Wine production and quality / (Record no. 311548)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 06627cam a2200661 i 4500 |
| 001 - CONTROL NUMBER | |
| control field | ocn925410894 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20200810124344.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION | |
| fixed length control field | m o d |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr ||||||||||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 151015s2016 enk ob 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | 2015040474 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | DLC |
| Language of cataloging | eng |
| Description conventions | rda |
| Transcribing agency | DLC |
| Modifying agency | YDX |
| -- | OCLCF |
| -- | N$T |
| -- | YDXCP |
| -- | IDEBK |
| -- | DG1 |
| -- | EBLCP |
| -- | RECBK |
| -- | D6H |
| -- | DG1 |
| 019 ## - | |
| -- | 935255332 |
| -- | 946172270 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781118934579 (ePub) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1118934571 (ePub) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781118934586 (Adobe PDF) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 111893458X (Adobe PDF) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 9781118934555 (cloth) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781118934562 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1118934563 |
| 028 01 - PUBLISHER NUMBER | |
| Publisher number | EB00666342 |
| Source | Recorded Books |
| 029 1# - (OCLC) | |
| OCLC library identifier | AU@ |
| System control number | 000055601793 |
| 029 1# - (OCLC) | |
| OCLC library identifier | DEBBG |
| System control number | BV043627940 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)925410894 |
| Canceled/invalid control number | (OCoLC)935255332 |
| -- | (OCoLC)946172270 |
| 042 ## - AUTHENTICATION CODE | |
| Authentication code | pcc |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TP548 |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TEC |
| Subject category code subdivision | 012000 |
| Source | bisacsh |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 663/.2 |
| Edition number | 23 |
| 049 ## - LOCAL HOLDINGS (OCLC) | |
| Holding library | MAIN |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Grainger, Keith, |
| Relator term | author. |
| 240 10 - UNIFORM TITLE | |
| Uniform title | <a href="Wine production">Wine production</a> |
| 245 10 - TITLE STATEMENT | |
| Title | Wine production and quality / |
| Statement of responsibility, etc | Keith Grainger, Hazel Tattersall. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | Second edition. |
| 264 #1 - | |
| -- | Chichester, West Sussex, UK ; |
| -- | Hoboken, NJ : |
| -- | John Wiley & Sons Inc., |
| -- | [2016] |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource. |
| 336 ## - | |
| -- | text |
| -- | txt |
| -- | rdacontent |
| 337 ## - | |
| -- | computer |
| -- | n |
| -- | rdamedia |
| 338 ## - | |
| -- | online resource |
| -- | nc |
| -- | rdacarrier |
| 500 ## - GENERAL NOTE | |
| General note | Revised edition of: Wine production / Keith Grainger and Hazel Tattersall. Oxford ; Ames, Iowa : Blackwell Pub., 2005. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc | Includes bibliographical references and index. |
| 588 ## - | |
| -- | Description based on print version record and CIP data provided by publisher. |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Title Page; Table of Contents; Preface; Acknowledgements; PART 1: Introduction to Part 1 -- Wine Production; CHAPTER 1: Viticulture -- the basics; 1.1 The grape vine; 1.2 Grape varieties; 1.3 The structure of the grape berry; 1.4 Crossings, hybrids, clonal and massal selection; 1.5 Grafting; 1.6 Phylloxera vastatrix; 1.7 Rootstocks; 1.8 The life of the vine; CHAPTER 2: Climate; 2.1 World climate classifications; 2.2 Climatic requirements of the grape vine; 2.3 Climatic enemies of the grape vine; 2.4 Mesoclimate and microclimate; 2.5 The concept of degree days; 2.6 Impact of climate; 2.7 Weather |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 2.8 Climate changeCHAPTER 3: Soil; 3.1 Soil requirements of the grape vine; 3.2 Influence of soils upon wine style and quality; 3.3 Soil types suitable for viticulture; 3.4 Soil compatibility; 3.5 Terroir; CHAPTER 4: The vineyard; 4.1 Vineyard location and site selection; 4.2 Density of planting of vines; 4.3 Training systems; 4.4 Pruning methods and canopy management; 4.5 Irrigation; 4.6 The vineyard cycle and work in the vineyard; 4.7 Grape-berry development; CHAPTER 5: Pests and diseases; 5.1 Important vineyard pests; 5.2 Diseases; 5.3 Prevention