01059cam2 22002771 450 SOBE0003488020130703113125.020130703d1958 |||||ita|0103 baitaIT<<1: >>Dalle origini a tutto il TrecentoEnzo Carli, Gian Alberto Dell'Acqua5. edBergamoIstituto italiano d'arti grafiche1958487 p.ill.24 cm001E6002000523942001 Storia dell'arte ad uso dei licei classici / Enzo Carli ; Gian Alberto Dell'Acqua1Carli, EnzoAF0000968807036210Dell'Acqua, Gian AlbertoAF00009848070157916ITUNISOB20130703RICAUNISOBUNISOBFondo|Cosenza161119SOBE00034880M 102 Monografia moderna SBNMFondo|Cosenza000134-1SI161119CosenzadonoNmenleUNISOBUNISOB20130703112430.020130703112504.0menleDalle origini a tutto il Trecento1714880UNISOB01479nas 2200469-a 450 991014509370332120220405210600.01492-1413(DE-599)ZDB2126036-9(OCoLC)123402238(CKB)991042739141950(CONSER)--2010252720(EXLCZ)9999104273914195019930622a19939999 --- -freur|n|||||||||txtrdacontentcrdamediacrrdacarrierThéologiques revue de la Faculté de théologie de l'Université de Montréal[Recurso electrónico]Montréal La Faculté de théologie de l'Université de Montréal1188-7109 TheologyPeriodicalsTheologyResearchPeriodicalsThéologiePériodiquesThéologieRecherchePériodiquesTheologyfast(OCoLC)fst01149559TheologyResearchfast(OCoLC)fst01149588Electronic journals.Periodicals.fastTheologyTheologyResearchThéologieThéologieRechercheTheology.TheologyResearch.230/.05Université de Montréal.Faculté de théologie.JOURNAL9910145093703321Théologiques1723122UNINA05372nam 22006614a 450 991067775770332120170815111025.01-280-74336-097866107433600-470-79749-50-470-99560-21-4051-7354-8(CKB)1000000000342088(EBL)284175(OCoLC)86071111(SSID)ssj0000272384(PQKBManifestationID)11204287(PQKBTitleCode)TC0000272384(PQKBWorkID)10305516(PQKB)10586127(MiAaPQ)EBC284175(PPN)22402843X(EXLCZ)99100000000034208820050223d2005 uy 0engur|n|---|||||txtccrWine production[electronic resource] vine to bottle /Keith Grainger and Hazel TattersallOxford ;Ames, Iowa Blackwell Pub.20051 online resource (154 p.)Food industry briefing seriesDescription based upon print version of record.1-4051-1365-0 Includes bibliographical references (p. 122-123) and index.Includes web resources.Food Industry Briefing Series: WINE PRODUCTION: VINE TO BOTTLE; Contents; Series Editor's Foreword; Preface; Acknowledgements; Introduction; Chapter 1 Viticulture - The Basics; 1.1 The structure of the grape berry; 1.1.1 Stalks; 1.1.2 Skins; 1.1.3 Yeasts; 1.1.4 Pulp; 1.1.5 Pips; 1.2 The grape vine; 1.3 What is a grape variety?; 1.4 Reasons for grafting; 1.5 Phylloxera vastatrix; 1.6 Rootstocks; 1.7 The lifespan of the vine; Chapter 2 Climate; 2.1 Climatic requirements of the grape vine; 2.1.1 Sunshine; 2.1.2 Warmth; 2.1.3 Cold winter; 2.1.4 Rainfall; 2.2 Climatic enemies of the grape vine2.2.1 Frost2.2.2 Hail; 2.2.3 Strong winds; 2.2.4 Excessive heat; 2.3 Mesoclimate and microclimate; 2.3.1 Water; 2.3.2 Altitude; 2.3.3 Aspect; 2.3.4 Woods and trees; 2.4 The concept of degree days; 2.5 Impact of climate; 2.6 Weather; Chapter 3 Soil; 3.1 Soil requirements of the grape vine; 3.1.1 Good drainage; 3.1.2 Fertility; 3.1.3 Nutrient and mineral requirements; 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; 4.2 Density of planting of vines4.3 Training systems4.3.1 Main types of vine training; 4.3.2 Other training systems; 4.4 Pruning methods and canopy management; 4.5 Irrigation; 4.6 The growing season and work in the vineyard; Chapter 5 Pests and Diseases; 5.1 Important vineyard pests; 5.2 Diseases; 5.3 Prevention and treatments; Chapter 6 Environmental Approaches in the Vineyard; 6.1 Integrated pest management (IPM); 6.2 Organic viticulture; 6.3 Biodynamic viticulture; Chapter 7 The Harvest; 7.1 Grape ripeness and the timing of picking; 7.2 Harvesting methods; 7.2.1 Hand picking; 7.2.2 Machine picking; 7.3 Style and qualityChapter 8 Vinification - The Basics8.1 Basic principles of vinification; 8.2 Winery location and design; 8.3 Winery equipment; 8.3.1 Fermentation vats; Chapter 9 Red Wine Making; 9.1 Destemming and crushing; 9.2 Must preparation; 9.3 Fermentation, temperature control and extraction; 9.3.1 Fermentation; 9.3.2 Temperature control; 9.3.3 Extraction; 9.4 Maceration; 9.5 Racking; 9.6 Pressing; 9.7 Malolactic fermentation; 9.8 Blending; 9.9 Maturation; Chapter 10 Dry White Wine Making; 10.1 Crushing and pressing; 10.1.1 Crushing; 10.1.2 Pressing; 10.2 Must preparation; 10.3 Fermentation10.4 Malolactic fermentation10.5 Maturation; Chapter 11 Preparing Wine for Bottling; 11.1 Fining; 11.2 Filtration; 11.2.1 Earth filtration; 11.2.2 Sheet filtration (sometimes called plate and frame filtration); 11.2.3 Membrane filtration; 11.3 Stabilisation; 11.4 Adjustment of sulphur dioxide levels; 11.5 Bottling; 11.6 Closures; Chapter 12 Detailed Processes of Red and White Wine Making; 12.1 Wine presses and pressing; 12.1.1 Continuous press; 12.1.2 Batch press; 12.1.3 Horizontal plate press; 12.1.4 Horizontal pneumatic press; 12.1.5 Vertical basket press12.2 Use of gases to prevent spoilageThe standard of wines made today is arguably higher than any time in the six thousand years of vinous history. The level of knowledge of producers and the ability to control the processes in wine production is also greatly improved. Authors Keith Grainger and Hazel Tattersall detail these processes, from vine to bottle, looking at key factors such as geography, winemaking techniques, the impact of decisions made upon style and quality, and problems that may be encountered. The authors are not afraid to discuss practices that may be regarded as controversial. Highly regarded consultants to Food industry briefing series.Wine and wine makingWine and wine making.641.22663.22Grainger Keith630504Tattersall Hazel630505MiAaPQMiAaPQMiAaPQBOOK9910677757703321Wine production37955UNINA