Britt and Per Karlsson – författare
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2 produkter
2 produkter
Häftad, Engelska, 2014
175 kr
Skickas
"We constantly notice when we are out talking to winemakers in different wine regions that more and more producers pay attention to how what they do in the vineyard affects the environment. Many winemakers that we meet start the process of 'converting' to organic farming. There are rules for what that means -- what an organic farmer can do and what is forbidden -- rules that come both from public or government organisations and from private organisations. In addition, people also talk more and more about other related approaches: biodynamic winemaking, natural wines, sustainable farming. In this book we explain them all."Organic farming, biodynamic wine, natural wines, sustainable winemaking: what do all these concepts really mean, and what benefits can they bring to winemakers?This comprehensive book by two renowned wine experts explains the rules, the do's and don't's of organic, biodynamic and natural wine production, both outside in the vineyard and in the wine cellar. It sets out clearly what a winemaker is allowed to do, including processes, additives and chemicals, and looks at the potential long-term benefits of going organic or biodynamic.This is an invaluable introduction to sustainable winemaking for all wine professionals and enthusiasts.Winner of the 'Best Wine Book for Professionals 2012' in Sweden and the 'World's Best Drinks (wine) Education Book', runner-up, 2012.
Häftad, Engelska, 2026
255 kr
Kommande
In recent years, sustainability has become increasingly important in the wine industry. Concerns about environmental impact used to focus on how grapes were grown, and were perhaps regarded as the preserve of organic and biodynamic vineyards. Today, winemakers of all kinds, including large-scale conventional growers, are aware that sustainability encompasses their entire process, from soil, vines and water use, through to transportation and packaging.In this timely book, respected wine journalists Britt and Per Karlsson explore the different approaches to sustainability taken by organic, biodynamic, natural and conventional wine producers around the world. They examine the different rules and restrictions governing winemaking, including spraying in the vineyard; additives and processing aids employed during fermentation; and how wine is packaged and transported. The authors also consider the impact of climate change on the current industry and how it is affecting both the taste of wines and which grape varieties are grown. Making Wine Sustainable is an invaluable guide to best practice for modern wine industry professionals, and an illuminating read for wine enthusiasts who want to better understand this complex subject.