Logga in

Bakker, Jokie

Wine: Flavour Chemistry

Bakker, Jokie - Wine: Flavour Chemistry, e-bok

171,60€

E-bok, ePUB, Adobe DRM-skydd
ISBN: 9781444346008
DRM-begränsningar

Skriva ut101 sidor with an additional page accrued var 8 timme, capped at 101 sidor
Kopiera till urklipp17 utdrag

Wine Flavour Chemistry brings together a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste, smell and overall perception. It includes both table wines and fortified wines, such as Sherry, Port and the newly added Madeira, as well as other special wines. This fully revised and updated edition includes new information also on retsina wines, rosés, organic and reduced alcohol wines, and has been expanded with coverage of the latest research. Both EU and non-EU countries are referred to, making this book a truly global reference for academics and enologists worldwide.

Wine Flavour Chemistry is essential reading for all those involved in commercial wine making, whether in production, trade or research. The book is of great use and interest to all enologists, and to food and beverage scientists and technologists working in commerce and academia. Upper level students and teachers on enology courses will need to read this book: wherever food and beverage science, technology and chemistry are taught, libraries should have multiple copies of this important book.

Nyckelord: Fermented Foods & Beverages

Författare
 
Utgivare
John Wiley and Sons, Inc.
Utgivningsår
2011
Språk
en
Utgåva
2
Sidantal
336 sidor
Kategori
Trädgård, Jordbruk, Gårdsbruk
Format
E-bok
eISBN (ePUB)
9781444346008
Tryckt ISBN
9781444330427

Liknande e-böcker