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035   $a(DE-He213)978-1-4757-6255-6
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100   $a20130321d1999      u|             0
101 0 $aeng
135   $aur|n#||||||||
181   $ctxt$2rdacontent
181   $2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aPrinciples and Practices of Winemaking$b[electronic resource] /$fby Roger B. Boulton, Vernon L. Singleton, Linda F. Bisson, Ralph E. Kunkee
205   $a1st ed. 1999.
210  1$aNew York, NY :$cSpringer US :$cImprint: Springer,$d1999.
215   $a1 online resource (xiv,  604 pages) $cillustrations
300   $aBibliographic Level Mode of Issuance: Monograph
311   $a0-8342-1270-6 
311   $a1-4419-5190-3 
320   $aIncludes bibliographical references at the end of each chapters and index.
327   $a1 Introduction -- 2 Viticulture for Winemakers -- 3 Preparation of Musts and Juice -- 4 Yeast and Biochemistry of Ethanol Fermentation -- 5 Red and White Table Wines -- 6 Malolactic Fermentation -- 7 The Fining and Clarification of Wines -- 8 The Physical and Chemical Stability of Wine -- 9 Microbiological Spoilage of Wine and Its Control -- 10 The Maturation and Aging of Wines -- 11 The Bottling and Storage of Wines -- 12 The Role of Sulfur Dioxide in Wine -- 13 Must, Juice, and Wine Transfer Methods -- 14 Heating and Cooling Applications -- 15 Juice and Wine Acidity -- 16 Preparation, Analysis, and Evaluation of Experimental Wines -- Appendices.
330   $aThis essential text and reference offers a complete guide to winemaking. The authors, all well-known experts in their field, concentrate on the process of wine production, stressing the chemistry, biochemistry, microbiology and underlying science of enology. They present in-depth discussion of every aspect of the wine production process, from the selection of grapes and preparation of the must and the juice, through aging, bottling and storage of finished wines. Novices and experienced winemakers alike will find this clearly written and expertly crafted book an indispensable source of practical instruction and information.
606   $aFood?Biotechnology
606   $aPlant biochemistry
606   $aMicrobiology
606   $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001
606   $aPlant Biochemistry$3https://scigraph.springernature.com/ontologies/product-market-codes/L14021
606   $aApplied Microbiology$3https://scigraph.springernature.com/ontologies/product-market-codes/C12010
615  0$aFood?Biotechnology.
615  0$aPlant biochemistry.
615  0$aMicrobiology.
615 14$aFood Science.
615 24$aPlant Biochemistry.
615 24$aApplied Microbiology.
676   $a641.3
676   $a664
700   $aBoulton$b Roger B$4aut$4http://id.loc.gov/vocabulary/relators/aut$0315693
702   $aSingleton$b Vernon L$4aut$4http://id.loc.gov/vocabulary/relators/aut
702   $aBisson$b Linda F$4aut$4http://id.loc.gov/vocabulary/relators/aut
702   $aKunkee$b Ralph E$4aut$4http://id.loc.gov/vocabulary/relators/aut
906   $aBOOK
912   $a9910480029803321
996   $aPrinciples and practices of winemaking$993491
997   $aUNINA