Principles and Practices of Winemaking /

This essential text and reference offers a complete guide to winemaking. The authors, all well-known experts in their field, concentrate on the process of wine production, stressing the chemistry, biochemistry, microbiology and underlying science of enology. They present in-depth discussion of every...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autores principales: Boulton, Roger B., 1949- (Autor), Singleton, V. L. (Vernon L.) (Autor), Bisson, Linda F. (Autor), Kunkee, R. E. (Ralph E.) (Autor)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York : Springe, 1999
Temas:
Wine and wine making.
Chemistry.
Food science.
Chimie.
Science des aliments.
chemistry.
Wine and wine making
Food science
Chemistry
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 1 Introduction
  • 2 Viticulture for Winemakers
  • 3 Preparation of Musts and Juice
  • 4 Yeast and Biochemistry of Ethanol Fermentation
  • 5 Red and White Table Wines
  • 6 Malolactic Fermentation
  • 7 The Fining and Clarification of Wines
  • 8 The Physical and Chemical Stability of Wine
  • 9 Microbiological Spoilage of Wine and Its Control
  • 10 The Maturation and Aging of Wines
  • 11 The Bottling and Storage of Wines
  • 12 The Role of Sulfur Dioxide in Wine
  • 13 Must, Juice, and Wine Transfer Methods
  • 14 Heating and Cooling Applications
  • 15 Juice and Wine Acidity
  • 16 Preparation, Analysis, and Evaluation of Experimental Wines
  • Appendices

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