M. A. Amerine – författare

The standard work on laboratory analysis of musts and wines, fully updated to cover modern procedures and practice. This second edition contains new material on the use of HPLC, GC, and mass spectrometry; computerized dispensing, recording, and calculation of results; and expanded coverage of statistical analysis. Also includes new material on the detection and measurement of undesirable residues, pesticide degradation products, and trace amounts of naturally produced toxic compounds or carcinogens, reflecting the increased interest of regulatory agencies. Contains hundreds of citations to the research literature.

Wine: An Introduction for Americans by M. A. Amerine and V. L. Singleton brings clarity and authority to a subject too often obscured by romance, mysticism, or narrow focus. While countless books promise to guide the novice drinker, many either entertain without informing, intimidate with arbitrary rules, or drown the reader in technical detail. Amerine and Singleton—two of the most respected figures in American enology—set out to provide what had long been missing: a comprehensive, factual, and accessible introduction to wine written from an American perspective. Their aim is not to prescribe rigid dogma but to explain principles, correct misconceptions, and open the world of wine to informed enjoyment.With particular attention to U.S. production practices and California’s central role—responsible for nearly 90 percent of American wine—this book situates American readers within their own marketplace while also surveying the global traditions that give wine its richness. Technical explanations are balanced with cultural context, enabling readers to understand not only how wine is made but also how it is used and appreciated. The authors emphasize facts where available and considered judgments where necessary, while offering carefully selected references for those who wish to explore further. Wine: An Introduction for Americans remains a landmark text: a clear, reliable, and inviting guide that demystifies wine and empowers readers to approach the subject with both confidence and curiosity.This title is part of UC Press's Voices Revived program, which commemorates University of California Press’s mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1965.

This title is part of UC Press's Voices Revived program, which commemorates University of California Press’s mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1965.

Table Wines: The Technology of Their Production, Second Edition by M. A. Amerine and M. A. Joslyn is a comprehensive guide to the economic and technical challenges shaping the modern wine industry. The authors address the central problems of rising production costs and the imperative to maintain or improve wine quality, situating their discussion within the broader context of competitive food industries. Drawing on extensive research at the University of California and first-hand observations of wine production practices worldwide, Amerine and Joslyn emphasize the crucial role of mechanization, plant design, and process optimization in balancing efficiency with excellence. Their analysis highlights both the pitfalls of entrenched practices and the opportunities to produce fine, consistent wines capable of competing in discerning markets.Organized as a practical handbook, the volume covers every stage of table wine production, from equipment selection and fermentation practices to bottling and labeling, with individual chapters devoted to specific wine types. Recognizing that winemaking is both a biological process and an art, the authors devote their final chapters to the principles of grape composition and fermentation science, underscoring that innovation in practice must rest on sound technical knowledge. By combining economic insights, regulatory considerations, and scientific principles with practical guidance, Table Wines offers producers, chemists, and technicians an indispensable reference for advancing both the quality and profitability of table wines in California and beyond.This title is part of UC Press's Voices Revived program, which commemorates University of California Press’s mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1970.

This title is part of UC Press's Voices Revived program, which commemorates University of California Press’s mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1970.

Wine: An Introduction for Americans by M. A. Amerine and V. L. Singleton brings clarity and authority to a subject too often obscured by romance, mysticism, or narrow focus. While countless books promise to guide the novice drinker, many either entertain without informing, intimidate with arbitrary rules, or drown the reader in technical detail. Amerine and Singleton—two of the most respected figures in American enology—set out to provide what had long been missing: a comprehensive, factual, and accessible introduction to wine written from an American perspective. Their aim is not to prescribe rigid dogma but to explain principles, correct misconceptions, and open the world of wine to informed enjoyment.With particular attention to U.S. production practices and California’s central role—responsible for nearly 90 percent of American wine—this book situates American readers within their own marketplace while also surveying the global traditions that give wine its richness. Technical explanations are balanced with cultural context, enabling readers to understand not only how wine is made but also how it is used and appreciated. The authors emphasize facts where available and considered judgments where necessary, while offering carefully selected references for those who wish to explore further. Wine: An Introduction for Americans remains a landmark text: a clear, reliable, and inviting guide that demystifies wine and empowers readers to approach the subject with both confidence and curiosity.This title is part of UC Press's Voices Revived program, which commemorates University of California Press’s mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1965.