Onderwerpen
Enological Chemistry
| Prijs: | € 104,60 |
| Levertijd: | 12 tot 15 werkdagen |
| Bindwijze: | Boek, Gebonden |
| Genre: | Levensmiddelentechnologie |
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Enological Chemistry op boekenliefde.nl
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Beschrijving
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