000			01580nam a2200349 a 4500
001			ebr10691480
003			CaPaEBR
006			m u
007			cr cn|||||||||
008			130221s2013 enkabdf sb 001 0 eng d
010			_z 2012047725
020			_z9780470672242 (cloth)
020			_z9781118569207 (e-book)
040			_aCaPaEBR _cCaPaEBR
035			_a(OCoLC)828334126
050	1	4	_aTP548 _b.S96 2013eb
082	0	4	_a663/.2 _223
245	0	0	_aSweet, reinforced and fortified wines _h[electronic resource] : _bgrape biochemistry, technology and vinification / _cedited by Fabio Mencarelli, Pietro Tonutti.
260			_aChichester, West Sussex ; _aHoboken, N.J. : _bJohn Wiley & Sons, Inc., _c2013.
300			_axi, 357 p., [16] p. of plates : _bill. (some col.), col. maps.
504			_aIncludes bibliographical references and indexes.
505	0		_apt. 1. History -- pt. 2. Vineyard management, on-vine and postharvest grape dehydration, vinification -- pt. 3. The wines -- pt. 4. Market and marketing.
533			_aElectronic reproduction. _bPalo Alto, Calif. : _cebrary, _d2013. _nAvailable via World Wide Web. _nAccess may be limited to ebrary affiliated libraries.
650		0	_aWine and wine making _xChemistry.
650		0	_aGrapes.
650		0	_aFortified wines.
655		7	_aElectronic books. _2local
700	1		_aMencarelli, F. _q(Fabio)
700	1		_aTonutti, P. _q(Pietro)
710	2		_aebrary, Inc.
856	4	0	_uhttp://site.ebrary.com/lib/rucke/Doc?id=10691480 _zAn electronic book accessible through the World Wide Web; click to view
999			_c25663 _d25663