Chemistry of Winemaking (Advances in Chemistry Series)

Chemistry of Winemaking (Advances in Chemistry Series)

Editorial Reviews
Book Description
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.

Chemistry of Winemaking (Advances in Chemistry Series),A. Dinsmoor Webb,Oxford University Press, USA,0841202087,Ancient - Greece,Congresses,Food Science,History,History: World,Industrial Technology,Science/Mathematics,Technology & Industrial Arts,Wine and wine making,Ancient Greece,Chemistry | Food Chemistry,Food & beverage technology,Technology / Food Industry & Science

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