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Handbook of enology . Volume 1 The microbiology of wine and vinifications / / Pascal Ribereau-Gayon ... [et al.] ; original translation by Jeffrey M. Branco, Jr. ; revision translated by Christine Rychlewski
| Handbook of enology . Volume 1 The microbiology of wine and vinifications / / Pascal Ribereau-Gayon ... [et al.] ; original translation by Jeffrey M. Branco, Jr. ; revision translated by Christine Rychlewski |
| Autore | Ribereau-Gayon Pascal |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Chichester, West Sussex, England ; ; Hoboken, NJ, : John Wiley, c2006 |
| Descrizione fisica | 1 online resource (513 p.) |
| Disciplina |
663.203
663/.2 |
| Soggetto topico |
Wine and wine making
Wine and wine making - Microbiology Wine and wine making - Chemistry |
| ISBN |
1-280-44869-5
9786610448692 0-470-01036-3 0-470-01035-5 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Handbook of Enology Volume 1 The Microbiology of Wine and Vinifications 2(nd) Edition; Contents; Remarks Concerning the Expression of Certain Parameters of Must and Wine Composition; Preface to the First Edition; Preface to the Second Edition; 1 Cytology, Taxonomy and Ecology of Grape and Wine Yeasts; 2 Biochemistry of Alcoholic Fermentation and Metabolic Pathways of Wine Yeasts; 3 Conditions of Yeast Development; 4 Lactic Acid Bacteria; 5 Metabolism of Lactic Acid Bacteria; 6 Lactic Acid Bacteria Development in Wine; 7 Acetic Acid Bacteria
8 The Use of Sulfur Dioxide in Must and Wine Treatment9 Products and Methods Complementing the Effect of Sulfur Dioxide; 10 The Grape and its Maturation; 11 Harvest and Pre-Fermentation Treatments; 12 Red Winemaking; 13 White Winemaking; 14 Other Winemaking Methods; Index |
| Record Nr. | UNINA-9910878097703321 |
Ribereau-Gayon Pascal
|
||
| Chichester, West Sussex, England ; ; Hoboken, NJ, : John Wiley, c2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of enology . Volume 1 The microbiology of wine and vinifications [[electronic resource] /] / Pascal Ribéreau-Gayon ... [et al.] ; original translation by Jeffrey M. Branco, Jr. ; revision translated by Christine Rychlewski
| Handbook of enology . Volume 1 The microbiology of wine and vinifications [[electronic resource] /] / Pascal Ribéreau-Gayon ... [et al.] ; original translation by Jeffrey M. Branco, Jr. ; revision translated by Christine Rychlewski |
| Autore | Ribéreau-Gayon Pascal |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Chichester, West Sussex, England ; ; Hoboken, NJ, : John Wiley, c2006 |
| Descrizione fisica | 1 online resource (513 p.) |
| Disciplina |
663.203
663/.2 |
| Soggetto topico |
Wine and wine making
Wine and wine making - Microbiology Wine and wine making - Chemistry |
| ISBN |
1-280-44869-5
9786610448692 0-470-01036-3 0-470-01035-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Handbook of Enology Volume 1 The Microbiology of Wine and Vinifications 2(nd) Edition; Contents; Remarks Concerning the Expression of Certain Parameters of Must and Wine Composition; Preface to the First Edition; Preface to the Second Edition; 1 Cytology, Taxonomy and Ecology of Grape and Wine Yeasts; 2 Biochemistry of Alcoholic Fermentation and Metabolic Pathways of Wine Yeasts; 3 Conditions of Yeast Development; 4 Lactic Acid Bacteria; 5 Metabolism of Lactic Acid Bacteria; 6 Lactic Acid Bacteria Development in Wine; 7 Acetic Acid Bacteria
8 The Use of Sulfur Dioxide in Must and Wine Treatment9 Products and Methods Complementing the Effect of Sulfur Dioxide; 10 The Grape and its Maturation; 11 Harvest and Pre-Fermentation Treatments; 12 Red Winemaking; 13 White Winemaking; 14 Other Winemaking Methods; Index |
