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03450nam a2200745 4500 |
| 001 |
ocn828334126 |
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OCoLC |
| 005 |
20170124071523.7 |
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m o d |
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cr ||||||||||| |
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130222s2013 enk ob 001 0 eng |
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|a 2013007576
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| 040 |
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|a DLC
|b eng
|e rda
|e pn
|c DLC
|d DG1
|d N$T
|d CDX
|d E7B
|d YDXCP
|d OCLCF
|d CCO
|d EBLCP
|d DEBSZ
|d S9I
|d OCLCQ
|d DG1
|d GrThAP
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|a 850148251
|a 902602877
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|a 9781118569214
|q (ePub)
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|a 1118569210
|q (ePub)
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| 020 |
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|a 9781118569191
|q (MobiPocket)
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| 020 |
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|a 1118569199
|q (MobiPocket)
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| 020 |
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|a 9781118569207
|q (Adobe PDF)
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| 020 |
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|a 1118569202
|q (Adobe PDF)
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| 020 |
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|a 9781118569184
|q (electronic bk.)
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| 020 |
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|a 1118569180
|q (electronic bk.)
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| 020 |
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|z 9780470672242
|q (cloth)
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| 029 |
1 |
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|a AU@
|b 000053305876
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| 029 |
1 |
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|a CHBIS
|b 010026934
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|a CHVBK
|b 306233878
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1 |
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|a DEBSZ
|b 431396760
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| 029 |
1 |
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|a DKDLA
|b 820120-katalog:000664170
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| 029 |
1 |
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|a GBVCP
|b 790206714
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| 029 |
1 |
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|a NLGGC
|b 357433661
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| 029 |
1 |
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|a NZ1
|b 14970344
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| 029 |
1 |
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|a NZ1
|b 15351106
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| 029 |
1 |
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|a NZ1
|b 15550035
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| 035 |
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|a (OCoLC)828334126
|z (OCoLC)850148251
|z (OCoLC)902602877
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| 042 |
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|a pcc
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| 050 |
0 |
0 |
|a TP548
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| 072 |
|
7 |
|a TEC
|x 012000
|2 bisacsh
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| 082 |
0 |
0 |
|a 663/.2
|2 23
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| 049 |
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|a MAIN
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| 245 |
0 |
0 |
|a Sweet, reinforced, and fortified wines :
|b grape biochemistry, technology, and vinification /
|c [edited by] Fabio Mencarelli, Pietro Tonutti.
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| 264 |
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1 |
|a Chichester, West Sussex ;
|a Hoboken, NJ :
|b Wiley-Blackwell,
|c 2013.
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| 300 |
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|a 1 online resource.
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 504 |
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|a Includes bibliographical references and index.
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0 |
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|a Print version record and CIP data provided by publisher.
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0 |
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|a pt. 1. History -- pt. 2. Vineyard management, on-vine and postharvest grape dehydration, vinification -- pt. 3. The wines -- pt. 4. Market and marketing.
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| 520 |
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|a Wines from Grape Dehydration is the first of its kind in the field of grape dehydration - the controlled drying process which produces a special group of wines. These types of wine are the most ancient, made in the Mediterranean basin, and are even described in Herodotus. Until few years ago, it was thought that these wines - such as Pedro Ximenez, Tokai, Passito, and Vin Santo - were the result of simple grape drying, because the grapes were left in the sun, or inside greenhouses that had no controls over temperature, relative humidity or ventilation. But Amarone wine, o.
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| 650 |
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0 |
|a Wine and wine making
|x Chemistry.
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| 650 |
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0 |
|a Grapes.
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| 650 |
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0 |
|a Fortified wines.
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| 650 |
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4 |
|a Fortified wines.
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| 650 |
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4 |
|a Grapes.
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| 650 |
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4 |
|a Wine and wine making
|x Chemistry.
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| 650 |
|
7 |
|a TECHNOLOGY & ENGINEERING
|x Food Science.
|2 bisacsh
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| 650 |
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7 |
|a Fortified wines.
|2 fast
|0 (OCoLC)fst00933048
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| 650 |
|
7 |
|a Grapes.
|2 fast
|0 (OCoLC)fst00946524
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| 650 |
|
7 |
|a Wine and wine making
|x Chemistry.
|2 fast
|0 (OCoLC)fst01175913
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| 655 |
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4 |
|a Electronic books.
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| 700 |
1 |
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|a Mencarelli, F.
|q (Fabio)
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| 700 |
1 |
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|a Tonutti, P.
|q (Pietro)
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| 776 |
0 |
8 |
|i Print version:
|t Sweet, reinforced, and fortified wines.
|d Chichester, West Sussex ; Hoboken, NJ : John Wiley & Sons, Inc., 2013
|z 9780470672242
|w (DLC) 2012047725
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| 856 |
4 |
0 |
|u https://doi.org/10.1002/9781118569184
|z Full Text via HEAL-Link
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| 994 |
|
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|a 92
|b DG1
|
