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S. Morris Waln. (To accompany Bill H.R. No. 289.) May 16, 1850
| S. Morris Waln. (To accompany Bill H.R. No. 289.) May 16, 1850 |
| Pubbl/distr/stampa | [Washington, D.C.] : , : [publisher not identified], , 1850 |
| Descrizione fisica | 1 online resource (6 pages) |
| Altri autori (Persone) | McLaneRobert M <1815-1898> (Robert Milligan), (Democrat (MD)) |
| Collana |
House report / 31st Congress, 1st session. House
[United States congressional serial set ] |
| Soggetto topico |
Claims
Customhouses Malicious mischief Vandalism Fires Foreign trade promotion Foreign trade and employment Imports Tariff Wine |
| Soggetto genere / forma | Legislative materials. |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | S. Morris Waln |
| Record Nr. | UNINA-9910715776803321 |
| [Washington, D.C.] : , : [publisher not identified], , 1850 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The search after claret, or, A visitation of the vintners [[electronic resource] ] : a poem in two cantos
| The search after claret, or, A visitation of the vintners [[electronic resource] ] : a poem in two cantos |
| Autore | Ames Richard <d. 1693.> |
| Pubbl/distr/stampa | London, : Printed for E. Hawkins, 1691 |
| Descrizione fisica | [4], 18, [1] p |
| Soggetto topico |
Wine
Verse satire, English English wit and humor |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996391802703316 |
Ames Richard <d. 1693.>
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| London, : Printed for E. Hawkins, 1691 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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The sommelier prep course [[electronic resource] ] : an introduction to the wines, beers, and spirits of the world / / Michael Gibson
| The sommelier prep course [[electronic resource] ] : an introduction to the wines, beers, and spirits of the world / / Michael Gibson |
| Autore | Gibson Michael |
| Pubbl/distr/stampa | Hoboken, N.J., : Wiley, c2010 |
| Descrizione fisica | 1 online resource (481 p.) |
| Disciplina | 641.21 |
| Soggetto topico |
Sommeliers - Vocational guidance
Wine |
| ISBN |
1-282-69025-6
9786612690259 0-470-29533-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
The Sommelier Prep Course: An Introduction to the Wines, Beers, and Spirits of the World; Contents; Preface; Chapter 1: Wine Basics: Fermentation, Grapes, and the Flavor of Wine; Chapter 2: A Short History of Wine; Chapter 3: Viticulture: The Art and Science of Growing Grapes; Chapter 4: Viniculture: The Art and Science of Making Wine; Chapter 5: Wine Grape Varieties; Chapter 6: Food and Wine Pairing; Chapter 7: Wine Tasting and Sensory Analysis; Chapter 8: Applying Wine Analysis; Chapter 9: The Wines of France; Chapter 10: The Wines of Italy; Chapter 11: The Wines of Spain
Chapter 12: The Wines of GermanyChapter 13: The Wines of Portugal; Chapter 14: The Wines of Austria, Hungary, Greece, and Other European Regions; Chapter 15: The Old World and the New World of Wine; Chapter 16: The Wines of the United States; Chapter 17: The Wines of Australia; Chapter 18: The Wines of New Zealand; Chapter 19: The Wines of South Africa; Chapter 20: The Wines of Chile; Chapter 21: The Wines of Argentina; Chapter 22: Emerging Wine Regions Around the World; Chapter 23: Beer and the Brewing Process; Chapter 24: Ales, Lagers, and Beer Styles; Chapter 25: Saké, Mead, and Cider Chapter 26: Spirits and DistillationChapter 27: Important Styles of Spirits; Chapter 28: Beverage Service and Storage; Chapter 29: Beverage Sales and Wine Lists; Appendix A: Answer Key; Appendix B: Pronunciation Guide; Appendix C: Important Spirit Brands/Distillers; Appendix D: Additional Resources; Index |
| Record Nr. | UNINA-9910791375803321 |
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Gibson Michael
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||
| Hoboken, N.J., : Wiley, c2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The sommelier prep course [[electronic resource] ] : an introduction to the wines, beers, and spirits of the world / / Michael Gibson
