Wine Analysis and Production, Pages 280-302; Page 1995
Chapman & Hall, 1995 - Wine and wine making - 621 pages
Application of sensory evaluation in wine making; grape maturity and quality; hidrogen ion (pH), and fixed acids; carbohydrates; alcohol andextract; phenolic compounds and wine color; nitrogen compounds; sulfur-containing compounds; sulfur dioxide and ascorbic acid; volatile acidity; metals, cations, and anions; sorbic acid, benzoic acid, and dimethyldicarbonate; oxygen, carbon dioxide, and nitrogen; tartrates and instabilities; fining and fining agents; winery sanitation; microbiologyof winemaking; cork; laboratory procedures.
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