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Monitoring the Winemaking Process from Grapes to Wine: Techniques and Concepts

Item #: BK653
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Weight: 2LBS

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A great new offering from MoreWine, this title is designed to educate and carry you through all aspects of winemaking from the vineyard to the bottle. Mainly focused on the evaluation of vineyard quality during the growing season, harvest lot testing and assessment and measuring the potential for particular cellar operations. Operations covered include additions of acid, SO2, enzymes & yeast nutrients and tannins. Also contains sections on yeast and ML selection and handling. The final third of the book is dedicated to fining, stability, filtering, bottling and then finally (and most fun!) sensory analysis.

Brought to you by Patrick Iland and company and intended for use as a companion volume for "Chemical Analysis of Grapes & Wine: Techniques & Concepts" (BK652), this book is still extremely useful as a stand alone volume. The "Techniques and Concepts" series of books are an expansion of our old title "Techniques for Chemical Analysis."

Constructed from thick, chemical and stain resistant pages and spiral bound so that it sits on a bench well without being damaged, this is truly a book intended to be used as primary reference material!
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