- We will send in 10–14 business days.
/images/books/9902619/9781446534618.jpg)
- Author: W Sherrard-Smith
- Publisher: Gilman Press
- Year: 2011
- Pages: 38
- ISBN-10: 1446534618
- ISBN-13: 9781446534618
- Format: 14 x 21.6 x 0.2 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
Reviews
Description
This vintage book contains a short treatise on making wine, with information on yeast selection, fermentation, bacteria, nutrient salts, different varieties of wine, and many other related aspects. Written in simple, plain language and full of invaluable information, this volume constitutes a must-read for aspiring wine producers, and is not to be missed by collectors. Contents include: "Who Makes Wine?", "What is Wine?", "Why I Make Wine", "The Principles of Alcohol Formation", "The Function of Yeast", "The Function of Vinegar Bacteria", "Sugar and Nutrition Salts", "Nutrition Salts and Organic Foods", "Enzymes and Nutrient Salts", "Enzymes and Pectin", "Fermentation in Nature", et cetera. Many vintage books like this are becoming increasingly rare and expensive. We are republishing this volume now in an affordable, high-quality addition complete with a specially commissioned new introduction on making wine.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 23d.09:02:24
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: W Sherrard-Smith
- Publisher: Gilman Press
- Year: 2011
- Pages: 38
- ISBN-10: 1446534618
- ISBN-13: 9781446534618
- Format: 14 x 21.6 x 0.2 cm, minkšti viršeliai
- Language: English English
This vintage book contains a short treatise on making wine, with information on yeast selection, fermentation, bacteria, nutrient salts, different varieties of wine, and many other related aspects. Written in simple, plain language and full of invaluable information, this volume constitutes a must-read for aspiring wine producers, and is not to be missed by collectors. Contents include: "Who Makes Wine?", "What is Wine?", "Why I Make Wine", "The Principles of Alcohol Formation", "The Function of Yeast", "The Function of Vinegar Bacteria", "Sugar and Nutrition Salts", "Nutrition Salts and Organic Foods", "Enzymes and Nutrient Salts", "Enzymes and Pectin", "Fermentation in Nature", et cetera. Many vintage books like this are becoming increasingly rare and expensive. We are republishing this volume now in an affordable, high-quality addition complete with a specially commissioned new introduction on making wine.
Reviews