{"product_id":"gardella-istruzione-teorica-pratica-1871","title":"Istruzione teorica e pratica sulle condizioni dei vini da esportarsi.","description":"\u003cp\u003e1871 Second Edition\u003c\/p\u003e\n\n\u003cp\u003eIn 8vo. Pp. 167, [1]\u003cbr\u003e\nGenova\u003cbr\u003e\nLuigi Sambolino\u003c\/p\u003e\n\n\u003cp\u003eOriginal wrappers. Signature and oval stamp of the \"Società di Mutuo Soccorso fra gl'Insegnanti di Genova\" (Mutual Aid Society of Teachers of Genoa) at the verso of the title page (the stamp is showing through to recto). Fine\u003c\/p\u003e\n\n\u003cp\u003eA practical chemical manual for preparing and preserving Italian wines for export commissioned by the Comizio agrario di Genova to Gardella, a professor of Pharmaceutical and Toxicological Chemistry at the Royal University. It answered a specific post-Unification problem: Italian wine had to travel as export goods while chemistry was redefining fermentation, preservation, and fraud. Gardella frames that problem nationally as well as technically, using a Tacitean epigraph to recall a time when Italy supplied distant provinces and to argue that the new State could recover that capacity. His oenology is comparative rather than imitative: French experiment, especially Pasteur's, remains central evidence, but Ligurian climate, local varieties, cellar practice, and commercial durability set the terms of judgment.\u003c\/p\u003e\n\n\u003cp\u003eThe first part treats the choice of vineyard sites and grape varieties through climate, soil, annual cultivation, and varietal selection. Gardella compares ripening temperatures through Humboldt's observations on the plateaux of Bogota and Quito, then sets Ligurian summer maxima of 32-35 degrees Celsius against Bordeaux's lower maritime mean. The discussion of dark Ligurian varieties calls them \"più abboccate e più serbevoli\" (more mellow and longer-keeping) when blended from two or three \"vizzati\" (vineyard plots) of a single isolated variety, and turns from local practice to adulteration of the \"mosto\" (must), Della Casa's \"Galateo,\" and the French falsification trade.\u003cbr\u003e\nThe second part treats fermentation, yeast, grape sugar, artificial improvement of the \"mosto\" (must), closed vats, \"svinatura\" (drawing the wine off the skins), and \"affinamento\" (maturation). Gardella accepts Pasteur's experimental caution but rejects oxygen as the proven cause of maturation, invoking Graham's law of gas diffusion to distinguish wood from glass. The section on sulphuring compares hyposulphite, calcium persulphide, and potassium persulphate against oidium.\u003cbr\u003e\nThe third part turns to export practice: \"botti\" (casks), \"cantina\" (cellar), \"colmatura\" (topping up), \"chiarificazione\" (fining), and \"chauffage\" (heat treatment). The \"chauffage\" section slows into a forensic exchange, quoting the Bercy commission's tastings of Chambertin 1859, Tavel, and Bourgogne before answering them point by point.\u003c\/p\u003e\n\n\u003cp\u003ePasteur put to the test in the Italian cellar: Gardella accepts the new microbiology but refuses the new orthodoxy, setting French laboratory theory against Ligurian grapes, export casks, and the evidence of the tasting room. There is a reason we all know Pasteur and Gardella rather less... but on some of it, time proved Gardella remarkably perceptive. Modern oenology being argued almost in real time.\u003c\/p\u003e","brand":"La Fenice Antiquaria","offers":[{"title":"Default Title","offer_id":49385894969579,"sku":"181-1871--250.00-135.00-2026","price":250.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/2000\/5611\/files\/00181_IMG_0097.jpg?v=1788993631","url":"https:\/\/fenicebooks.com\/products\/gardella-istruzione-teorica-pratica-1871","provider":"La Fenice Antiquaria","version":"1.0","type":"link"}