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ISBN: 2040013245 Year: 1975 Publisher: Paris : Dunod,
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ISBN: 2263018247 9782263018244 Year: 1993 Publisher: [Paris] : Solar,
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ISBN: 9780992493677 0992493676 9780992493660 Year: 2017 Publisher: [Sydney, N.S.W.]
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Australian Wine Vintages is the longest running wine guide in Australia. First published in 1979, it has been much imitated but never beaten. This pioneering work has made fine Australian Wine accessible to generations of drinkers through the simple and clear layout. It states what is good, when to drink it and what the wine is worth.The author Rob Geddes MW (Master of Wine) has been responsible for this publication since the 25th edition. He and his tasting team bring new energy and accuracy to this Australian classic.Says Rob, 'I am proud that our scores correlate very strongly to the scores given by judges in wine shows.' However, it is not just about the points. 'Our tasting panel of extremely experienced judges, plus our experience with consumer wine events means we are able to understand consumers and suggest wines that will be interesting to them as well.'.
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ISBN: 1921934034 Year: 2012 Publisher: Acton, A.C.T. : ANU Press,
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Even before University House was opened in 1954, a House Wine Committee had been formed, leading to the 1st University House Wine Symposium, held in 1956. These proceedings record the 7th University House Wine Symposium, held in 2011 to commemorate the 40-year anniversary of the first plantings that have led to the internationally acclaimed wines of the Canberra District Wine Region.
Periodical
Year: 1996 Publisher: Washington, D.C. : Bureau of Alcohol, Tobacco and Firearms
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Year: 2023 Publisher: London : IntechOpen,
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Recent Advances in Grape and Wine Production - New Perspectives for Quality Improvement, written by a group of international researchers, provides a comprehensive overview of recent innovations in viticulture and enology - grape and wine production. This book is not only for technicians actively engaged in the field but also for students at technical schools and/or universities and other professionals interested in the latest innovations in grape and wine research.
Periodical
Year: 2003 Publisher: Washington, D.C. : Dept. of the Treasury, Alcohol and Tobacco Tax and Trade Bureau,
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Year: 2020 Publisher: Reims : EPURE, Éditions et presses universitaires de Reims,
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As a reflection of a terroir and a landscape, as an emblem of a region, a nation or a civilisation, wine also facilitates a connection between cultural dimensions that we are used to discriminating in our everyday representations (human/divine, human/animal, noble/common, beautiful/monstruous, natural/artificial). It is thus a vector of alterity, an invitation to go towards the other, to modify or alter one's vision of the world, to cross not only regional and national borders, but also the threshold between the profane and the sacred. It was therefore essential to combine the thoughts of wine professionals with those of researchers from many areas of the human sciences, from history to economics, linguistics, semiotics, communication sciences and literary criticism. Reflet d'un terroir et d'un paysage, emblème d'une région, d'une nation ou d'une civilisation, le vin facilite aussi le rapprochement entre des dimensions culturelles que nous sommes habitués à distinguer dans nos représentations ordinaires (humain/divin, humain/animal, noble/vulgaire, beau/monstrueux, naturel/artificiel). Il est ainsi vecteur d'altérité, il invite à aller vers l'autre, à modifier ou altérer sa vision du monde, à franchir non seulement les frontières régionales et nationales, mais également le seuil séparant le profane du sacré. Il était donc indispensable d'associer les réflexions de professionnels spécialistes du vin à celles de chercheurs issus de nombreux secteurs des sciences humaines, de l'histoire à l'économie en passant par la linguistique, la sémiotique, les sciences de l'information et de la communication ou encore la critique littéraire.
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Year: 2021 Publisher: London : IntechOpen,
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This book, written by experts, aims to provide a detailed overview of recent advances in oenology. Book chapters include the latest progress in the chemistry and biochemistry of winemaking, stabilisation, and ageing, covering the impact of phenolic compounds and their transformation products on wine sensory characteristics, emerging non-thermal technologies, fermentation with non-Saccharomyces yeasts, pathways involved in aroma compound synthesis, the effect of wood chips use on wine quality, the chemical changes occurring during Port wine ageing, sensory mechanisms of astringency, physicochemical wine instabilities and defects, and the role of cork stoppers in wine bottle ageing. It is highly recommended to academic researchers, practitioners in wine industries, as well as graduate and PhD students in oenology and food science.
Book
ISBN: 9782260006954 2260002722 9782260002727 2260006957 Year: 1981 Publisher: Paris: Julliard,
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