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
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999 _c1202348
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