Wine Analysis & Production Review

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(More customer reviews)This book is must have for anyone who is in wine production business. The authors discuss viticultural considerations as they relate to winemaking as well as sensory evaluation and the importance of each analyte in the spectrum of winery operations. I bought this book with "Successful wine marketing" and have greatly benefited from these two books.
Here is the content of the book: Preface o Introduction o Sensory Analysis of Juices and Wines o Grape Maturity and Quality o Hydrogen Ion (PH) and Fixed Acids o Carbohydrates o Alcohols and Extract o Phenolic Compounds and Wine Color o Nitrogen Compounds o Sulfur Dioxide and Sorbic Acid o Volatile Acidity o Metals, Cations and Anions o Sorbic Acid, Benzoic Acid, and Dimethyedicarbonate o Oxygen, Carbon Dioxide and Nitrogen o Tartrates and Instabilities; Fining and Fining Agents o Sanitation o Basic Principles of Microbiology in the Winery o Cork o Analytical Methods
I strongly recommend this book to winemakers and wine marketers. It is a classic!

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This accessible volume provides practical information on wineanalysis and production. It covers the full range of techniques, fromquick screening assays to wet chemical and instrumentation analysis,as well as interpretation of results. Emphasizing a step-by-stepapproach to procedures, the authors:
- examineanalyses commonlyperformed in the United States, Europe andAustralia:
- discussviticultural considerations as they relatetowinemakeing as well assensory evaluation and the importance ofeach anolyte in the spectrumof winery operations:
- presentnew procedures including 'quick'qualitative tests for the presenceof various constituents:
- exploreupdated information onsensory evaluation of wines, use of enzymes inwinemaking, healthaspects and more, and - offer a chapter featuringlaboratoryprocedures, listed alphabetically and extensivelycross-referenced.
International in scope, Wine AnalysisandProduction is essential for winemakers and laboratorypersonnelworldwide. Students of enology will find it an incomparableresource.

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The Darkroom Cookbook, Third Edition Review

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(More customer reviews)As stated in the summery this is a great book for people who wish to advance in the darkroom; to have more control over their work. The Darkroom Cookbook discuss, in easy to understand concise language, how to make your own developers, toners, fixers, reducers etc. Stephen Anchell gives you the formulas to reproduce, in your own darkroom, a host of great developers etc. He also gives some basic info on hints and tools you will need to get started. A well written book easy to follow; though a little knowledge of basic chemistry is helpful. I am a new darkroomer and found this book has a wealth of inforamtion helpful if you like to expeirment. By the way, If you are just being introduced to the darkroom or rusty at it, don't buy this book at this momment. Wait untill you feel comfortable working in the darkroom using stock chemicals, this book might discourage some from beinning because it is a techincal manual.

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The art of darkroom developing and printing will never go out of style. Master darkroom specialist Steve Anchell is back to prove it in this long-awaited third edition of his enormously successful Darkroom Cookbook. Packed with over 200 "recipes," some common and others rare gems, you'll discover something new every time you open this guide, whether you're new to the darkroom or have been making your own prints for years. In addition to the formulas, you'll find tons of useful information on developers, push-processing, where to get darkroom equipment, how to set up your own darkroom, how to work and play in your darkroom safely, and much more. This handy guide will become a constant companion for every darkroom enthusiast creating prints at home or in the studio.In addition to complete updates throughout to reflect changes in the availability of chemicals and equipment, this third edition contains all new information on:*Reversal processing*Enlarged negatives*Pyro formulas*Plus expanded sections on printing, pyro, and toning printsAlso included for the first time are special technique contributions as well as stunning black and white imagery by Bruce Barnbaum, Rod Dresser, Jay Dusard, Patrick Gainer, Richard Garrod, Henry Gilpin, Gordon Hutchings, Sandy King, Les McLean, Saïd Nuseibeh, France Scully Osterman, Mark Osterman, Tim Rudman, Ryuijie, John Sexton, and John Wimberly.Be sure to visit www.darkroomcookbook.com to find useful links, an interactive user forum, and more!Steve Anchell is a photographer and author of The Variable Contrast Printing Manual, and co-author of The Film Developing Cookbook. He has been teaching darkroom and photography workshops since 1979. Steve is a member of the Freestyle Advisory Board of Photographic Professionals."With its unrivalled collection of photographic formulae and easy to understand explanations of photographic processes, The Darkroom Cookbook has long been a favorite with darkroom workers everywhere. Now, with further additions to its formulary, more topics, and contributions by renowned darkroom experts, this new edition promises to be an indispensable Aladdin's Cave resource to darkroom enthusiasts of all levels."-Tim Rudman, photographer and author"The Darkroom Cookbook is an essential compendium of photographic information for anyone interested in high-quality darkroom work." -John Sexton, photographer*Packed with rare techniques for silver-based processing clearly explained by a darkroom master so you can create your own stunning prints at home or in the studio *Contains over 200 formulas - follow along step-by-step, or experiment with your own variations to develop new recipes!*Includes a brand-new chapter on analog variable contrast printing *Visit the new supplemental website to find useful links and an interactive user forum

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