| The sommelier prep course [[electronic resource] ] : an introduction to the wines, beers, and spirits of the world / / Michael Gibson |
| Autore | Gibson Michael |
| Pubbl/distr/stampa | Hoboken, N.J., : Wiley, c2010 |
| Descrizione fisica | 1 online resource (481 p.) |
| Disciplina | 641.21 |
| Soggetto topico |
Sommeliers - Vocational guidance
Wine |
| ISBN |
1-282-69025-6
9786612690259 0-470-29533-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
The Sommelier Prep Course: An Introduction to the Wines, Beers, and Spirits of the World; Contents; Preface; Chapter 1: Wine Basics: Fermentation, Grapes, and the Flavor of Wine; Chapter 2: A Short History of Wine; Chapter 3: Viticulture: The Art and Science of Growing Grapes; Chapter 4: Viniculture: The Art and Science of Making Wine; Chapter 5: Wine Grape Varieties; Chapter 6: Food and Wine Pairing; Chapter 7: Wine Tasting and Sensory Analysis; Chapter 8: Applying Wine Analysis; Chapter 9: The Wines of France; Chapter 10: The Wines of Italy; Chapter 11: The Wines of Spain
Chapter 12: The Wines of GermanyChapter 13: The Wines of Portugal; Chapter 14: The Wines of Austria, Hungary, Greece, and Other European Regions; Chapter 15: The Old World and the New World of Wine; Chapter 16: The Wines of the United States; Chapter 17: The Wines of Australia; Chapter 18: The Wines of New Zealand; Chapter 19: The Wines of South Africa; Chapter 20: The Wines of Chile; Chapter 21: The Wines of Argentina; Chapter 22: Emerging Wine Regions Around the World; Chapter 23: Beer and the Brewing Process; Chapter 24: Ales, Lagers, and Beer Styles; Chapter 25: Saké, Mead, and Cider Chapter 26: Spirits and DistillationChapter 27: Important Styles of Spirits; Chapter 28: Beverage Service and Storage; Chapter 29: Beverage Sales and Wine Lists; Appendix A: Answer Key; Appendix B: Pronunciation Guide; Appendix C: Important Spirit Brands/Distillers; Appendix D: Additional Resources; Index |
| Record Nr. | UNINA-9910807900303321 |
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Gibson Michael
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| Hoboken, N.J., : Wiley, c2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
VVine and women [[electronic resource] ] : or A briefe description of the common courtesie of a curtezan. Written solely for the benefit of immodest and intemperate youth
| VVine and women [[electronic resource] ] : or A briefe description of the common courtesie of a curtezan. Written solely for the benefit of immodest and intemperate youth |
| Autore | E. F (Edward Ford), <fl. 1630?-1660.> |
| Pubbl/distr/stampa | London, : Printed by John Hammond, 1647. [i.e. 1646] |
| Descrizione fisica | 30, [2] p |
| Soggetto topico |
Wine
Women |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996389896303316 |
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E. F (Edward Ford), <fl. 1630?-1660.>
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| London, : Printed by John Hammond, 1647. [i.e. 1646] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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VVine, beere, ale, and tobacco. Contending for superiority [[electronic resource] ] : A dialogue
| VVine, beere, ale, and tobacco. Contending for superiority [[electronic resource] ] : A dialogue |
| Autore | Gallobelgicus |
| Edizione | [The second edition, much enlarged.] |
| Pubbl/distr/stampa | Printed at London, : By T[homas] C[otes] for Iohn Groue, and are to be sold at his shop at Furniuals Inne Gate in Holborne, 1630 |
| Descrizione fisica | [28] p |
| Soggetto topico |
Wine
Beer Ale Tobacco Smoking - Great Britain |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996385933303316 |
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Gallobelgicus
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| Printed at London, : By T[homas] C[otes] for Iohn Groue, and are to be sold at his shop at Furniuals Inne Gate in Holborne, 1630 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
