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Author: DELANOE Dominique Publisher: Lavoisier ISBN: 2743064463 Category : Languages : en Pages : 242
Book Description
Acquérir le savoir-faire indispensable sur un marché mondial toujours plus exigeant. Le marché du vin est aujourd’hui mondial et sa commercialisation est soumise à de nombreuses contraintes techniques et réglementaires : constance des caractéristiques, stabilité parfaite du vin tout au long du circuit commercial, protection contre les malfaçons, sécurité du consommateur. La vinification constitue une technique que le viticulteur doit parfaitement maîtriser pour délivrer un produit de qualité. Pour répondre à ces exigences, Le vin – De l’analyse à l’élaboration présente les principaux contrôles et analyses à mettre en œuvre à chaque étape de la vinification. Un ouvrage centré sur la connaissance du produit à chaque stade de son élaboration. Actualisée sur la base de connaissances œnologiques et réglementaires récentes, cette nouvelle édition comprend : • une présentation des notions générales relatives aux analyses du vin, outil essentiel à la prise de décision lors de l’élaboration du produit ; • une étude détaillée des analyses à réaliser (contrôles de maturité, suivi de fermentation…) comprenant l’explication simple des phénomènes en cause, la description des méthodes d’analyse et d’interprétation des résultats ; • une revue des différents additifs ou composants impliqués dans la conservation et la stabilisation des vins ; • une synthèse des bonnes pratiques du viticulteur, qu’il s’agisse de l’application de la démarche HACCP, du respect de la réglementation en rappelant les pratiques œnologiques autorisées, ou de l’organisation de la cave. Résolument pédagogique, ce manuel pratique est le fruit de la riche expérience de ses auteurs, spécialistes reconnus dans l’enseignement et la mise en œuvre des sciences œnologiques. Le vin : de l’analyse à l’élaboration a été conçu pour : - les professionnels du vin : viticulteurs, œnologues, techniciens conseillers en production ou techniciens de laboratoires œnologiques, etc. - les étudiants en viticulture et en œnologie.
Author: DELANOE Dominique Publisher: Lavoisier ISBN: 2743064463 Category : Languages : en Pages : 242
Book Description
Acquérir le savoir-faire indispensable sur un marché mondial toujours plus exigeant. Le marché du vin est aujourd’hui mondial et sa commercialisation est soumise à de nombreuses contraintes techniques et réglementaires : constance des caractéristiques, stabilité parfaite du vin tout au long du circuit commercial, protection contre les malfaçons, sécurité du consommateur. La vinification constitue une technique que le viticulteur doit parfaitement maîtriser pour délivrer un produit de qualité. Pour répondre à ces exigences, Le vin – De l’analyse à l’élaboration présente les principaux contrôles et analyses à mettre en œuvre à chaque étape de la vinification. Un ouvrage centré sur la connaissance du produit à chaque stade de son élaboration. Actualisée sur la base de connaissances œnologiques et réglementaires récentes, cette nouvelle édition comprend : • une présentation des notions générales relatives aux analyses du vin, outil essentiel à la prise de décision lors de l’élaboration du produit ; • une étude détaillée des analyses à réaliser (contrôles de maturité, suivi de fermentation…) comprenant l’explication simple des phénomènes en cause, la description des méthodes d’analyse et d’interprétation des résultats ; • une revue des différents additifs ou composants impliqués dans la conservation et la stabilisation des vins ; • une synthèse des bonnes pratiques du viticulteur, qu’il s’agisse de l’application de la démarche HACCP, du respect de la réglementation en rappelant les pratiques œnologiques autorisées, ou de l’organisation de la cave. Résolument pédagogique, ce manuel pratique est le fruit de la riche expérience de ses auteurs, spécialistes reconnus dans l’enseignement et la mise en œuvre des sciences œnologiques. Le vin : de l’analyse à l’élaboration a été conçu pour : - les professionnels du vin : viticulteurs, œnologues, techniciens conseillers en production ou techniciens de laboratoires œnologiques, etc. - les étudiants en viticulture et en œnologie.
Author: Tudor O. Bompa Publisher: Human Kinetics ISBN: 1492582816 Category : Sports & Recreation Languages : en Pages : 597
Book Description
Learn how to train for maximum gains with Periodization: Theory and Methodology of Training. Guided by the expertise of Tudor O. Bompa, the pioneer of periodization training, and leading periodization researcher G. Gregory Haff, you’ll learn how to vary the intensity and volume of training to optimize the body’s ability to recover and rebuild—resulting in better performance and less risk of injury. Translated into nine languages, Periodization: Theory and Methodology of Training has become one of the major resources on periodization for sport scientists, coaches, and athletes throughout the world. Since the introduction of this groundbreaking training theory by Tudor O. Bompa in 1963, periodization has become the basis of every serious athlete’s training. Now in its fifth edition, Bompa’s classic text combines the concepts central to periodization and training theory with contemporary advances in sport science, physiology, and coaching. No other text discusses planning and periodization in such detail or with so many specific, practical examples from a variety of sports. With the fifth edition of Periodization, you can learn the principles, objectives, and components of a successful long-term training program and how to plan the right program to achieve your performance goals. Periodization also contains proven strategies for optimal peaking and specifics on training for better motor ability, working capacity, skill effectiveness, and psychological adaptability. Better organized and easier to read, the fifth edition of this definitive text presents the latest refinements to periodization theory: • New research on rest and restoration, specifically countermeasures used in facilitating recovery plus practical suggestions for implementation • How the use of sequential training and delayed training effects can produce optimal performance at major competitions • A comprehensive discussion, grounded in scientific data, on applying various methods of peaking to ensure optimal performance for competition • New information on how concepts such as conjugated sequencing and summated microcycle structures can maximize strength gains and direct training • Expanded information on the development of sport performance characteristics, including speed training and sport-specific endurance Chapter summaries will help you review and reference major concepts throughout the text. Plan and document each training program with ease using the duplication-ready annual and four-year training plan charts included in the appendix. When it comes to designing programs for optimal training, Tudor Bompa’s expertise is unmatched. The fifth edition of Periodization: Theory and Methodology of Training presents the latest refinements to Bompa’s periodization theory to help you create training programs that enhance sport skills and ensure peak performance.
