Author: Albert Julius Winkler
Publisher: Univ of California Press
ISBN: 9780520025912
Category : Cooking
Languages : en
Pages : 744
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Book Description
Wherever grapevines are cultivated this book will be welcome because it fills longstanding need for a clear, concise treatment of modern viticulture. The chapters on vine structure, vine physiology, the grape flower and berry set, development and composition of grapes, and means of improving grape quality add to our knowledge of the vine and its functions. The text is designed to enable those concerned with either vine or fruit problems to arrive at considered diagnoses.
Author: Albert Julius Winkler
Publisher:
ISBN:
Category : Viticulture
Languages : en
Pages : 633
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Book Description
Author: Albert Julius Winkler
Publisher:
ISBN:
Category : Viticulture
Languages : en
Pages : 0
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Book Description
Author: Albert Julius Winkler
Publisher: Univ of California Press
ISBN:
Category : Viticulture
Languages : en
Pages : 664
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Book Description
Author: Albert Julius Winkler
Publisher:
ISBN:
Category : Viticulture
Languages : en
Pages : 633
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Book Description
Author: A. J. Winkler
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: Albert Julius Winkler
Publisher: Univ of California Press
ISBN:
Category : Viticulture
Languages : en
Pages : 664
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Book Description
The text is designed to enable those concerned with either vine or fruite problems to arrive at considered diagnoses. Tje student will find the text and cited references a comprehensive source of information.
Author: Helmut König
Publisher: Springer
ISBN: 3319600214
Category : Technology & Engineering
Languages : en
Pages : 711
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Book Description
The second edition of the book begins with the description of the diversity of wine-related microorganisms, followed by an outline of their primary and energy metabolism. Subsequently, important aspects of the secondary metabolism are dealt with, since these activities have an impact on wine quality and off-flavour formation. Then chapters about stimulating and inhibitory growth factors follow. This knowledge is helpful for the growth management of different microbial species. The next chapters focus on the application of the consolidated findings of molecular biology and regulation the functioning of regulatory cellular networks, leading to a better understanding of the phenotypic behaviour of the microbes in general and especially of the starter cultures as well as of stimulatory and inhibitory cell-cell interactions during wine making. In the last part of the book, a compilation of modern methods complete the understanding of microbial processes during the conversion of must to wine.This broad range of topics about the biology of the microbes involved in the vinification process could be provided in one book only because of the input of many experts from different wine-growing countries.
Author: Pierre Galet
Publisher:
ISBN:
Category : Grapes
Languages : en
Pages : 452
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Book Description
Author: Thomas Pinney
Publisher: Univ of California Press
ISBN: 052093458X
Category : Cooking
Languages : en
Pages : 572
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Book Description
The Vikings called North America "Vinland," the land of wine. Giovanni de Verrazzano, the Italian explorer who first described the grapes of the New World, was sure that "they would yield excellent wines." And when the English settlers found grapes growing so thickly that they covered the ground down to the very seashore, they concluded that "in all the world the like abundance is not to be found." Thus, from the very beginning the promise of America was, in part, the alluring promise of wine. How that promise was repeatedly baffled, how its realization was gradually begun, and how at last it has been triumphantly fulfilled is the story told in this book. It is a story that touches on nearly every section of the United States and includes the whole range of American society from the founders to the latest immigrants. Germans in Pennsylvania, Swiss in Georgia, Minorcans in Florida, Italians in Arkansas, French in Kansas, Chinese in California—all contributed to the domestication of Bacchus in the New World. So too did innumerable individuals, institutions, and organizations. Prominent politicians, obscure farmers, eager amateurs, sober scientists: these and all the other kinds and conditions of American men and women figure in the story. The history of wine in America is, in many ways, the history of American origins and of American enterprise in microcosm. While much of that history has been lost to sight, especially after Prohibition, the recovery of the record has been the goal of many investigators over the years, and the results are here brought together for the first time. In print in its entirety for the first time, A History of Wine in America is the most comprehensive account of winemaking in the United States, from the Norse discovery of native grapes in 1001 A.D., through Prohibition, and up to the present expansion of winemaking in every state.
