http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
complete guide to quality in small-scale wine making
As the wine industry has experienced a period of rapid global expansion, there is a renewed emphasis on quality and consistency even within the small winery industry. Written for the small production program, A Complete Guide to Quality in Small-Scale Wine Making is for the novice to intermediate level winemaker seeking foundational information in chemistry and sensory science as they relate to wine quality at a technical level. Drawing from personal experience as well as scientific literature, this book introduces the core concepts of winemaking before delving into me.
Introduction to the table wine-making process -- Flavors and aromas in foods and beverages -- Wine chemistry -- Safety -- Table wine production -- Microbiology and methods -- Harvest protocols -- Winery protocols -- Principles of analysis -- Essential analyses -- Quality assurance, teaching and research -- Sample statistics.
Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity
Includes bibliographical references and index.
A Complete Guide to Quality in Small-Scale Wine Making