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010 a| 2012287414;

016 7 a| 0165363692| Uk;

020 a| 0124080812;

020 a| 9780124080812;

035 a| (WaSeSS)ssj0001154789;

042 a| lccopycat;

049 a| EREEa| NEHH;

050 00 a| TP548b| .C658 2014;

082 00 a| 663/.22| 23;

100 1 a| Considine, J. A.?| UNAUTHORIZED;

245 12 a| A complete guide to quality in small-scale wine makingh| [electronic resource] /c| John A. (jac) Considine, PhD (Melb), MAgSc (Adel), BAgrSci (Melb), Longerenong Dip AgSci, Professor Emeritus and Honorary Senior Research Fellow, School of Plant Biology, Faculty of Science, The University of Western Australia, Crawley, WA, Australia ; Elizabeth Frankish, BAgSci Hons (UTas), Project Manager, Horticultural Food Safety, Department of Agriculture and Food, Western Australia, Perth, WA, Australia.;

246 30 a| Quality in small-scale wine making;

260 a| Amsterdam :b| Elsevier/Academic Press Inc,c| 2014.;

300 a| xii, 214 pages :b| illustrations ;c| 29 cm;

504 a| Includes bibliographical references and index.;

505 0 a| 1. Introduction to the table wine-making process -- 2. Flavors and aromas in food and beverages -- 3. Wine chemistry -- 4. Safety -- 5. Table wine production -- 6. Microbiology and methods -- 7. Harvest protocols -- 8. Winery protocols -- 9. Principles of analysis -- 10. Essential analyses -- 11. Quality assurance, teaching and research -- 12. Sample statistics.;

506 a| Available only to authorized users.;

520 a| "For the novice to intermediate winemaker and student, or the viticulturist who wishes to evaluate the quality of their fruit using small-scale wine making methods, this book provides a straightforward understanding of the factors that contribute to wine quality at a technical level...including harvest and winery protocols; flavors and aromas; wine chemistry; safety; microbiology and methods; analysis; and quality assurance." -Back cover;

538 a| Mode of access: World Wide Web;

650 0 a| Wine and wine makingx| Quality control.=| ^A30203;

650 0 a| Wine and wine makingx| Chemistry.=| ^A883253;

650 0 a| Wine and wine making.=| ^A30203;

650 0 a| Viticulture.=| ^A63269;

655 0 a| Electronic books.=| ^A491897;

700 1 a| Frankish, Elizabeth.?| UNAUTHORIZED;

856 40 z| Full text available from Agricultural, Biological, and Food Sciences eBook Collection 2014 [EBCABS14]u| https://go.openathens.net/redirector/ecu.edu?url=https%3A%2F%2Fwww.sciencedirect.com%2Fscience%2Fbook%2F9780124080812;

947 a| (OCoLC)ocn854749422;

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998 a| 6378684;

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999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 6378684-2001l| HSLELECm| HSLr| Ys| Yt| HEBKu| 6/15/2024x| EBOOKz| HERESOURCE;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 6378684-3001l| MNETm| JMUSICr| Ys| Yt| MNESSBKu| 6/15/2024x| EBOOKz| JERESOURCE;

A complete guide to quality in small-scale wine making / John A. (jac) Considine, PhD (Melb), MAgSc (Adel), BAgrSci (Melb), Longerenong Dip AgSci, Professor Emeritus and Honorary Senior Research Fellow, School of Plant Biology, Faculty of Science, The University of Western Australia, Crawley, WA, Australia ; Elizabeth Frankish, BAgSci Hons (UTas), Project Manager, Horticultural Food Safety, Department of Agriculture and Food, Western Australia, Perth, WA, Australia.

Author/creator	Considine, J. A.
Other author	Frankish, Elizabeth.
Format	Electronic
Publication Info	Amsterdam : Elsevier/Academic Press Inc, 2014.
Description	xii, 214 pages : illustrations ; 29 cm
Supplemental Content	Full text available from Agricultural, Biological, and Food Sciences eBook Collection 2014 [EBCABS14]
Subjects	Wine and wine making--Quality control. Wine and wine making--Chemistry. Wine and wine making. Viticulture.

Portion of title	Quality in small-scale wine making
Contents	1. Introduction to the table wine-making process -- 2. Flavors and aromas in food and beverages -- 3. Wine chemistry -- 4. Safety -- 5. Table wine production -- 6. Microbiology and methods -- 7. Harvest protocols -- 8. Winery protocols -- 9. Principles of analysis -- 10. Essential analyses -- 11. Quality assurance, teaching and research -- 12. Sample statistics.
Abstract	"For the novice to intermediate winemaker and student, or the viticulturist who wishes to evaluate the quality of their fruit using small-scale wine making methods, this book provides a straightforward understanding of the factors that contribute to wine quality at a technical level...including harvest and winery protocols; flavors and aromas; wine chemistry; safety; microbiology and methods; analysis; and quality assurance." -Back cover
Bibliography note	Includes bibliographical references and index.
Access restriction	Available only to authorized users.
Technical details	Mode of access: World Wide Web
Genre/form	Electronic books.
LCCN	2012287414
ISBN	0124080812
ISBN	9780124080812

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