000 | 05659cam a2200397 i 4500 | ||
---|---|---|---|
005 | 20221101222902.0 | ||
008 | 091007s2009 enkaf b 001 0 eng d | ||
010 | _a 2008030012 | ||
011 | _aBIB MATCHES WORLDCAT | ||
020 |
_a1405113669 _qpbk. (alk. paper) |
||
020 |
_a9781405113663 _qpbk. (alk. paper) |
||
035 | _a(ATU)b11594573 | ||
035 | _a(OCoLC)233798857 | ||
040 |
_aDLC _beng _erda _cDLC _dBAKER _dBWKUK _dBWK _dYDXCP _dATU |
||
050 | 0 | 0 |
_aTP548.5.A5 _bG73 2009 |
082 | 0 | 0 |
_a641.22 _222 |
100 | 1 |
_aGrainger, Keith, _eauthor. _91056205 |
|
245 | 1 | 0 |
_aWine quality : _btasting and selection / _cKeith Grainger. |
264 | 1 |
_aChichester, U.K. ; _aAmes, Iowa : _bWiley-Blackwell, _c2009. |
|
300 |
_axx, 163 pages, 6 unnumbered pages of plates : _bcolour illustrations ; _c23 cm. |
||
336 |
_atext _btxt _2rdacontent |
||
337 |
_aunmediated _bn _2rdamedia |
||
338 |
_avolume _bnc _2rdacarrier |
||
490 | 1 | _aFood industry briefing series | |
504 | _aIncludes bibliographical references (pages 149-150) and index. | ||
504 | _aIncludes Web resources. | ||
505 | 0 | 0 |
_g1. _tWine Tasting -- _g1.1. _tWine tasting & laboratory analysis -- _g1.2. _tWhat makes a good wine taster? -- _g1.3. _tWhere and when to taste - suitable conditions -- _g1.4. _tAppropriate equipment -- _g1.4.1. _tTasting glasses -- _g1.4.2. _tWater -- _g1.4.3. _tSpittoons -- _g1.4.4. _tTasting sheets -- _g1.4.5. _tTasting mats -- _g1.5. _tTasting order -- _g1.6. _tTemperature of wines for tasting -- _g1.7. _tTasting for specific purposes -- _g1.8. _tStructured tasting technique -- _g1.8.1. _tAppearance -- _g1.8.2. _tNose -- _g1.8.3. _tPalate -- _g1.8.4. _tConclusions -- _g1.9. _tThe importance of keeping notes -- _g2. _tAppearance -- _g2.1. _tClarity -- _g2.2. _tIntensity -- _g2.3. _tColour -- _g2.3.1. _tWhite wines -- _g2.3.2. _tRose wines -- _g2.3.3. _tRed wines -- _g2.3.4. _tRim /core -- _g2.4. _tOther observations -- _g2.4.1. _tBubbles -- _g2.4.2. _tLegs -- _g2.4.3. _tDeposits -- _g3. _tNose -- _g3.1. _tCondition -- _g3.2. _tIntensity -- _g3.3. _tDevelopment -- _g3.3.1. _tPrimary -- _g3.3.2. _tSecondary -- _g3.3.3. _tTertiary -- _g3.4. _tAroma characteistics -- _g4. _tPalate -- _g4.1. _tSweetness /bitterness /acidity /saltiness /umami -- _g4.2. _tDryness /sweetness -- _g4.3. _tAcidity -- _g4.4. _tTannin -- _g4.5. _tAlcohol -- _g4.6. _tBody -- _g4.7. _tFlavour intensity -- _g4.8. _tFlavour characteristics -- _g4.9. _tOther observations -- _g4.10. _tLength -- _g5. _tTasting Conclusions -- _g5.1. _tQuality -- _g5.2. _tReasons for quality -- _g5.3. _tReadiness for drinking /potential for ageing -- _g5.4. _tPrice /value -- _g5.5. _tIdentification /true to type? -- _g5.6. _tGrading wine - the award of points -- _g5.6.1. _tGrading on a 20-point scale -- _g5.6.2. _tGrading on a 100-point scale -- _g5.7. _tBlind tasting -- _g5.7.1. _tWhy taste blind? -- _g5.7.2. _tBlind or sighted? -- _g5.7.3. _tTasting for quality -- _g5.7.4. _tPracticalities -- _g5.7.5. _tExamination tastings -- _g6. _tWine Faults and Flaws -- _g6.1. _tChloroanisoles and bromoanisoles -- _g6.2. _tFermentation in the bottle and bacterial spoilage -- _g6.3. _tProtein haze -- _g6.4. _tOxidation -- _g6.5. _tExcessive volatile acidity -- _g6.6. _tExcessive sulfur dioxide -- _g6.7. _tReductivity -- _g6.8. _tBrettanomyces -- _g6.9. _tDekkera -- _g6.10. _tGeraniol -- _g6.11. _tGeosmin -- _g6.12. _tEthyl acetate -- _g6.13. _tExcessive acetaldehyde -- _g6.14. _tCandida acetaldehyde -- _g6.15. _tSmoke taint -- _g7. _tQuality - Assurances and Guarantees? -- _g7.1. _tCompliance with 'Quality Wine' legislation as an assurance of quality? -- _g7.1.1. _tThe European Union and third Countries -- _g7.1.2. _tTable Wine and QWpsr -- _g7.1.3. _tThe concept of Appellation Controlee -- _g7.2. _tTasting competitions as an assessment of quality? -- _g7.3. _tClassifications as an official assessment of quality? -- _g7.4. _tISO 9001 Certification as an assurance of quality? -- _g7.5. _tEstablished brands as a guarantee of quality? -- _g7.6. _tPrice as an indication of quality? -- _g8. _tQuality - The Natural Factors and a Sense of Place -- _g8.1. _tTypicity and regionality -- _g8.2. _tThe impact of climate upon quality wine production -- _g8.3. _tThe role of soils -- _g8.4. _tTerroir -- _g8.5. _tThe vintage factor -- _g9. _tConstraints upon Quality Wine Production -- _g9.1. _tFinancial -- _g9.1.1. _tFinancial constraints upon the grower -- _g9.1.2. _tFinancial constraints upon the winemaker -- _g9.2. _tSkills and diligence -- _g9.3. _tLegal -- _g9.4. _tEnvironmental -- _g10. _tProduction of Quality Wines -- _g10.1. _tYield -- _g10.2. _tDensity of planting -- _g10.3. _tAge of vines -- _g10.4. _tWinter pruning -- _g10.5. _tStressing the vines -- _g10.6. _tGreen harvesting -- _g10.7. _tHarvesting -- _g10.7.1. _tMechanical harvesting -- _g10.7.2. _tHand picking -- _g10.8. _tDelivery and processing of fruit -- _g10.9. _tSelection and sorting -- _g10.10. _tUse of pumps /gravity -- _g10.11. _tControl of fermentations -- _g10.12. _tUse of gasses -- _g10.13. _tBarrels -- _g10.14. _tSelection from vats or barrels -- _g10.15. _tStorage -- _g11. _tSelection by Buyers -- _g11.1. _tSupermarket dominance -- _g11.2. _tPrice point /margin -- _g11.3. _tSelecting for market and customer base -- _g11.4. _tStyles and individuality -- _g11.5. _tContinuity -- _g11.6. _tThe place of individual wines in the range -- _g11.7. _tExclusivity -- _g11.8. _tSpecification -- _g11.9. _tTechnical analysis. |
588 | _aMachine converted from AACR2 source record. | ||
650 | 0 |
_aWine tasting _9325870 |
|
650 | 0 |
_aWine and wine making _xAnalysis _9325865 |
|
830 | 0 |
_aFood industry briefing series. _91056207 |
|
907 |
_a.b11594573 _b20-03-18 _c27-10-15 |
||
942 | _cB | ||
945 |
_a641.22 GRA _g1 _iA455287B _j0 _lcmain _o- _p$84.54 _q- _r- _s- _t0 _u17 _v0 _w0 _x4 _y.i12943277 _z29-10-15 |
||
998 |
_a(2)b _a(2)c _b20-03-18 _cm _da _feng _genk _h0 |
||
999 |
_c1202348 _d1202348 |