01311nam--2200409---450-99000289329020331620101118123039.00-7546-4309-3000289329USA01000289329(ALEPH)000289329USA0100028932920070330d2004----km-y0itay50------baengGB||||||||001yyGermany and East-Central Europepolitica, economic and socio-cultural relations in the Era of EU enlargementSteve WoodAldershotAshgate2004245 p.24 cm20012001001-------2001GermaniaRelazioni con la PoloniaGermaniaRelazioni con l'UngheriaGermaniaRelazioni con la Repubblica Ceca327.430470905WOOD,Steve11890ITsalbcISBD990002893290203316XXIII.4.H. 191 (IG VIII 12 ING 1310)54471 G.XXIII.4.H. 191 (IG VIII 12 IN)00123465BKGIUFIORELLA9020070330USA011311RSIAV29020091026USA010920RSIAV29020101118USA011230Germany and East-Central Europe989887UNISA05345nam 22006614a 450 991102047420332120170815111025.01-280-74336-097866107433600-470-79749-50-470-99560-21-4051-7354-8(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 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 Hazel630505MiAaPQMiAaPQMiAaPQBOOK9911020474203321Wine production37955UNINA02716nam 22006015 450 991073940170332120251226203302.03-642-36907-310.1007/978-3-642-36907-0(CKB)3280000000007725(DE-He213)978-3-642-36907-0(SSID)ssj0000880160(PQKBManifestationID)11456393(PQKBTitleCode)TC0000880160(PQKBWorkID)10895058(PQKB)11696752(MiAaPQ)EBC3091968(PPN)169139751(EXLCZ)99328000000000772520130411d2013 u| 0engurnn#008mamaatxtrdacontentcrdamediacrrdacarrierAgents and Artificial Intelligence 4th International Conference, ICAART 2012, Vilamoura, Portugal, February 6-8, 2012. Revised Selected Papers /edited by Joaquim Filipe, Ana Fred1st ed. 2013.Berlin, Heidelberg :Springer Berlin Heidelberg :Imprint: Springer,2013.1 online resource (XIV, 449 p. 161 illus.)Communications in Computer and Information Science,1865-0937 ;358Bibliographic Level Mode of Issuance: Monograph3-642-36906-5 This book constitutes the thoroughly refereed post-conference proceedings of the 4th International Conference on Agents and Artificial Intelligence, ICAART 2012, held in Vilamoura, Portugal, in February 2012. The 28 revised full papers presented together with one invited paper were carefully reviewed and selected from 292 submissions. The papers are organized in two topical sections on artificial intelligence and on agents.Communications in Computer and Information Science,1865-0937 ;358Artificial intelligenceInformation storage and retrieval systemsApplication softwareArtificial IntelligenceInformation Storage and RetrievalComputer and Information Systems ApplicationsArtificial intelligence.Information storage and retrieval systems.Application software.Artificial Intelligence.Information Storage and Retrieval.Computer and Information Systems Applications.006.3Filipe Joaquimedthttp://id.loc.gov/vocabulary/relators/edtFred Anaedthttp://id.loc.gov/vocabulary/relators/edtBOOK9910739401703321Agents and artificial intelligence1904835UNINA