Ribereau A (27 results)

Hardcover. Condition: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Condition: good. Hardcover Book.

Hardcover. Condition: Very Good. 2nd Edition. Very good hardcover. No markings inside or out. Uniquely combines chemical theory with the descriptions of day-to-day work in the latter stages of wine making from clarification and stabilization treatments to aging processes in vats and barrels.

Condition: like_new. Item may have minor cosmetic defects such as marks, wears, cuts, bends, or crushes on the cover, spine, pages, or dust cover. Dust cover is intact and pages are clean and not marred by notes. Item may contain remainder marks on outside edges. Item may be missing bundled media.

Condition: New.

Condition: New.

Hardcover. Condition: Very Good. No Jacket. Minor shelf and handling wear, overall a clean solid copy with minimal signs of use. An excellent copy, gently worn; Pages free of markings; Secure packaging for safe delivery.

Condition: As New. Unread book in perfect condition.

Condition: As New. Unread book in perfect condition.

Condition: New. In English.

Condition: New.

hardcover. Condition: As New. Hardcover Book, no writing no highlight super clean.

hardcover. Condition: New. In shrink wrap. Looks like an interesting title.

Hardback. Condition: New. As an applied science, enology is a collection of knowledge from the fundamental sciences including chemistry, biochemistry, microbiology, bioengineering, psychophysics, cognitive psychology, etc., and nourished by empirical observations. The approach used in the Handbook of Enology is thus the same. It aims to provide practitioners, winemakers, technicians and enology students with foundational knowledge and the most recent research results. This knowledge can be used to contribute to a better definition of the quality of grapes and wine, a greater understanding of chemical and microbiological parameters, with the aim of ensuring satisfactory fermentations and predicting the evolution of wines, and better mastery of wine stabilization processes. As a result, the purpose of this publication is to guide readers in their thought processes with a view to preserving and optimizing the identity and taste of wine and its aging potential. This third English edition of The Handbook of Enology, is an enhanced translation from the 7h French 2017 edition, and is published in print as individual themed volumes and as a two-volume set, describing aspects of winemaking using a detailed, scientific approach. The authors, who are highly-respected enologists, examine winemaking processes, theorizing what constitutes a perfect technique and the proper combination of components necessary to produce a quality vintage. They also illustrate methodologies of common problems, revealing the mechanism behind the disorder, thus enabling a diagnosis and solution. Volume 1: The Microbiology of Wine and Vinifications addresses the first phase of winemaking to produce an "unfinished" wine: grading grape quality and maturation, yeast biology then adding it to the grape crush and monitoring its growth during vinification; and identifying and correcting undesired conditions, such as unbalanced lactic and acetic acid production, use of sulfur dioxide and alternatives, etc. Coverage includes: Wine microbiology; Yeasts; Yeast metabolism; The conditions for the development of yeasts; Lactic acid bacteria, their metabolism and their development in wine; Acetic bacteria; The use of sulfur dioxide in the treatment of musts and wines; Products and processes acting in addition to sulfur dioxide; Winemaking; The grape and its maturation;  Harvesting and processing of grapes after harvest; Vinification in red and white wine making. The target audience includes advanced viticulture and enology students, professors and researchers, and practicing grape growers and vintners.…

Condition: New.

Hardcover. Condition: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority.

Hardcover. Condition: Very Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or limited writing/highlighting. We ship orders daily and Customer Service is our top priority.

hardcover. Condition: Good. Shows name inked to fore edge and light amount of ink to text. Volume 1. A23 Please email for photos. Larger books or sets may require additional shipping charges. Books sent via US Postal.

Condition: good. Supports Goodwill of Silicon Valley job training programs. The cover and pages are in Good condition! Any other included accessories are also in Good condition showing use. Use can include some highlighting and writing, page and cover creases as well as other types visible wear.

Condition: New.

Hardcover. Condition: new. New Copy. Customer Service Guaranteed.

