Vendeur : Forgotten Books, London, Royaume-Uni
Paperback. Etat : New. Print on Demand. This book revolutionises the understanding of viticulture and wine-making. Originally published in 1913, it was written as part of a range of publications by the University of California Press, presenting research from major universities. It provides a scientific understanding of wine-making with special attention to conditions in California, which is of particular relevance to wine-makers in many regions of the world. The book describes in detail the biological and chemical processes involved in wine-making with an emphasis on the vital role of micro-organisms, leading the author to conclude that the most important part of wine-making is the fermentation process itself. The author also notes that the science was still developing and left room for further research. This book is an invaluable resource for anyone seeking to understand the scientific principles of wine-making and its relevance to the California region. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. N° de réf. du vendeur 9781527912496_0
Quantité disponible : Plus de 20 disponibles
Vendeur : PBShop.store US, Wood Dale, IL, Etats-Unis
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781527912496
Quantité disponible : 15 disponible(s)
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781527912496
Quantité disponible : 15 disponible(s)