While most wine and spirits books focus on vineyard and crop management or fermentation and distillation processes, few address critical post process aspects of stabilization, aging, and spoilage. This book serves as a comprehensive source of information on post-fermentation and -distillation technology applied to wine, beer, vinegar and distillates in a broad spectrum. Post-Fermentation and -Distillation Technology: Stabilization, Aging, and Spoilage thoroughly describes all of the operations related to these products after the fermentation or distillation steps, focusing on the complex issues related to their stabilization, aging, and spoilage. The final product must be stable against microbial activity as well as undesirable chemical and physical chemical reactions that occur in the bottle. For example, clarity, stability, compositional adjustment, style development and packaging represent the five goals of "finishing" a wine. Concerning the visual defects associated with spoilage, it is crucial that wine at the point of consumption not be cloudy or contain any haze or precipitate, especially white wines. Similarly, it is also important to prevent unwanted microbial growth from occurring in the wine after the primary fermentation is complete, affecting the flavor and aroma profile in unpredicted ways. The book addresses all of these issues and more. Moreover, the discussion also involves beer, vinegar and distillates, giving this book a novel and interesting approach. The book combines referenced research with practical applications and case studies of novel technologies such as square barrels, synthetic closures, and Tetra Pak®.

Buy a new version of this textbook and receive access to the Connected eBook on CasebookConnect, including: lifetime access to the online ebook with highlight, annotation, and search capabilities, plus an outline tool and other helpful resources. Connected eBooks provide what you need most to be successful in your law school classes. Wine in America: Law and Policy, Second Edition, by Richard P. Mendelson deftly explains the federal, state, and local laws that govern wine production, taxation, labeling, advertising, marketing, distribution, and sales. The book explores the historical underpinnings of wine law, including Prohibition, tied house and trade practices, public health concerns, and Twenty-First Amendment jurisprudence as well as addressing intellectual property issues involving wine brands and appellations of origin, land use laws affecting rural wineries and urban bars, and international trade. New to the Second Edition: An analysis of the impact of climate change on wineries and vineyards An examination of whether we should regulate cannabis like alcohol Complementing a variety of courses, Wine in America: Law and Policy, features: Lucid explanations of the federal, state, and local laws governing wine production, taxation, labeling, and advertising, trade practices, and tied house, marketing, distribution, and sales Discussion of Twenty-First Amendment jurisprudence Coverage of intellectual property issues regarding wine brands and appellations of origin Matters of public health and social responsibility for wine industry members and wine consumers How to establish and operate a winery, including acquiring a winery or vineyard, buying grapes, leasing a vineyard, and related licensing and permitting An exploration of land use laws in California and other states affecting rural wineries and urban bars Descriptions of key international institutions and agreements that regulate the global wine industry