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Peirce's Scientific Metaphysics is the first book devoted to understanding Charles Sanders Peirce's (1839-1914) metaphysics from the perspective of the scientific questions that motivated his thinking. While offering a detailed account of the scientific ideas and theories essential for understanding Peirce's metaphysical system, this book is written in a manner accessible to the non-specialist.

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High GCSE grades are gained through a combination of good knowledge, good understanding and good exam technique. 'The Exam Practice' range is all about exam technique and because it's written by the people who mark the exams, it really should help students improve their performance.

Many aspects of both grape production and winemaking influence wine sensory properties and stability. Progress in research helps to elucidate the scientific basis of quality variation in wine and suggest changes in viticulture and oenology practices. The two volumes of Managing wine quality review developments of importance to wine producers, researchers, and students. The focus is on recent studies, advanced methods and likely future technolo...

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Grapevine Breeding Programs for the Wine Industry: Traditional and Molecular Techniques summarizes recent trends in grapevine breeding, both in terms of research and practical programs. The first group of chapters covers the challenges faced by breeders and existing and emerging techniques used to combat them. Two further groups of chapters focus on grapevine breeding programs in different wine-producing countries around the world. With author...

Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

Experts from major winemaking centers worldwide review enology and wine quality in the second volume of this important collection. Chapters in Part 1 cover advances in winemaking technologies. Chapters in Part 2 focus on quality management, with chapters on flavor modulation, flavor deterioration and common taints among other topics.