<p><i>A Complete Guide to Quality in Small-Scale Wine Making, Second Edition</i> is the first and only book to focus specifically on the challenges relevant to non-industrial scale production of optimal wine with a scientifically rigorous approach. Fully revised and updated with new insights on the importance of all aspects of the production of consistent, quality wine, this book includes sections on organic wine production, coverage of the selection and culturing of yeast, and the production of sparkling, ''methode champenois'' and fortified wines. The new edition includes insights into the latest developments in flavor chemistry, production protocols, NIR and FTIR for multipurpose analysis and microplate and PCR procedures, and IR methods for essential analysis among others.</p><p>Written by an expert team with real-world experience and with a multi-cultural approach, this text will provide a complete guide to all the stages of the winemaking process and evaluation, and clearly expla
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This practical book by two cidermakers of national repute, explores both modern and traditional approaches, and has been designed to enable the enthusiast using any type of apples to make real cider with skill and confidence. The book also includes a...
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The book introduces the program's Graphical User Interface and shows how to implement tools for modeling and animating characters and created scenes with the application of color, texture and special lighting effects.
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