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[null,"1.","Record Nr.",null,"UNINA9911018952303321"]
[null,null,"Autore",null,"Ribereau-Gayon Pascal"]
[null,null,"Titolo",null,"Handbook of enology . Volume 2 The chemistry of wine stabilization and treatments / / P. Ribereau-Gayon ... [et al.] ; original translation by Aquitrad Traduction, Bordeaux, France ; revision translated by Christine Rychlewski"]
[null,null,"Pubbl/distr/stampa",null,"Chichester, West Sussex, England ; ; Hoboken, NJ, : John Wiley, c2006"]
[null,null,"ISBN",null,"9786610448708"]
[{"$nulls":4},"9781280448706"]
[{"$nulls":4},"1280448709"]
[{"$nulls":4},"9780470010396"]
[{"$nulls":4},"0470010398"]
[{"$nulls":4},"9780470010389"]
[{"$nulls":4},"047001038X"]
[null,null,"Edizione",null,"[2nd ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (451 p.)"]
[null,null,"Disciplina",null,"663.2"]
[null,null,"Soggetti",null,"Wine and wine making"]
[{"$nulls":4},"Wine and wine making - Microbiology"]
[{"$nulls":4},"Wine and wine making - Chemistry"]
[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","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and indexes."]
[null,null,"Nota di contenuto",null,"Handbook of Enology Volume 2 The Chemistry of Wine Stabilization and Treatments 2nd Edition; Contents; Acknowledgments; Part One The Chemistry of Wine; 1 Organic Acids in Wine; 2 Alcohols and Other Volatile Compounds; 3 Carbohydrates; 4 Dry Extract and Minerals; 5 Nitrogen Compounds; 6 Phenolic Compounds; 7 Varietal Aroma; Part Two Stabilization and Treatments of Wine; 8 Chemical Nature, Origins and Consequences of the Main Organoleptic Defects; 9 The Concept of Clarity and Colloidal Phenomena; 10 Clarification and Stabilization Treatments: Fining Wine"]
[{"$nulls":4},"11 Clarifying Wine by Filtration and Centrifugation12 Stabilizing Wine by Physical and Physico-chemical Processes; 13 Aging Red Wines in Vat and Barrel: Phenomena Occurring During Aging; Index"]
[null,null,null,"Sommario/riassunto","The Handbook of Enology Volume 2: The Chemistry of Wine Stabilization and Treatments uniquely combines chemical theory with the descriptions of day-to-day work in the latter stages of winemaking "]
[{"$nulls":4},"from clarification and stabilization treatments to ageing processes in vats and barrels. The expert authors discuss: Compounds in wine, such as organic acids, carbohydrates, and alcohol.Stabilization and treatmentsThe chemical processes taking effect in bottled wine The information provided helps to achieve better results in winemaking, providing an authoritative and compl"]