Verlag: Wiley-Blackwell, 2013
ISBN 10: 0470672242 ISBN 13: 9780470672242
Anbieter: GreatBookPrices, Columbia, MD, USA
Zustand: New.
Verlag: John Wiley and Sons, 2013
ISBN 10: 0470672242 ISBN 13: 9780470672242
Anbieter: INDOO, Avenel, NJ, USA
Zustand: New.
Verlag: Wiley-Blackwell, 2013
ISBN 10: 0470672242 ISBN 13: 9780470672242
Anbieter: booksXpress, Bayonne, NJ, USA
Hardcover. Zustand: new.
Verlag: Wiley-Blackwell, 2013
ISBN 10: 0470672242 ISBN 13: 9780470672242
Anbieter: GreatBookPrices, Columbia, MD, USA
Zustand: As New. Unread book in perfect condition.
Verlag: Wiley-Blackwell, 2013
ISBN 10: 0470672242 ISBN 13: 9780470672242
Anbieter: GreatBookPricesUK, Castle Donington, DERBY, Vereinigtes Königreich
Zustand: New.
Verlag: Wiley-Blackwell, 2013
ISBN 10: 0470672242 ISBN 13: 9780470672242
Anbieter: GreatBookPricesUK, Castle Donington, DERBY, Vereinigtes Königreich
Zustand: As New. Unread book in perfect condition.
Verlag: John Wiley and Sons Ltd, Hoboken, 2013
ISBN 10: 0470672242 ISBN 13: 9780470672242
Anbieter: Grand Eagle Retail, Wilmington, DE, USA
Erstausgabe
Hardcover. Zustand: new. Hardcover. Wines from Grape Dehydration is the first of its kind in the field of grape dehydration - the controlled drying process which produces a special group of wines. These types of wine are the most ancient, made in the Mediterranean basin, and are even described in Herodotus. Until few years ago, it was thought that these wines such as Pedro Ximenez, Tokai, Passito, and Vin Santo were the result of simple grape drying, because the grapes were left in the sun, or inside greenhouses that had no controls over temperature, relative humidity or ventilation. But Amarone wine, one of the most prized wines in the world, is the first wine in which the drying is a controlled process. This controlled process grape dehydration changes the grape at the biochemical level, and involves specialist vine management, postharvest technology and production processes, which are different from the typical wine-making procedure. After a history of grape dehydration, the book is then divided into two sections; scientific and technical. The scientific section approaches the subjects of vineyard management and dehydration technology and how they affect the biochemistry and the quality compounds of grape; as well as vinification practices to preserve primary volatiles compounds and colour of grape. The technical section is devoted to four main classes of wine: Amarone, Passito, Pedro Ximenez, and Tokai. The book then covers sweet wines not made by grape dehydration, and the analytical/sensorial characteristics of the wines. A concluding final chapter addresses the market for these special wines. This book is intended for wineries and wine makers, wine operators, postharvest specialists, vineyard managers/growers, enology/wine students, agriculture/viticulture faculties and course leaders and food processing scientists This book, the first scientific and technical guide of its kind, covers a controlled drying process, grape dehydration, that changes the grape at the biochemical level, and involves specialized vine management, post-harvest technology, and production processes, which are different from the typical wine-making procedure. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Verlag: John Wiley and Sons Ltd, Hoboken, 2013
ISBN 10: 0470672242 ISBN 13: 9780470672242
Anbieter: CitiRetail, Stevenage, Vereinigtes Königreich
Erstausgabe
Hardcover. Zustand: new. Hardcover. Wines from Grape Dehydration is the first of its kind in the field of grape dehydration - the controlled drying process which produces a special group of wines. These types of wine are the most ancient, made in the Mediterranean basin, and are even described in Herodotus. Until few years ago, it was thought that these wines such as Pedro Ximenez, Tokai, Passito, and Vin Santo were the result of simple grape drying, because the grapes were left in the sun, or inside greenhouses that had no controls over temperature, relative humidity or ventilation. But Amarone wine, one of the most prized wines in the world, is the first wine in which the drying is a controlled process. This controlled process grape dehydration changes the grape at the biochemical level, and involves specialist vine management, postharvest technology and production processes, which are different from the typical wine-making procedure. After a history of grape dehydration, the book is then divided into two sections; scientific and technical. The scientific section approaches the subjects of vineyard management and dehydration technology and how they affect the biochemistry and the quality compounds of grape; as well as vinification practices to