Principles and Practices of Winemaking
Seiten
2012
|
Softcover reprint of the original 1st ed. 1996
Springer-Verlag New York Inc.
978-1-4613-5718-6 (ISBN)
Springer-Verlag New York Inc.
978-1-4613-5718-6 (ISBN)
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HL~lorically, scientific and educational books from studies within California, the concepts can be classified into three categories: those developed will be generally useful to enolo- providing concepts and principles, those of- gists throughout the world. fering gathered information, and those pre- Although this volume covers the basic prac- senting opinion or perspective (which mayor tices and their rationale for successrul wine may not be instructive). production, wines and wine regions of the While there are many wine-related books of world and details of specialty wine prod union the third kind and some of the second, there (such as vermouths, fruit wines, etc. ) are omit- are few of the first, and this book attempts to ted as separate topics, although incorporated fill that void. Of course, some aspects of cate- as appropriate in gener-dl explanations. The gories two and three inevitably remain. emphasis upon commercial scale by no means Because our tcaching program at Davis has precludes use of the material by small-volume always been based on the interdisciplinary ap- winemakers, for whom the principles of wine- proach to enology. we have pooled our expe- making are equally valid, although practices rience to provide a volume that provides the may need to be adjusted for the scale.
UrmTMr- benefi. ts of such interaction and discussion cial scale implies the consideration of eco- rather than the more usual self-styled expert nomics and sensible expenditure of effort and approach to such books.
UrmTMr- benefi. ts of such interaction and discussion cial scale implies the consideration of eco- rather than the more usual self-styled expert nomics and sensible expenditure of effort and approach to such books.
1 Introduction.- 2 Viticulture for Winemakers.- 3 Preparation of Musts and Juice.- 4 Yeast and Biochemistry of Ethanol Fermentation.- 5 Red and White Table Wines.- 6 Malolactic Fermentation.- 7 The Fining and Clarification of Wines.- 8 The Physical and Chemical Stability of Wine.- 9 Microbiological Spoilage of Wine and Its Control.- 10 The Maturation and Aging of Wines.- 11 The Bottling and Storage of Wines.- 12 The Role of Sulfur Dioxide in Wine.- 13 Must, Juice, and Wine Transfer Methods.- 14 Heating and Cooling Applications.- 15 Juice and Wine Acidity.- 16 Preparation, Analysis, and Evaluation of Experimental Wines.- Appendices.
Zusatzinfo | biography |
---|---|
Verlagsort | New York, NY |
Sprache | englisch |
Maße | 178 x 254 mm |
Gewicht | 1171 g |
Einbandart | Paperback |
Themenwelt | Technik ► Lebensmitteltechnologie |
ISBN-10 | 1-4613-5718-7 / 1461357187 |
ISBN-13 | 978-1-4613-5718-6 / 9781461357186 |
Zustand | Neuware |
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