by
Moreno-Arribas, M. Victoria.
Call Number
663
Publication Date
2009
Summary
Contributors here describe in a scientifically rigorous yet approachable fashion the chemical and biochemical aspects of winemaking that are currently being researched. The editors have selected the very best experts to supply chapters on each of the areas.
Format:
Electronic Resources
Relevance:
0.0787
by
Baucher, F.
Call Number
FUL 663.1 BAU
Publication Date
1907
Format:
Books
Relevance:
0.0774
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by
Degrully, L.
Call Number
FUL 663.2 DEG
Publication Date
1904
Format:
Books
Relevance:
0.0761
by
Dalton, David R.
Call Number
663.2
Publication Date
2017
Summary
Offers a detailed account of the chemistry of wine, from grape to bottle.
Format:
Electronic Resources
Relevance:
0.0748
by
Hornsey, Ian S.
Call Number
641.22
Publication Date
2007
Summary
Someone once said that 'wine is a mixture of chemistry, biology and psychology'. It has certainly fascinated people over the centuries and without a doubt been enjoyed by many. Indeed, from its serendipitous roots as an attempt to store fruit, wine has been woven into the fabric of society; from its use in religion to today's sophisticated products sampled over a meal. The Chemistry and Biology of Winemaking not only discusses the science of winemaking but also aims to provide the reader with a wider appreciation of the impact of oenology on human society. Beginning with a history of wine the book discusses a wide range of topics, with particular emphasis on the organisms involved. Starting with the role of yeast in fermentation, it goes on to discuss so-called 'killer yeasts', lactic acid bacteria and the role that genetically modified organisms may have in the future. This book is ideal for anyone interested in the process of winemaking and will be of particular use for those with an interest in the chemical and biological sciences.
Format:
Electronic Resources
Relevance:
0.0737
by
Maltman, Alex.
Call Number
663.2
Publication Date
2018
Summary
This pioneering book explains geology wholly in the context of wine, including how it works in vineyards and its possible effects on wine taste.
Format:
Electronic Resources
Relevance:
0.0676
by
Flamini, Riccardo.
Call Number
663.200284
Publication Date
2009
Summary
A concise, up-to-date overview of the applications of mass spectrometry To be able to estimate the potentiality of grapes and how it may be transferred into wine is key to grasping enological chemistry. Nowadays, mass spectrometry is a crucial aspect in ensuring the production, the quality, and the safety of grape, wine, and grape derivative products. Mass Spectrometry in Grape and Wine Chemistry examines in depth the relationship between the high structural identification power of mass spectrometry techniques and the chemistry of grapes and wine. The text is divided into two parts.
Format:
Electronic Resources
Relevance:
0.0601
by
Gerós, Hernâni.
Call Number
634.8
Publication Date
2012
Summary
This e-book is a pioneer offering for readers - giving a focused and integrated coverage of the key biochemical and molecular aspects of grape berry development and ripening. The comprehensive range of topics covered in this e-book is valuable to a multidisciplinary readership including plant physiologists, enologists, microbiologists, wine makers, biochemists and students.
Format:
Electronic Resources
Relevance:
0.0538
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