Managing wine quality. Volume II: Oenology and wine quality

dc.contributor.author	Reynolds, Andrew G. (editor)
dc.date.issued	2022
dc.identifier.isbn	978-0-08-102066-1
dc.identifier.uri	https://thuvienso.hoasen.edu.vn/handle/123456789/12953
dc.description.abstract	This 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.format	xvii, 869 p. : ill.
dc.language.iso	en
dc.publisher	Elsevier
dc.relation.ispartofseries	Woodhead Publishing Series in Food Science, Technology and Nutrition
dc.subject	Food science
dc.subject	Wine
dc.subject	Quality management
dc.title	Managing wine quality. Volume II: Oenology and wine quality
dc.type	Book
dc.description.version	2nd edition