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Commercial Winemaking: Processing and Controls Richard P. Vine Softcover reprint of the original 1st ed. 1981 edition
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Commercial Winemaking: Processing and Controls
Richard P. Vine
The very first winemaster may have been a cave man who discovered the magic of fermentation by tasting the result of some crushed grapes having been left inadvertently for a few days. The term table wine suggests the use for which these wines are intended-at the table with food.
500 pages, 138 black & white illustrations
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