http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
1 online resource (xvii, 130 pages) : illustrations
The standard of wines made today is arguably higher than any time in the six thousand years of vinous history. The level of knowledge of producers and the ability to control the processes in wine production is also greatly improved. Authors Keith Grainger and Hazel Tattersall detail these processes, from vine to bottle, looking at key factors such as geography, winemaking techniques, the impact of decisions made upon style and quality, and problems that may be encountered. The authors are not afraid to discuss practices that may be regarded as controversial. Highly regarded consultants to.
Viticulture--the basics -- Climate -- Soil -- The vineyard -- Pests and diseases -- Environmental approaches in the vineyard -- The harvest -- Vinification--the basics -- Red wine making -- Dry white wine making -- Preparing wine for bottling -- Detailed processes of red and white wine making -- Barrel maturation and oak treatments -- Making other types of still wine -- Sparkling wines -- Problems and solutions -- Common faults and their causes.
Includes bibliographical references (pages 122-123) and index.
Oxford ; Ames, Iowa : Blackwell Pub., 2005