From Ernest and Julio Gallo to Francis Ford Coppola, Italians have shaped the history of California wine. More than any other group, Italian immigrants and their families have made California ...viticulture one of America's most distinctive and vibrant achievements, from boutique vineyards in the Sonoma hills to the massive industrial wineries of the Central Valley. But how did a small group of nineteenth-century immigrants plant the roots that flourished into a world-class industry? Was there something particularly Italianin their success?In this fresh, fascinating account of the ethnic origins of California wine, Simone Cinotto rewrites a century-old triumphalist story. He demonstrates that these Italian visionaries were not skilled winemakers transplanting an immemorial agricultural tradition, even if California did resemble the rolling Italian countryside of their native Piedmont. Instead, Cinotto argues that it was the wine-makers' access to social capital, or the ethnic and familial ties that bound them to their rich wine-growing heritage, and not financial leverage or direct enological experience, that enabled them to develop such a successful and influential wine business. Focusing on some of the most important names in wine history - particularly Pietro Carlo Rossi, Secondo Guasti, and the Gallos - he chronicles a story driven by ambition and creativity but realized in a complicated tangle of immigrant entrepreneurship, class struggle, racial inequality, and a new world of consumer culture.Skillfully blending regional, social, and immigration history, Soft Soil, Black Grapes takes us on an original journey into the cultural construction of ethnic economies and markets, the social dynamics of American race, and the fully transnational history of American wine.
Creating wine Simpson, James
2011, 2011., 20110926, 2012-01-01, Letnik:
36
eBook, Book
Today's wine industry is characterized by regional differences not only in the wines themselves but also in the business models by which these wines are produced, marketed, and distributed. In Old ...World countries such as France, Spain, and Italy, small family vineyards and cooperative wineries abound. In New World regions like the United States and Australia, the industry is dominated by a handful of very large producers. This is the first book to trace the economic and historical forces that gave rise to very distinctive regional approaches to creating wine.
Wine Economics Castriota, Stefano
The MIT Press eBooks,
2020, 2020-11-17
eBook
Odprti dostop
A comprehensive and interdisciplinary approach to the economics of the production, distribution, and consumption of wine. Wine economics is a growing subfield that examines the economics of the ...production, distribution, and consumption of wine. In this book, Stefano Castriota takes a comprehensive and interdisciplinary approach to the study of wine economics, drawing on literature from industrial organization, welfare economics, economic policy, political economy, management, finance, health economics, law, and criminology. Castriota explores how wine markets operate and how they are regulated, covering such diverse topics as the health economics of wine consumption (both the positive health effects associated with moderate wine intake and the negative effects of alcohol abuse), the competition and profitability of wineries, the function of wine as an investment, and the quality of wine. He examines differences between the wine industries in the Old World and the New World, comparing small, family-owned wineries with larger conglomerates, and analyzes the regulation of wine in the United States versus the European Union. He concludes with a series of recommendations to ensure open and efficient wine markets while protecting public health. Originally published in Italy as Economia del Vino, this English translation has been extensively revised. It includes additional material focusing on the English-speaking countries of the New World, particularly the regulatory environment of the United States and the lingering effects of Prohibition.
The simplest way to eliminate microorganisms in the must/wine is through sulfuration, as it allows the introduction of pure yeast varieties into the must, which guarantees a high-quality wine. ...However, sulfur is an allergen, and an increasing number of people are developing allergies to it. Therefore, alternative methods for microbiological stabilization of must and wine are being sought. Consequently, the aim of the experiment was to evaluate the effectiveness of ionizing radiation in eliminating microorganisms in must. The sensitivity of wine yeasts, Saccharomyces cerevisiae, S. cerevisiae var. bayanus, Brettanomyces bruxellensis, and wild yeasts to ionizing radiation was com-pared. The effects of these yeasts on wine chemistry and quality were also determined. Ionizing radiation eliminates yeast in wine. A dose of 2.5 kGy reduced the amount of yeast by more than 90% without reducing the quality of the wine. However, higher doses of radiation worsened the organoleptic properties of the wine. The breed of yeast used has a very strong influence on the quality of the wine. It is justifiable to use commercial yeast breeds to obtain standard-quality wine. The use of special strains, e.g., B. bruxellensis, is also justified when aiming to obtain a unique product during vinification. This wine was reminiscent of wine produced with wild yeast.. The wine fermented with wild yeast had a very poor chemical composition, which negatively affected its taste and aroma. The high content of 2-methylbutanol and 3-methylbutanol caused the wine to have a nail polish remover smell.
Oxygen exposure is unavoidable and the impact of its management during the post-fermentation stage (PFS) on dry red wine is poorly investigated. This study was dedicated to the variation of ...acetaldehyde, color and phenolics of Cabernet Sauvignon dry red wine during five discontinuous oxidation cycles of four levels of controlled oxygen supply, which were carried out to simulate probable oxidation during the PFS. Free SOsub.2 disappeared after the first, second and third oxidation cycles in wines with high, medium and low levels of oxygen exposure severally, but subsequent oxygen exposure below or equal to 2 mg Osub.2/L per cycle had little effect while 3-3.9 mg Osub.2/L per cycle dramatically facilitated acetaldehyde accumulation, which was accompanied by an enormous variation in color and pigments, especially when total oxygen consumption was above 10 mg/L. The utilization of clustered heatmap and partial least square regression demonstrated the feasibility of characterization of wine oxidation degree using the chemical parameters measured by UV-spectrophotometry. Oxygen exposure during the PFS should be emphatically controlled, and chemical indexes determined by the UV-spectrophotometric method can be used for a scientific and effective description of wine oxidation degree.
Terror and terroir Smith, Andrew W. M
2016, 2016., 20160919, 2016-09-19
eBook
This work traces the history of post-war France by tracking the Comite Regional d'Action Viticole (CRAV), a militant collective of winegrowers who have used protest and violence to push back against ...attempts to modernise the French economy and state and the wider impacts of globalisation.
PDF
