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, fr… Mehr…
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. Books<
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Nr. 9780854042661. Versandkosten:, , zzgl. Versandkosten. Details...
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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, fr… Mehr…
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. Books<
Nr. 9780854042661. Versandkosten:, , zzgl. Versandkosten.
1Da einige Plattformen keine Versandkonditionen übermitteln und diese vom Lieferland, dem Einkaufspreis, dem Gewicht und der Größe des Artikels, einer möglichen Mitgliedschaft der Plattform, einer direkten Lieferung durch die Plattform oder über einen Drittanbieter (Marketplace), etc. abhängig sein können, ist es möglich, dass die von eurobuch angegebenen Versandkosten nicht mit denen der anbietenden Plattform übereinstimmen.
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.
Detailangaben zum Buch - The Chemistry and Biology of Winemaking
EAN (ISBN-13): 9780854042661 ISBN (ISBN-10): 0854042660 Gebundene Ausgabe Taschenbuch Erscheinungsjahr: 2007 Herausgeber: Royal Society of Chemistry 457 Seiten Gewicht: 0,640 kg Sprache: eng/Englisch
Buch in der Datenbank seit 2008-01-02T02:58:19+01:00 (Berlin) Detailseite zuletzt geändert am 2022-11-27T18:35:37+01:00 (Berlin) ISBN/EAN: 0854042660
ISBN - alternative Schreibweisen: 0-85404-266-0, 978-0-85404-266-1 Alternative Schreibweisen und verwandte Suchbegriffe: Autor des Buches: connel Titel des Buches: chemistry wine, the chemistry and biology winemaking, rsc chemistry
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