to be as inclusive as possible. Not intended as a tome, but a readable journey including extensive resources to assist in further research, brief articles by leading authorities on implementation of new cutting edge methodologies, and tried and true methods making a comeback from the ancient world to the present.
This title includes a number of Open Access chapters. Toward a Sustainable Wine Industry: Green Enology in Practice takes a broad look at the emerging trend of using sustainable wine production methods and business practices. It covers a multitude of aspects of the sustainable wine industry, including production methods, recycling efforts, customer behavior, sustainable business practices, and more. The wine sector, which plays a big role in the agricultural industry around the world, has been facing increasing pressure to fulfill legal environmental requirements while maintaining a competitive position in a global market. Concern for the environment and rising costs have led to an increased interest in sustainable wine production practices. This valuable compendium addresses this trend and looks at different sectors within the wine industry. In all, the book provides a multi-faceted examination of the important aspects of the increasingly necessary and growing sustainable movement. The book aims to shed valuable light on how to build an integrated sustainable business and development system in the wine industry.
This title includes a number of Open Access chapters. 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.
Wine is one of the oldest forms of alcoholic beverages known to man. Estimates date its origins back to 6000 B.C. Ever since, it has occupied a significant role in our lives, be it for consumption, social virtues, therapeutic value, its flavoring in foods, etc. A study of wine production and the technology of winemaking is thus imperative. The preparation of wine involves steps from harvesting the grapes, fermenting the must, maturing the wine, stabilizing it finally, to getting the bottled wine to consumers. The variety of cultivars, methods of production, and style of wine, along with presentation and consumption pattern add to the complexity of winemaking. In the past couple of decades, there have been major technological advances in wine production in the areas of cultivation of grapes, biochemistry and methods of production of different types of wines, usage of analytical techniques has enabled us to produce higher quality wine. The technological inputs of a table wine, dessert wine or sparkling wine, are different and has significance to the consumer. The role played by the killer yeast, recombinant DNA technology, application of enzyme technology and new analytical methods of wine evaluation, all call for a comprehensive review of the advances made. This comprehensive volume provides a holistic view of the basics and applied aspects of wine production and technology. The book comprises production steps, dotted with the latest trends or the innovations in the fields. It draws upon the expertise of leading researchers in the wine making worldwide.
This pocket guide to Jamie Goode's philosophy divulges what you need to know (and what you don't) about the world of wine. Who will have the last word on wine, if not Jamie Goode? Over the last decade, Goode has embarked on almost nonstop travel through the world's vineyards in an effort to understand the beautifully diverse and complicated world of wine. His hard-nosed pursuit of the most interesting stories to tell about wine has led us here, to The Goode Guide to Wine. This book-a sort of manifesto-distills many of the observations, lessons, and opinions that have made Jamie Goode a renowned voice within the wine world. In a series of short, pithy, and often rather blunt chapters, he celebrates what is exciting and interesting about wine, asks how we could do things better, and points out some of the absurdities of wine culture. Jamie Goode has a distinct philosophy when it comes to wine, and he knows you may disagree; if you do, that means it's working. The Goode Guide to Wine is a book designed to provoke and inspire in equal measure, encouraging the reader to be critical and to see the world of wine through fresh eyes.