Quille nicolas (11 risultati)
- Brossura
Da: CampusBear, Coppell, TX, U.S.A.CampusBear
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Molto buono
EUR 41,63
Spedizione gratuitaSpedito in U.S.A.Quantità: 1 disponibili
paperback. Condizione: Very Good. Item is gently used and does not show any significant wear.
Understanding Wine Technology : A Book for the Non-scientist That Explains the Science of Winemaking
- Brossura
Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Come nuovo
EUR 39,88
EUR 2,28 spedizioneSpedito in U.S.A.Quantità: Più di 20 disponibili
Condizione: As New. Unread book in perfect condition.
- Brossura
Da: CampusBear, Coppell, TX, U.S.A.CampusBear
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Come nuovo
EUR 42,24
Spedizione gratuitaSpedito in U.S.A.Quantità: 3 disponibili
paperback. Condizione: As New. No highlighting. Very minimal wear.
Understanding Wine Technology : A Book for the Non-scientist That Explains the Science of Winemaking
- Brossura
Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 42,94
EUR 2,28 spedizioneSpedito in U.S.A.Quantità: Più di 20 disponibili
Condizione: New.
- Brossura
Da: Rarewaves.com USA, London, LONDO, Regno UnitoRarewaves.com USA
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 45,30
Spedizione gratuitaSpedito da Regno Unito a U.S.A.Quantità: 20 disponibili
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 termino…logy 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.
Understanding Wine Technology : A Book for the Non-scientist That Explains the Science of Winemaking
- Brossura
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 40,32
EUR 17,38 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Condizione: New.
Understanding Wine Technology : A Book for the Non-scientist That Explains the Science of Winemaking
- Brossura
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Come nuovo
EUR 45,97
EUR 17,38 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Condizione: As New. Unread book in perfect condition.
- Brossura
Da: Revaluation Books, Exeter, , Regno UnitoRevaluation Books
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 70,28
EUR 14,49 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Paperback. Condizione: Brand New. 4th edition. 348 pages. 8.30x6.00x0.70 inches. In Stock.
- Brossura
Da: moluna, Greven, , Germaniamoluna
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 48,98
EUR 48,99 spedizioneSpedito da Germania a U.S.A.Quantità: Più di 20 disponibili
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.
- Brossura
Da: Gazelle Books, Lancaster, LANCA, Regno UnitoGazelle Books
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 42,96
EUR 63,74 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Paperback. Condizione: New. New Book, Direct from Publisher.
- Brossura
Da: Rarewaves.com UK, London, Regno UnitoRarewaves.com UK
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 40,31
EUR 75,33 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 20 disponibili
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 termino…logy 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.
