| Investigations of the Flor Sherry Process Contributor(s): Cruess, William V. (Author) |
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ISBN: 1447464109 ISBN-13: 9781447464105 Publisher: Brousson Press OUR PRICE: $14.24 Product Type: Paperback - Other Formats Published: November 2012 |
| Additional Information |
| BISAC Categories: - Cooking | Beverages - Alcoholic- General - Technology & Engineering | Agriculture - Enology & Viticulture |
| Physical Information: 0.11" H x 5.5" W x 8.5" (0.15 lbs) 46 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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. |