Author: William Bradford AlwoodPublisher:
ISBN:
Category : Grapes
Languages : en
Pages : 30
Book Description
Enological Studies
Author: William Bradford AlwoodPublisher:
ISBN:
Category : Grapes
Languages : en
Pages : 30
Book Description
Enological Chemistry
Author: Juan MorenoPublisher: Academic Press
ISBN: 0123884381
Category : Cooking
Languages : en
Pages : 443
Book Description
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.
Enological Studies
Author: Alwood William BradfordPublisher: Wentworth Press
ISBN: 9780526580705
Category : Education
Languages : en
Pages : 26
Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Enological Studies
Author: William Bradford AlwoodPublisher:
ISBN:
Category : Wine and wine making
Languages : en
Pages :
Book Description
Enological Studies
Author: William B. AlwoodBulletin
Author: Publisher:
ISBN:
Category : Agricultural chemistry
Languages : en
Pages : 458
Book Description
FGGE News
Author: Research in Progress
Author: The Eclectic Library Catalog
Author: Publisher:
ISBN:
Category : American periodicals
Languages : en
Pages : 296
Book Description
Handbook of Enology, Volume 1
Author: Pascal Ribéreau-GayonPublisher: John Wiley & Sons
ISBN: 0470010355
Category : Science
Languages : en
Pages : 512
Book Description
The "Microbiology" volume of the new revised and updated Handbook of Enology focuses on the vinification process. It describes how yeasts work and how they can be influenced to achieve better results. It continues to look at the metabolism of lactic acid bacterias and of acetic acid bacterias, and again, how can they be treated to avoid disasters in the winemaking process and how to achieve optimal results. The last chapters in the book deal with the use of sulfur-dioxide, the grape and its maturation process, harvest and pre-fermentation treatment, and the basis of red, white and speciality wine making. The result is the ultimate text and reference on the science and technology of the vinification process: understanding and dealing with yeasts and bacterias involved in the transformation from grape to wine. A must for all serious students and practitioners involved in winemaking.