and treatments |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | CHAPTER 6: Environmentally sensitive vineyard practices6.1 Conventional viticulture; 6.2 IPM; 6.3 Organic viticulture; 6.4 Biodynamic viticulture; 6.5 Natural wine; CHAPTER 7: The harvest; 7.1 Grape ripeness and the timing of picking; 7.2 Harvesting methods; 7.3 Style and quality; CHAPTER 8: Vinification and winery design; 8.1 Basic principles of vinification; 8.2 Winery location and design; 8.3 Winery equipment; CHAPTER 9: Red winemaking; 9.1 Sorting, destemming and crushing; 9.2 Must analysis; 9.3 Must preparation; 9.4 Fermentation, temperature control and extraction; 9.5 Maceration |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 9.6 Racking9.7 Pressing; 9.8 Malolactic fermentation; 9.9 Blending; 9.10 Maturation; CHAPTER 10: Dry white winemaking; 10.1 Crushing and pressing; 10.2 Must preparation; 10.3 Fermentation; 10.4 MLF; 10.5 Lees ageing; 10.6 Maturation; CHAPTER 11: Red and white winemaking -- detailed processes; 11.1 Must concentration; 11.2 Methods of extraction; 11.3 Macro-, micro- and hyper-oxygenation; 11.4 Removal of excess alcohol; 11.5 The choice of natural or cultured yeasts; 11.6 Destemming; 11.7 Fermenting high-density musts to dryness; 11.8 Wine presses and pressing |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 11.9 Technology and the return to traditionCHAPTER 12: Barrel maturation and oak treatments; 12.1 History of barrel usage; 12.2 Oak and oaking; 12.3 The influence of the barrel; 12.4 Oak treatments; CHAPTER 13: Preparing wine for bottling; 13.1 Fining; 13.2 Filtration; 13.3 Stabilisation; 13.4 Adjustment of sulfur dioxide levels; 13.5 Choice of bottle closures; CHAPTER 14: Making other types of still wine; 14.1 Medium-sweet and sweet wines; 14.2 Rosé wines; 14.3 Fortified (liqueur) wines; CHAPTER 15: Sparkling wines; 15.1 Fermentation in a sealed tank; 15.2 Second fermentation in bottle |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | Since the publication of Wine Production: Vine to Bottle (2005) and Wine Quality: Tasting and Selection (2009), there has been a great deal of change in the wine industry, and the perceptions of critics and expectations of consumers have shifted. Wine Production and Quality, Second Edition brings together its two predecessors in one updated and considerably expanded volume. This comprehensive guide explores the techniques of wine production in the vineyard and winery, and considers their impact upon the taste, style and quality of wine in the bottle. Part 1 of the book provides a structured yet easily readable understanding of wine production, from vine to bottle. The impact of natural factors, including climate and soil, is considered, together with the decisions made and work undertaken in the vineyard and winery. Part 2 looks at quality in wines: the concepts and techniques of tasting are detailed, along with the challenges in recognising and assessing quality. Also discussed are the steps producers may take, and the limitations they may face, in creating quality wines. The book will prove valuable to beverage industry professionals, wine trade students, wine merchants, sommeliers, restaurateurs , and wine lovers as well as those entering (or thinking of entering) the highly competitive world of wine production. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Wine and wine making. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Wine and wine making. |
| Source of heading or term | fast |
| -- | (OCoLC)fst01175907 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | TECHNOLOGY & ENGINEERING / Food Science |
| Source of heading or term | bisacsh |
| 655 #4 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | Electronic books. |
| 655 #0 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | Electronic books. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Tattersall, Hazel, |
| Relator term | author. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Display text | Print version: |
| Main entry heading | Grainger, Keith, author. |
| Title | Wine production and quality |
| Edition | Second edition. |
| Place, publisher, and date of publication | Chichester, West Sussex, UK ; Hoboken, NJ : John Wiley & Sons Inc., [2016] |
| International Standard Book Number | 9781118934555 |
| Record control number | (DLC) 2015037524 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://doi.org/10.1002/9781118934562">https://doi.org/10.1002/9781118934562</a> |
| Public note | Wiley Online Library |
| 994 ## - | |
| -- | 92 |
| -- | DG1 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | E-BOOKS |
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