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1. |
Record Nr. |
UNINA9910819964803321 |
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Autore |
Conway Erik M. |
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Titolo |
Exploration and engineering : the jet propulsion laboratory and the quest for Mars / / Erik M. Conway |
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Pubbl/distr/stampa |
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Baltimore, Maryland : , : Johns Hopkins University Press, , 2015 |
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©2015 |
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ISBN |
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Descrizione fisica |
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1 online resource (417 pages) : illustrations |
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Collana |
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New Series in NASA History |
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Disciplina |
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Soggetti |
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Space flight to Mars |
Mars (Planet) Exploration |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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Planetary observers, Mars observer -- Politics and engineering on the Martian frontier -- Attack of the great galactic ghoul! -- Engineering for uncertainty -- Mars mania! -- The faster, better, cheaper future -- Revenge of the great galactic ghoul -- Recovery and reform -- Margins on the final frontier -- Sending a spy satellite to Mars -- Robotic geologists on Mars -- Mars phoenix : re-engineering the Polar Lander. |
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2. |
Record Nr. |
UNINA9911020476603321 |
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Autore |
Grainger Keith |
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Titolo |
Wine quality : tasting and selection / / Keith Grainger |
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Pubbl/distr/stampa |
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Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 |
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ISBN |
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9786612706387 |
9781282706385 |
1282706381 |
9781444301687 |
1444301683 |
9781444301694 |
1444301691 |
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Descrizione fisica |
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1 online resource (191 p.) |
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Collana |
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Food industry briefing series |
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Disciplina |
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Soggetti |
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Wine tasting |
Wine and wine making - Analysis |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references (p. 149-150) and index. |
Includes Web resources. |
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Nota di contenuto |
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WINE QUALITY; Contents; Series Editor's Foreword; Preface; Acknowledgements; Introduction; Wine Tasting; 1.1 Wine tasting and laboratory analysis; 1.2 What makes a good wine taster?; 1.3 Where and when to taste - suitable conditions; 1.4 Appropriate equipment; 1.4.1 Tasting glasses; 1.4.2 Water; 1.4.3 Spittoons; 1.4.4 Tasting sheets; 1.4.5 Tasting mats; 1.5 Tasting order; 1.6 Temperature of wines for tasting; 1.7 Tasting for specific purposes; 1.8 Structured tasting technique; 1.8.1 Appearance; 1.8.2 Nose; 1.8.3 Palate; 1.8.4 Conclusions; 1.9 The importance of keeping notes; Appearance |
2.1 Clarity2.2 Intensity; 2.3 Colour; 2.3.1 White wines; 2.3.2 Ros wines; 2.3.3 Red wines; 2.3.4 Rim/core; 2.4 Other observations; 2.4.1 Bubbles; 2.4.2 Legs; 2.4.3 Deposits; Nose; 3.1 Condition; 3.2 Intensity; 3.3 Development; 3.3.1 Primary; 3.3.2 Secondary; 3.3.3 Tertiary; 3.4 Aroma characteristics; Palate; 4.1 Sweetness/bitterness/acidity/saltiness/umami; 4.2 Dryness/sweetness; |
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4.3 Acidity; 4.4 Tannin; 4.5 Alcohol; 4.6 Body; 4.7 Flavour intensity; 4.8 Flavour characteristics; 4.9 Other observations; 4.10 Length; Tasting Conclusions; 5.1 Quality; 5.2 Reasons for quality |
5.3 Readiness for drinking/potential for ageing5.4 Price/value; 5.5 Identification/true to type?; 5.6 Grading wine - the award of points; 5.6.1 Grading on a 20-point scale; 5.6.2 Grading on a 100-point scale; 5.7 Blind tasting; 5.7.1 Why taste blind?; 5.7.2 Blind or sighted?; 5.7.3 Tasting for quality; 5.7.4 Practicalities; 5.7.5 Examination tastings; Wine Faults and Flaws; 6.1 Chloroanisoles and bromoanisoles; 6.2 Fermentation in the bottle and bacterial spoilage; 6.3 Protein haze; 6.4 Oxidation; 6.5 Excessive volatile acidity; 6.6 Excessive sulfur dioxide; 6.7 Reductivity; 6.8 Brettanomyces |
7.6 Price as an indication of quality?Quality - The Natural Factors and a Sense of Place; 8.1 Typicity and regionality; 8.2 The impact of climate on quality wine production; 8.3 The role of soils; 8.4 Terroir; 8.5 The vintage factor; Constraints upon Quality Wine Production; 9.1 Financial; 9.1.1 Financial constraints upon the grower; 9.1.2 Financial constraints upon the winemaker; 9.2 Skills and diligence; 9.3 Legal; 9.4 Environmental; Production of Quality Wines; 10.1 Yield; 10.2 Density of planting; 10.3 Age of vines; 10.4 Winter pruning; 10.5 Stressing the vines; 10.6 Green harvesting |
10.7 Harvesting |
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Sommario/riassunto |
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WINNER OF A GOURMAND WORLD COOKBOOK AWARD 2009!BEST WINE EDUCATION BOOK (THE BEST IN THE WORLD) ""I really enjoyed this book ... A constant feature of this book is how well Keith balances his mastery of the technicalities with a certain 'common touch', the ability to explain sometimes complex issues in easy-to-understand terms.""-Association of Wine Educators ""... an ideal book to accompany a WSET course.""-Harpers Wine and Spirit Throughout the eight thousand years of vinous history wines have been tasted and their qualities examined |
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3. |
Record Nr. |
UNISANNIORML0178526 |
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Autore |
Giornata dell'ambiente : <24. : ; 2006 |
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Titolo |
Clima e salute : 24. Giornata dell'ambiente : Roma, 5 giugno 2006 |
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Pubbl/distr/stampa |
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ISBN |
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Descrizione fisica |
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Collana |
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Atti dei convegni lincei / Accademia nazionale dei Lincei ; 237 |
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Disciplina |
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Collocazione |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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In testa al front.: Accademia nazionale dei Lincei |
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