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Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging (en Inglés)
Cosme, Fernanda ; M. Nunes, Fernando ; Filipe-Ribeiro, Luís (Autor)
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Intechopen
· Tapa Dura
Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging (en Inglés) - Cosme, Fernanda ; M. Nunes, Fernando ; Filipe-Ribeiro, Luís
$ 157.735
$ 262.892
Ahorras: $ 105.157
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Origen: Estados Unidos
(Costos de importación incluídos en el precio)
Se enviará desde nuestra bodega entre el
Martes 18 de Junio y el
Martes 02 de Julio.
Lo recibirás en cualquier lugar de Argentina entre 1 y 3 días hábiles luego del envío.
Reseña del libro "Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging (en Inglés)"
This book, written by experts, aims to provide a detailed overview of recent advances in oenology. Book chapters include the latest progress in the chemistry and biochemistry of winemaking, stabilisation, and ageing, covering the impact of phenolic compounds and their transformation products on wine sensory characteristics, emerging non-thermal technologies, fermentation with non-Saccharomyces yeasts, pathways involved in aroma compound synthesis, the effect of wood chips use on wine quality, the chemical changes occurring during Port wine ageing, sensory mechanisms of astringency, physicochemical wine instabilities and defects, and the role of cork stoppers in wine bottle ageing. It is highly recommended to academic researchers, practitioners in wine industries, as well as graduate and PhD students in oenology and food science.
