Technology and Biochemistry of Wine

De (autor) , ,
Notă GoodReads:
en Limba Engleză Hardback – March 1988
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.
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ISBN-13: 9782881240706
ISBN-10: 2881240704
Pagini: 744
Dimensiuni: 152 x 229 x 44 mm
Greutate: 1.62 kg
Ediția: 1
Editura: CRC Press


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.