http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
complete guide to quality in small-scale wine making
"As the wine industry has experienced a period of rapid global expansion, there is a renewed emphasis on quality and consistency even within the small winery industry. Written for the small production program, A Complete Guide to Quality in Small-Scale Wine Making is for the novice to intermediate level winemaker."
Introduction to the table wine-making process -- Flavors and aromas in foods and beverages -- Wine chemistry -- Safety -- Table wine production -- Microbiology and methods -- Harvest protocols -- Winery protocols -- Principles of analysis -- Essential analyses -- Quality assurance, teaching and research -- Sample statistics.
John A. (jac) Considine, Elizabeth Frankish.
Includes bibliographical references and index.
Food and Bioprocess Engineering (General)
Levensmiddelen- en bioproceskunde (algemeen)
A Complete Guide to Quality in Small-Scale Wine Making