Technology and Biochemistry of Wine

Technology and Biochemistry of Wine

By: Beatrix Farkas (author)Hardback

Up to 2 WeeksUsually despatched within 2 weeks



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

  • ISBN13: 9782881240706
  • Format: Hardback
  • Number Of Pages: 744
  • ID: 9782881240706
  • weight: 839
  • ISBN10: 2881240704

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