Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
The Theoretical Aspect of Wine Making

The Theoretical Aspect of Wine Making

Sherrard-Smith, W.

Paperback

Food WritingAgricultureLiquor

ISBN10: 1446534618
ISBN13: 9781446534618
Publisher: Gilman Press
Published: Feb 8 2011
Pages: 38
Weight: 0.13
Height: 0.09 Width: 5.50 Depth: 8.50
Language: 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.

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