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100   $a20230620d2021      uy             0
101 0 $aeng
135   $aurcnu||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aChemistry and Biochemistry of Winemaking, Wine Stabilization and Aging
205   $a1st ed.
210  1$aLondon :$cIntechOpen,$d2021.
210  4$d©2021.
215   $a1 online resource (258 pages)
311   $a1-83962-577-5 
330   $aThis 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.
606   $aWine and wine making
615  0$aWine and wine making.
676   $a663.2
700   $aCosme$b Fernanda$01364345
701   $aNunes$b Fernando M$01284120
701   $aFilipe-Ribeiro$b Luís$01364346
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910688217003321
996   $aChemistry and Biochemistry of Winemaking, Wine Stabilization and Aging$93385543
997   $aUNINA