Enological chemistry /
Moreno, Juan, 1955-.
Enological chemistry / written and edited by Juan Moreno and Rafael Peinado ; translated by Anne Murray and Iain Patten. - 1st ed. - London ; Waltham, MA : Academic Press, 2012. - xi, 429 pages : illustrations ; 25 cm.
Includes index. "Originally published in Spanish under the title Química enológica, by Juan Moreno and Rafael Peinado. A. Madrid Vicente, Ediciones, 2010"--T.p. verso.
Chapter 1. The vine -- Chapter 2. Composition of grape must -- Chapter 3. Must aromas -- Chapter 4. Composition of wine -- Chapter 5. Polyphenols -- Chapter 6. Sugars: structure and classification -- Chapter 7. Sugars in must -- Chapter 8. Carboxylic acids: structure and properties -- Chapter 9. Grape acids -- Chapter 10. The Relationship between must composition and quality -- Chapter 11. The transformation of must Into wine -- Chapter 12. Nitrogen compounds -- Chapter 13. Acid-base equilibria in wine -- Chapter 14. Buffering capacity of wines -- Chapter 15. Precipitation equilibria in wine -- Chapter 16. Changes in acidity after fermentation -- Chapter 17. Redox phenomena in must and wine -- Chapter 18. The colloidal state -- Chapter 19. Wine colloids -- Chapter 20. Inorganic material and metal casse -- Chapter 21. Chemical aging -- Chapter 22. Aging -- Chapter 23. Biological aging.
9780123884381 : $101.91
2012472563
016043906 Uk
Wine and wine making.
Grape products.
TP548.5.A5 / .M6713 2012
663.2
TP548.5 / .M6713 2012
Enological chemistry / written and edited by Juan Moreno and Rafael Peinado ; translated by Anne Murray and Iain Patten. - 1st ed. - London ; Waltham, MA : Academic Press, 2012. - xi, 429 pages : illustrations ; 25 cm.
Includes index. "Originally published in Spanish under the title Química enológica, by Juan Moreno and Rafael Peinado. A. Madrid Vicente, Ediciones, 2010"--T.p. verso.
Chapter 1. The vine -- Chapter 2. Composition of grape must -- Chapter 3. Must aromas -- Chapter 4. Composition of wine -- Chapter 5. Polyphenols -- Chapter 6. Sugars: structure and classification -- Chapter 7. Sugars in must -- Chapter 8. Carboxylic acids: structure and properties -- Chapter 9. Grape acids -- Chapter 10. The Relationship between must composition and quality -- Chapter 11. The transformation of must Into wine -- Chapter 12. Nitrogen compounds -- Chapter 13. Acid-base equilibria in wine -- Chapter 14. Buffering capacity of wines -- Chapter 15. Precipitation equilibria in wine -- Chapter 16. Changes in acidity after fermentation -- Chapter 17. Redox phenomena in must and wine -- Chapter 18. The colloidal state -- Chapter 19. Wine colloids -- Chapter 20. Inorganic material and metal casse -- Chapter 21. Chemical aging -- Chapter 22. Aging -- Chapter 23. Biological aging.
9780123884381 : $101.91
2012472563
016043906 Uk
Wine and wine making.
Grape products.
TP548.5.A5 / .M6713 2012
663.2
TP548.5 / .M6713 2012