This accessible volume provides practical information on wine analysis and production. It covers the full range of techniques, from quick screening assays to wet chemical and instrumentation analysis, as well as interpretation of results. Emphasizing a step-by-step approach to procedures, the authors: - examine analyses commonly performed in the United States, Europe and Australia: - discuss viticultural considerations as they relate to winemakeing as well as sensory evaluation and the importance of each anolyte in the spectrum of winery operations: - present new procedures including 'quick' qualitative tests for the presence of various constituents: - explore updated information on sensory evaluation of wines, use of enzymes in winemaking, health aspects and more, and - offer a chapter featuring laboratory procedures, listed alphabetically and extensively cross-referenced. International in scope, Wine Analysis and Production is essential for winemakers and laboratory personnel worldwide. Students of enology will find it an incomparable resource.
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Descripción Frederick, Maryland, U.S.A.: Aspen Pub, 1995. Soft cover. Estado de conservación: New. No Jacket. International Edition. This book is Brand new Soft Cover International edition with black and white printing. ISBN number & cover page may be different but contents identical to the US edition word by word. Book is in English language. Nº de ref. de la librería ABE-4823055442
Descripción Springer 1995-12, 1995. Hardcover. Estado de conservación: New. 0834217015. Nº de ref. de la librería 545824
Descripción Springer, 1995. Estado de conservación: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: Introduction. Application of Sensory Evaluation in Winemaking . Grape Maturity and Quality. Hydrogen Ion (PH) and Fixed Acids. Carbohydrates. Alcohol and Extract. Phenolic Compounds and Wine Color. Nitrogen Compounds. Sulfur-containing Compounds. Sulfur Dioxide and Ascorbic Acid. Volatile Acidity. Metals, Cations and Anions. Sorbic Acid, Benzoic Acid, and Dimethyldicarbonate. Oxygen, Carbon Dioxide and Nitrogen. Tartrates and Instabilities. Fining and Fining Agents. Winery Sanitation. Microbiology of Winemaking . Cork . Laboratory Procedures. Appendixes. Bibliobraphy. Index. Nº de ref. de la librería ABE_book_new_0834217015