VVine, beere, and ale, together by the eares [[electronic resource] ] : A dialogue, vvritten first in Dutch by Gallobelgicus, and faithfully translated out of the originall copie, by Mercurius Britannicus, for the benefite of his nation
| VVine, beere, and ale, together by the eares [[electronic resource] ] : A dialogue, vvritten first in Dutch by Gallobelgicus, and faithfully translated out of the originall copie, by Mercurius Britannicus, for the benefite of his nation |
| Autore | Gallobelgicus |
| Pubbl/distr/stampa | London, : Printed by A[ugustine] M[athewes] for Iohn Groue, and are to bee sold at his shop, at Furniuals Inne Gate in Holborne, 1629 |
| Descrizione fisica | [22] p |
| Altri autori (Persone) | BritannicusMercurius |
| Soggetto topico |
Wine
Beer Ale |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996390022503316 |
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Gallobelgicus
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| London, : Printed by A[ugustine] M[athewes] for Iohn Groue, and are to bee sold at his shop, at Furniuals Inne Gate in Holborne, 1629 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Wine Science [[electronic resource] ] : Principles and Applications
| Wine Science [[electronic resource] ] : Principles and Applications |
| Autore | Jackson Ronald S |
| Edizione | [4th ed.] |
| Pubbl/distr/stampa | Burlington, : Elsevier Science, 2014 |
| Descrizione fisica | 1 online resource (1015 p.) |
| Disciplina | 663.2 |
| Collana | Food Science and Technology |
| Soggetto topico |
Viticulture
Wine and wine making Wine Chemical & Materials Engineering Engineering & Applied Sciences Chemical Engineering |
| Soggetto genere / forma | Electronic books. |
| ISBN | 1-78539-887-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Wine Science; Copyright Page; Contents; About the Author; Preface; Acknowledgments; 1 Introduction; Grapevine and Wine Origin; Commercial Importance of Grapes and Wine; Wine Classification; Still Table Wines; Sparkling Wines; Fortified Wines (Dessert and Appetizer Wines); Wine Quality; Health-Related Aspects of Wine Consumption; Suggested Reading; References; 2 Grape Species and Varieties; Introduction; The Genus Vitis; Geographic Origin and Distribution of Vitis and Vitis vinifera; Domestication of Vitis vinifera; Cultivar Origins; Recorded Cultivar Development
Grapevine ImprovementStandard Breeding Techniques; Modern Approaches to Vine Improvement; Clonal Selection; Somaclonal Selection and Mutation; Grapevine Cultivars; Vitis vinifera Cultivars; Interspecies Hybrids; Suggested Reading; References; 3 Grapevine Structure and Function; Structure and Function; The Root System; The Shoot System; Tendrils; Leaves; Reproductive Structure and Development; Inflorescence (Flower Cluster); Berry Growth and Development; Suggested Reading; Root System; Shoot System; Photosynthesis and Transpiration; Reproductive System; Berry Maturation Factors Affecting Berry MaturationReferences; 4 Vineyard Practice; Vine Cycle and Vineyard Activity; Management of Vine Growth; Yield/Quality Ratio; Physiological Effects of Pruning; Pruning Options; Pruning Level and Timing; Bearing Wood Selection; Pruning Procedures; Training Options and Systems; Selected Training Systems; Ancient Roman Example; Vigor Regulation (Devigoration); Rootstock; Vine Propagation and Grafting; Multiplication Procedures; Grafting; Soil Preparation; Vineyard Planting and Establishment; Irrigation; Timing and Need for Irrigation; Water Quality and Salinity Types of IrrigationFertilization; Factors Affecting Nutrient Supply and Acquisition; Assessment of Nutrient Need; Nutrient Requirements; Organic Fertilizers; Disease, Pest, and Weed Management; Pathogen Control; Consequences of Pathogenesis for Fruit Quality; Examples of Grapevine Diseases and Pests; Harvesting; Criteria for Harvest Timing; Sampling; Harvest Mechanisms; Measurement of Vineyard Variability; Suggested Reading; References; 5 Site Selection and Climate; Soil Influences; Geologic Origin; Texture; Structure; Drainage and Water Availability; Soil Depth; Soil Fauna and Flora Nutrient Content and