Wine Analysis and Production, Pages 280-302; Page 1995

Front Cover
Chapman & Hall, 1995 - Wine and wine making - 621 pages
2 Reviews
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.

What people are saying - Write a review

We haven't found any reviews in the usual places.

References to this book

Wine Microbiology
K. C. Fugelsang
Limited preview - 1997
All Book Search results »

Bibliographic information