Bøger udgivet af Wine Appreciation Guild

Management by Cross-Training is a metaphor for participation negotiation, causes of defense routines, employee health, multi-tasking, and leadership understanding. Management by Cross-training offers readers a wealth of practical and theoretical experience which can be applied to understanding the situational context affecting individuals, complacency virus, and leading participation, meaning and identity.

A guide for the modern moonshiner that conveys the basic techniques for quick and easy homemade bourbon: how to use sugar to distill a 'moonshine'; how to build an inexpensive corn cooker and make corn whiskey; how to build a mash tun to create a grain whiskey wash; and, finally, the piece de resistance, how to distill that wash into whiskey.

Following the enormous, decade-long success of his best-selling Winery Technology and Operations, physical chemist and winemaker Yair Margalit comes out with the successive, Concepts in Wine Technology, fully updated and revised to meet the advances of modern winemaking. Among the extended topics are fermentation, skin contact, acid balance, phenolics, bottling, the use of oak and quality control. He begins in the vineyard discussing proper maturation, soil and climate, bunch health, vineyard disease states and grape varieties. Next he tackles the pre-harvest with a careful look at vineyard management and preparing the winery for harvest. Dr. Margalit then outlines the entire process of harvesting, from destemming, crushing and skin contact as it applies to both red and white grapes to pressing, must correction and temperature control. Fermentation is examined fully and includes a lengthy look at the factors affecting malolactic fermentation and its pros and cons. There is a huge chapter on cellar operations that deals with racking, stabilization, fining, filtration, blending and maintaining winery hardware, followed by sections on barreling and bottling. The final chapter pulls together the more general aspects of wine technology, covering sulphur-dioxides, different forms of wine spoilage and ways to ward them off, legal regulations and, one of the most important and enigmatic compounds in wine, phenolics. Yair Margalit, PhD, is a world renowned physical chemist, a practicing winemaker, a university professor, and the author of the bestselling Concepts in Wine Chemistry.

The bestselling wine marketing book in the English language is fully revised and updated to meet the newest challenges and opportunities of modern global wine markets

Washington Post wine columnist Dick Rosano celebrates 8,000 years of wine-stained history with this droll, profound, bizarre, hilarious, charming, and totally entertaining collection of wine quotes, anecdotes, and trivia.

Attempting to export wine to the U.S. has long been fraught with difficulty, especially for the smaller producers. This book provides a guide to approaching and attracting an importer, differentiating terms and regulations, and avenues to achieving and sustaining sales and distribution goals.

Edited by esteemed professor of marketing Pierre Mora and published in association with the Bordeaux College of Business, this groundbreaking book applies business pedagogys powerful learning tool to the unique challenges of wine business management. Within are thirteen cases drawn from the examples of real business success and calamity by an international group of respected wine business scholars.