Enological chemistry / written and edited by Juan Moreno and Rafael Peinado ; translated by Anne Murray and Iain Patten.
Material type:
TextLanguage: English Original language: Spanish London ; Waltham, MA : Academic Press, 2012Edition: 1st edDescription: xi, 429 pages : illustrations ; 25 cmISBN: - 9780123884381 :
- Química enológica. English
- 663.2 23
- TP548.5.A5 .M6713 2012
| Item type | Current library | Home library | Call number | Copy number | Status | Barcode | |
|---|---|---|---|---|---|---|---|
Books
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Chinhoyi University of Technology Libraries | Chinhoyi University of Technology Libraries | TP 548.5.A5 MOR (Browse shelf(Opens below)) | C. 045602 | Available | BK0092088 |
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| TP 548 BIG Enjoy wine. | TP 548 BIG Enjoy wine. | TP 548 STE The Sotheby's wine encyclopedia / | TP 548.5.A5 MOR Enological chemistry / | TP 548.5.A5 WIN Wine analysis and production / | TP559.S6 HUG South African wine. | TP 580 BOU Brewing yeast and fermentation / |
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.
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