Hiển thị biểu ghi dạng vắn tắt

dc.contributor.authorReynolds, Andrew G. (editor)
dc.date.issued2022
dc.identifier.isbn978-0-08-102068-5
dc.identifier.urihttps://thuvienso.hoasen.edu.vn/handle/123456789/12952
dc.description.abstractThis book reviews our current understanding of wine aroma, color, taste and mouthfeel. In addition, it focuses on the measurement of grape and wine properties, the instrumental analysis of sensory evaluation, and wine authenticity and traceability. The effects of viticulture technologies on grape composition and wine quality attributes are also included, with sections on viticultural and vineyard management practices, fungal contaminants, grape processing equipment, and grape harvesting methods for both red and white wines. In addition, there is coverage on the potential impacts of global warming on wine quality. With a focus on recent studies, advanced methods, and a look to future technologies, this fully updated edition is an essential reference for anyone involved in viticulture and oenology who wants to explore new methods, understand different approaches, and refine existing practices.
dc.formatxv, 805 p. : ill.
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofseriesWoodhead Publishing Series in Food Science, Technology and Nutrition
dc.subjectFood science
dc.subjectWine
dc.subjectQuality management
dc.titleManaging wine quality. Volume I: Viticulture and wine quality
dc.typeBook
dc.description.version2nd edition


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Hiển thị biểu ghi dạng vắn tắt