Sensitive Crystallization

Christian Marcel (Autor) Visualizing the Qualities of Wines Lançado em maio de 2011 Edição em Inglês
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    Sensitive Crystallization
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    • Data de lançamento maio 2011
      Editor Floris Books
    • Ehrenfried Pfeiffer, who introduced biodynamics into North America, developed a method in the 1930s to visually demonstrate the presence of formative forces -- that is, forces acting on living organisms which emanate from the Earth, the Sun and other planets. He arrived at the sensitive crystallization method using copper chloride crystals mixed with samples of the particular plant. Sensitive crystallization is of great consequence to winemaking and winemakers. Its vibrant, beautiful images startlingly illustrate different... Ver mais

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    Ehrenfried Pfeiffer, who introduced biodynamics into North America, developed a method in the 1930s to visually demonstrate the presence of formative forces -- that is, forces acting on living organisms which emanate from the Earth, the Sun and other planets. He arrived at the sensitive crystallization method using copper chloride crystals mixed with samples of the particular plant. Sensitive crystallization is of great consequence to winemaking and winemakers. Its vibrant, beautiful images startlingly illustrate different qualities of a wine: its tasting qualities, its grape type and the nature of the terroir from which it originates, as well as its aging potential. The method also reveals the influence of environmental factors and cultivation, whether intensive, organic or biodynamic. Sensitive crystallization is a valuable new tool which can objectively portray the characteristics of a wine, complementing the subjective assessment of professional wine-tasters.

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    Características detalhadas

    Editor

    Floris Books

    Data de lançamento

    maio 2011

    EAN

    978-0863158025

    ISBN

    9780863158025

    Nº Páginas

    104

    Encadernação

    Capa Mole

    Temática

    Culinária e Vinhos - Cozinha Profissional