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White wine technology /
Key Features- Covers trends in in both traditional and modern enology technologies, including extraction, processing, stabilization and ageing technologies- Examines the potential impacts of climate change on wine quality- Provides an overview of biotechnologies to improve wine freshness in warm are...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London :
Academic Press,
[2022]
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 a 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_on1269055260 | ||
| 003 | OCoLC | ||
| 005 | 20231120010605.0 | ||
| 006 | m o d | ||
| 007 | cr |n||||||||| | ||
| 008 | 210924s2022 enk o 000 0 eng d | ||
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| 015 | |a GBC268462 |2 bnb | ||
| 016 | 7 | |a 020367493 |2 Uk | |
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| 020 | |a 9780128236550 |q (electronic bk.) | ||
| 020 | |a 0128236558 |q (electronic bk.) | ||
| 020 | |z 9780128234976 |q (print) | ||
| 020 | |z 0128234970 |q (print) | ||
| 035 | |a (OCoLC)1269055260 |z (OCoLC)1273001082 |z (OCoLC)1273979992 |z (OCoLC)1276862941 |z (OCoLC)1277046082 |z (OCoLC)1281967920 |z (OCoLC)1281986224 |z (OCoLC)1287882198 | ||
| 050 | 4 | |a TP548 | |
| 082 | 0 | 4 | |a 663.2 |2 23 |
| 245 | 0 | 0 | |a White wine technology / |c edited by Antonio Morata. |
| 260 | |a London : |b Academic Press, |c [2022] | ||
| 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 | ||
| 505 | 0 | |a 1. Assessment and control of grape maturity and quality; 2. White grape quality monitoring via hyperspectral imaging: from the vineyard to the winery; 3. Use of GTH in the winemaking of white varieties; 4. White must extraction; 5. White must preservation by UHPH without SO2; 6. Use of Pulsed Electric Fields in white grape processing; 7. Ultrasounds to process white grapes; 8. Settling. Must cleaning; 9. Application of Hanseniaspora vineae to improve white wine quality; 10. Improving white wine aroma and structure by non-Saccharomyces yeasts; 11. Biological acidification by L. thermotolerans; 12. Nitrogen management during Fermentation; 13. Tasting the terroir of wine yeast innovation; 14. Malolactic Fermentation; 15. Pinking; 16. Prevention of the light-struck taste in white wine; 17. White wine polyphenols and health; 18. Enzymes applications in white wines; 19. NIR for white wine analysis; 20. Ageing on lees; 21. Barrel ageing of white wines; 22. Use of different wood species for white wine production: wood composition and impact on wine quality; 23. Impacts of phenolics and pre-fermentation antioxidant additions on wine aroma; 24. A Glance through Aroma of White Wine; 25. Inertization and bottling; 26. White Winemaking in Cold Climates; 27. White wine production in cold regions of China; 28. Dealcoholization of white wines; 29. White wine tasting: understanding taster responses based on flavour neuronal processing | |
| 520 | |a Key Features- Covers trends in in both traditional and modern enology technologies, including extraction, processing, stabilization and ageing technologies- Examines the potential impacts of climate change on wine quality- Provides an overview of biotechnologies to improve wine freshness in warm areas and to manage maturity in cold climates- Includes detailed information on hot topics such as the use of GMOs in wine production, spoilage bacteria, the management of oxidation, and the production of dealcoholized wines. | ||
| 650 | 0 | |a Wine and wine making. | |
| 650 | 0 | |a White wines. | |
| 650 | 6 | |a Vin blanc. |0 (CaQQLa)201-0349291 | |
| 650 | 7 | |a White wines |2 fast |0 (OCoLC)fst01746285 | |
| 650 | 7 | |a Wine and wine making |2 fast |0 (OCoLC)fst01175907 | |
| 700 | 1 | |a Morata, Antonio. | |
| 776 | 0 | 8 | |i Print version: |t White wine technology. |d San Diego, CA : Academic Press, an imprint of Elsevier, [2022] |z 0128234970 |w (OCoLC)1237102289 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780128234976 |z Texto completo |