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Principles and Practices of Winemaking [[electronic resource] /] / by Roger B. Boulton, Vernon L. Singleton, Linda F. Bisson, Ralph E. Kunkee
| Principles and Practices of Winemaking [[electronic resource] /] / by Roger B. Boulton, Vernon L. Singleton, Linda F. Bisson, Ralph E. Kunkee |
| Autore | Boulton Roger B |
| Edizione | [1st ed. 1999.] |
| Pubbl/distr/stampa | New York, NY : , : Springer US : , : Imprint : Springer, , 1999 |
| Descrizione fisica | 1 online resource (xiv, 604 pages) : illustrations |
| Disciplina |
641.3
664 |
| Soggetto topico |
Food—Biotechnology
Plant biochemistry Microbiology Food Science Plant Biochemistry Applied Microbiology |
| ISBN | 1-4757-6255-0 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 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. |
| Record Nr. | UNINA-9910480029803321 |
Boulton Roger B
|
||
| New York, NY : , : Springer US : , : Imprint : Springer, , 1999 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Principles and Practices of Winemaking [[electronic resource] /] / by Roger B. Boulton, Vernon L. Singleton, Linda F. Bisson, Ralph E. Kunkee
| Principles and Practices of Winemaking [[electronic resource] /] / by Roger B. Boulton, Vernon L. Singleton, Linda F. Bisson, Ralph E. Kunkee |
| Autore | Boulton Roger B |
| Edizione | [1st ed. 1999.] |
| Pubbl/distr/stampa | New York, NY : , : Springer US : , : Imprint : Springer, , 1999 |
| Descrizione fisica | 1 online resource (xiv, 604 pages) : illustrations |
| Disciplina |
641.3
664 |
| Soggetto topico |
Food—Biotechnology
Plant biochemistry Microbiology Food Science Plant Biochemistry Applied Microbiology |
| ISBN | 1-4757-6255-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 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. |
| Record Nr. | UNINA-9910792488103321 |
|
Boulton Roger B
|
||
| New York, NY : , : Springer US : , : Imprint : Springer, , 1999 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Principles and Practices of Winemaking / / by Roger B. Boulton, Vernon L. Singleton, Linda F. Bisson, Ralph E. Kunkee
| Principles and Practices of Winemaking / / by Roger B. Boulton, Vernon L. Singleton, Linda F. Bisson, Ralph E. Kunkee |
| Autore | Boulton Roger B |
| Edizione | [1st ed. 1999.] |
| Pubbl/distr/stampa | New York, NY : , : Springer US : , : Imprint : Springer, , 1999 |
| Descrizione fisica | 1 online resource (xiv, 604 pages) : illustrations |
| Disciplina |
641.3
664 |
| Soggetto topico |
Food—Biotechnology
Plant biochemistry Microbiology Food Science Plant Biochemistry Applied Microbiology |
| ISBN | 1-4757-6255-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 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. |
| Record Nr. | UNINA-9910823185803321 |
|
Boulton Roger B
|
||
| New York, NY : , : Springer US : , : Imprint : Springer, , 1999 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||