TY  - BOOK
AU  - Moreno,Juan
AU  - Peinado,Rafael
TI  - Enological chemistry
SN  - 9780123884381 :
AV  - TP548.5.A5 .M6713 2012
U1  - 663.2 23
PY  - 2012///
CY  - London, Waltham, MA
PB  - Academic Press
KW  - Wine and wine making
KW  - Grape products
N1  - 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
UR  - http://www.loc.gov/catdir/enhancements/fy1606/2012472563-d.html
ER  -