{"product_id":"pollacci-la-teoria-e-la-pratica-1872","title":"La teoria e la pratica della enologia","description":"\u003cp\u003e1872 Second Edition\u003c\/p\u003e\n\n\u003cp\u003eIn 8vo. Pp. [1] f.e., [6], 244, [1] r.e.\u003cbr\u003e\nFirence (Florence)\u003cbr\u003e\nEugenio e F. Cammelli\u003c\/p\u003e\n\n\u003cp\u003eOriginal printed wrappers, some wear and stains. Occasional light foxing; uncut. Very good.\u003c\/p\u003e\n\n\u003cp\u003eSecond, corrected and enlarged edition of Pollacci's principal enological treatise, issued after the first edition had sold out and now supplied with more than forty figures in the text. Egidio Pollacci, a Pistoian professor of pharmaceutical chemistry at the Royal University of Pavia, wrote the book by commission of the Ministry of Agriculture and Commerce of the Kingdom of Italy. Its moment was early post-Unification Italy, when wine production was being recast as a scientific, commercial, and national question under the pressure of French technical and market dominance. The phrase \"popolarmente esposta\" (explained in accessible terms) signals the program: chemistry, cellar practice, and vineyard observation are to be made usable beyond the laboratory.\u003c\/p\u003e\n\n\u003cp\u003eThe book is a state-minded manual of Italian enology, joining Pasteurian fermentation theory, practical apparatus, grape selection, and quantitative vineyard data to a project of agricultural modernization.\u003cbr\u003e\nIt opens with Cantoni's epigraph on Italy as a land of wine, setting a public rather than specialist aim. It classifies wines as vini da pasto (table wines) and vini di lusso o da dessert (luxury or dessert wines), then divides table wines into secchi, navigabili, fini e durevoli (dry, suitable for shipping, fine and long-keeping) for export, andanti, igienici (ordinary, wholesome) for domestic use, and lower piano (grade) wines. The main sequence moves through Classe Prima, Classe Seconda, and Terzo Gruppo (First Class, Second Class, and Third Group), with instructions on harvest timing, ammostatura (must-making), removal of stems, fermentation after Pasteur, sealed vats, follatura (punching down the cap), racking, barrel care, fining with egg white, sulphurisation, and the new chapter on white table wines.\u003cbr\u003e\nThe section on artificial heating traces enological pasteurisation from Appert, Gervais, Vergnette-Lamotte, and Ridolfi to Pasteur, distinguishing gentle heating from forced heating and comparing medal-winning apparatus. Over forty in-text woodcuts show laboratory glassware, a fermenting vat in section, Perret's grilles for submerging grape marc, the chain-suspended bruciamiccie (sulphur-wick burner), and the Vianello-Carpene sulphurisation furnace. The Sienese tables name proprietors, localities, soils, varieties, and must ratios, including Bettino Ricasoli at Brolio and Chianti, with Malvasia, Canaiuolo, Alicante, and Procanico compared across estates.\u003c\/p\u003e\n\n\u003cp\u003eCellar iconography before industrialisation: forty-plus woodcuts catch Italian winemaking at the moment craft was becoming method, from the chain-hung sulphur brazier to Perret's marc grilles, sealed vats, and laboratory apparatus. Pasteur enters the cantina, but the old tools are still on the page: modern enology takes shape before phylloxera changed the vineyard for good.\u003c\/p\u003e","brand":"La Fenice Antiquaria","offers":[{"title":"Default Title","offer_id":49385895035115,"sku":"182-1872--300.00-135.00-2026","price":244.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/2000\/5611\/files\/00182_IMG_0089.jpg?v=1788993701","url":"https:\/\/fenicebooks.com\/en-gb\/products\/pollacci-la-teoria-e-la-pratica-1872","provider":"La Fenice Antiquaria","version":"1.0","type":"link"}