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Principles and Practices of Winemaking /
This essential text and reference offers a complete guide to winemaking. The authors, all well-known experts in their field, concentrate on the process of wine production, stressing the chemistry, biochemistry, microbiology and underlying science of enology. They present in-depth discussion of every...
| Clasificación: | Libro Electrónico |
|---|---|
| Autores principales: | , , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Springe,
1999
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | EBOOKCENTRAL_ocn851823983 | ||
| 003 | OCoLC | ||
| 005 | 20240329122006.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 130321s1999 maua ob 001 0 eng d | ||
| 040 | |a AU@ |b eng |e rda |e pn |c AU@ |d OCLCO |d GW5XE |d OCLCQ |d UA@ |d COO |d OCLCQ |d EBLCP |d OCLCQ |d UAB |d OCLCF |d OCLCQ |d TKN |d LEAUB |d OCLCQ |d OCLCO |d OCL |d LVT |d OCLCQ |d CUV |d OCLCO |d OCL |d REDDC |d VT2 |d K6U |d OCLCO |d INARC |d OCLCO |d OCLCQ |d OCLCO |d OCLCQ |d OCLCL | ||
| 019 | |a 934977532 |a 1117875872 |a 1229799688 |a 1258911494 |a 1258948470 |a 1262690102 | ||
| 020 | |a 9781475762556 |q (electronic bk.) | ||
| 020 | |a 1475762550 |q (electronic bk.) | ||
| 020 | |z 9781441951908 | ||
| 020 | |z 1441951903 | ||
| 020 | |z 9780834212701 |q (hardback) | ||
| 020 | |z 0834212706 |q (hardback) | ||
| 024 | 7 | |a 10.1007/978-1-4757-6255-6 |2 doi | |
| 029 | 0 | |a AU@ |b 000051700754 | |
| 029 | 1 | |a NZ1 |b 15176663 | |
| 035 | |a (OCoLC)851823983 |z (OCoLC)934977532 |z (OCoLC)1117875872 |z (OCoLC)1229799688 |z (OCoLC)1258911494 |z (OCoLC)1258948470 |z (OCoLC)1262690102 | ||
| 050 | 4 | |a TP548 | |
| 072 | 7 | |a TDCT |2 bicssc | |
| 072 | 7 | |a TEC012000 |2 bisacsh | |
| 082 | 0 | 4 | |a 641.3 |2 23 |
| 082 | 0 | 4 | |a 664 |2 23 |
| 049 | |a UAMI | ||
| 100 | 1 | |a Boulton, Roger B., |d 1949- |e author. | |
| 245 | 1 | 0 | |a Principles and Practices of Winemaking / |c by Roger B. Boulton, Vernon L. Singleton, Linda F. Bisson, Ralph E. Kunkee |
| 264 | 1 | |a New York : |b Springe, |c 1999 | |
| 300 | |a 1 online resource (xiv, 604 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 347 | |a text file |b PDF |2 rda | ||
| 588 | |a Description based on print version record | ||
| 504 | |a Includes bibliographical references and index | ||
| 520 | |a This essential text and reference offers a complete guide to winemaking. The authors, all well-known experts in their field, concentrate on the process of wine production, stressing the chemistry, biochemistry, microbiology and underlying science of enology. They present in-depth discussion of every aspect of the wine production process, from the selection of grapes and preparation of the must and the juice, through aging, bottling and storage of finished wines. Novices and experienced winemakers alike will find this clearly written and expertly crafted book an indispensable source of practical instruction and information | ||
| 505 | 0 | |a 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 | |
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Wine and wine making. | |
| 650 | 0 | |a Chemistry. | |
| 650 | 0 | |a Food science. | |
| 650 | 6 | |a Chimie. | |
| 650 | 6 | |a Science des aliments. | |
| 650 | 7 | |a chemistry. |2 aat | |
| 650 | 7 | |a Wine and wine making |2 fast | |
| 650 | 7 | |a Food science |2 fast | |
| 650 | 7 | |a Chemistry |2 fast | |
| 700 | 1 | |a Singleton, V. L. |q (Vernon L.), |e author. | |
| 700 | 1 | |a Bisson, Linda F., |e author. | |
| 700 | 1 | |a Kunkee, R. E. |q (Ralph E.), |e author. | |
| 758 | |i has work: |a Principles and practices of winemaking (Text) |1 https://id.oclc.org/worldcat/entity/E39PCGYGPYrfMjC7pVhwKC64VP |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |t Principles and practices of winemaking. |d New York : Springer, ©1999 |z 0834212706 |w (OCoLC)155836542 |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=3086832 |z Texto completo |
| 938 | |a Internet Archive |b INAR |n principlespracti0000boul | ||
| 938 | |a ProQuest Ebook Central |b EBLB |n EBL3086832 | ||
| 994 | |a 92 |b IZTAP | ||