Wine quality : (Record no. 1202348)

MARC details
000 -LEADER
fixed length control field 05659cam a2200397 i 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20221101222902.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 091007s2009 enkaf b 001 0 eng d
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
LC control number 2008030012
011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE]
Local cataloguing issues note BIB MATCHES WORLDCAT
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1405113669
Qualifying information pbk. (alk. paper)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781405113663
Qualifying information pbk. (alk. paper)
035 ## - SYSTEM CONTROL NUMBER
System control number (ATU)b11594573
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)233798857
040 ## - CATALOGING SOURCE
Original cataloging agency DLC
Language of cataloging eng
Description conventions rda
Transcribing agency DLC
Modifying agency BAKER
-- BWKUK
-- BWK
-- YDXCP
-- ATU
050 00 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TP548.5.A5
Item number G73 2009
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.22
Edition number 22
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Grainger, Keith,
Relator term author.
9 (RLIN) 1056205
245 10 - TITLE STATEMENT
Title Wine quality :
Remainder of title tasting and selection /
Statement of responsibility, etc. Keith Grainger.
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of production, publication, distribution, manufacture Chichester, U.K. ;
-- Ames, Iowa :
Name of producer, publisher, distributor, manufacturer Wiley-Blackwell,
Date of production, publication, distribution, manufacture, or copyright notice 2009.
300 ## - PHYSICAL DESCRIPTION
Extent xx, 163 pages, 6 unnumbered pages of plates :
Other physical details colour illustrations ;
Dimensions 23 cm.
336 ## - CONTENT TYPE
Content type term text
Content type code txt
Source rdacontent
337 ## - MEDIA TYPE
Media type term unmediated
Media type code n
Source rdamedia
338 ## - CARRIER TYPE
Carrier type term volume
Carrier type code nc
Source rdacarrier
490 1# - SERIES STATEMENT
Series statement Food industry briefing series
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references (pages 149-150) and index.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes Web resources.
505 00 - FORMATTED CONTENTS NOTE
Miscellaneous information 1.
Title Wine Tasting --
Miscellaneous information 1.1.
Title Wine tasting & laboratory analysis --
Miscellaneous information 1.2.
Title What makes a good wine taster? --
Miscellaneous information 1.3.
Title Where and when to taste - suitable conditions --
Miscellaneous information 1.4.
Title Appropriate equipment --
Miscellaneous information 1.4.1.
Title Tasting glasses --
Miscellaneous information 1.4.2.
Title Water --
Miscellaneous information 1.4.3.
Title Spittoons --
Miscellaneous information 1.4.4.
Title Tasting sheets --
Miscellaneous information 1.4.5.
Title Tasting mats --
Miscellaneous information 1.5.
Title Tasting order --
Miscellaneous information 1.6.
Title Temperature of wines for tasting --
Miscellaneous information 1.7.
Title Tasting for specific purposes --
Miscellaneous information 1.8.
Title Structured tasting technique --
Miscellaneous information 1.8.1.
Title Appearance --
Miscellaneous information 1.8.2.
Title Nose --
Miscellaneous information 1.8.3.
Title Palate --
Miscellaneous information 1.8.4.
Title Conclusions --
Miscellaneous information 1.9.
Title The importance of keeping notes --
Miscellaneous information 2.
Title Appearance --
Miscellaneous information 2.1.
Title Clarity --
Miscellaneous information 2.2.
Title Intensity --
Miscellaneous information 2.3.
Title Colour --
Miscellaneous information 2.3.1.
Title White wines --
Miscellaneous information 2.3.2.
Title Rose wines --
Miscellaneous information 2.3.3.
Title Red wines --
Miscellaneous information 2.3.4.
Title Rim /core --
Miscellaneous information 2.4.
Title Other observations --
Miscellaneous information 2.4.1.
Title Bubbles --
Miscellaneous information 2.4.2.
Title Legs --
Miscellaneous information 2.4.3.
Title Deposits --
Miscellaneous information 3.
Title Nose --
Miscellaneous information 3.1.
