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[null,"1.","Record Nr.",null,"UNINA9910480029803321"]
[null,null,"Autore",null,"Boulton Roger B"]
[null,null,"Titolo",null,"Principles and Practices of Winemaking [[electronic resource] /] / by Roger B. Boulton, Vernon L. Singleton, Linda F. Bisson, Ralph E. Kunkee"]
[null,null,"Pubbl/distr/stampa",null,"New York, NY : , : Springer US : , : Imprint : Springer, , 1999"]
[null,null,"ISBN",null,"1-4757-6255-0"]
[null,null,"Edizione",null,"[1st ed. 1999.]"]
[null,null,"Descrizione fisica",null,"1 online resource (xiv,  604 pages) : illustrations"]
[null,null,"Disciplina",null,"641.3"]
[{"$nulls":4},"664"]
[null,null,"Soggetti",null,"Food—Biotechnology"]
[{"$nulls":4},"Plant biochemistry"]
[{"$nulls":4},"Microbiology"]
[{"$nulls":4},"Food Science"]
[{"$nulls":4},"Plant Biochemistry"]
[{"$nulls":4},"Applied Microbiology"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Bibliographic Level Mode of Issuance: Monograph"]
[null,null,null,"Nota di bibliografia","Includes bibliographical references at the end of each chapters and index."]
[null,null,"Nota di contenuto",null,"1 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."]
[null,null,null,"Sommario/riassunto","This 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 "]
[{"$nulls":4},"instruction and information."]