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Managing wine quality Volume 2, Oenology and wine quality /
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 to suggest changes in viticulture and oenology practices. The two volumes of Managing wine quality revie...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Oxford :
Woodhead Pub.,
2010.
|
| Colección: | Woodhead Publishing in food science, technology, and nutrition ;
no. 192. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000Ma 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_ocn828743824 | ||
| 003 | OCoLC | ||
| 005 | 20231117044833.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 130211s2010 enka ob 001 0 eng d | ||
| 040 | |a E7B |b eng |e pn |c E7B |d OCLCO |d OCLCQ |d YDXCP |d N$T |d OCLCF |d OPELS |d OCLCQ |d D6H |d OTZ |d S2H |d OCLCO |d OCLCQ | ||
| 020 | |a 9781845699987 |q (electronic bk.) | ||
| 020 | |a 184569998X |q (electronic bk.) | ||
| 020 | |z 9781845697983 | ||
| 035 | |a (OCoLC)828743824 | ||
| 050 | 4 | |a TP548 |b .M36 2010eb | |
| 072 | 7 | |a TEC |x 012000 |2 bisacsh | |
| 082 | 0 | 4 | |a 663.2 |2 23 |
| 245 | 0 | 0 | |a Managing wine quality |n Volume 2, |p Oenology and wine quality / |c edited by Andrew G. Reynolds. |
| 260 | |a Oxford : |b Woodhead Pub., |c 2010. | ||
| 300 | |a 1 online resource (xxvi, 651 pages) : |b illustrations. | ||
| 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 Woodhead Publishing series in food science, technology and nutrition, |x 2042-8049 ; |v no. 192 | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a pt. I. Winemaking technologies and wine quality -- pt. II. Managing sensory quality. | |
| 520 | |a 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 to suggest changes in viticulture and oenology practices. The two volumes of Managing wine quality review developments of importance to wine producers and researchers. The focus is on recent studies, advanced methods and likely future technologies. Part one of the second volume Oenology and wine quality opens with chapters reviewing the impact of different winemaking technologies on quality. Topics covered include yeast and fermentation management, enzymes, ageing on lees, new directions in stabilisation, clarification and fining of white wines and alternatives to cork in wine bottle closures. Managing wine sensory quality is the major focus of part two. Authors consider issues such as cork taint, non-enzymatic oxidation and the impact of ageing on wine flavour deterioration. The volume concludes with chapters on the management of the quality of ice wines and sparkling wines. With authoritative contributions from experts across the world's winemaking regions, Managing wine quality is an essential reference work for all those involved in viticulture and oenology wanting to explore new methods, understand different approaches and refine existing practices. Reviews the impact of different technologies on wine qualityDiscusses yeast and fermentation management, enzymes and ageing on leesConsiders issues surrounding wine sensory quality including cork taint and the impact of ageing on flavour deterioration. | ||
| 650 | 0 | |a Wine and wine making. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Wine and wine making. |2 fast |0 (OCoLC)fst01175907 | |
| 700 | 1 | |a Reynolds, A. G. |q (Andrew Gordon) | |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition ; |v no. 192. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9781845697983 |z Texto completo |