lonvaud aline (22 risultati)

Couverture rigide. Condizione: bon. R300015113: 1990. In-8. Relié. Bon état, Couv. convenable, Dos satisfaisant, Intérieur frais. 567 pages - un tampon sur la page de garde et sur la page de titre - nombreuses figures (graphiques, schémas) en noir et blanc dans et hors texte. . . . Classification Dewey : 634.8-Viticulture, vin.

Couverture rigide. Condizione: bon. R300015504: 1990. In-8. Relié. Bon état, Couv. convenable, Dos satisfaisant, Intérieur frais. 567 pages - une étiquette collée sur le 1er plat. . . . Classification Dewey : 634.8-Viticulture, vin.

hardcover. Condizione: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority!

Condizione: New.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Condizione: New. In.

Condizione: As New. Unread book in perfect condition.

Hardback. Condizione: New. As an applied science, enology is a collection of knowledge from the fundamental sciences including chemistry, biochemistry, microbiology, bioengineering, psychophysics, cognitive psychology, etc., and nourished by empirical observations. The approach used in the Handbook of Enology is thus the same. It aims to provide practitioners, winemakers, technicians and enology students with foundational knowledge and the most recent research results. This knowledge can be used to contribute to a better definition of the quality of grapes and wine, a greater understanding of chemical and microbiological parameters, with the aim of ensuring satisfactory fermentations and predicting the evolution of wines, an7thd better mastery of wine stabilization processes. As a result, the purpose of this publication is to guide readers in their thought processes with a view to preserving and optimizing the identity and taste of wine and its aging potential. This third English edition of The Handbook of Enology, is an enhanced translation from the 7h French 2017 edition, and is published in print as individual themed volumes and as a two-volume set, describing aspects of winemaking using a detailed, scientific approach. The authors, who are highly-respected enologists, examine winemaking processes, theorizing what constitutes a perfect technique and the proper combination of components necessary to produce a quality vintage. They also illustrate methodologies of common problems, revealing the mechanism behind the disorder, thus enabling a diagnosis and solution. Volume 1: The Microbiology of Wine and Vinifications addresses the first phase of winemaking to produce an "unfinished" wine: grading grape quality and maturation, yeast biology then adding it to the grape crush and monitoring its growth during vinification; and identifying and correcting undesired conditions, such as unbalanced lactic and acetic acid production, use of sulfur dioxide and alternatives, etc. Coverage includes: Wine microbiology; Yeasts; Yeast metabolism; The conditions for the development of yeasts; Lactic acid bacteria, their metabolism and their development in wine; Acetic bacteria; The use of sulfur dioxide in the treatment of musts and wines; Products and processes acting in addition to sulfur dioxide; Winemaking; The grape and its maturation;  Harvesting and processing of grapes after harvest; Vinification in red and white wine making. The target audience includes advanced viticulture and enology students, professors and researchers, and practicing grape growers and vintners.

Condizione: New.

Condizione: New.

hardcover. Condizione: New. 3rd Edition. Ships in a BOX from Central Missouri! UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes).

Hardcover. Condizione: Brand New. 3rd edition. 625 pages. 10.25x7.00x1.25 inches. In Stock.

Hardcover. Condizione: Brand New. 3rd edition. 625 pages. 10.25x7.00x1.25 inches. In Stock.

Hardback. Condizione: New. As an applied science, enology is a collection of knowledge from the fundamental sciences including chemistry, biochemistry, microbiology, bioengineering, psychophysics, cognitive psychology, etc., and nourished by empirical observations. The approach used in the Handbook of Enology is thus the same. It aims to provide practitioners, winemakers, technicians and enology students with foundational knowledge and the most recent research results. This knowledge can be used to contribute to a better definition of the quality of grapes and wine, a greater understanding of chemical and microbiological parameters, with the aim of ensuring satisfactory fermentations and predicting the evolution of wines, an7thd better mastery of wine stabilization processes. As a result, the purpose of this publication is to guide readers in their thought processes with a view to preserving and optimizing the identity and taste of wine and its aging potential. This third English edition of The Handbook of Enology, is an enhanced translation from the 7h French 2017 edition, and is published in print as individual themed volumes and as a two-volume set, describing aspects of winemaking using a detailed, scientific approach. The authors, who are highly-respected enologists, examine winemaking processes, theorizing what constitutes a perfect technique and the proper combination of components necessary to produce a quality vintage. They also illustrate methodologies of common problems, revealing the mechanism behind the disorder, thus enabling a diagnosis and solution. Volume 1: The Microbiology of Wine and Vinifications addresses the first phase of winemaking to produce an "unfinished" wine: grading grape quality and maturation, yeast biology then adding it to the grape crush and monitoring its growth during vinification; and identifying and correcting undesired conditions, such as unbalanced lactic and acetic acid production, use of sulfur dioxide and alternatives, etc. Coverage includes: Wine microbiology; Yeasts; Yeast metabolism; The conditions for the development of yeasts; Lactic acid bacteria, their metabolism and their development in wine; Acetic bacteria; The use of sulfur dioxide in the treatment of musts and wines; Products and processes acting in addition to sulfur dioxide; Winemaking; The grape and its maturation;  Harvesting and processing of grapes after harvest; Vinification in red and white wine making. The target audience includes advanced viticulture and enology students, professors and researchers, and practicing grape growers and vintners.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Condizione: New. Somos JUANPEBOOKS. Enviamos a todo el mundo por DHL. 100% garantía. Libro nuevo. We ship worldwide by DHL wth tracking. 100% guarentee.

Condizione: Neuf.

Couverture souple. Condizione: bon. R300014791: 1976. In-4. Broché. Bon état, Couv. convenable, Dos satisfaisant, Intérieur frais. 162 pages dactylographiées. . . . Classification Dewey : 634.8-Viticulture, vin.

Condizione: Neuf.

Couverture rigide. Condizione: Très bon. Condizione sovraccoperta: Très bon. Paris, chez Dunod, 1999. 2 volumes fort in-8 de 617 et 519 pages. Reliure éditeur bleue. Complets de leur jaquette en très bon état. Rare traité complet en 2 volumes sur l'?nologie.