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Que ce soit grâce aux grands crus de vins rouges de Bourgogne ou aux vins effervescents de Champagne, la réputation du pinot noir se mesure à l’échelle internationale. Les vins de pinot noir tiennent une des premières places parmi les plus appréciés au monde pour leur finesse, leur délicatesse et leurs arômes complexes et subtils. Cépage historique de Bourgogne, le pinot noir a conquis de nouveaux territoires et il est aujourd’hui cultivé dans de nombreux pays. La sélection et le développement d’une variété étonnamment grande de clones permettent d’obtenir les meilleurs vins là où les terroirs (sous-sol, sol, climat) lui sont le mieux adaptés. Le livre du pinot noir, véritable encyclopédie illustrée de plus de 150 photos en couleurs, présente une revue complète des aspects propres à ce cépage : • son histoire, de la période gallo-romaine à nos jours • sa place dans la classification botanique • ses caractéristiques ampélographiques et culturales • les travaux de sélection clonale et les particularités génétiques du cépage qui en font un modèle pour l’étude du génome de la vigne • son implantation et son développement géographique en France et dans le monde.

Viticulture --- Vinification --- Vin --- Pinot noir (cépages) --- Dégustation --- Chimie. --- Composition chimique. --- France.

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Pinot noir, the famously elegant, sexy, and capricious red grape of Burgundy, is finally producing impressive wines in North America. Credit talented winemakers, enthusiastic restaurateurs, and consumers in search of alternatives to cabernet and zinfandel. Considered perhaps the ultimate food wine, pinot noir has an allure based on its special combination of aromas, flavors, and mouthfeel; on its legendary capacity to reflect the terroir where it is grown; and on its reputation for being hard to grow and make. This is the definitive work on pinot noir in North America. A comprehensive reference for winemakers and aficionados as well as a sourcebook for casual enthusiasts, it includes extensive historical and viticultural background on pinot noir in the New World and profiles of six dozen prominent producers in California, Oregon, British Columbia, and New York. John Winthrop Haeger, known for his perceptive wine writing for more than fifteen years, gives contextual and comparative information about pinot noir in Burgundy and then tells the story of wine producers' early failures, frustrations, and breakthroughs in North America. He discusses plant genetics and clones, identifies the essential conditions for really good pinot, tells where the best wines are grown and made, and analyzes the factors that determine wine styles and signatures. In the second part of the book, he presents detailed producer profiles with accessibly written tasting notes on recent and mature vintages. A final section covers glassware, vintages, wine and food pairings, and other matters of interest to consumers. Maps prepared especially for this book cover all the major pinot-producing regions in North America.

Pinot noir (Wine) --- Wine and wine making --- Enology --- Oenology --- Vinification --- Wines --- Alcoholic beverages --- Grape products --- Fruit wines --- Viticulture --- american wine. --- british columbia. --- burgundy. --- cabernet. --- california wine. --- new world. --- new york. --- north america. --- north american wine. --- oregon wine. --- pinot noir. --- red wine. --- sommelier. --- wine glass. --- wine grapes. --- wine growers. --- wine lovers. --- wine producers. --- wine production. --- wine styles. --- wine vintages. --- wine. --- winemakers. --- winemaking. --- zinfandel.

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Wine aging is a desirable and valuable process, commonly used to improve wine quality, and traditionally carried out in oak wooden casks. The correct use of oak barrels and the ever-increasing demand for barrels in the different production areas of the world has led to a constant search for technological alternatives to reproduce the chemical and physical processes undergone by wines during their stay in barrels.The aim of this Special Issue is to publish a compilation of original research and revision works that cover different aspects of the ageing processes of wine in casks and other alternative systems that reproduce, with different technologies, the transformations that take place in the barrel.Important aspects to be addressed are:the type of technological solutions that exist for wine agingthe impact of these new technologies on the final productcomparison of the effect of emerging and traditional technologies on the wine ageddifferentiation of wines undergoing different systems to avoid fraudcharacterization of the new materials used in barrel productionaccelerated aging of wines with wood and oxygen

dissolved oxygen --- oak fragments --- red wine --- chips --- gold nanoparticles --- regeneration --- phenolic compounds --- wine aging --- sensorial characteristics --- alternative woods --- oak wood barrel --- sensory analysis --- sanitation --- MDGC-MS --- ellagitannins --- white wine --- high power ultrasound --- volatile compounds --- oak --- tridecane --- traditional oaks --- other woods --- different oaks --- oak barrels --- barrels --- Pinot noir --- brettanomyces --- triangular tasting --- Quercus pyrenaica --- must --- trans-2-decenal --- aging --- floating and fixed micro-oxygenation --- grapes --- low molecular phenols

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Wine aging is a desirable and valuable process, commonly used to improve wine quality, and traditionally carried out in oak wooden casks. The correct use of oak barrels and the ever-increasing demand for barrels in the different production areas of the world has led to a constant search for technological alternatives to reproduce the chemical and physical processes undergone by wines during their stay in barrels.The aim of this Special Issue is to publish a compilation of original research and revision works that cover different aspects of the ageing processes of wine in casks and other alternative systems that reproduce, with different technologies, the transformations that take place in the barrel.Important aspects to be addressed are:the type of technological solutions that exist for wine agingthe impact of these new technologies on the final productcomparison of the effect of emerging and traditional technologies on the wine ageddifferentiation of wines undergoing different systems to avoid fraudcharacterization of the new materials used in barrel productionaccelerated aging of wines with wood and oxygen

dissolved oxygen --- oak fragments --- red wine --- chips --- gold nanoparticles --- regeneration --- phenolic compounds --- wine aging --- sensorial characteristics --- alternative woods --- oak wood barrel --- sensory analysis --- sanitation --- MDGC-MS --- ellagitannins --- white wine --- high power ultrasound --- volatile compounds --- oak --- tridecane --- traditional oaks --- other woods --- different oaks --- oak barrels --- barrels --- Pinot noir --- brettanomyces --- triangular tasting --- Quercus pyrenaica --- must --- trans-2-decenal --- aging --- floating and fixed micro-oxygenation --- grapes --- low molecular phenols

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This book is a printed edition of the Special Issue Wine Fermentation that was published in Fermentation

peculiar yeasts --- red wine --- wine color --- non-targeted analysis --- volatile sulfur compounds --- phenolic content --- reductive off-odors --- Saccharomyces --- Saccharomyces bayanus --- partially dehydrated grapes --- elemental sulfur --- yield manipulation --- fermented drinks --- appassimento --- metabolomics --- yeast mixtures --- oenological enzymes --- metabolite profiling --- sulfur compounds --- cluster thinning --- winemaking --- yeast hybrids --- anthocyanins --- microwave-assisted extraction --- extraction --- color intensity --- spontaneous fermentation --- yeast --- extraction methods --- stuck and sluggish fermentation --- phenoloxidase --- process control --- non-Saccharomyces yeasts --- pioneering winemaking techniques --- reappearance --- Ontario --- wine --- Central Coast of California --- CFD --- classical chemical analysis --- color --- metabolic modelling --- temperature control --- wine clarification --- vine balance --- vineyard management --- protease --- crop load --- sensor placement --- Lachancea --- end-user software --- yeast physiology and metabolism --- microwave --- polymeric pigments --- polythionates as precursors --- grape maturity --- volatile acidity --- ultrasound --- glycosidase --- Pinot noir --- pectinase --- sensory --- climate change adaptation --- tannins --- aroma --- Merlot