Knowing and Making Wine (English and French Edition)

Peynaud, Emile; Spencer, Alan

ISBN 10: 047188149X / ISBN 13: 9780471881490

Edité par Houghton Mifflin Harcourt, 1984

A propos de cet article

Hardcover book, with highlighting and underlining; solid binding--reading copy. Light wrinkling to the jacket edges. Ready to ship.

N° de réf. du vendeur ctu41

Détails bibliographiques

• Titre: Knowing and Making Wine (English and French Edition)
• Éditeur: Houghton Mifflin Harcourt
• Date de parution: 1984
• Langue: anglais
• ISBN à 10 chiffres: 047188149X
• ISBN à 13 chiffres: 9780471881490
• Reliure: Hardcover
• Édition: 1st Edition
• État de l'article: Fair
• État de la jaquette: Good
• Poids: 2 livres

A propos de ce titre

Synopsis

A veritable digest of enology, Knowing and Making Wine deals with all aspects--both practical and theoretical--of wine-science. Emile Peynaud, noted research enologist and teacher, brings us the knowledge from his long career and his considerable contributions to current practices in enology.

This complete survey of wine-making techniques and wine appreciation examines the latest scientific developments and shows how the results of this research can be applied in everyday practice. It uses simple terms without complicated chemical formulas and includes practical exercises supported by related theories.

Conceived as a handbook not only for the student but also for the practicing enologist confronted with day-to-day problems, Knowing and Making Wine gives each an opportunity to solve particular cases which arise, and guides the practitioner where there may be several possible solutions

À propos de l?auteur

Emile Peynaud, Docteur--ingenieur, was formerly director in the research department, agronomy and enology station, University of Bordeaux. Since his retirement from active university life, he has continued to act as consultant to approximately a dozen chateaux, wine--cooperatives, and wineries in Spain, Greece, Italy, and Mexico. In addition to his teaching and consultancy work, he is a well known author of nearly 300 scientific articles in specialized reviews as well as a number of books on tasting and enology.