View all volumes in this series: Managing Wine Quality SET 2E Select country of purchase: United States of America Bonaire, Sint Eustatius and Saba British Indian Ocean Territory Democratic Republic of the Congo Federated States of Micronesia Saint Martin (French part) Saint Pierre and Miquelon Sint Maarten (Dutch part) South Georgia and the South Sandwich Islands Svalbard and Jan Mayen Turks and Caicos Islands United States Minor Outlying Islands Tax/VAT will be calculated at check-out DRM-free (EPub, PDF, Mobi) Part 1 Winemaking technologies and wine quality: Yeast and fermentation management for improved wine quality; Metabolic engineering of wine yeast and advances in yeast selection methods for improved wine quality; Effects of malolactic fermentation on wine quality; Enzymes and wine quality; Membrane and other techniques for the management of wine composition; Ageing on lees (sur lies) and the use of speciality inactive yeasts during wine fermentation;
New directions in stabilization, clarification and fining of white wines; Micro-oxygenation, oak alternatives and added tannins and wine quality; Alternatives to cork in wine bottle closures; Current issues in organic winemaking: Consumer expectations, producer attitudes and oenological innovation. Part 2 Managing wine sensory quality: Yeast selection for wine flavour modulation; Brettanomyces/Dekkera off flavours and other wine faults associated with microbial spoilage; Reducing cork taint in wine; Ladybug (Coccinellidae) taint in wine; Understanding and controlling non-enzymatic wine oxidation; Ageing and flavour deterioration in wine; Biogenic amines and the winemaking process; Managing the quality of ice wines; Managing the quality of sparkling wines; Extraction technologies and wine quality. Many aspects of both grape production and winemaking influence wine sensory properties and stability. Progress in research helps to elucidate the scientific basis of quality variation in wine and to suggest changes in viticulture and oenology practices.
The two volumes of Managing wine quality review developments of importance to wine producers and researchers. The focus is on recent studies, advanced methods and likely future technologies.Part one of the second volume Oenology and wine quality opens with chapters reviewing the impact of different winemaking technologies on quality. Topics covered include yeast and fermentation management, enzymes, ageing on lees, new directions in stabilisation, clarification and fining of white wines and alternatives to cork in wine bottle closures. Managing wine sensory quality is the major focus of part two. Authors consider issues such as cork taint, non-enzymatic oxidation and the impact of ageing on wine flavour deterioration. The volume concludes with chapters on the management of the quality of ice wines and sparkling wines.With authoritative contributions from experts across the world’s winemaking regions, Managing wine quality is an essential reference work for all those involved in viticulture and oenology wanting to explore new methods, understand different approaches and refine existing practices.
Reviews the impact of different technologies on wine qualityDiscusses yeast and fermentation management, enzymes and ageing on leesConsiders issues surrounding wine sensory quality including cork taint and the impact of ageing on flavour deterioration All those involved in viticulture and oenology wanting to explore new methods, understand different approaches, and refine existing practices Winner of the 2011 OIV Award in the Oenology category., Organisation Internationale de la Vigne et du Vin Andrew G. Reynolds, Brock University, Canada. Prof. Reynolds has had a long and distinguished career in Oenology. His career has included a position as Research Scientist for Agriculture Canada in British Columbia and, since 1997, a faculty position at Brock University. He is well known for his research into canopy management, the impacts of site and soil on flavour, irrigation and water relations, geomatics and the use of GPS/GIS and remote sensing for studying terroir. He is the author of over a hundred published articles and has been the editor of two award-winning titles on wine science.
The Face of the Unknown Amendments, Commencement, SIs made under the Act Court may restrain directors and others from removing assetsThe court may make an order restraining a director or other officer of a company, or a company, from— (a) removing his or her or the company's assets from the State, or (b) reducing his or her or the company's assets within or outside the State below an amount specified in the order. (2) The court may make the order if it is satisfied that— (a) the applicant has a qualifying claim, and (b) there are grounds for believing that the director or officer, or the company, may remove or dispose of his or her assets or the assets of the company with a view to evading his or her obligations or those of the company and frustrating an order of the court. (3) The court may make the order only on the application of— (b) a director, member, liquidator, receiver or creditor of the company, or (4) In subsection (2)(a), “qualifying claim” means a claim that—
(a) is a substantive civil cause of action or right to seek a declaration of personal liability or to claim damages against the director, officer or company, and (i) under this Act, or (ii) under the constitution of the company, or (iii) from the holding of an office of the company. Flora and Plants / Illustrated Flora Vol3 / This section is from the book "An Illustrated Flora Of The Northern United States, Canada And The British Possessions Vol3", by Nathaniel Lord Britton, Addison Brown. Also available from Amazon: An Illustrated Flora of the Northern United States, Canada and the British Possessions. 1760.]Perennial acaulescent herbs, with basal tufted pinnatifid or sinuate-dentate leaves, and large heads of yellow flowers, solitary, or very rarely 2 or 3 together at the ends of naked hollow scapes. Involucre oblong or campanulate, its inner bracts in 1 series, nearly equal, slightly united at the base, the outer of several series of shorter somewhat spreading ones, often reflexed at maturity.
Rays truncate and 5-toothed at the summit. Anthers sagittate at the base. Achenes oblong or linear-fusiform, 4-5-angled, 5-10-nerved, roughened or spinulose, at least above, tapering into a very slender beak. Pappus of numerous filiform unequal simple persistent bristles. About 20 species, natives of the northern hemisphere and southern South America. Type species: Leontodon Taraxacum L.Outer involucral bracts reflexed; achenes greenish brown, the beak 2-3 times their length.1. L. Taraxacum.Outer involucral bracts spreading or.ascending.Achenes greenish, the beak 2-3 times their length.2. Achenes red, the beak not more than twice their length.3. I. Leontodon Taraxacum L. Dandelion. 4062Leontodon Taraxacum L. Sp. Pl. 798. 1753. T. officinale Weber, Prim. 1800. T. Taraxacum Karst. 1880-83.Root thick, deep, often 10' long, bitter. Leaves oblong to spatulate in outline, usually pubescent, at least when young, acute or obtuse, pinnatifid, sinuate-dentate or rarely nearly entire, rather succulent, 3'-10' long, 1/2'-2 1/2' wide, narrowed into petioles;
scape erect, 2-18' high; containing very numerous golden-yellow flowers (150-200), inner bracts of the involucre linear or linear-lanceolate, the outer similar, shorter, not glaucous, reflexed, all acute; achenes greenish-brown, fusiform, spinulose above, narrowed into a filiform beak 2-3 times their length, which support the copious white pappus, the fruiting mass of which becomes globose when ripe.In fields and waste places, naturalized as a weed from Europe. Also in Asia and distributed as a weed in all civilized parts of the world. Jan-Dec. Called also lion's-tooth, canker.wort, milk-witch- or yellow-gowan, Irish daisy, monk's-head, priest's-crown, puff-ball. Arnica.2. Leontodon Latilobum (Dc.) Britton. 1838.T. Taraxacum alpinum Porter, Mem. 1894.Similar to the preceding but scape lower, 2'-7 high. Leaves sinuately lobed with broadly triangular lobes, but less deeply so than in L. Taraxacum and rarely as far as half way to the midrib, or often merely dentate or sub-entire; heads smaller, or about 1' wide;