Wine Chemistry and Biochemistry (PDF)
The first part of the book summarizes the most important...
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The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas.
The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating with examples throughout the chapter from enological literature.
M. Victoria Moreno-Arribas is a Senior at the Institute of Industrial Fermentations of the Spanish National Research Council (CSIC) at Madrid, Spain. She is member of the Spanish Delegation as an expertise in the International Organization of Vine and Wine (OIV). She is also been appointed Professor of Enology by the Autonoma University of Madrid (UAM). She is author in over 70 SCI papers and 18 book chapters in books of scientific editorials.
- 2008, 2009, 735 Seiten, Englisch
- Herausgegeben: M. Victoria Moreno-Arribas, Carmen Polo
- Verlag: Springer-Verlag GmbH
- ISBN-10: 0387741186
- ISBN-13: 9780387741185
- Erscheinungsdatum: 06.11.2008
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- Größe: 16 MB
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