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Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging
$155.00
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This book, written by experts, aims to provide a detailed overview of recent advances in oenology. Book chapters include the latest progress in the chemistry and biochemistry of winemaking, stabilisation, and ageing, covering the impact of phenolic compounds and their transformation products on wine sensory characteristics, emerging non-thermal technologies, fermentation with non-Saccharomyces yeasts, pathways involved in aroma compound synthesis, the effect of wood chips use on wine quality, the chemical changes occurring during Port wine ageing, sensory mechanisms of astringency, physicochemical wine instabilities and defects, and the role of cork stoppers in wine bottle ageing. It is highly recommended to academic researchers, practitioners in wine industries, as well as graduate and PhD students in oenology and food science.
Description
Binding Type: Hardcover
Contributors: Fernanda Cosme, Fernando M. Nunes (Editor), LuÃs Filipe-Ribeiro (Editor)
Published: 02/10/2021
Publisher: Intechopen
ISBN: 9781839625756
Pages: 256
Weight: 1.34lbs
Size: 9.61h x 6.69w x 0.63d
Additional information
Weight | 1.34 lbs |
---|---|
Dimensions | 9.61 × 6.69 × 0.63 in |
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