Buch. Condition: Neu. Handbook of Enology | Volume 1: The Microbiology of Wine and Vinifications, 3rd Edition | Pascal Ribereau-Gayon (u. a.) | Buch | ForewordPreface to the Second EditionPreface to the First EditionRemarks Concerning the Expression of Certain Parameters of Must and Wine CompositionPart I - Microbiology of Wine1 Yeasts1.1 Introduction1.2 The Cell Wall1.3 The Plasma Membrane1.4 The Cyto | Englisch | 2021 | John Wiley & Sons Inc | EAN 9781119584681 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu.…

Hardback. Condition: New. As an applied science, enology is a collection of knowledge from the fundamental sciences including chemistry, biochemistry, microbiology, bioengineering, psychophysics, cognitive psychology, etc., and nourished by empirical observations. The approach used in the Handbook of Enology is thus the same. It aims to provide practitioners, winemakers, technicians and enology students with foundational knowledge and the most recent research results. This knowledge can be used to contribute to a better definition of the quality of grapes and wine, a greater understanding of chemical and microbiological parameters, with the aim of ensuring satisfactory fermentations and predicting the evolution of wines, and better mastery of wine stabilization processes. As a result, the purpose of this publication is to guide readers in their thought processes with a view to preserving and optimizing the identity and taste of wine and its aging potential. This third English edition of The Handbook of Enology, is an enhanced translation from the 7h French 2017 edition, and is published in print as individual themed volumes and as a two-volume set, describing aspects of winemaking using a detailed, scientific approach. The authors, who are highly-respected enologists, examine winemaking processes, theorizing what constitutes a perfect technique and the proper combination of components necessary to produce a quality vintage. They also illustrate methodologies of common problems, revealing the mechanism behind the disorder, thus enabling a diagnosis and solution. Volume 1: The Microbiology of Wine and Vinifications addresses the first phase of winemaking to produce an "unfinished" wine: grading grape quality and maturation, yeast biology then adding it to the grape crush and monitoring its growth during vinification; and identifying and correcting undesired conditions, such as unbalanced lactic and acetic acid production, use of sulfur dioxide and alternatives, etc. Coverage includes: Wine microbiology; Yeasts; Yeast metabolism; The conditions for the development of yeasts; Lactic acid bacteria, their metabolism and their development in wine; Acetic bacteria; The use of sulfur dioxide in the treatment of musts and wines; Products and processes acting in addition to sulfur dioxide; Winemaking; The grape and its maturation;  Harvesting and processing of grapes after harvest; Vinification in red and white wine making. The target audience includes advanced viticulture and enology students, professors and researchers, and practicing grape growers and vintners.…

Hardcover. Condition: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

rigide. Condition: Assez bon. 13 vol. in-8 rel. demi-basane brune, dos lisses, Imprimerie du Commerce de Ch. Ponsot, Imp. Picot Poinsot, Imprimerie Eugène Bissei - Imprimerie Auguste Perey, Bordeaux, Impr. J. Lamarque, 1866, 1867, 1868 et 1869. 180, 1871-1872, 288-116 pp., 280-176 pp, 264-191 pp., 344-152-60 pp., 288-104-52 pp., 272-112-57 pp., 288-96-50 pp., 272-112-56 pp., 288-96-56 pp., 288-32-104-49 pp., 240-93-45-4 pp., 152-200-209-188 pp. Etat très satisfaisant (couv. lég. frottées, bon état par ailleurs). Ensemble peu courant, qui pemet de suivre l'activité internationale du port de Bordeaux sous le Second Empire. Le principal auteur de cet ouvrage, Maître Alfred Goubeau, fut batonnier du barreau de Bordeaux en 1866-1867. Chaque volume de cette série contient deux parties : Première patrie, Décisions du Tribunal de Commerce et de la Cour Impériale de Bordeaux ; Deuxième partie, Décisions diverses, Lois, Décrets et Règlements administratifs en matière de commerce. Ces parties sont suivie d'une longue table des matières. Langue: Français. …

This volume only, small quarto, illus glossy heavy card boards with purple & white lettering, dark blue eps, 404pp, illus, nr fine.

Condition: New. PRINT ON DEMAND.