Title Condition --
Miscellaneous information 3.2.
Title Intensity --
Miscellaneous information 3.3.
Title Development --
Miscellaneous information 3.3.1.
Title Primary --
Miscellaneous information 3.3.2.
Title Secondary --
Miscellaneous information 3.3.3.
Title Tertiary --
Miscellaneous information 3.4.
Title Aroma characteistics --
Miscellaneous information 4.
Title Palate --
Miscellaneous information 4.1.
Title Sweetness /bitterness /acidity /saltiness /umami --
Miscellaneous information 4.2.
Title Dryness /sweetness --
Miscellaneous information 4.3.
Title Acidity --
Miscellaneous information 4.4.
Title Tannin --
Miscellaneous information 4.5.
Title Alcohol --
Miscellaneous information 4.6.
Title Body --
Miscellaneous information 4.7.
Title Flavour intensity --
Miscellaneous information 4.8.
Title Flavour characteristics --
Miscellaneous information 4.9.
Title Other observations --
Miscellaneous information 4.10.
Title Length --
Miscellaneous information 5.
Title Tasting Conclusions --
Miscellaneous information 5.1.
Title Quality --
Miscellaneous information 5.2.
Title Reasons for quality --
Miscellaneous information 5.3.
Title Readiness for drinking /potential for ageing --
Miscellaneous information 5.4.
Title Price /value --
Miscellaneous information 5.5.
Title Identification /true to type? --
Miscellaneous information 5.6.
Title Grading wine - the award of points --
Miscellaneous information 5.6.1.
Title Grading on a 20-point scale --
Miscellaneous information 5.6.2.
Title Grading on a 100-point scale --
Miscellaneous information 5.7.
Title Blind tasting --
Miscellaneous information 5.7.1.
Title Why taste blind? --
Miscellaneous information 5.7.2.
Title Blind or sighted? --
Miscellaneous information 5.7.3.
Title Tasting for quality --
Miscellaneous information 5.7.4.
Title Practicalities --
Miscellaneous information 5.7.5.
Title Examination tastings --
Miscellaneous information 6.
Title Wine Faults and Flaws --
Miscellaneous information 6.1.
Title Chloroanisoles and bromoanisoles --
Miscellaneous information 6.2.
Title Fermentation in the bottle and bacterial spoilage --
Miscellaneous information 6.3.
Title Protein haze --
Miscellaneous information 6.4.
Title Oxidation --
Miscellaneous information 6.5.
Title Excessive volatile acidity --
Miscellaneous information 6.6.
Title Excessive sulfur dioxide --
Miscellaneous information 6.7.
Title Reductivity --
Miscellaneous information 6.8.
Title Brettanomyces --
Miscellaneous information 6.9.
Title Dekkera --
Miscellaneous information 6.10.
Title Geraniol --
Miscellaneous information 6.11.
Title Geosmin --
Miscellaneous information 6.12.
Title Ethyl acetate --
Miscellaneous information 6.13.
Title Excessive acetaldehyde --
Miscellaneous information 6.14.
Title Candida acetaldehyde --
Miscellaneous information 6.15.
Title Smoke taint --
Miscellaneous information 7.
Title Quality - Assurances and Guarantees? --
Miscellaneous information 7.1.
Title Compliance with 'Quality Wine' legislation as an assurance of quality? --
Miscellaneous information 7.1.1.
Title The European Union and third Countries --
Miscellaneous information 7.1.2.
Title Table Wine and QWpsr --
Miscellaneous information 7.1.3.
Title The concept of Appellation Controlee --
Miscellaneous information 7.2.
Title Tasting competitions as an assessment of quality? --
Miscellaneous information 7.3.
Title Classifications as an official assessment of quality? --
Miscellaneous information 7.4.
Title ISO 9001 Certification as an assurance of quality? --
Miscellaneous information 7.5.
Title Established brands as a guarantee of quality? --
Miscellaneous information 7.6.
Title Price as an indication of quality? --
Miscellaneous information 8.
Title Quality - The Natural Factors and a Sense of Place --
Miscellaneous information 8.1.
