| 000 | 06627cam a2200661 i 4500 | ||
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| 001 | ocn925410894 | ||
| 003 | OCoLC | ||
| 005 | 20200810124344.0 | ||
| 006 | m o d | ||
| 007 | cr ||||||||||| | ||
| 008 | 151015s2016 enk ob 001 0 eng | ||
| 010 | _a 2015040474 | ||
| 040 |
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| 019 |
_a935255332 _a946172270 |
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| 020 | _a9781118934579 (ePub) | ||
| 020 | _a1118934571 (ePub) | ||
| 020 | _a9781118934586 (Adobe PDF) | ||
| 020 | _a111893458X (Adobe PDF) | ||
| 020 | _z9781118934555 (cloth) | ||
| 020 | _a9781118934562 | ||
| 020 | _a1118934563 | ||
| 028 | 0 | 1 |
_aEB00666342 _bRecorded Books |
| 029 | 1 |
_aAU@ _b000055601793 |
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| 035 |
_a(OCoLC)925410894 _z(OCoLC)935255332 _z(OCoLC)946172270 |
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| 042 | _apcc | ||
| 050 | 0 | 0 | _aTP548 |
| 072 | 7 |
_aTEC _x012000 _2bisacsh |
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| 082 | 0 | 0 |
_a663/.2 _223 |
| 049 | _aMAIN | ||
| 100 | 1 |
_aGrainger, Keith, _eauthor. |
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| 240 | 1 | 0 | _aWine production |
| 245 | 1 | 0 |
_aWine production and quality / _cKeith Grainger, Hazel Tattersall. |
| 250 | _aSecond edition. | ||
| 264 | 1 |
_aChichester, West Sussex, UK ; _aHoboken, NJ : _bJohn Wiley & Sons Inc., _c[2016] |
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| 300 | _a1 online resource. | ||
| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_acomputer _bn _2rdamedia |
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| 338 |
_aonline resource _bnc _2rdacarrier |
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| 500 | _aRevised edition of: Wine production / Keith Grainger and Hazel Tattersall. Oxford ; Ames, Iowa : Blackwell Pub., 2005. | ||
| 504 | _aIncludes bibliographical references and index. | ||
| 588 | _aDescription based on print version record and CIP data provided by publisher. | ||
| 505 | 0 | _aTitle 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 | _a2.8 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 | _aCHAPTER 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 | _a9.6 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 | _a11.9 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 | _aSince 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 | _aWine and wine making. | |
| 650 | 7 |
_aWine and wine making. _2fast _0(OCoLC)fst01175907 |
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| 650 | 7 |
_aTECHNOLOGY & ENGINEERING / Food Science _2bisacsh |
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| 655 | 4 | _aElectronic books. | |
| 655 | 0 | _aElectronic books. | |
| 700 | 1 |
_aTattersall, Hazel, _eauthor. |
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| 776 | 0 | 8 |
_iPrint version: _aGrainger, Keith, author. _tWine production and quality _bSecond edition. _dChichester, West Sussex, UK ; Hoboken, NJ : John Wiley & Sons Inc., [2016] _z9781118934555 _w(DLC) 2015037524 |
| 856 | 4 | 0 |
_uhttps://doi.org/10.1002/9781118934562 _zWiley Online Library |
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_a92 _bDG1 |
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| 942 | _cEB | ||
| 999 |
_c311548 _d311548 |
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