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Investigations of the Flor Sherry Process

Investigations of the Flor Sherry Process

Investigations of the Flor Sherry Process


  • Author: William V. Cruess
  • publisher: Vintage Cookery Books
  • Year: 2013 (1 Edition)
  • Languages: Ingles
  • dimensions: Width 14.0 cms., Height 21.0 cms.
  • Weight: 150 grs
  • ISBN: 1-4474-6410-9
  • ISBN 13: 9781447464105
  • Book pages: 40
  • Book binding: rustic
  • colour: illustrated
  • Availability: In stock

Price: 16.00€ VAT included
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. Index: Classes of Spanish Sherry, the vintage in Jerez, first classificatoin, the Solera System, the Fil...; Investigations: Properties of Flor Yeasts, classification, microcospial appearance, chalon and Jerez compared, alcohol formation, effect on volatile acidity...

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