ISBN 10: 1118934555 / ISBN 13: 9781118934555
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Gourmand Award for the No. 1 Best Wine Book in the World for Professionals

Since the publication of Wine Production: Vine to Bottle (2005) and Wine Quality: Tasting and Selection (2009), there has been a great deal of change in the wine industry, and the perceptions of critics and expectations of consumers have shifted. Wine Production and Quality, Second Edition brings together its two predecessors in one updated and considerably expanded volume.

This comprehensive guide explores the techniques of wine production in the vineyard and winery, and considers their impact upon the taste, style and quality of wine in the bottle. Part 1 of the book provides a structured yet easily readable understanding of wine production, from vine to bottle. The impact of natural factors, including climate and soil, is considered, together with the decisions made and work undertaken in the vineyard and winery.  Part 2 looks at quality in wines: the concepts and techniques of tasting are detailed, along with the challenges in recognising and assessing quality. Also discussed are the steps producers may take, and the limitations they may face, in creating quality wines.

The book will prove valuable to beverage industry professionals, wine trade students, wine merchants, sommeliers, restaurateurs , and wine lovers as well as those entering (or thinking of entering) the highly competitive world of wine production.
 

From the Back Cover:

Since the publication of Wine Production: Vine to Bottle (2005) and Wine Quality: Tasting and Selection (2009), there has been a great deal of change in the wine industry, and the perceptions of critics and expectations of consumers have shifted. Wine Production and Quality, Second Edition brings together its two predecessors in one updated and considerably expanded volume.

This comprehensive guide explores the techniques of wine production in the vineyard and winery, and considers their impact upon the taste, style and quality of wine in the bottle. Part 1 of the book provides a structured yet easily readable understanding of wine production, from vine to bottle. The impact of natural factors, including climate and soil, is considered, together with the decisions made and work undertaken in the vineyard and winery.  Part 2 looks at quality in wines: the concepts and techniques of tasting are detailed, along with the challenges in recognising and assessing quality. Also discussed are the steps producers may take, and the limitations they may face, in creating quality wines.

The book will prove valuable to beverage industry professionals, wine trade students, wine merchants, sommeliers, restaurateurs , and wine lovers as well as those entering (or thinking of entering) the highly competitive world of wine production.
 

About the authors

Keith Grainger is a wine writer, educator and winemaker.  His book  Wine Quality – Tasting and Selection won the Gourmand Award for Best Wine Education Book in the World 1995 -2014.

Hazel Tattersall is an experienced wine educator and consultant. She presents wine courses, seminars and tastings to wine trade professionals, societies  and consumer groups. 

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Grainger, Keith and Hazel Tattersall:
Verlag: John Wiley & Sons, 04.03.2016. (2016)
ISBN 10: 1118934555 ISBN 13: 9781118934555
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Buchbeschreibung John Wiley & Sons, 04.03.2016., 2016. Buchzustand: Wie neu. Auflage: 2. 328 Seiten *Werktagsversendung innerhalb von 24 Stunden* Keine Mängel - tadelloser Zustand ISBN: 9781118934555 Sendungen (exkl. DHL-Pakete) werden im Luftpolsterumschlag samt beiliegender Rechnung inkl. ausgewiesener MwSt. verschickt Sprache: Englisch Gewicht in Gramm: 743 22,9 x 11,2 x 2,8 cm, Gebundene Ausgabe. Artikel-Nr. 931238

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Keith (Wine Educator ) Grainger
Verlag: John Wiley & Sons Inc Mrz 2016 (2016)
ISBN 10: 1118934555 ISBN 13: 9781118934555
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Buchbeschreibung John Wiley & Sons Inc Mrz 2016, 2016. Buch. Buchzustand: Neu. Neuware - Since the publication of Wine Production: Vine to Bottle (2005) and Wine Quality: Tasting and Selection (2009), there has been a great deal of change in the wine industry, and the perceptions of critics and expectations of consumers have shifted. Wine Production and Quality, Second Edition brings together its two predecessors in one updated and considerably expanded volume.This comprehensive guide explores the techniques of wine production in the vineyard and winery, and considers their impact upon the taste, style and quality of wine in the bottle. Part 1 of the book provides a structured yet easily readable understanding of wine production, from vine to bottle. The impact of natural factors, including climate and soil, is considered, together with the decisions made and work undertaken in the vineyard and winery. Part 2 looks at quality in wines: the concepts and techniques of tasting are detailed, along with the challenges in recognising and assessing quality. Also discussed are the steps producers may take, and the limitations they may face, in creating quality wines. The book will prove valuable to beverage industry professionals, wine trade students, wine merchants, sommeliers, restaurateurs , and wine lovers as well as those entering (or thinking of entering) the highly competitive world of wine production. 326 pp. Englisch. Artikel-Nr. 9781118934555

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