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Wine : types, production, and health /
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Nova Science Publishers,
c2012.
|
| Colección: | Food and beverage consumption and health series.
Food science and technology (Academic Press) |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | EBSCO_on1162034524 | ||
| 003 | OCoLC | ||
| 005 | 20231017213018.0 | ||
| 006 | m o d | ||
| 007 | cr ||||||||||| | ||
| 008 | 110802s2012 nyua ob 001 0 eng | ||
| 010 | |a 2020677845 | ||
| 040 | |a DLC |b eng |e rda |c DLC |d VLY |d OCLCO |d N$T |d YDXCP |d E7B |d OCLCF |d EBLCP |d AGLDB |d VTS |d AU@ |d STF |d K6U |d OCLCO |d OCLCQ | ||
| 019 | |a 830324104 | ||
| 020 | |a 9781614706359 |q (hardcover) | ||
| 020 | |a 1614706352 | ||
| 020 | |z 9781614708049 |q (ebook) | ||
| 020 | |a 1614708045 | ||
| 020 | |a 9781614708049 | ||
| 029 | 1 | |a DEBBG |b BV043775001 | |
| 029 | 1 | |a DEBSZ |b 472774344 | |
| 035 | |a (OCoLC)1162034524 |z (OCoLC)830324104 | ||
| 050 | 0 | 0 | |a TP548.5.A5 |
| 072 | 7 | |a TEC |x 012000 |2 bisacsh | |
| 082 | 0 | 0 | |a 663/.2 |2 23 |
| 049 | |a UAMI | ||
| 245 | 0 | 0 | |a Wine : |b types, production, and health / |c Arthur S. Peeters, editor. |
| 264 | 1 | |a New York : |b Nova Science Publishers, |c c2012. | |
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Food science and technology | |
| 490 | 1 | |a Food and beverage consumption and health | |
| 504 | |a Includes bibliographical references and index. | ||
| 588 | |a Description based on print version record. | ||
| 546 | |a English. | ||
| 505 | 0 | |a WINE ; WINE ; CONTENTS ; PREFACE ; WINES FROM TROPICAL PLANTS: PROCESSING, MICROBIOLOGICAL, CHEMICAL AND HEALTH ASPECTS ; ABSTRACT ; INTRODUCTION; RICE-BASED WINES ; Introduction; Production Processes and Characteristics of Rice Wine ; Microbiology Associated with Fermentation System of Rice Wine ; Chemical Properties Associated with Flavor and Aroma of Rice Wine ; Health Aspects Associated with Beneficial Bioactive Compounds Rice Wines ; Health Aspects Associated with Toxins in Rice Wines; TROPICAL FRUIT WINES ; Introduction. | |
| 505 | 8 | |a Production Process and Microorganisms Associated with Fermentation System of Tropical Fruit Wines Specific Types of Tropical Fruit Wines ; Mango Wines ; Orange Wines ; Pineapple Wines ; Health Aspects Associated with Beneficial Bioactive Compounds in Tropical Fruit Wines ; Health Aspects Associated with Toxins in Tropical Fruit Wines ; PALM WINES; Introduction ; Production Process and Characteristic of Palm Wines ; Microorganisms Associated with Palm Wine Fermentation; Chemical Properties Associated with Flavor and Aroma of Palm Wine. | |
| 505 | 8 | |a Health Aspects Associated with Beneficial Bioactive Compounds in Palm Wines Health Aspects Associated with Toxins in Palm Wines ; MEDICINAL WINES FROM TROPICAL HERBS ; Introduction; Wine from Black Galingale Root (Krachai-Dum) ; Ginger Wine ; Noni Wine; Roselle Wine; REFERENCE ; EFFECT OF WINEMAKING TECHNIQUES ON BIOACTIVE COMPOUNDS IN WHITE AND RED WINE ; ABSTRACT ; 1. INTRODUCTION; 2. SENSORY ROLE OF PHENOLS ; 2.1. Wine Color; 2.2. Wine Taste ; 3. CHEMICAL STRUCTURE OF MAIN PHENOLIC COMPOUNDS IN GRAPES ; 3.1. Flavonoids ; 3.1.1. Anthocyanins ; 3.1.2 Flavanols ; 3.1.3. Flavonols. | |
| 505 | 8 | |a 3.2. Non-Flavonoids 3.2.1. Simple Phenolics ; 3.2.2. Hydroxybenzoic and Hydroxycinnamic Acids; 3.2.3 Stilbenes ; 4. GRAPE MORPHOLOGY AND PHENOLIC DISTRIBUTION ; 4.1. Grapevine Cultivars and Phenolic Content in Wines ; 5. STYLES OF RED AND WHITE TABLE WINES; 6. WINEMAKING TECHNIQUES TO IMPROVE PHENOL EXTRACTION ; 6.1. Extraction Factors ; 6.2. Pre-Fermentation Practice; 6.3. Maceration and the Effect of Time ; 6.4. Cold Maceration; 6.5. Thermovinification ; 6.6. Saignée ; 6.7. Pump-over and Pump-down; 6.8. Fermentation Temperature ; 6.9. Sulfur Dioxide Effects. | |
| 505 | 8 | |a 6.10. Use of Pectolytic Enzymes 6.11. Carbonic Maceration; 6.12. Fining Agents ; 7. WINE AND HEALTH ; CONCLUSION ; REFERENCES ; MICRO-OXYGENATION OF RED WINE: CHEMISTRY AND SENSORY ASPECTS ; ABSTRACT ; 1. MOX AND CHEMISTRY OF WINE ; 1.1. Introduction ; 1.2. Oxygen Solubility and Consumption in Wine ; 1.3. Oxygen and Polyphenols Reactions ; 2. MOX TECHNIQUE ; 2.1. Definition and Background ; 2.2. The Technology: Incorporation of Oxygen into Wine ; A) Micro-Bullage System ; B) Semi-Permeable Membrane System ; C) HDPE Tanks ; D) Electrochemical Micro-Oxygenation (ELMOX) | |
| 590 | |a eBooks on EBSCOhost |b EBSCO eBook Subscription Academic Collection - Worldwide | ||
| 650 | 0 | |a Wine and wine making |x Analysis. | |
| 650 | 0 | |a Wine and wine making |x Microbiology. | |
| 650 | 6 | |a Vin |x Analyse. | |
| 650 | 6 | |a Vin |x Microbiologie. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Wine and wine making |x Analysis. |2 fast |0 (OCoLC)fst01175909 | |
| 650 | 7 | |a Wine and wine making |x Microbiology. |2 fast |0 (OCoLC)fst01175930 | |
| 700 | 1 | |a Peeters, Arthur S. | |
| 776 | 0 | 8 | |i Print version: |t Wine |d New York : Nova Science Publishers, c2012. |z 9781614706359 (hardcover) |w (DLC) 2011026751 |
| 830 | 0 | |a Food and beverage consumption and health series. | |
| 830 | 0 | |a Food science and technology (Academic Press) | |
| 856 | 4 | 0 | |u https://ebsco.uam.elogim.com/login.aspx?direct=true&scope=site&db=nlebk&AN=540487 |z Texto completo |
| 938 | |a ProQuest Ebook Central |b EBLB |n EBL3020619 | ||
| 938 | |a ebrary |b EBRY |n ebr10678024 | ||
| 938 | |a EBSCOhost |b EBSC |n 540487 | ||
| 938 | |a YBP Library Services |b YANK |n 7079341 | ||
| 994 | |a 92 |b IZTAP | ||