Title Typicity and regionality --
Miscellaneous information 8.2.
Title The impact of climate upon quality wine production --
Miscellaneous information 8.3.
Title The role of soils --
Miscellaneous information 8.4.
Title Terroir --
Miscellaneous information 8.5.
Title The vintage factor --
Miscellaneous information 9.
Title Constraints upon Quality Wine Production --
Miscellaneous information 9.1.
Title Financial --
Miscellaneous information 9.1.1.
Title Financial constraints upon the grower --
Miscellaneous information 9.1.2.
Title Financial constraints upon the winemaker --
Miscellaneous information 9.2.
Title Skills and diligence --
Miscellaneous information 9.3.
Title Legal --
Miscellaneous information 9.4.
Title Environmental --
Miscellaneous information 10.
Title Production of Quality Wines --
Miscellaneous information 10.1.
Title Yield --
Miscellaneous information 10.2.
Title Density of planting --
Miscellaneous information 10.3.
Title Age of vines --
Miscellaneous information 10.4.
Title Winter pruning --
Miscellaneous information 10.5.
Title Stressing the vines --
Miscellaneous information 10.6.
Title Green harvesting --
Miscellaneous information 10.7.
Title Harvesting --
Miscellaneous information 10.7.1.
Title Mechanical harvesting --
Miscellaneous information 10.7.2.
Title Hand picking --
Miscellaneous information 10.8.
Title Delivery and processing of fruit --
Miscellaneous information 10.9.
Title Selection and sorting --
Miscellaneous information 10.10.
Title Use of pumps /gravity --
Miscellaneous information 10.11.
Title Control of fermentations --
Miscellaneous information 10.12.
Title Use of gasses --
Miscellaneous information 10.13.
Title Barrels --
Miscellaneous information 10.14.
Title Selection from vats or barrels --
Miscellaneous information 10.15.
Title Storage --
Miscellaneous information 11.
Title Selection by Buyers --
Miscellaneous information 11.1.
Title Supermarket dominance --
Miscellaneous information 11.2.
Title Price point /margin --
Miscellaneous information 11.3.
Title Selecting for market and customer base --
Miscellaneous information 11.4.
Title Styles and individuality --
Miscellaneous information 11.5.
Title Continuity --
Miscellaneous information 11.6.
Title The place of individual wines in the range --
Miscellaneous information 11.7.
Title Exclusivity --
Miscellaneous information 11.8.
Title Specification --
Miscellaneous information 11.9.
Title Technical analysis.
588 ## - SOURCE OF DESCRIPTION NOTE
Source of description note Machine converted from AACR2 source record.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Wine tasting
9 (RLIN) 325870
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Wine and wine making
General subdivision Analysis
9 (RLIN) 325865
830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE
Uniform title Food industry briefing series.
9 (RLIN) 1056207
907 ## - LOCAL DATA ELEMENT G, LDG (RLIN)
a .b11594573
b 20-03-18
c 27-10-15
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Book
945 ## - LOCAL PROCESSING INFORMATION (OCLC)
a 641.22 GRA
g 1
i A455287B
j 0
l cmain
o -
p $84.54
q -
r -
s -
t 0
u 17
v 0
w 0
x 4
y .i12943277
z 29-10-15
998 ## - LOCAL CONTROL INFORMATION (RLIN)
-- (2)b
-- (2)c
Operator's initials, OID (RLIN) 20-03-18
Cataloger's initials, CIN (RLIN) m
First date, FD (RLIN) a
-- eng
-- enk
-- 0
Holdings
Withdrawn status Lost status Damaged status Not for loan Home library Current library Shelving location Date acquired Cost, normal purchase price Inventory number Total Checkouts Total Renewals Full call number Barcode Date last seen Date last checked out Copy number Cost, replacement price Price effective from Koha item type
        City Campus City Campus City Campus Main Collection 29/10/2015 84.54 i12943277 17   641.22 GRA A455287B 12/11/2019 28/10/2019 1 84.54 31/10/2021 Book

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