pHColor; Organic Content; Topographic Influences; Solar Exposure; Wind Direction; Frost and Winter Protection; Altitude; Drainage; Atmospheric Influences; Minimum Climatic Requirements; Temperature; Solar Radiation; Wind; Water; Suggested Reading; References; 6 Chemical Constituents of Grapes and Wine; Introduction; Overview of Chemical Functional Groups; Chemical Constituents; Water; Sugars; Pectins, Gums, and Related Polysaccharides; Alcohols; Acids; Phenolics and Related Phenyl Derivatives; Aldehydes and Ketones; Acetals; Esters; Lactones and Other Oxygen Heterocycles Terpenes and Their Oxygenated Derivatives |
| Record Nr. | UNINA-9910464874203321 |
|
Jackson Ronald S
|
||
| Burlington, : Elsevier Science, 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Wine Science [[electronic resource] ] : Principles and Applications
| Wine Science [[electronic resource] ] : Principles and Applications |
| Autore | Jackson Ronald S |
| Edizione | [4th ed.] |
| Pubbl/distr/stampa | Burlington, : Elsevier Science, 2014 |
| Descrizione fisica | 1 online resource (1015 p.) |
| Disciplina | 663.2 |
| Collana | Food Science and Technology |
| Soggetto topico |
Viticulture
Wine and wine making Wine Chemical & Materials Engineering Engineering & Applied Sciences Chemical Engineering |
| ISBN | 1-78539-887-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Wine Science; Copyright Page; Contents; About the Author; Preface; Acknowledgments; 1 Introduction; Grapevine and Wine Origin; Commercial Importance of Grapes and Wine; Wine Classification; Still Table Wines; Sparkling Wines; Fortified Wines (Dessert and Appetizer Wines); Wine Quality; Health-Related Aspects of Wine Consumption; Suggested Reading; References; 2 Grape Species and Varieties; Introduction; The Genus Vitis; Geographic Origin and Distribution of Vitis and Vitis vinifera; Domestication of Vitis vinifera; Cultivar Origins; Recorded Cultivar Development
Grapevine ImprovementStandard Breeding Techniques; Modern Approaches to Vine Improvement; Clonal Selection; Somaclonal Selection and Mutation; Grapevine Cultivars; Vitis vinifera Cultivars; Interspecies Hybrids; Suggested Reading; References; 3 Grapevine Structure and Function; Structure and Function; The Root System; The Shoot System; Tendrils; Leaves; Reproductive Structure and Development; Inflorescence (Flower Cluster); Berry Growth and Development; Suggested Reading; Root System; Shoot System; Photosynthesis and Transpiration; Reproductive System; Berry Maturation Factors Affecting Berry MaturationReferences; 4 Vineyard Practice; Vine Cycle and Vineyard Activity; Management of Vine Growth; Yield/Quality Ratio; Physiological Effects of Pruning; Pruning Options; Pruning Level and Timing; Bearing Wood Selection; Pruning Procedures; Training Options and Systems; Selected Training Systems; Ancient Roman Example; Vigor Regulation (Devigoration); Rootstock; Vine Propagation and Grafting; Multiplication Procedures; Grafting; Soil Preparation; Vineyard Planting and Establishment; Irrigation; Timing and Need for Irrigation; Water Quality and Salinity Types of IrrigationFertilization; Factors Affecting Nutrient Supply and Acquisition; Assessment of Nutrient Need; Nutrient Requirements; Organic Fertilizers; Disease, Pest, and Weed Management; Pathogen Control; Consequences of Pathogenesis for Fruit Quality; Examples of Grapevine Diseases and Pests; Harvesting; Criteria for Harvest Timing; Sampling; Harvest Mechanisms; Measurement of Vineyard Variability; Suggested Reading; References; 5 Site Selection and Climate; Soil Influences; Geologic Origin; Texture; Structure; Drainage and Water Availability; Soil Depth; Soil Fauna and Flora Nutrient Content and pHColor; Organic Content; Topographic Influences; Solar Exposure; Wind Direction; Frost and Winter Protection; Altitude; Drainage; Atmospheric Influences; Minimum Climatic Requirements; Temperature; Solar Radiation; Wind; Water; Suggested Reading; References; 6 Chemical Constituents of Grapes and Wine; Introduction; Overview of Chemical Functional Groups; Chemical Constituents; Water; Sugars; Pectins, Gums, and Related Polysaccharides; Alcohols; Acids; Phenolics and Related Phenyl Derivatives; Aldehydes and Ketones; Acetals; Esters; Lactones and Other Oxygen Heterocycles Terpenes and Their Oxygenated Derivatives |
