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dc.contributor.authorReynolds, Andrew G. (editor)
dc.date.issued2022
dc.identifier.isbn978-0-08-102066-1
dc.identifier.urihttps://thuvienso.hoasen.edu.vn/handle/123456789/12953
dc.description.abstractThis book brings together authoritative contributions from experts across the world’s winemaking regions who cover yeasts, fermentation, enzymes, and stabilization, amongst other topics. A new chapter covers, in detail, extraction technologies and wine quality. Other sections cover the management of wine sensory quality, with new chapters covering the management of fortified wines, of Botrytized wines, and of wines produced from dried grapes. In addition, an updated section on insect taints in wine has been widened to cover all insects. 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.formatxvii, 869 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 II: Oenology and wine quality
dc.typeBook
dc.description.version2nd edition


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