Author: Sabine Arndt-Lappe Publisher: Walter de Gruyter GmbH & Co KG ISBN: 3110498162 Category : Language Arts & Disciplines Languages : en Pages : 282
Book Description
The creation of new lexical units and patterns has been studied in different research frameworks, focusing on either system-internal or system-external aspects, from which no comprehensive view has emerged. The volume aims to fill this gap by studying dynamic processes in the lexicon – understood in a wide sense as not being necessarily limited to the word level – by bringing together approaches directed to morphological productivity as well as approaches analyzing general types of lexical innovation and the role of discourse-related factors. The papers deal with ongoing changes as well as with historical processes of change in different languages and reflect on patterns and specific subtypes of lexical innovation as well as on their external conditions and the speakers’ motivations for innovating. Moreover, the diffusion and conventionalization of innovations will be addressed. In this way, the volume contributes to understanding the complex interplay of structural, cognitive and functional factors in the lexicon as a highly dynamic domain.
Author: Annie Proulx Publisher: Storey Publishing ISBN: Category : Cooking Languages : en Pages : 232
Book Description
Clear, simple language, numerous illustrations, and detailed step-by-step instructions, lead you through making fresh and delicious sweet and hard ciders - including blended and sparkling ciders; building your own working apple press; enhancing your cooking with cider as an ingredient; choosing the right apple cultivar for the flavor you want; and planning and planting your very own home orchard for the freshest batch of cider ever! Plus, interesting bits of history and lore shed light on cider's colorful past.
Author: Andrew G. Reynolds Publisher: Elsevier ISBN: 184569998X Category : Technology & Engineering Languages : en Pages : 678
Book Description
Many aspects of both grape production and winemaking influence wine sensory properties and stability. Progress in research helps to elucidate the scientific basis of quality variation in wine and to suggest changes in viticulture and oenology practices. The two volumes of Managing wine quality review developments of importance to wine producers and researchers. The focus is on recent studies, advanced methods and likely future technologies.Part one of the second volume Oenology and wine quality opens with chapters reviewing the impact of different winemaking technologies on quality. Topics covered include yeast and fermentation management, enzymes, ageing on lees, new directions in stabilisation, clarification and fining of white wines and alternatives to cork in wine bottle closures. Managing wine sensory quality is the major focus of part two. Authors consider issues such as cork taint, non-enzymatic oxidation and the impact of ageing on wine flavour deterioration. The volume concludes with chapters on the management of the quality of ice wines and sparkling wines.With authoritative contributions from experts across the world's winemaking regions, Managing wine quality is an essential reference work for all those involved in viticulture and oenology wanting to explore new methods, understand different approaches and refine existing practices. - Reviews the impact of different technologies on wine quality - Discusses yeast and fermentation management, enzymes and ageing on lees - Considers issues surrounding wine sensory quality including cork taint and the impact of ageing on flavour deterioration
Author: Catherine Hess Publisher: Getty Publications ISBN: 0892362553 Category : Art Languages : en Pages : 274
Book Description
The Getty Museum’s collection of postclassical European glass represents a well-defined chapter within the history of the medium. These objects—which range in date from the late Middle Ages to the late seventeenth century—originated in important Italian, German, Bohemian, Netherlandish, Silesian, and Austrian centers of production. The sixty-eight pieces presented in this catalogue include vessels made to resemble rock crystal or chalcedony; glass blown into unusually large or remarkably refined shapes; and glass decorated with ornament that is intricately applied, elegantly enameled, or gilded. Each object is described in detail, including provenance, bibliography, and relevant comparative examples. An introductory essay traces the history of European glass from classical times to the present.
Author: Michael Fried Publisher: University of Chicago Press ISBN: 9780226262130 Category : Art Languages : en Pages : 282
Book Description
With this widely acclaimed work, Michael Fried revised the way in which eighteenth-century French painting and criticism are viewed and understood. Analyzing paintings produced between 1753 and 1781 and the comments of a number of critics who wrote about them, especially Dennis Diderot, Fried discovers a new emphasis in the art of the time, based not on subject matter or style but on values and effects.
Author: DELANOE Dominique
Author: DELANOE Dominique
Author: Tudor O. Bompa
Author: David J. Griffiths
Author: Sabine Arndt-Lappe
Author: Jacques Hallak
Author: Annie Proulx
Author: Andrew G. Reynolds
Author: Catherine Hess
Author: Joseph Evans Grimes
Author: Michael Fried