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Synopsis
Excerpt from The Principles of Wine-Making
The principal lines of work undertaken have been: (1) the search for the best resistant stocks for various localities differing in climate and soil, - and for various varieties of Wine, raisin and table grapes; (2) the introduction and testing of new and promising varieties (3) investigation of the nature and control of various insect pests and diseases of the Vine; (4) tests of improved methods of grafting and establishing Vineyards; (5) trials of methods of fertilization of vine yards; (6) investigation of improved methods of fermentation and handling of Wine, and of the utilization of the by-products of the Vine yard and cellar.
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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.
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- PublisherForgotten Books
- Publication date2021
- ISBN 10 1527912493
- ISBN 13 9781527912496
- BindingPaperback
- Number of pages58
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The Principles of Wine-Making (Classic Reprint)
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Paperback. Condition: New. Print on Demand. This book revolutionises the understanding of viticulture and wine-making. Originally published in 1913, it was written as part of a range of publications by the University of California Press, presenting research from major universities. It provides a scientific understanding of wine-making with special attention to conditions in California, which is of particular relevance to wine-makers in many regions of the world. The book describes in detail the biological and chemical processes involved in wine-making with an emphasis on the vital role of micro-organisms, leading the author to conclude that the most important part of wine-making is the fermentation process itself. The author also notes that the science was still developing and left room for further research. This book is an invaluable resource for anyone seeking to understand the scientific principles of wine-making and its relevance to the California region. Forgotten Books publishes hundreds of thousands of rare and classic books. 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. The digital edition of all books may be viewed on our website before purchase. print-on-demand item. Seller Inventory # 9781527912496_0
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