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Understanding Wine Technology: A Book for the Non-scientist That Explains the Science of Winemaking - Brossura
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<p>This book is aimed at the person with no formal scientific training,<br> yet who is interested in the science behind wine and wants to know<br> the mechanism behind the complex transformations that take place.<br> Scientific terminology has been kept to a minimum and an attempt<br> has been made to use everyday words and phrases. This books describes the entire winemaking process from grape growing to packaging and shipping. This book has sold over 40,000 copies and is a must have for wine lovers and wine education program students. This fourth edition has been fully revised with up to date information on the latest winemaking techniques and a new chapter on specialty wines including orange wines, natural wines, biodynamic wines, low alcohol wines and more.</p>
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UNDERSTANDING WINE TECHNOLOGY 4TH ED
Da: Speedyhen, London, Regno Unito
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Condizione: NEW. Codice articolo NW9780953580231
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Understanding Wine Technology: The Science of Wine Explained
Da: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irlanda
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Condizione: New. 2021. 4th Edition. Paperback. . . . . . Codice articolo V9780953580231
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Understanding Wine Technology
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 GB-9780953580231
Quantità: 15 disponibili
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Understanding Wine Technology
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 GB-9780953580231
Quantità: 15 disponibili
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Understanding Wine Technology
Da: Rarewaves.com UK, London, Regno Unito
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Paperback. Condizione: New. Understanding Wine Technology has become the most favoured book of many students. This book is aimed at the person with no formal scientific training, yet who is interested in the science behind wine and wants to know the mechanism behind the complex transformations that take place. Scientific terminology has been kept to a minimum and an attempt has been made to use everyday words and phrases. Indeed, there are places where the scientist might raise the eyebrows, places where perhaps science has had to give way to an easy understanding of a complex principle. In this fourth edition Nicolas Quille, a well-qualified and widely-experienced French winemaker working in Oregon USA has brought the information up-to-date so that this book remains the mainstay for those who are studying for the Diploma of the WSET or for membership of the Institute of Masters of Wine. The text has also been expanded to include more information on the making of the major styles of the wines of the world, which should be of interest to those who are not engaged in study, but who have an enquiring mind and therefore want to know the mechanisms behind their production. Hugh Johnson writes in the Foreword: I'm not sure whether to call this book a primer, a memory-jogger or a lifesaver. Which it is depends on the reader. For WSET students it is essentially the first, then the second. For people like me it is the third- than rather belatedly the first. What we all need is a crisp exposition of how wine is made and why, easy to refer to when a funny smell appears, to cover the physics, natural history, legislation and finally the appreciation of wine.David's first edition has been my stand-by for years. I have my Peynaud, my Amerine and Joslyn, my Michael Schuster for going deeper in certain areas where necessary, but I wouldn't be without Bird in the hand. This fourth edition adds freshly-focused insight into the production of the principal styles of the wines of the world, making it equally interesting for those who are simply lovers of wine and for those who are serious students of the Master of Wine examination. New concepts such as Orange, organic, biodynamic and 'natural' wines have been added to the public's vocabulary - leaving many baffled and curious. Modern food legislation adds another obstacle course for the winemaker to negotiate. The detailed explanation of the mysteries of Hazard Analysis make this book particularly useful for wineries that are faced with the new problems of food safety legislation. Essentially, though, this is the classic Bird, much updated from the third edition and available once more to ease the pangs of students young and old. Codice articolo LU-9780953580231
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Understanding Wine Technology : A book for the non-scientist that explains the science of winemaking - 4th edition
Da: Ria Christie Collections, Uxbridge, Regno Unito
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Condizione: New. In. Codice articolo ria9780953580231_new
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Understanding Wine Technology
Da: Majestic Books, Hounslow, Regno Unito
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Condizione: New. Codice articolo 389458429
Quantità: 3 disponibili
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Understanding Wine Technology: The Science of Wine Explained
Da: Kennys Bookstore, Olney, MD, U.S.A.
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Condizione: New. 2021. 4th Edition. Paperback. . . . . . Books ship from the US and Ireland. Codice articolo V9780953580231
Quantità: Più di 20 disponibili
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Understanding Wine Technology: The Science of Wine Explained
Editore:
DBQA Publishing, 2022
ISBN 10: 0953580237
ISBN 13: 9780953580231
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Paperback / softback
Da: THE SAINT BOOKSTORE, Southport, Regno Unito
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Paperback / softback. Condizione: New. New copy - Usually dispatched within 3 working days. 738. Codice articolo B9780953580231
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Understanding Wine Technology
Da: moluna, Greven, Germania
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Condizione: New. The technology of wine production explained for the student and the lover of wine.Über den AutorDAVID BIRD trained as an analytical chemist and entered the food manufacturing business as an analyst working with baby foods. Codice articolo 595146158
Quantità: Più di 20 disponibili