| Record Nr. | UNINA-9910143684703321 |
|
Ribéreau-Gayon Pascal
|
||
| Chichester, West Sussex, England ; ; Hoboken, NJ, : John Wiley, c2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of enology . Volume 1 The microbiology of wine and vinifications [[electronic resource] /] / Pascal Ribéreau-Gayon ... [et al.] ; original translation by Jeffrey M. Branco, Jr. ; revision translated by Christine Rychlewski
| Handbook of enology . Volume 1 The microbiology of wine and vinifications [[electronic resource] /] / Pascal Ribéreau-Gayon ... [et al.] ; original translation by Jeffrey M. Branco, Jr. ; revision translated by Christine Rychlewski |
| Autore | Ribéreau-Gayon Pascal |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Chichester, West Sussex, England ; ; Hoboken, NJ, : John Wiley, c2006 |
| Descrizione fisica | 1 online resource (513 p.) |
| Disciplina |
663.203
663/.2 |
| Soggetto topico |
Wine and wine making
Wine and wine making - Microbiology Wine and wine making - Chemistry |
| ISBN |
1-280-44869-5
9786610448692 0-470-01036-3 0-470-01035-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Handbook of Enology Volume 1 The Microbiology of Wine and Vinifications 2(nd) Edition; Contents; Remarks Concerning the Expression of Certain Parameters of Must and Wine Composition; Preface to the First Edition; Preface to the Second Edition; 1 Cytology, Taxonomy and Ecology of Grape and Wine Yeasts; 2 Biochemistry of Alcoholic Fermentation and Metabolic Pathways of Wine Yeasts; 3 Conditions of Yeast Development; 4 Lactic Acid Bacteria; 5 Metabolism of Lactic Acid Bacteria; 6 Lactic Acid Bacteria Development in Wine; 7 Acetic Acid Bacteria
8 The Use of Sulfur Dioxide in Must and Wine Treatment9 Products and Methods Complementing the Effect of Sulfur Dioxide; 10 The Grape and its Maturation; 11 Harvest and Pre-Fermentation Treatments; 12 Red Winemaking; 13 White Winemaking; 14 Other Winemaking Methods; Index |
| Record Nr. | UNINA-9910830806703321 |
|
Ribéreau-Gayon Pascal
|
||
| Chichester, West Sussex, England ; ; Hoboken, NJ, : John Wiley, c2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Hyphenated techniques in grape and wine chemistry [[electronic resource] /] / edited by Riccardo Flamini
| Hyphenated techniques in grape and wine chemistry [[electronic resource] /] / edited by Riccardo Flamini |
| Pubbl/distr/stampa | Chichester, England ; ; Hoboken, NJ, : John Wiley, c2008 |
| Descrizione fisica | 1 online resource (363 p.) |
| Disciplina |
663.2
663/.2 |
| Altri autori (Persone) | FlaminiRiccardo |
| Soggetto topico | Wine and wine making - Chemistry |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-34324-6
9786612343247 0-470-75432-X 0-470-75431-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Principal parameters of grape ripening and wine fermentation / Rocco Di Stefano & Riccardo Flamini -- High performance liquid chromatography analysis of grape and wine polyphenols / Rocco Di Stefano & Riccardo Flamini -- Polyphenols analysis by liquid-mass spectrometry / Riccardo Flamini & Mirko De Rosso -- Grape and wine contaminants / Riccardo Flamini & Roberto Larcher -- Analysis of aroma compounds in wine / Giuseppe Versini1 .. [et al.]. -- Analysis of pesticide residues in grape and wine / Paolo Cabras & Pierluigi Caboni -- Proteins and peptides in grape & wine / Andrea Curioni, Simone Vincenzi & Riccardo Flamini -- Elements and inorganic anions in winemaking / Roberto Larcher & Giorgio Nicolini. |
| Record Nr. | UNINA-9910144372603321 |
| Chichester, England ; ; Hoboken, NJ, : John Wiley, c2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Hyphenated techniques in grape and wine chemistry [[electronic resource] /] / edited by Riccardo Flamini
| Hyphenated techniques in grape and wine chemistry [[electronic resource] /] / edited by Riccardo Flamini |
| Pubbl/distr/stampa | Chichester, England ; ; Hoboken, NJ, : John Wiley, c2008 |
| Descrizione fisica | 1 online resource (363 p.) |
| Disciplina |
663.2
663/.2 |
| Altri autori (Persone) | FlaminiRiccardo |
| Soggetto topico | Wine and wine making - Chemistry |
| ISBN |
1-282-34324-6
9786612343247 0-470-75432-X 0-470-75431-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Principal parameters of grape ripening and wine fermentation / Rocco Di Stefano & Riccardo Flamini -- High performance liquid chromatography analysis of grape and wine polyphenols / Rocco Di Stefano & Riccardo Flamini -- Polyphenols analysis by liquid-mass spectrometry / Riccardo Flamini & Mirko De Rosso -- Grape and wine contaminants / Riccardo Flamini & Roberto Larcher -- Analysis of aroma compounds in wine / Giuseppe Versini1 .. [et al.]. -- Analysis of pesticide residues in grape and wine / Paolo Cabras & Pierluigi Caboni -- Proteins and peptides in grape & wine / Andrea Curioni, Simone Vincenzi & Riccardo Flamini -- Elements and inorganic anions in winemaking / Roberto Larcher & Giorgio Nicolini. |
| Record Nr. | UNINA-9910830930403321 |
| Chichester, England ; ; Hoboken, NJ, : John Wiley, c2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Hyphenated techniques in grape and wine chemistry / / edited by Riccardo Flamini
| Hyphenated techniques in grape and wine chemistry / / edited by Riccardo Flamini |
| Pubbl/distr/stampa | Chichester, England ; ; Hoboken, NJ, : John Wiley, c2008 |
| Descrizione fisica | 1 online resource (363 p.) |
| Disciplina | 663/.2 |
| Altri autori (Persone) | FlaminiRiccardo |
| Soggetto topico | Wine and wine making - Chemistry |
| ISBN |
1-282-34324-6
9786612343247 0-470-75432-X 0-470-75431-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Principal parameters of grape ripening and wine fermentation / Rocco Di Stefano & Riccardo Flamini -- High performance liquid chromatography analysis of grape and wine polyphenols / Rocco Di Stefano & Riccardo Flamini -- Polyphenols analysis by liquid-mass spectrometry / Riccardo Flamini & Mirko De Rosso -- Grape and wine contaminants / Riccardo Flamini & Roberto Larcher -- Analysis of aroma compounds in wine / Giuseppe Versini1 .. [et al.]. -- Analysis of pesticide residues in grape and wine / Paolo Cabras & Pierluigi Caboni -- Proteins and peptides in grape & wine / Andrea Curioni, Simone Vincenzi & Riccardo Flamini -- Elements and inorganic anions in winemaking / Roberto Larcher & Giorgio Nicolini. |
| Altri titoli varianti | Hyphenated techniques in grape and wine chemistry |
| Record Nr. | UNINA-9910877881903321 |
| Chichester, England ; ; Hoboken, NJ, : John Wiley, c2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Sweet, reinforced and fortified wines : grape biochemistry, technology and vinification / / edited by Fabio Mencarelli, Pietro Tonutti
| Sweet, reinforced and fortified wines : grape biochemistry, technology and vinification / / edited by Fabio Mencarelli, Pietro Tonutti |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Chichester, West Sussex ; ; Hoboken, N.J., : John Wiley & Sons, Inc., 2013 |
| Descrizione fisica | 1 online resource (389 p.) |
| Disciplina | 663/.2 |
| Altri autori (Persone) |
MencarelliF (Fabio)
TonuttiP (Pietro) |
| Soggetto topico |
Wine and wine making - Chemistry
Grapes Fortified wines |
| ISBN |
1-118-56918-0
1-118-56920-2 1-118-56921-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. 1. History -- pt. 2. Vineyard management, on-vine and postharvest grape dehydration, vinification -- pt. 3. The wines -- pt. 4. Market and marketing. |
| Record Nr. | UNINA-9910141609203321 |
| Chichester, West Sussex ; ; Hoboken, N.J., : John Wiley & Sons, Inc., 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Wine flavour chemistry [[electronic resource] /] / Ronald J. Clarke, Jokie Bakker
| Wine flavour chemistry [[electronic resource] /] / Ronald J. Clarke, Jokie Bakker |
| Autore | Clarke R. J (Ronald James) |
| Pubbl/distr/stampa | Oxford, UK ; ; Ames, Iowa, : Blackwell Pub., c2004 |
| Descrizione fisica | 1 online resource (340 p.) |
| Disciplina |
663.2
663/.2 |
| Altri autori (Persone) | BakkerJokie |
| Soggetto topico |
Wine - Flavor and odor
Wine - Chemistry |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-280-23763-5
9786610237630 0-470-79491-7 0-470-99559-9 1-4051-5004-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Title; Contents; Preface; Chapter 1 Introduction; Chapter 2 Grape Varieties and Growing Regions; Chapter 3 Basic Taste and Stimulant Components; Chapter 4 Volatile Components; Chapter 5 Wine Tasting Procedures and Overall Wine Flavour; Chapter 6 Sherry and Port; Chapter 7 Formation Pathways in Vinification; Appendix I; Appendix II; Index; |
| Record Nr. | UNINA-9910143286203321 |
|
Clarke R. J (Ronald James)
|
||
| Oxford, UK ; ; Ames, Iowa, : Blackwell Pub., c2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Wine flavour chemistry [[electronic resource] /] / Ronald J. Clarke, Jokie Bakker
| Wine flavour chemistry [[electronic resource] /] / Ronald J. Clarke, Jokie Bakker |
| Autore | Clarke R. J (Ronald James) |
| Pubbl/distr/stampa | Oxford, UK ; ; Ames, Iowa, : Blackwell Pub., c2004 |
| Descrizione fisica | 1 online resource (340 p.) |
| Disciplina |
663.2
663/.2 |
| Altri autori (Persone) | BakkerJokie |
| Soggetto topico |
Wine - Flavor and odor
Wine - Chemistry |
| ISBN |
1-280-23763-5
9786610237630 0-470-79491-7 0-470-99559-9 1-4051-5004-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Title; Contents; Preface; Chapter 1 Introduction; Chapter 2 Grape Varieties and Growing Regions; Chapter 3 Basic Taste and Stimulant Components; Chapter 4 Volatile Components; Chapter 5 Wine Tasting Procedures and Overall Wine Flavour; Chapter 6 Sherry and Port; Chapter 7 Formation Pathways in Vinification; Appendix I; Appendix II; Index; |
| Record Nr. | UNISA-996211212703316 |
|
Clarke R. J (Ronald James)
|
||
| Oxford, UK ; ; Ames, Iowa, : Blackwell Pub., c2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Wine flavour chemistry [[electronic resource] /] / Ronald J. Clarke, Jokie Bakker
| Wine flavour chemistry [[electronic resource] /] / Ronald J. Clarke, Jokie Bakker |
| Autore | Clarke R. J (Ronald James) |
| Pubbl/distr/stampa | Oxford, UK ; ; Ames, Iowa, : Blackwell Pub., c2004 |
| Descrizione fisica | 1 online resource (340 p.) |
| Disciplina |
663.2
663/.2 |
| Altri autori (Persone) | BakkerJokie |
| Soggetto topico |
Wine - Flavor and odor
Wine - Chemistry |
| ISBN |
1-280-23763-5
9786610237630 0-470-79491-7 0-470-99559-9 1-4051-5004-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Title; Contents; Preface; Chapter 1 Introduction; Chapter 2 Grape Varieties and Growing Regions; Chapter 3 Basic Taste and Stimulant Components; Chapter 4 Volatile Components; Chapter 5 Wine Tasting Procedures and Overall Wine Flavour; Chapter 6 Sherry and Port; Chapter 7 Formation Pathways in Vinification; Appendix I; Appendix II; Index; |
| Record Nr. | UNINA-9910877782203321 |
|
Clarke R. J (Ronald James)
|
||
| Oxford, UK ; ; Ames, Iowa, : Blackwell Pub., c2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
