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Enological Chemistry

Enological Chemistry - Peinado, Rafael (university Of Cordoba, Cordoba, Spain); Moreno, Juan (university Of Cordoba, Cordoba, Spain) - ISBN: 9780123884381
Prijs: € 104,60
Levertijd: 12 tot 15 werkdagen
Bindwijze: Boek, Gebonden
Genre: Levensmiddelentechnologie
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Beschrijving

Suitable For The Professional Enologist Tasked With Finding The Right Balance Of Compounds To Create Or Improve Wine Products, This Title Provides An Understanding Of The Role Of Chemistry In Successful Wine Production. It Describes The Most Salient Compounds Involved In Each Vinification Process, Their Properties And Their Balance.

Details

Titel: Enological Chemistry
auteur: Peinado, Rafael (university Of Cordoba, Cordoba, Spain); Moreno, Juan (university Of Cordoba, Cordoba, Spain)
Mediatype: Boek
Bindwijze: Gebonden
Taal: Engels
Aantal pagina's: 442
Uitgever: Elsevier Science Publishing Co Inc
Plaats van publicatie: 01
NUR: Levensmiddelentechnologie
Afmetingen: 242 x 195 x 27
Gewicht: 1042 gr
ISBN/ISBN13: 9780123884381
Intern nummer: 20643577

Extra informatie

Identify the specific compounds behind enological properties and processes, their chemical equilibria and their influence on the analytical and sensory quality of wine, as well as the physical, chemical and microbiological factors that affect their evolution during the winemaking process

Quote

"Moreno and Peinado draw material from lectures and laboratory sessions in a course on wine chemistry they have taught to enology students for over 10 years. The textbook synthesizes the considerable scientific knowledge that has been acquired about making wine, much of which has not been widely disseminated." --Reference and Research Book News, December 2012

Inhoudsopgave

Chapter 1. The Vine

Chapter 2. Composition of Grape Must

Chapter 3. Must Aromas

Chapter 4. Composition of Wine

Chapter 5. Polyphenols

Chapter 6. Sugars: Structure and Classification

Chapter 7. Sugars in Must

Chapter 8. Carboxylic Acids: Structure and Properties

Chapter 9. Grape Acids

Chapter 10. The Relationship between Must Composition and Quality

Chapter 11. The Transformation of Must Into Wine

Chapter 12. Nitrogen Compounds

Chapter 13. Acid Base Equilibria in Wine

Chapter 14. Buffering Capacity of Wines

Chapter 15. Precipitation Equilibria in Wine

Chapter 16. Changes in Acidity After Fermentation

Chapter 17. Redox phenomena in Must and Wine

Chapter 18. The Colloidal State

Chapter 19. Wine Colloids

Chapter 20. Inorganic Material and Metal Casse

Chapter 21. Chemical Aging

Chapter 22. Aging

Chapter 23. Biological Aging

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