Name: Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging (en Inglés)
Price: 459.48 PEN
Availability: InStock
Author: Cosme, Fernanda ; M. Nunes, Fernando ; Filipe-Ribeiro, Luís
ISBN: 9781839625756

portada Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging (en Inglés)

Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging (en Inglés)

Formato

Libro Físico

Editorial

Intechopen

Autor

Cosme, Fernanda ; M. Nunes, Fernando ; Filipe-Ribeiro, Luís

Idioma

Inglés

N° páginas

256

Encuadernación

Tapa Dura

Dimensiones

24.4 x 17.0 x 1.6 cm

Peso

0.61 kg.

ISBN13

9781839625756

Categorías

Bioquímica

Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging (en Inglés)

Cosme, Fernanda ; M. Nunes, Fernando ; Filipe-Ribeiro, Luís (Autor) · Intechopen · Tapa Dura

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Reseña del libro "Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging (en Inglés)"

This book, written by experts, aims to provide a detailed overview of recent advances in oenology. Book chapters include the latest progress in the chemistry and biochemistry of winemaking, stabilisation, and ageing, covering the impact of phenolic compounds and their transformation products on wine sensory characteristics, emerging non-thermal technologies, fermentation with non-Saccharomyces yeasts, pathways involved in aroma compound synthesis, the effect of wood chips use on wine quality, the chemical changes occurring during Port wine ageing, sensory mechanisms of astringency, physicochemical wine instabilities and defects, and the role of cork stoppers in wine bottle ageing. It is highly recommended to academic researchers, practitioners in wine industries, as well as graduate and PhD students in oenology and food science.