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Studies on the sherry flor
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Studies on the sherry flor

by J. C. M. Fornachon

This book provides a scientific and technological overview of fermented alcoholic beverage production. The updated second edition features new chapters on sparkling wines, rums, and Latin American spirits, as well as current research and technological advancements.

Accession 13327 ISBN — Publisher Australian Wine Board
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Studies on the sherry flor spine
Studies on the sherry flor cover
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TAGS
Curated Derived
Animals Biology Culture Economics Food and Drink Life Sciences Plants Science Social Sciences
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on_shelf
False
position_updated_at
never
orientation
unknown
Details

Physical

binding_type
Hard Back
dimensions
none captured
spine_text
none captured

Metadata

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LOCATION HISTORY
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Last synced 2026-06-09 14:50 (1 day, 4 hours ago)

Identity

name→ title
Studies on the sherry flor
vernon_id
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13327
vernon_slug
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Drives Pulse state

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location_reason
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isbn_issn→ isbn (when valid)
No ISBN

Descriptive

production_date
1972
object_type
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object_status
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brief_description
A study into 'flor' yeasts in relation to the production of Sherry in Australia.

Subjects & people

authors→ author (initial fill only)
J. C. M. Fornachon
tags→ tags
Science, Life sciences, Social sciences, Civilisation, Cooking, Food science, Agriculture, Economics, Industries, Biology, Microbiology, Wine and wine making, Alcoholic beverages, Beverages, Food, Wine and wine making -- Australia, Wine and wine making -- Analysis, Wineries -- Australia, Viticulture, Fruit-culture, Horticulture, Wine industry, Alcoholic beverage industry, Beverage industry, Food industry and trade, Agricultural processing industries, Agricultural industries, Fortified wines, Sherry, Yeast, Leavening agents
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Cover image

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21050

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