Wine Science: Principles and Applications: Food Science and Technology
Autor Ronald S. Jacksonen Limba Engleză Hardback – 2 apr 2020
- Presents thorough explanations of viticulture and winemaking principles from grape to taste bud
- Addresses historical developments in wine production, notably sparkling wines
- Provides techniques in grapevine breeding, notably CRISPR
- Compares production methods in a framework that provides insights into the advantages and disadvantages of each
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Specificații
ISBN-13: 9780128161180
ISBN-10: 0128161183
Pagini: 1030
Dimensiuni: 215 x 276 x 54 mm
Greutate: 2.59 kg
Ediția:5
Editura: ELSEVIER SCIENCE
Seria Food Science and Technology
ISBN-10: 0128161183
Pagini: 1030
Dimensiuni: 215 x 276 x 54 mm
Greutate: 2.59 kg
Ediția:5
Editura: ELSEVIER SCIENCE
Seria Food Science and Technology
Public țintă
Grape growers, fermentation technologists; students of enology and viticulture, enologists, viticulturalistsCuprins
1. Introduction2. Grape Species and Varieties3. Grapevine Structure and function4. Vineyard Practice5. Site Selection and Climate6. Chemical Constituents of Grapes and Wine7. Fermentation8.Post-Fermentation Treatments and Related Topics9. Specific and Distinctive Wine Styles10. Wine Laws, Authentication and Geography11. Sensory Perception and Wine Assessment12. Wine, Food and Health