The Resource Introduction to wine laboratory practices and procedures, Jean L. Jacobson

Introduction to wine laboratory practices and procedures, Jean L. Jacobson

Label
Introduction to wine laboratory practices and procedures
Title
Introduction to wine laboratory practices and procedures
Statement of responsibility
Jean L. Jacobson
Creator
Subject
Genre
Language
eng
Cataloging source
GW5XE
Dewey number
641.2/2
Illustrations
  • illustrations
  • plates
Index
index present
LC call number
TP548.5.A5
LC item number
J33 2006eb
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
Label
Introduction to wine laboratory practices and procedures, Jean L. Jacobson
Publication
Bibliography note
Includes bibliographical references (pages 359-363) and index
http://library.link/vocab/branchCode
  • net
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Cover -- Contents -- Preface -- Color Insert -- 1 Chemistry to Remember -- 1.1 Introduction -- 1.2 Metric System -- 1.3 Density and Specific Gravity -- 1.4 Liquids, Solids, and Gases -- 1.4.1 Pressure and Temperature -- 1.4.2 Liquids -- 1.4.3 Gases -- 1.5 Chemistry Fundamentals -- 1.5.1 Matter -- 1.5.2 Structure -- 1.5.3 Periodic Table -- 1.5.4 Compounds -- 1.5.5 Solutions -- 1.5.6 Electrolyte Solutions -- 1.5.7 pH -- 1.5.8 Oxidation: Reduction and Electrolysis -- 1.5.9 Halogens -- 1.5.10 Sulfur -- 1.6 Organic Chemistry -- 2 Safety First -- 2.1 Introduction -- 2.2 Regulatory Agencies and Acts -- 2.3 Laboratory and Winery Hazards -- 2.4 Chemical Hazards -- 2.4.1 Toxic Chemicals -- 2.4.2 Reactive Chemical Hazards -- 2.4.3 Chemical Handling and Storage -- 2.4.4 Chemical Waste -- 2.4.5 Personal Protection Equipment -- 2.4.6 Chemical Accidents and Emergencies -- 2.5 Physical Hazards -- 2.5.1 Physical Hazards Associated with Laboratory Work -- 2.5.2 Physical Hazards in the Cellar -- 2.5.3 Damage Control -- 3 What's Your Number? -- 3.1 Introduction -- 3.2 Quality -- 3.2.1 Setting up a QA Program -- 3.2.2 Laboratory Staff -- 3.2.3 Analytical Methods -- 3.2.4 Analytical Techniques -- 3.2.5 Records -- 3.2.6 Inadvertent Error -- 4 Berry to Bottle -- 4.1 Introduction -- 4.2 Wine History -- 4.3 Grape Varieties -- 4.4 Appellations -- 4.4.1 France -- 4.4.2 Italy -- 4.4.3 Spain -- 4.4.4 Portugal -- 4.4.5 Germany -- 4.4.6 South Africa -- 4.4.7 Chile -- 4.4.8 Argentina -- 4.4.9 Australia -- 4.4.10 New Zealand -- 4.4.11 United States -- 4.5 Wine Production Overview -- 4.5.1 Vineyard -- 4.5.2 Harvest -- 4.5.3 Fermentation -- 4.5.4 Maturation -- 4.5.5 Blending, Fining, and Stabilization -- 4.5.6 Filtration and Bottling -- 4.5.7 Sparkling Wine -- 4.5.8 Money Matters -- 5 Vineyard to Harvest -- 5.1 Introduction -- 5.2 The Grape -- 5.2.1 Mature Grape Physiology -- 5.2.2 Grape Structure -- 5.3 Preharvest -- 5.3.1 Vineyard Sampling -- 5.3.2 Sugar Determinations -- 5.3.3 Glucose and Fructose Determinations -- 5.3.4 Potential Alcohol (Ethanol) Determinations -- 5.3.5 Alcohol (Ethanol) Determinations -- 5.3.6 pH and Acidity Determinations -- 5.3.7 Potassium, Calcium, and Other Alkaline Metals Determinations -- 5.3.8 Total Phenols and Anthocyanin Determinations -- 5.4 Harvest -- 5.4.1 Nitrogen and Amino Acid Determinations -- 5.4.2 Insol
Control code
ocn209906861
Dimensions
unknown
Extent
1 online resource (xvii, 375 pages, 2 pages of plates)
Form of item
online
Isbn
9780387251202
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other control number
10.1007/b106815
Other physical details
illustrations (some color)
http://library.link/vocab/ext/overdrive/overdriveId
978-0-387-24377-1
http://library.link/vocab/recordID
.b23451257
Specific material designation
remote
System control number
  • (OCoLC)209906861
  • pebco0387243771

Library Locations

    • Deakin University Library - Geelong Waurn Ponds CampusBorrow it
      75 Pigdons Road, Waurn Ponds, Victoria, 3216, AU
      -38.195656 144.304955
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