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140122 ||| eng |
| 020 |
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|a 9781461507338
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| 100 |
1 |
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|a Vine, Richard P.
|e [editor]
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| 245 |
0 |
0 |
|a Winemaking
|h Elektronische Ressource
|b From Grape Growing to Marketplace
|c edited by Richard P. Vine, Ellen M. Harkness, Sally J. Linton
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| 250 |
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|a 2nd ed. 2002
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| 260 |
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|a New York, NY
|b Springer US
|c 2002, 2002
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| 300 |
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|a XX, 477 p
|b online resource
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| 505 |
0 |
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|a Bottle Sterility -- Winery Sanitation -- Swab Test -- pH Meter -- Apparatus and Reagents -- Procedure -- Brix-Balling by Hydrometer -- Apparatus -- Procedure -- Brix by Refractometer -- Apparatus -- Procedure -- Alcohol by Ebulliometer -- Apparatus and Reagents -- Procedure -- Extract by Nomograph -- Total Acidity -- Apparatus and Reagents -- Procedure -- Volatile Acidity by Cash Still -- Apparatus and Reagents -- Procedure -- Free Sulfur Dioxide -- Aeration Oxidation Distillation and Titration Procedure for Free Sulfur Dioxide -- Apparatus and Reagents -- Procedure -- Free Sulfur Dioxide by Ripper Method -- Apparatus and Reagents -- Procedure -- Aeration Oxidation Distillation and Titration Procedure for Total Sulfur Dioxide -- Apparatus and Reagents -- Procedure -- Total Sulfur Dioxide by Ripper Method -- Apparatus and Reagents -- Procedure -- Sensory Evaluation -- Apparatus and Conditions -- Procedure -- Visual Mode -- Olfactory Mode -- Gustatory Mode -- Overall Impression --
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| 505 |
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|a Appendix C Charts and Tables -- Appendix D Glossary
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| 505 |
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|a 1 History of Wine in America -- 2 Viticulture (Grape Growing) -- 3 Wine Microbiology -- 4 Enology (Winemaking) -- 5 Wine Classification -- 6 Winery Design -- 7 Requirements, Restrictions, and Regulations -- 8 Getting Started -- 9 White Table Wines -- 10 Red Table Wines -- 11 Blush Table Wines -- 12 Fruit and Berry Wines -- 13 Marketing -- Appendix a Suggested Resources -- Catalogs -- Buyer’s Guides -- Viticulture Material and Equipment -- Laboratory Materials, Equipment, and Consultants -- New Equipment -- New Tankage -- Used Equipment and Tankage -- Grapes, Must, and Juice -- Computer Software -- Winemaking Materials -- Winery Tasting Room Supplies -- Periodicals -- Appendix B Analytical Procedures -- Microscopy -- Methylene Blue Stain Procedure -- Apparatus and Reagents -- Procedure -- Wet Mount -- Dry Mount -- Gram Stain Procedure -- Apparatus and Reagents -- Procedure -- Malolactic Fermentation Determination by Paper Chromatography -- Apparatus and Reagents -- Procedure --
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| 653 |
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|a Food—Biotechnology
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| 653 |
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|a Industrial engineering
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| 653 |
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|a Food Science
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| 653 |
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|a Industrial and Production Engineering
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| 653 |
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|a Production engineering
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| 700 |
1 |
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|a Harkness, Ellen M.
|e [editor]
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| 700 |
1 |
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|a Linton, Sally J.
|e [editor]
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| 041 |
0 |
7 |
|a eng
|2 ISO 639-2
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| 989 |
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|b SBA
|a Springer Book Archives -2004
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| 856 |
4 |
0 |
|u https://doi.org/10.1007/978-1-4615-0733-8?nosfx=y
|x Verlag
|3 Volltext
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| 082 |
0 |
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|a 670
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| 520 |
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|a Over the past several decades, consumer interest in the fine vintage wines produced by small "boutique" vintners across the United States has grown to rival that of many European estates. This attention continues to intensify, especially for the truly good wines that are reasonably priced. Consumers are, however, unforgiving especially wine enthusiasts. Second-class wines do not succeed just because a vintner is new. The methods and controls essential to vintners in the production and marketing of top-grade wines have advanced. This second edition of Winemaking has updated and, in some cases, completely revised the material associated with these disciplines. Fine wine is much like other art forms, as it is the infinite variability of factors pertaining to the subject that renders it so complex-and able to attract buyer's attention. Hundreds of different vine varieties are cultivated around the world, and no doubt an even greater number of fruit and berry cultivars. Andwith the addition of such factors as terroir (soil and climate attributes) changing every vintage season, varied vineyard cultivation and harvesting techniques, advancing production technology, dynamic markets, and overall operational philosophy, one can easily understand the enormous breadth and depth of variation that exists. This diversity generates an unimaginable number of different wine possibilities
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