2010, ISBN: 1441925481

[EAN: 9781441925480], Neubuch, [SC: 0.0], [PU: Springer New York], AMINOACID; POLYSACCHARID; ENZYMES; FOODSAFETY; METABOLISM; MICROBIOLOGY; MICROORGANISM, Druck auf Anfrage Neuware - The … Mehr…

[EAN: 9781441925480], Neubuch, [SC: 0.0], [PU: Springer New York], AMINOACID; POLYSACCHARID; ENZYMES; FOODSAFETY; METABOLISM; MICROBIOLOGY; MICROORGANISM, Druck auf Anfrage Neuware - The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas. The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating with examples throughout the chapter from enological literature. 752 pp. Englisch, Books<

ISBN: 9781441925480

The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the are… Mehr…

The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas. The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating with examples throughout the chapter from enological literature. Books > Chemistry Soft cover, Springer Shop<

ISBN: 9781441925480

The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the are… Mehr…

The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas.The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating with examples throughout the chapter from enological literature. Books > Health > Medical > Clinical Medicine List_Books, [PU: Springer]<

2010, ISBN: 9781441925480

Gebundene Ausgabe

Erscheinungsdatum: 29.10.2010, Medium: Taschenbuch, Einband: Kartoniert / Broschiert, Titel: Wine Chemistry and Biochemistry, Auflage: Softcover reprint of hardcover 1st ed. 2009, Redakti… Mehr…

Erscheinungsdatum: 29.10.2010, Medium: Taschenbuch, Einband: Kartoniert / Broschiert, Titel: Wine Chemistry and Biochemistry, Auflage: Softcover reprint of hardcover 1st ed. 2009, Redaktion: Moreno-Arribas, M. Victoria // Polo, Carmen, Verlag: Springer New York // Springer Science + Business Media LLC, Sprache: Englisch, Schlagworte: Chemie // Biochemie, Rubrik: Chemische Technik, Seiten: 752, Informationen: Previously published in hardcover, Gewicht: 1116 gr, Verkäufer: averdo Belletristik, [PU: Springer]<

ISBN: 9781441925480

Paperback, [PU: Springer-Verlag New York Inc.], The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched., Food & Beverage Te… Mehr…

Paperback, [PU: Springer-Verlag New York Inc.], The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched., Food & Beverage Technology<