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A complete guide to quality in small-scale wine making [recurso electrónico] / John A. Considine, Elizabeth Frankish.

Por: Considine, John Anthony.
Colaborador(es): Frankish, Elizabeth.
Tipo de material: materialTypeLabelLibroEditor: Kidlington, Oxford : Elsevier Science, 2013Descripción: 1 online resource (227 pages).Tipo de contenido: text Tipo de medio: computer Tipo de portador: online resourceISBN: 9780124079175; 0124079172.Tema(s): Wine and wine making | Liquor | Wine and wine making | Wine | TECHNOLOGY & ENGINEERING -- Food Science | Wine and wine makingGénero/Forma: Electronic books.Formatos físicos adicionales: Print version:: A Complete Guide to Quality in Small-Scale Wine Making.Clasificación CDD: 663.2 Recursos en línea: Libro electrónico ScienceDirect
Contenidos:
Introduction to the table wine-making process -- Flavors and aromas in foods and beverages -- Wine chemistry -- Safety -- Table wine production -- Microbiology and methods -- Harvest protocols -- Winery protocols -- Principles of analysis -- Essential analyses -- Quality assurance, teaching and research -- Sample statistics.
Resumen: As the wine industry has experienced a period of rapid global expansion, there is a renewed emphasis on quality and consistency even within the small winery industry. Written for the small production program, A Complete Guide to Quality in Small-Scale Wine Making is for the novice to intermediate level winemaker seeking foundational information in chemistry and sensory science as they relate to wine quality at a technical level. Drawing from personal experience as well as scientific literature, this book introduces the core concepts of winemaking before delving into me.
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Tipo de ítem Ubicación actual Colección Signatura Copia número Estado Fecha de vencimiento Código de barras
Libro Electrónico Libro Electrónico Biblioteca Electrónica
Colección de Libros Electrónicos TP548 (Navegar estantería) 1 No para préstamo 380134-2001

Print version record.

Includes bibliographical references and index.

As the wine industry has experienced a period of rapid global expansion, there is a renewed emphasis on quality and consistency even within the small winery industry. Written for the small production program, A Complete Guide to Quality in Small-Scale Wine Making is for the novice to intermediate level winemaker seeking foundational information in chemistry and sensory science as they relate to wine quality at a technical level. Drawing from personal experience as well as scientific literature, this book introduces the core concepts of winemaking before delving into me.

Introduction to the table wine-making process -- Flavors and aromas in foods and beverages -- Wine chemistry -- Safety -- Table wine production -- Microbiology and methods -- Harvest protocols -- Winery protocols -- Principles of analysis -- Essential analyses -- Quality assurance, teaching and research -- Sample statistics.

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