preserve primary volatiles compounds and colour of grape. The technical section is devoted to four main classes of wine: Amarone, Passito, Pedro Ximenez, and Tokai. The book then covers sweet wines not made by grape dehydration, and the analytical/sensorial characteristics of the wines. A concluding final chapter addresses the market for these special wines. This book is intended for wineries and wine makers, wine operators, postharvest specialists, vineyard managers/growers, enology/wine students, agriculture/viticulture faculties and course leaders and food processing scientists This book, the first scientific and technical guide of its kind, covers a controlled drying process, grape dehydration, that changes the grape at the biochemical level, and involves specialized vine management, post-harvest technology, and production processes, which are different from the typical wine-making procedure. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
Verlag: John Wiley and Sons Ltd, 2013
ISBN 10: 0470672242 ISBN 13: 9780470672242
Anbieter: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irland
Erstausgabe
Zustand: New. This book, the first scientific and technical guide of its kind, covers a controlled drying process, grape dehydration, that changes the grape at the biochemical level, and involves specialized vine management, post-harvest technology, and production processes, which are different from the typical wine-making procedure. Num Pages: 372 pages, illustrations. BIC Classification: TDCT2. Category: (P) Professional & Vocational. Dimension: 181 x 319 x 23. Weight in Grams: 764. . 2013. 1st Edition. Hardcover. . . . .
Verlag: John Wiley and Sons Ltd, Hoboken, 2013
ISBN 10: 0470672242 ISBN 13: 9780470672242
Anbieter: AussieBookSeller, Truganina, VIC, Australien
Erstausgabe
Hardcover. Zustand: new. Hardcover. Wines from Grape Dehydration is the first of its kind in the field of grape dehydration - the controlled drying process which produces a special group of wines. These types of wine are the most ancient, made in the Mediterranean basin, and are even described in Herodotus. Until few years ago, it was thought that these wines such as Pedro Ximenez, Tokai, Passito, and Vin Santo were the result of simple grape drying, because the grapes were left in the sun, or inside greenhouses that had no controls over temperature, relative humidity or ventilation. But Amarone wine, one of the most prized wines in the world, is the first wine in which the drying is a controlled process. This controlled process grape dehydration changes the grape at the biochemical level, and involves specialist vine management, postharvest technology and production processes, which are different from the typical wine-making procedure. After a history of grape dehydration, the book is then divided into two sections; scientific and technical. The scientific section approaches the subjects of vineyard management and dehydration technology and how they affect the biochemistry and the quality compounds of grape; as well as vinification practices to preserve primary volatiles compounds and colour of grape. The technical section is devoted to four main classes of wine: Amarone, Passito, Pedro Ximenez, and Tokai. The book then covers sweet wines not made by grape dehydration, and the analytical/sensorial characteristics of the wines. A concluding final chapter addresses the market for these special wines. This book is intended for wineries and wine makers, wine operators, postharvest specialists, vineyard managers/growers, enology/wine students, agriculture/viticulture faculties and course leaders and food processing scientists This book, the first scientific and technical guide of its kind, covers a controlled drying process, grape dehydration, that changes the grape at the biochemical level, and involves specialized vine management, post-harvest technology, and production processes, which are different from the typical wine-making procedure. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
Verlag: John Wiley and Sons Ltd, 2013
ISBN 10: 0470672242 ISBN 13: 9780470672242
Anbieter: Kennys Bookstore, Olney, MD, USA
Zustand: New. This book, the first scientific and technical guide of its kind, covers a controlled drying process, grape dehydration, that changes the grape at the biochemical level, and involves specialized vine management, post-harvest technology, and production processes, which are different from the typical wine-making procedure. Num Pages: 372 pages, illustrations. BIC Classification: TDCT2. Category: (P) Professional & Vocational. Dimension: 181 x 319 x 23. Weight in Grams: 764. . 2013. 1st Edition. Hardcover. . . . . Books ship from the US and Ireland.