Technology and Biochemistry of Wine
Gordon & Breach Science Publishers SA
978-2-88124-070-6 (ISBN)
Farkas; Beatrix Medical University of Pecs, Pecs, Hungary,
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.
| Erscheint lt. Verlag | 8.3.1988 |
|---|---|
| Sprache | englisch |
| Maße | 152 x 229 mm |
| Gewicht | 839 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 2-88124-070-4 / 2881240704 |
| ISBN-13 | 978-2-88124-070-6 / 9782881240706 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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