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Sherry Wines: From Origins to Food Pairing: Types, process, wineries, and why most sherries are not sweet!
$18.37
Brousson Press
Investigations of the Flor Sherry Process
Product Code:
9781447464105
ISBN13:
9781447464105
Condition:
New
$18.37
Investigations of the Flor Sherry Process
$18.37
This book comprises a detailed investigation of the 'Flor Sherry Process', with information on acidity, oxidation, fining and stabilizing, effect of temperature, and much more besides. Written in clear language and full of useful information and helpful diagrams and tables, this text will be of considerable value to anyone interested in the production of flor sherry. It is not to be missed by the discerning collector. The chapters of this volume include: 'Classes of Spanish Sherry', 'The Vintage in Jerez', 'First Classification', 'The Solera System', 'The Film', 'Blending and Finishing', 'Spoilage', 'Properties of Flor Yeasts', 'Classification', 'Microscopial Appearance', 'Chalon and Jarez Compared', 'Alcohol Tolerance of Film', etcetera. We are proud to republish this vintage text, now complete with a new and specially commissioned introduction on wine-making.
| Author: William V. Cruess |
| Publisher: Brousson Press |
| Publication Date: Nov 05, 2012 |
| Number of Pages: 46 pages |
| Binding: Paperback or Softback |
| ISBN-10: 1447464109 |
| ISBN-13: 9781447464105 |
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