02487cam a22003373u 450000100060000000300070000600500170001300600020003000700050003200800410003704000110007804100170008905000070010610000230011324501310013626400510026730000470031833600260036533700260039133800360041749000370045350000310049050802140052152012110073553400450194665300250199165300340201683000370205085600430208799900190213060063UtSlPG20260610134402.0mcr n260607r2019||||utu|||||o|||||||||||||| d  aUtSlPG 7ait2iso639-1 4aTP1 aDe-Astis, Giuseppe12aI filtrati dolci :bMonografia della filtrazione dei mosti e della preparazione dei cosidetti "filtrati dolci" e "lambiccati". 1aSalt Lake City, UT :bProject Gutenberg,c2019  a1 online resource :bmultiple file formats  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier1 aBiblioteca agraria Ottavi, v. 32  aRelease date is 2019-08-05  aProduced by Rosemarie della Scala, Barbara Magni and the
Online Distributed Proofreading Team at http://www.pgdp.net
(original images from Biblioteca Scolastica - Istituto
Tecnico Agrario "G. Garibaldi", Roma)  a"I filtrati dolci" by Giuseppe De-Astis is a monograph written in the early 20th century. The work focuses on the filtration of must and the preparation of sweet and "lambiccati" filters, which are important in the field of enology. De-Astis, as a director of a reputed experimental winery, presents a detailed examination of various methods and practices in the sweet filtration industry, providing insight into grape varieties, processes, and historical developments related to this specialized production.  The opening of the work introduces the concept of "filtrato dolce," outlining its definition and classification in the context of Italian enotechnical and commercial practices. The text explains the historical context of sweet filtering, emphasizing the influence of micro-organisms in fermentation processes and the importance of specific filtration techniques to preserve the sweetness of the must. De-Astis elaborates on the characteristics of both white and red sweet filters, detailing the methods employed for their production, the types of grapes used, and the impact of these practices on the quality and commercial viability of the products. (This is an automatically generated summary.)  nOriginal publication data not identified  aWine and wine making  aWine and wine making -- Italy 0aBiblioteca agraria Ottavi, v. 3240uhttps://www.gutenberg.org/ebooks/60063  c100889d100889