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Enological Chemistry

Verkaufsrang38352inTechnik
BuchGebunden
Englisch
Verfügbare Formate
BuchGebunden
EUR108,50
Enological Chemistry is written for the professional enologist tasked with finding the right balance of compounds to create or improve wine products. Related titles lack the appropriate focus for this audience, according to reviewers, failing either to be as comprehensive on the topic of chemistry, to include chemistry as part of the broader science of wine, or targeting a less ...mehr

Produkt

KlappentextEnological Chemistry is written for the professional enologist tasked with finding the right balance of compounds to create or improve wine products. Related titles lack the appropriate focus for this audience, according to reviewers, failing either to be as comprehensive on the topic of chemistry, to include chemistry as part of the broader science of wine, or targeting a less scientific audience and including social and historical information not directly pertinent to the understanding of the role of chemistry in successful wine production.
The topics in the book have been sequenced identically with the steps of the winemaking process. Thus, the book describes the most salient compounds involved in each vinification process, their properties and their balance; also, theoretical knowledge is matched with its practical application. The primary aim is to enable the reader to identify the specific compounds behind enological properties and processes, their chemical balance and their influence on the analytical and sensory quality of wine, as well as the physical, chemical and microbiological factors that affect their evolution during the winemaking process.
Organized according to the winemaking process, guiding reader clearly to application of knowledge
Describes the most salient compounds involved in each step enabling readers to identify the specific compounds behind properties and processes and effectively work with them
Provides both theoretical knowledge and practical application providing a strong starting point for further research and development Enological Chemistry is written for the professional enologist tasked with finding the right balance of compounds to create or improve wine products. Related titles lack the appropriate focus for this audience, according to reviewers, failing either to be as comprehensive on the topic of chemistry, to include chemistry as part of the broader science of wine, or targeting a less scientific audience and including social and historical information not directly pertinent to the understanding of the role of chemistry in successful wine production.
The topics in the book have been sequenced identically with the steps of the winemaking process. Thus, the book describes the most salient compounds involved in each vinification process, their properties and their balance; also, theoretical knowledge is matched with its practical application. The primary aim is to enable the reader to identify the specific compounds behind enological properties and processes, their chemical balance and their influence on the analytical and sensory quality of wine, as well as the physical, chemical and microbiological factors that affect their evolution during the winemaking process.
Organized according to the winemaking process, guiding reader clearly to application of knowledge
Describes the most salient compounds involved in each step enabling readers to identify the specific compounds behind properties and processes and effectively work with them
Provides both theoretical knowledge and practical application providing a strong starting point for further research and development
Details
ISBN/EAN978-0-12-388438-1
ProduktartBuch
EinbandartGebunden
Erscheinungsjahr2012
Erscheinungsdatum15.06.2012
SpracheEnglisch
Artikel-Nr.4415721
Rubriken
GenreTechnik

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Inhalt/Kritik

InhaltsverzeichnisChapter 1. The Vine
Chapter 2. Composition of Grape Must
Chapter 3. Must Aromas
Chapter 4. Composition of Wine
Chapter 5. Polyphenols
Chapter 6. Sugars: Structure and Classification
Chapter 7. Sugars in Must
Chapter 8. Carboxylic Acids: Structure and Properties
Chapter 9. Grape Acids
Chapter 10. The Relationship between Must Composition and Quality
Chapter 11. The Transformation of Must Into Wine
Chapter 12.
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Kritik"Moreno and Peinado draw material from lectures and laboratory sessions in a course on wine chemistry they have taught to enology students for over 10 years. The textbook synthesizes the considerable scientific knowledge that has been acquired about making wine, much of which has not been widely disseminated." --Reference and Research Book News, December 2012
"Moreno and Peinado
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Autor

Juan Moreno, geboren 1972 in Huercal-Overa/Spanien, aufgewachsen in Hanau, Studium der Volkswirtschaftslehre in Konstanz, Florenz und Köln. Kurzzeitig tätig fürs Fernsehen und Absolvierung der Deutsche Journalistenschule in München. Wöchentlich erscheint seine Kolumne "Von mir aus" in der Wochenendbeilage der SDZ. Der Autor lebt in Berlin.
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