Chemistry of winemaking
American Chemical Society, 1974 - History - 311 pages
Thirteen papers discuss all phases of wine production including specific aspects of commercial and home winemaking. Topics include the chemistry of grapes and red wine color, wine from American grapes, wine analysis for stabilization, malo-lactic fermentation; phenolic substances, and quality control; wooden containers; brandy; and the chemistry of grapes.
What people are saying - Write a review
We haven't found any reviews in the usual places.
The Chemistry of Red Wine Color
Chemistry of Winemaking from Native American Grape Varieties
9 other sections not shown
acetate acid content aldehydes Amer Amerine amino acids amount analysis anthocyanins aroma assay average bacteria barrels bottling brandy Brix California carbon dioxide catechin cells Chem chemical color components concentration Concord Concord grape contain cooperage decarboxylation decrease determined diglucosides distillation Enol enzyme esters ethanol ethyl extract flavonoid flavor Food Res Food Sci formaldehyde formation fructose fruit glucose grams grape juice grape varieties growth higher alcohols hybrid Joslyn Kunkee labrusca lactic acid Leuconostoc levels malic acid malic enzyme malo-lactic fermentation maturity method mg/liter GAE molecules nonflavonoid oenos oxaloacetic oxaloacetic acid oxidation pectin Peynaud phenols pigments potassium bitartrate precipitation procedure production protein pyruvic acid quality control ratio reaction red wines reported Ribereau-Gayon samples Singleton soluble species spoilage staves storage substances sucrose sugar sulfur dioxide table wines tannins tartaric acid tartrate taste Technol temperature tion total acidity total phenol Viticult Vitis volatile white wines winemaking winery wood yeast