عنوان
پدید آورنده
موضوع
رده
کتابخانه
محل استقرار
0124080812
9780124080812
dltt
A complete guide to quality in small-scale wine making
[Book]
John A. (jac) Considine, PhD (Melb), MAgSc (Adel), BAgrSci (Melb), Longerenong Dip AgSci, Professor Emeritus and Honorary Senior Research Fellow, School of Plant Biology, Faculty of Science, The University of Western Australia, Crawley, WA, Australia ; Elizabeth Frankish, BAgSci Hons (UTas), Project Manager, Horticultural Food Safety, Department of Agriculture and Food, Western Australia, Perth, WA, Australia.
Amsterdam :
Elsevier/Academic Press Inc,
2014.
Includes bibliographical references and index.
1. Introduction to the table wine-making process -- 2. Flavors and aromas in food and beverages -- 3. Wine chemistry -- 4. Safety -- 5. Table wine production -- 6. Microbiology and methods -- 7. Harvest protocols -- 8. Winery protocols -- 9. Principles of analysis -- 10. Essential analyses -- 11. Quality assurance, teaching and research -- 12. Sample statistics.
0
"For the novice to intermediate winemaker and student, or the viticulturist who wishes to evaluate the quality of their fruit using small-scale wine making methods, this book provides a straightforward understanding of the factors that contribute to wine quality at a technical level...including harvest and winery protocols; flavors and aromas; wine chemistry; safety; microbiology and methods; analysis; and quality assurance." -Back cover
Quality in small-scale wine making
Viticulture.
Wine and wine making-- Chemistry.
Wine and wine making-- Quality control.
Wine and wine making.
Considine, J. A.
Frankish, Elizabeth.
ScienceDirect (Online service).
20161120172613.0
مطالعه متن کتاب [Book]
Y
