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Original Essays | September 4, 2014

Edward E. Baptist: IMG The Two Bodies of The Half Has Never Been Told: Slavery and the Making of American Capitalism



My new book, The Half Has Never Been Told: Slavery and the Making of American Capitalism, is the story of two bodies. The first body was the new... Continue »
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Winery Technology & Operations: A Handbook for Small Wineries

Winery Technology & Operations: A Handbook for Small Wineries Cover

 

Synopses & Reviews

Synopsis:

The first true handbook for professional winemakers written by a professor of chemistry who is also a practicing winemaker. Everything you need to know from grape harvest to the bottling laboratory with practical charts and tables. Includes pre-harvest operations, sulfurdioxide, skin contact, must corrections, yeast, cellar operations, fining, oak and aging, quality control, analysis of must and wine and specifics for setting up your wine lab. Ideal for students and cellar rats.

Product Details

ISBN:
9780932664662
Publisher:
Wine Appreciation Guild
Location:
San Francisco :
Author:
Margalit, Yair
Author:
Margalit, Yair, PH.D.
Subject:
Wine and wine making
Subject:
Food Science
Subject:
Beverages - Wine & Spirits
Subject:
Science Reference-Technology
Series Volume:
9311, 9381
Publication Date:
19960131
Binding:
TRADE PAPER
Language:
English
Illustrations:
Yes
Pages:
224
Dimensions:
9.02x6.05x.60 in. .89 lbs.

Related Subjects

Cooking and Food » Beverages » Bartending and Liquor
Cooking and Food » Beverages » Wine » General
Cooking and Food » Beverages » Wine » Winemaking
Cooking and Food » Beverages » Wine » Wines of the World
Cooking and Food » Beverages » Wines and Beer
Reference » General
Reference » Science Reference » Technology

Winery Technology & Operations: A Handbook for Small Wineries
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$ In Stock
Product details 224 pages Wine Appreciation Guild, Limited - English 9780932664662 Reviews:
"Synopsis" by , The first true handbook for professional winemakers written by a professor of chemistry who is also a practicing winemaker. Everything you need to know from grape harvest to the bottling laboratory with practical charts and tables. Includes pre-harvest operations, sulfurdioxide, skin contact, must corrections, yeast, cellar operations, fining, oak and aging, quality control, analysis of must and wine and specifics for setting up your wine lab. Ideal for students and cellar rats.
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