Author: André Louis Simon Publisher: Forgotten Books ISBN: 9781527855601 Category : Reference Languages : en Pages : 364
Book Description
Excerpt from The History of the Wine Trade in England, Vol. 2 The spirit in which this work was conceived, and the aim I had in view when I undertook it, have been sufficiently explained in the first volume, published last autumn, and need not be repeated here. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Jim Clarke Publisher: ISBN: 9781913022037 Category : Languages : en Pages :
Book Description
South Africa is the eighth largest wine-producer in the world and its wine industry is among the oldest of the New World. Today it is one of the globe's most dynamic industries, compact but diverse. In the past decade a new generation of winemakers has breathed new life into centuries-old estates and new, boutique brands alike. The wines of South Africa is in four sections. The first introduces readers to the history of South African wine, beginning with the arrival of the Dutch and the establishment of what would become Cape Town. The second section analyzes South Africa's industry today. It pinpoints the geological, geographical, and climatic conditions that create the parameters and potential of South African wine. It describes the major grape varieties and wine styles and outlines the broad range of wines being produced. It shows the current infrastructure of the industry, significant regulatory matters, and South Africa's place in export markets. It also includes a general overview of wine tourism in South Africa.The third section inspects the challenges the industry faces, focusing on the three largest: profitability and the loss of vineyards as farmers switch to higher-margin orchards; environmental concerns, the effects of climate change, and water conservation; and the legacy of apartheid and continued imbalances in the socioeconomic structure of the Western Cape, including land redistribution, black economic empowerment initiatives designed to create a new generation of black business owners, and efforts to create a skilled, better-paid black workforce within the industry.The last section familiarizes readers with the major growing areas of South Africa and the most important producers operating in each one. It opens with a description of the Wine of Origin system, which designates three tiers of major appellations: Regions, Districts and Wards. Descriptions of individual regions and the producers based within each of them follow. A glossary explains important terms that are specific to the South African wine industry.
Author: P. T. H. Unwin Publisher: Psychology Press ISBN: 0415031206 Category : Business & Economics Languages : en Pages : 441
Book Description
Provides an introduction to the historical geography of viticulture and the wine trade from prehistory to the present, considering wine as a symbol, rich in meaning and a commercial product of great economic importance to specific regions.
Author: Pascal Ribéreau-Gayon Publisher: John Wiley & Sons ISBN: 0470010355 Category : Science Languages : en Pages : 512
Book Description
The "Microbiology" volume of the new revised and updated Handbook of Enology focuses on the vinification process. It describes how yeasts work and how they can be influenced to achieve better results. It continues to look at the metabolism of lactic acid bacterias and of acetic acid bacterias, and again, how can they be treated to avoid disasters in the winemaking process and how to achieve optimal results. The last chapters in the book deal with the use of sulfur-dioxide, the grape and its maturation process, harvest and pre-fermentation treatment, and the basis of red, white and speciality wine making. The result is the ultimate text and reference on the science and technology of the vinification process: understanding and dealing with yeasts and bacterias involved in the transformation from grape to wine. A must for all serious students and practitioners involved in winemaking.
Author: Publisher: ISBN: Category : Bibliography Languages : en Pages : 1598
Book Description
Vols. for 1871-76, 1913-14 include an extra number, The Christmas bookseller, separately paged and not included in the consecutive numbering of the regular series.
Author: André Louis Simon
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Author: Jim Clarke
Author: P. T. H. Unwin
Author: Pascal Ribéreau-Gayon
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