Commercial Winemaking
Processing and Controls
The very first winemaster may have been a cave man who discovered the magic of fermentation by tasting the result of some crushed grapes having been left inadvertently for a few days. Wine will, literally, make itself. In simplest terms, yeast cells will collect on the outside of grape skins in the form of bloom and, when exposed to the natural sweetness inside the fruit, fermentation of the sugar into carbon dioxide gas and ethyl alcohol will commence. During the millenia that have transpired since the cave man, the state of the art has evolved into five generally accepted categories of classification. Table wines are usually dry (made with…
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Produktdetails
- ISBN: 978-94-015-1149-0
- EAN: 9789401511490
- Produktnummer: 37299105
- Verlag: Springer Netherlands
- Sprache: Englisch
- Erscheinungsjahr: 2012
- Seitenangabe: 500 S.
- Plattform: PDF
- Auflage: 1981
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