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Red Wine Technology

Red Wine Technology - ISBN: 9780128143995
Prijs: € 118,80 (onder voorbehoud)
Beschikbaarheid: Levertijd tussen de 5 en 15 werkdagen. Geen retour recht.
Bindwijze: Boek, Gebonden
Genre: Anatomie en fysiologie
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Beschrijving

Red Wine Technology is a solutions-based approach on the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines, and is ideal for anyone who needs a quick reference on novel ways to increase and improve overall red wine production and innovation. The book provides emerging trends in modern enology, including molecular tools for wine quality and analysis. It includes sections on new ways of maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. Recent studies and technological advancements to improve grape maturity and production are also presented, along with tactics to control PH level.

This book is an essential resource for wine producers, researchers, practitioners, technologists and students.



  • Winner of the OIV Award 2019 (Category: Enology),International Organization of Vine and Wine
  • Provides innovative technologies to improve maceration and color/tannin extraction, which influences color stability due to the formation of pyranoanthocyanins and polymeric pigments
  • Contains deep evaluations of barrel ageing as well as new alternatives such as microoxigenation, chips, and biological ageing on lees
  • Explores emerging biotechnologies for red wine fermentation including the use of non-Saccharomyces yeasts and yeast-bacteria coinoculations, which have effects in wine aroma and sensory quality, and also control spoilage microorganisms

Details

Titel: Red Wine Technology
Mediatype: Boek
Bindwijze: Gebonden
Taal: Engels
Aantal pagina's: 408
Uitgever: Elsevier Science Publishing Co Inc
Plaats van publicatie: 03
NUR: Anatomie en fysiologie
Afmetingen: 224 x 284 x 29
Gewicht: 1278 gr
ISBN/ISBN13: 9780128143995
Intern nummer: 41938123

Extra informatie

A practical reference that provides tactics on how to understand and improve red wine production and innovation

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