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I mondi del vino : enografia dentro e fuori il bicchiere / Gianmarco Navarini
| I mondi del vino : enografia dentro e fuori il bicchiere / Gianmarco Navarini |
| Autore | NAVARINI, Gianmarco |
| Pubbl/distr/stampa | Bologna : Il Mulino, 2015 |
| Descrizione fisica | 261 p. ; 21 cm |
| Disciplina | 663.22 |
| Collana | Intersezioni |
| Soggetto topico | Enologia |
| ISBN | 978-88-15-25789-5 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNISA-990006116080203316 |
NAVARINI, Gianmarco
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| Bologna : Il Mulino, 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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Industrie agrarie : olearia enologica lattiero-casearia / Vito Sciancalepore
| Industrie agrarie : olearia enologica lattiero-casearia / Vito Sciancalepore |
| Autore | SCIANCALEPORE, Vito |
| Pubbl/distr/stampa | Torino : UTET, c2002 |
| Descrizione fisica | XIX, 746 p. : ill. ; 25 cm |
| Disciplina | 663.22 |
| Soggetto topico |
Vino - lavorazione
Latticini - lavorazione Olive - lavorazione |
| ISBN | 88-02-05403-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNISA-990002746800203316 |
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SCIANCALEPORE, Vito
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| Torino : UTET, c2002 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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Manuale di industrie agrarie : enologiche, lattiero-casearie, olearie / Igino Santoni
| Manuale di industrie agrarie : enologiche, lattiero-casearie, olearie / Igino Santoni |
| Autore | SANTONI, Igino |
| Pubbl/distr/stampa | Bologna : Edagricole, c1988 |
| Descrizione fisica | XVI, 455 p. : ill. ; 25 cm |
| Disciplina | 663.22 |
| Soggetto topico |
Vino - Lavorazione
Latticini - Lavorazione Olive - Lavorazione |
| ISBN | 88-206-2590-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNISA-990002738180203316 |
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SANTONI, Igino
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| Bologna : Edagricole, c1988 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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Wine production [[electronic resource] ] : vine to bottle / / Keith Grainger and Hazel Tattersall
| Wine production [[electronic resource] ] : vine to bottle / / Keith Grainger and Hazel Tattersall |
| Autore | Grainger Keith |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Pub., 2005 |
| Descrizione fisica | 1 online resource (154 p.) |
| Disciplina |
641.22
663.22 |
| Altri autori (Persone) | TattersallHazel |
| Collana | Food industry briefing series |
| Soggetto topico | Wine and wine making |
| ISBN |
1-280-74336-0
9786610743360 0-470-79749-5 0-470-99560-2 1-4051-7354-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 vine
2.2.1 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 vines 4.3 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 quality Chapter 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 Fermentation 10.4 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 press 12.2 Use of gases to prevent spoilage |
| Record Nr. | UNINA-9910143307503321 |
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Grainger Keith
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||
| Oxford ; ; Ames, Iowa, : Blackwell Pub., 2005 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Wine production [[electronic resource] ] : vine to bottle / / Keith Grainger and Hazel Tattersall
| Wine production [[electronic resource] ] : vine to bottle / / Keith Grainger and Hazel Tattersall |
| Autore | Grainger Keith |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Pub., 2005 |
| Descrizione fisica | 1 online resource (154 p.) |
| Disciplina |
641.22
663.22 |
| Altri autori (Persone) | TattersallHazel |
| Collana | Food industry briefing series |
| Soggetto topico | Wine and wine making |
| ISBN |
1-280-74336-0
9786610743360 0-470-79749-5 0-470-99560-2 1-4051-7354-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 vine
2.2.1 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 vines 4.3 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 quality Chapter 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 Fermentation 10.4 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 press 12.2 Use of gases to prevent spoilage |
| Record Nr. | UNISA-996214590303316 |
|
Grainger Keith
|
||
| Oxford ; ; Ames, Iowa, : Blackwell Pub., 2005 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Wine production : vine to bottle / / Keith Grainger and Hazel Tattersall
| Wine production : vine to bottle / / Keith Grainger and Hazel Tattersall |
| Autore | Grainger Keith |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Pub., 2005 |
| Descrizione fisica | 1 online resource (154 p.) |
| Disciplina |
641.22
663.22 |
| Altri autori (Persone) | TattersallHazel |
| Collana | Food industry briefing series |
| Soggetto topico | Wine and wine making |
| ISBN |
1-280-74336-0
9786610743360 0-470-79749-5 0-470-99560-2 1-4051-7354-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 vine
2.2.1 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 vines 4.3 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 quality Chapter 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 Fermentation 10.4 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 press 12.2 Use of gases to prevent spoilage |
| Record Nr. | UNINA-9910877988603321 |
|
Grainger Keith
|
||
| Oxford ; ; Ames, Iowa, : Blackwell Pub., 2005 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||