Knowing and Making Wine (English and French Edition)
Language: English
Published by Houghton Mifflin Harcourt, 1984
- Hardcover
- Used
Condition: Used - Very good
US$ 57.04
Quantity: 1 available
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Complete and clean. All pages present and readable, binding intact. Highlighting or writing is absent or limited to a handful of pages. No water damage. Cover and spine may show light shelf wear, edge bumping, or minor creasing. May have a remainder mark, stickers or sticker residue, or a previous owner's name. Access codes, CDs, DVDs, and other bundled supplements may not be included and should be assumed used or missing unless the listing explicitly states otherwise.
Seller Inventory # A6339C00525U
- Title
- Knowing and Making Wine (English and French Edition)
- Author
- Peynaud, Emile; Spencer, Alan
- Publisher
- Houghton Mifflin Harcourt
- Publication year
- 1984
- Condition
- Very Good
- Binding
- hardcover
- Language
- English
- ISBN 10
- 047188149X
- ISBN 13
- 9780471881490
- Item weight
- 26 ounces
- Dimensions
- 6x1x9
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
"Synopsis" may belong to another edition of this title.
About the Author
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 châteaux, 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.
"About the title" may belong to another edition of this title.
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