Moreno, Juan 1955- creator Peinado, Rafael. text enk London Waltham, MA Academic Press 2012 1st ed. monographic eng spa

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xi, 429 pages : illustrations ; 25 cm. 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. written and edited by Juan Moreno and Rafael Peinado ; translated by Anne Murray and Iain Patten. 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. Wine and wine making Grape products TP548.5.A5 .M6713 2012 663.2 9780123884381 : 2012472563 http://www.loc.gov/catdir/enhancements/fy1606/2012472563-d.html http://www.loc.gov/catdir/enhancements/fy1606/2012472563-d.html 130102 20230921135628.0 0000032269