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Reports of Experiments on Methods of Fermentation: And Related Subjects During the Years 1886-87 (Classic Reprint) - Brossura
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Excerpt from Reports of Experiments on Methods of Fermentation: And Related Subjects During the Years 1886-87
The time usually devoted by me to the writing of the annual reports having been, of necessity, given this season to the task of establishing the several outlying Culture Experiment Stations, it has been impossible to pre pare for publication, in time for the vintage, the entire record Of last sea son's viticultural work. I have, therefore, extracted from the mass of material, for advanced publication, such portions as it seemed most desir able to place at Once before the viticulturists of the State; to wit, the results bearing most directly upon winery work; that, if properly utilized, will be found to remove from the latter a great deal of the difficulty and mystery with which, through the ignoring of principles well established by the Gxperience Of the Old World, it has heretofore been surrounded.
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Reports of Experiments on Methods of Fermentation
Da: PBShop.store US, Wood Dale, IL, U.S.A.
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PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000. Codice articolo LW-9780282724955
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Reports of Experiments on Methods of Fermentation : And Related Subjects During the Years 1886-87 (Classic Reprint)
Da: Buchpark, Trebbin, Germania
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Condizione: Sehr gut. Zustand: Sehr gut | Sprache: Englisch | Produktart: Bücher. Codice articolo 29699988/2
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Reports of Experiments on Methods of Fermentation
Da: PBShop.store UK, Fairford, GLOS, Regno Unito
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PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000. Codice articolo LW-9780282724955
Quantità: 15 disponibili
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Reports of Experiments on Methods of Fermentation (Classic Reprint)
Print on DemandDa: Forgotten Books, London, Regno Unito
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Paperback. Condizione: New. Print on Demand. In this treatise on wine and the fermentation process, the author presents a detailed analysis of how temperature and various methods of initiating and managing fermentation affect the resulting wine. The author's objective is to equip vintners, both experienced and novice, with a scientific understanding of how to harness different fermentation approaches to intentionally produce wines with a variety of qualities. After carefully examining the existing literature, the author embarked on a series of original experiments to demonstrate these principles. The book's core insight is that while winemakers have long understood the importance of fermentation, few have systematically studied the variables involved. Through a series of comparative laboratory experiments, the author establishes a clear connection between fermentation techniques and the distinct attributes of the resulting wines. This book provides a valuable resource for vintners, offering precise instructions on how to achieve consistent results in wine production, from managing alcoholic content to controlling sweetness and color. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Codice articolo 9780282724955_0
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