| Record Nr. | UNINA-9910786542803321 |
|
Jackson Ronald S
|
||
| Burlington, : Elsevier Science, 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Wine Science [[electronic resource] ] : Principles and Applications
| Wine Science [[electronic resource] ] : Principles and Applications |
| Autore | Jackson Ronald S |
| Edizione | [4th ed.] |
| Pubbl/distr/stampa | Burlington, : Elsevier Science, 2014 |
| Descrizione fisica | 1 online resource (1015 p.) |
| Disciplina | 663.2 |
| Collana | Food Science and Technology |
| Soggetto topico |
Viticulture
Wine and wine making Wine Chemical & Materials Engineering Engineering & Applied Sciences Chemical Engineering |
| ISBN | 1-78539-887-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Wine Science; Copyright Page; Contents; About the Author; Preface; Acknowledgments; 1 Introduction; Grapevine and Wine Origin; Commercial Importance of Grapes and Wine; Wine Classification; Still Table Wines; Sparkling Wines; Fortified Wines (Dessert and Appetizer Wines); Wine Quality; Health-Related Aspects of Wine Consumption; Suggested Reading; References; 2 Grape Species and Varieties; Introduction; The Genus Vitis; Geographic Origin and Distribution of Vitis and Vitis vinifera; Domestication of Vitis vinifera; Cultivar Origins; Recorded Cultivar Development
Grapevine ImprovementStandard Breeding Techniques; Modern Approaches to Vine Improvement; Clonal Selection; Somaclonal Selection and Mutation; Grapevine Cultivars; Vitis vinifera Cultivars; Interspecies Hybrids; Suggested Reading; References; 3 Grapevine Structure and Function; Structure and Function; The Root System; The Shoot System; Tendrils; Leaves; Reproductive Structure and Development; Inflorescence (Flower Cluster); Berry Growth and Development; Suggested Reading; Root System; Shoot System; Photosynthesis and Transpiration; Reproductive System; Berry Maturation Factors Affecting Berry MaturationReferences; 4 Vineyard Practice; Vine Cycle and Vineyard Activity; Management of Vine Growth; Yield/Quality Ratio; Physiological Effects of Pruning; Pruning Options; Pruning Level and Timing; Bearing Wood Selection; Pruning Procedures; Training Options and Systems; Selected Training Systems; Ancient Roman Example; Vigor Regulation (Devigoration); Rootstock; Vine Propagation and Grafting; Multiplication Procedures; Grafting; Soil Preparation; Vineyard Planting and Establishment; Irrigation; Timing and Need for Irrigation; Water Quality and Salinity Types of IrrigationFertilization; Factors Affecting Nutrient Supply and Acquisition; Assessment of Nutrient Need; Nutrient Requirements; Organic Fertilizers; Disease, Pest, and Weed Management; Pathogen Control; Consequences of Pathogenesis for Fruit Quality; Examples of Grapevine Diseases and Pests; Harvesting; Criteria for Harvest Timing; Sampling; Harvest Mechanisms; Measurement of Vineyard Variability; Suggested Reading; References; 5 Site Selection and Climate; Soil Influences; Geologic Origin; Texture; Structure; Drainage and Water Availability; Soil Depth; Soil Fauna and Flora Nutrient Content and pHColor; Organic Content; Topographic Influences; Solar Exposure; Wind Direction; Frost and Winter Protection; Altitude; Drainage; Atmospheric Influences; Minimum Climatic Requirements; Temperature; Solar Radiation; Wind; Water; Suggested Reading; References; 6 Chemical Constituents of Grapes and Wine; Introduction; Overview of Chemical Functional Groups; Chemical Constituents; Water; Sugars; Pectins, Gums, and Related Polysaccharides; Alcohols; Acids; Phenolics and Related Phenyl Derivatives; Aldehydes and Ketones; Acetals; Esters; Lactones and Other Oxygen Heterocycles Terpenes and Their Oxygenated Derivatives |
| Record Nr. | UNINA-9910822834303321 |
|
Jackson Ronald S
|
||
| Burlington, : Elsevier Science, 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
