Concepts in Wine Chemistry

Concepts in Wine Chemistry

Concepts in Wine Chemistry

Yair Margalit

68,91 €
IVA incluido
Disponible
Editorial:
Board and Bench Publishing, LLC
Año de edición:
2016
ISBN:
9781935879527
68,91 €
IVA incluido
Disponible
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More than 150 years after Louis Pasteur attributed fermentation to a living organism, the field of wine chemistry is vibrant with discovery. The last decade has seen revolutions in our understanding of the biochemistry involved in vinification. In this new edition of his classic text, Yair Margalit gives the complete and current picture of the basic and advance science behind these processes, making the updated Concepts in Wine Chemistry the broadest and most meticulous book on the topic in print.Organized to track the sequence of the winemaking process, chapters cover must and wine composition, fermentation, phenolics, oxidation, oak products, sulfur dioxide, cellar processes and wine defects. Margalit ends with a retrospective chapter on the history of wine chemistry and ancient winemaking practices. 3

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