Technology and Biochemistry of Wine  book cover
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Technology and Biochemistry of Wine



ISBN 9782881240706
Published March 8, 1988 by CRC Press
744 Pages

 
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Book Description

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.

Table of Contents

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.

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Author(s)

Biography

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