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Technology and Biochemistry of Wine
By: Beatrix Farkas (author)HardbackUp to 2 WeeksUsually despatched within 2 weeks
Description
Contents
The world of wine; the importance of wine in human nutrition; biochemical changes during the growth and ripening of grapes; processing grapes; the composition of must; adjustment of must to optimize the fermentation process; the most important micro-organisms and enzymes in wine production; biochemical processes during the production of wine; biotechnological aspects of the fermentation process; the composition of wine; production of white wines; production of red wines; improvement of wine; oxidation and and reduction processes and the effect of pH on the quality and stability of wine; sulphur dioxide treatment of wine; the maturing of wine; treatment of wine by temperature changes; production of Tokay wines; production of dessert and natural sweet wines; production of sparkling wines; identification of turbidities in wine and their elimination; filtration of wine; sensory evaluation and the quality of wine; spoilage and defects of wines; rational exploitation of viticultural raw materials.Product Details
- publication date: 08/03/1988
- ISBN13: 9782881240706
- Format: Hardback
- Number Of Pages: 744
- ID: 9782881240706
- weight: 839
- ISBN10: 2881240704
Delivery Information
- Saver Delivery: Yes
- 1st Class Delivery: Yes
- Courier Delivery: Yes
- Store Delivery: Yes
