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 ...
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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 no appreciable amount of fer- mentable sugar remaining) or nearly so, and contain less than 14% alcohol by volume. They can be white, pink or red and are the result of uncompli- cated processes of fermentation, clarification, stabilization, aging and bot- tling. The term table wine suggests the use for which these wines are intended-at the table with food. The overwhelming majority of the wine produced in the world is in this category. Table wines range from the obscure and ordinary to the most expensive classics known to man.
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Add this copy of Commercial Winemaking: Processing and Controls to cart. $122.11, new condition, Sold by Ingram Customer Returns Center rated 5.0 out of 5 stars, ships from NV, USA, published 2012 by Springer.
Add this copy of Commercial Winemaking: Processing and Controls to cart. $153.87, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Santa Clarita, CA, UNITED STATES, published 2012 by Springer.
Add this copy of Commercial Winemaking: Processing and Controls to cart. $200.83, new condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Santa Clarita, CA, UNITED STATES, published 2012 by Springer.
Add this copy of Commercial Winemaking: Processing and Controls to cart. $38.72, poor condition, Sold by Anybook rated 5.0 out of 5 stars, ships from Lincoln, UNITED KINGDOM, published 1981 by AVI Publishing Company, Inc.
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Seller's Description:
This is an ex-library book and may have the usual library/used-book markings inside. This book has hardback covers. Book contains pen & pencil markings. In poor condition, suitable as a reading copy. No dust jacket. Re-bound by library. Please note the Image in this listing is a stock photo and may not match the covers of the actual item, 850grams, ISBN: 0870553763.
Add this copy of Commercial Winemaking: Processing and Controls to cart. $61.54, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Santa Clarita, CA, UNITED STATES, published 1981 by Springer.
Add this copy of Commercial Winemaking Processing and Controls to cart. $75.00, very good condition, Sold by Treehorn Books rated 3.0 out of 5 stars, ships from Santa Rosa, CA, UNITED STATES, published 1981 by Springer.
Add this copy of Commercial Winemaking: Processing and Controls to cart. $114.16, new condition, Sold by GridFreed rated 5.0 out of 5 stars, ships from North Las Vegas, NV, UNITED STATES, published 1981 by Springer.
Add this copy of Commercial Winemaking: Processing and Controls to cart. $155.00, like new condition, Sold by BingoBooks2 rated 4.0 out of 5 stars, ships from Vancouver, WA, UNITED STATES, published 1981 by U.S.A. : Springer.
