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Verlag: Board & Bench Pub, 1990
ISBN 10: 0932664660ISBN 13: 9780932664662
Anbieter: WorldofBooks, Goring-By-Sea, WS, Vereinigtes Königreich
Buch
Hardback. Zustand: Fair. A readable copy of the book which may include some defects such as highlighting and notes. Cover and pages may be creased and show discolouration.
Verlag: Drink Australia Pty, Limited, 2012
ISBN 10: 1935879944ISBN 13: 9781935879947
Anbieter: Better World Books, Mishawaka, IN, USA
Buch
Zustand: Very Good. Used book that is in excellent condition. May show signs of wear or have minor defects.
Verlag: Drink Australia Pty, Limited, 2012
ISBN 10: 1935879944ISBN 13: 9781935879947
Anbieter: Better World Books, Mishawaka, IN, USA
Buch
Zustand: As New. Used book that is in almost brand-new condition.
Verlag: Drink Australia Pty, Limited, 2012
ISBN 10: 1935879944ISBN 13: 9781935879947
Anbieter: Better World Books, Mishawaka, IN, USA
Buch
Zustand: Good. Used book that is in clean, average condition without any missing pages.
Verlag: Wine Appreciation Guild (edition Third Edition, Third edition), 2012
ISBN 10: 1935879944ISBN 13: 9781935879947
Anbieter: BooksRun, Philadelphia, PA, USA
Buch
Paperback. Zustand: Good. Third Edition, Third edition. Ship within 24hrs. Satisfaction 100% guaranteed. APO/FPO addresses supported.
Verlag: Wine Appreciation Guild (edition Third Edition, Third edition), 2012
ISBN 10: 1935879944ISBN 13: 9781935879947
Anbieter: BooksRun, Philadelphia, PA, USA
Buch
Paperback. Zustand: Very Good. Third Edition, Third edition. Ship within 24hrs. Satisfaction 100% guaranteed. APO/FPO addresses supported.
Verlag: Wine Appreciation Guild, Limited, 2004
ISBN 10: 1891267515ISBN 13: 9781891267512
Anbieter: Better World Books, Mishawaka, IN, USA
Buch
Zustand: Good. 1 Edition. Used book that is in clean, average condition without any missing pages.
Verlag: The Wine Appreciation Guild, San Francisco, 1997
Anbieter: APPLEDORE BOOKS, ABAA, WACCABUC, NY, USA
Erstausgabe
Hardcover. Zustand: Fine. A prsitine copy of the 1997 1st edition. Bright and Fine in its laminate boards. Quarto, 447 pgs.
Verlag: Board & Bench Pub, 2004
ISBN 10: 1891267744ISBN 13: 9781891267741
Anbieter: WorldofBooks, Goring-By-Sea, WS, Vereinigtes Königreich
Buch
Hardback. Zustand: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
Verlag: The Wine Appreciation Guild, 2004
ISBN 10: 1891267515ISBN 13: 9781891267512
Buch
Couverture rigide. Zustand: bon. RO60138540: 2004. In-4. Relié. Bon état, Couv. convenable, Dos satisfaisant, Intérieur frais. 263 pages. Illustré de nombreux graphiques en noir et blanc dans le texte. . . . Classification Dewey : 420-Langue anglaise. Anglo-saxon.
Verlag: Wine Appreciation Guild, 2004
ISBN 10: 1891267744ISBN 13: 9781891267741
Anbieter: CSG Onlinebuch GMBH, Darmstadt, Deutschland
Buch
Zustand: Gebraucht. Gebraucht - Sehr gut Gebundene Ausgabe, Größe: 18.4 x 3.8 x 26.7 cm.
Verlag: Therismar Books Jan 2014, 2014
ISBN 10: 1935879804ISBN 13: 9781935879800
Anbieter: AHA-BUCH GmbH, Einbeck, Deutschland
Buch
Buch. Zustand: Neu. Neuware - Following the enormous, decadelong success of his bestselling Winery Technology and Operations, physical chemist and winemaker Yair Margalit comes out with the successive, Concepts in Wine Technology, fully updated and revised to meet the advances of modern winemaking. Among the extended topics are fermentation, skin contact, acid balance, phenolics, bottling, the use of oak and quality control. He begins in the vineyard discussing proper maturation, soil and climate, bunch health, vineyard disease states and grape varieties. Next he tackles the preharvest with a careful look at vineyard management and preparing the winery for harvest. Dr. Margalit then outlines the entire process of harvesting, from destemming, crushing and skin contact as it applies to both red and white grapes to pressing, must correction and temperature control. Fermentation is examined fully and includes a lengthy look at the factors affecting malolactic fermentation and its pros and cons. There is a huge chapter on cellar operations that deals with racking, stabilization, fining, filtration, blending and maintaining winery hardware, followed by sections on barreling and bottling. The final chapter pulls together the more general aspects of wine technology, covering sulfurdioxides, different forms of wine spoilage and ways to ward them off, legal regulations and, one of the most important and enigmatic compounds in wine, phenolics.