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141222 ||| eng |
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|a 0124079172
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|a 0124080812
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|a 9780124079175
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|a 9780124080812
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| 100 |
1 |
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|a Considine, John Anthony
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| 245 |
0 |
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|a A complete guide to quality in small-scale wine making
|h [electronic resource]
|h Elektronische Ressource
|c John A. Considine, Elizabeth Frankish
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| 260 |
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|a Kidlington, Oxford
|b Elsevier Science
|c 2013, 2013
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| 300 |
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|a online resource (227 pages)
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| 505 |
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|a Includes bibliographical references and index
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| 505 |
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|a 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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| 653 |
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|a Wine
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| 653 |
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|a Wine and wine making / fast / (OCoLC)fst01175907
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| 653 |
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|a Liquor
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| 653 |
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|a Wine and wine making
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| 653 |
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|a TECHNOLOGY & ENGINEERING / Food Science / bisacsh
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| 700 |
1 |
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|a Frankish, Elizabeth
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| 041 |
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|a eng
|2 ISO 639-2
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| 989 |
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|b ESD
|a Elsevier ScienceDirect eBooks
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| 856 |
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|u http://www.sciencedirect.com/science/book/9780124080812
|x Verlag
|3 Volltext
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| 082 |
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|a 663.2
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| 520 |
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|a 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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