Technology and Biochemistry of Wine

NOTE EDITORE

A complete survey of the science and technology of wine-making, this book offers readers a guided tour through the production, cultivation, evaluation and distribution of high quality wine.

SOMMARIO

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.

AUTORE

Farkas; Beatrix Medical University of Pecs, Pecs, Hungary,

ALTRE INFORMAZIONI

• Condizione: Nuovo
• ISBN: 9782881240706
• Dimensioni: 9 x 6 in Ø 3.54 lb
• Formato: Copertina rigida
• Pagine Arabe: 398