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Bakker, J.

Wine: Flavour Chemistry

Bakker, J. - Wine: Flavour Chemistry, e-bok

178,20€

E-bok, PDF, Adobe DRM-skydd
ISBN: 9781405150040
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The commercial importance of wine continues to increase across the globe, with the availability of many new wines, encompassing a remarkable and exciting range of flavours. Wine Flavour Chemistry focuses on aspects of wine making procedures that are important in the development of flavour, describing some of the grapes used and their resulting wines. In-depth descriptions of flavour reaction pathways are given, together with cutting-edge scientific information concerning flavour release, its associated chemistry and physics, and the sensory perception of volatile flavours.

Wine Flavour Chemistry contains a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste and smell characteristics of wines, fortified wines, sherry and port. Many extremely useful tables are included, linking information on grapes, wines, composition and resulting perceived flavours.

Wine Flavour Chemistry is essential reading for all those involved in commercial wine making, be it in production, trade or research. The book will be of great use and interest to all enologists, and to food and beverage scientists and technologists in commercial companies and within the academic sector. Upper level students and teachers on enology courses will need to read this book. All libraries in universities and research establishments where food and beverage science and technology, and chemistry are studied and taught, should have multiple copies of this important book.

Nyckelord: TECHNOLOGY & ENGINEERING / Food Science TEC012000

Författare
 
Utgivare
John Wiley and Sons, Inc.
Utgivningsår
2008
Språk
en
Utgåva
1
Sidantal
324 sidor
Kategorier
Trädgård, Jordbruk, Gårdsbruk
 
Teknologi, energi, trafik
Format
E-bok
eISBN (PDF)
9781405150040
Tryckt ISBN
9781405105309

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