Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging
This book, written by experts, aims to provide a detailed overview of recent advances in oenology. Book chapters include the latest progress in the chemistry and biochemistry of winemaking, stabilisation, and ageing, covering the impact of phenolic compounds and their transformation products on wine...
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| Formato: | Libro |
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IntechOpen
2021
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=nlebk&AN=4007622&site=ehost-live header: @attributes: shortDbName: nlebk uiTerm: 4007622 longDbName: eBook Collection (EBSCOhost) uiTag: AN controlInfo: bkinfo: btl: Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging aug: au: Fernanda Cosme Fernando M. Nunes Luís Filipe-Ribeiro isbn: 9781839625756 9781839625770 imageinfo: pubinfo: dt: @attributes: year: 2021 month: 01 day: 01 dtAvail: @attributes: year: 2024 month: 10 day: 04 pub: IntechOpen pubContract: Intech Open place: London price: 0.01 limitsGroup: maxCheckoutDays: 1500 pda: N printPagesOffline: 100 printPagesOnline: 100 previewPages: 10000 prePubGroup: dewey: @attributes: class: 663.2 item: 663 .2 lc: @attributes: class: TP548 .C446 2021 item: TP 548 .C446 2021 artinfo: ui: 4007622 1253584904 formats: fmt: @attributes: type: EB doid: NL$4007622$PDF caption: PDF download: Y tig: atl: Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging ptl: Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging aug: au: Fernanda Cosme Fernando M. Nunes Luís Filipe-Ribeiro su: Wine and wine making sug: subj: SCIENCE / Life Sciences / Biochemistry Wine and wine making ab: This book, written by experts, aims to provide a detailed overview of recent advances in oenology. Book chapters include the latest progress in the chemistry and biochemistry of winemaking, stabilisation, and ageing, covering the impact of phenolic compounds and their transformation products on wine sensory characteristics, emerging non-thermal technologies, fermentation with non-Saccharomyces yeasts, pathways involved in aroma compound synthesis, the effect of wood chips use on wine quality, the chemical changes occurring during Port wine ageing, sensory mechanisms of astringency, physicochemical wine instabilities and defects, and the role of cork stoppers in wine bottle ageing. It is highly recommended to academic researchers, practitioners in wine industries, as well as graduate and PhD students in oenology and food science. pubtype: eBook doctype: Book ougenre: Book language: English copyright: @attributes: flag: N copyrightText: holdings: @attributes: islocal: N |
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