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Biblioteca

MARC Lista (tabellare)
The 24-hour wine expert / / Jancis Robinson
The 24-hour wine expert / / Jancis Robinson
Autore Robinson Jancis
Pubbl/distr/stampa New York : , : Abrams Image, , 2016
Descrizione fisica 1 online resource (112 pages) : illustrations
Disciplina 641.2/2
Soggetto topico Wine and wine making
Wine districts
ISBN 1-61312-957-2
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910164912103321
Robinson Jancis  
New York : , : Abrams Image, , 2016
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Thomas Jefferson on wine [[electronic resource] /] / John Hailman
Thomas Jefferson on wine [[electronic resource] /] / John Hailman
Autore Hailman John R. <1942->
Edizione [1st ed.]
Pubbl/distr/stampa Jackson, : University Press of Mississippi, 2006
Descrizione fisica xvi, 457 p., [32] p. of plates : ill. (some col.), maps (some col.)
Disciplina 641.2/2
Soggetto topico Wine and wine making - Virginia - Albemarle County
Soggetto genere / forma Electronic books.
ISBN 1-60473-138-9
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Early wines -- Thomas Jefferson goes to Paris -- Jefferson stocks his Paris wine cellar -- Jefferson tours and tastes in the vineyards of the Rhine, the Mosel, and Champagne -- The return to America -- Wine in the president's house -- Retirement at Monticello.
Record Nr. UNINA-9910451967203321
Hailman John R. <1942->  
Jackson, : University Press of Mississippi, 2006
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Thomas Jefferson on wine [[electronic resource] /] / John Hailman
Thomas Jefferson on wine [[electronic resource] /] / John Hailman
Autore Hailman John R. <1942->
Edizione [1st ed.]
Pubbl/distr/stampa Jackson, : University Press of Mississippi, 2006
Descrizione fisica xvi, 457 p., [32] p. of plates : ill. (some col.), maps (some col.)
Disciplina 641.2/2
Soggetto topico Wine and wine making - Virginia - Albemarle County
ISBN 1-60473-138-9
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Early wines -- Thomas Jefferson goes to Paris -- Jefferson stocks his Paris wine cellar -- Jefferson tours and tastes in the vineyards of the Rhine, the Mosel, and Champagne -- The return to America -- Wine in the president's house -- Retirement at Monticello.
Record Nr. UNINA-9910781812303321
Hailman John R. <1942->  
Jackson, : University Press of Mississippi, 2006
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
In vino veritas : la science du vin pour amateurs eclaires / / Albert Adam
In vino veritas : la science du vin pour amateurs eclaires / / Albert Adam
Autore Adam Albert <1946-, >
Pubbl/distr/stampa Montreal, [Quebec Province] : , : Les Presses de l'Universite de Montreal, , 2012
Descrizione fisica 1 online resource (160 p.)
Disciplina 641.2/2
Soggetto topico Wine and wine making - Chemistry
Wine and wine making
ISBN 979-1-03-650110-4
2-7606-3099-4
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione fre
Record Nr. UNINA-9910495840903321
Adam Albert <1946-, >  
Montreal, [Quebec Province] : , : Les Presses de l'Universite de Montreal, , 2012
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Wine quality [[electronic resource] ] : tasting and selection / / Keith Grainger
Wine quality [[electronic resource] ] : tasting and selection / / Keith Grainger
Autore Grainger Keith
Pubbl/distr/stampa Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009
Descrizione fisica 1 online resource (191 p.)
Disciplina 641.2/2
641.22
Collana Food industry briefing series
Soggetto topico Wine tasting
Wine and wine making - Analysis
Soggetto genere / forma Electronic books.
ISBN 1-282-70638-1
9786612706387
1-4443-0168-3
1-4443-0169-1
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto 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; 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
Record Nr. UNINA-9910145809503321
Grainger Keith  
Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Wine quality [[electronic resource] ] : tasting and selection / / Keith Grainger
Wine quality [[electronic resource] ] : tasting and selection / / Keith Grainger
Autore Grainger Keith
Pubbl/distr/stampa Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009
Descrizione fisica 1 online resource (191 p.)
Disciplina 641.2/2
641.22
Collana Food industry briefing series
Soggetto topico Wine tasting
Wine and wine making - Analysis
ISBN 1-282-70638-1
9786612706387
1-4443-0168-3
1-4443-0169-1
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto 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; 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
Record Nr. UNINA-9910831196503321
Grainger Keith  
Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Wine quality : tasting and selection / / Keith Grainger
Wine quality : tasting and selection / / Keith Grainger
Autore Grainger Keith
Pubbl/distr/stampa Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009
Descrizione fisica 1 online resource (191 p.)
Disciplina 641.2/2
Collana Food industry briefing series
Soggetto topico Wine tasting
Wine and wine making - Analysis
ISBN 9786612706387
9781282706385
1282706381
9781444301687
1444301683
9781444301694
1444301691
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto 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; 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
Record Nr. UNINA-9911020476603321
Grainger Keith  
Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Wine tasting : a professional handbook / / Ronald S. Jackson
Wine tasting : a professional handbook / / Ronald S. Jackson
Autore Jackson Ronald
Edizione [Third edition.]
Pubbl/distr/stampa Amsterdam, [Netherlands] : , : Academic Press, , 2017
Descrizione fisica 1 online resource (431 pages) : illustrations (some color)
Disciplina 641.2/2
Soggetto topico Wine tasting
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910583014203321
Jackson Ronald  
Amsterdam, [Netherlands] : , : Academic Press, , 2017
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui