Liebe Besucherinnen und Besucher,
heute ab 15 Uhr feiern wir unser Sommerfest und sind daher nicht erreichbar. Ab morgen sind wir wieder wie gewohnt für Sie da. Wir bitten um Ihr Verständnis – Ihr Team von Sack Fachmedien
E-Book, Englisch, 450 Seiten, E-Book
Ribéreau-Gayon / Glories / Maujean Handbook of Enology, Volume 2
2. Auflage 2006
ISBN: 978-0-470-01038-9
Verlag: John Wiley & Sons
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
The Chemistry of Wine: Stabilization and Treatments
E-Book, Englisch, 450 Seiten, E-Book
ISBN: 978-0-470-01038-9
Verlag: John Wiley & Sons
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
The Handbook of Enology Volume 2: The Chemistry of WineStabilization and Treatments uniquely combines chemical theorywith the descriptions of day-to-day work in the latter stages ofwinemaking from clarification and stabilization treatments toageing processes in vats and barrels. The expert authors discuss:
* Compounds in wine, such as organic acids, carbohydrates, andalcohol.
* Stabilization and treatments
* The chemical processes taking effect in bottled wine
The information provided helps to achieve better results inwinemaking, providing an authoritative and complete referencemanual for both the winemaker and the student.
Autoren/Hrsg.
Weitere Infos & Material
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 MainOrganoleptic Defects.
9 The Concept of Clarity and Colloidal Phenomena.
10 Clarification and Stabilization Treatments: Fining Wine.
11 Clarifying Wine by Filtration and Centrifugation.
12 Stabilizing Wine by Physical and PhysicochemicalProcesses.
13 Aging Red Wines in Vat and Barrel: Phenomena Occurring DuringAging.
Index.
