The Chemistry and Biology of Winemaking
Ian Hornsey
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 from the vine, yeast and fermentation the winemaking processes, lactic acid bacteria and malo-lactic fermentation, through to maturation, ageing pests and diseases, with particular emphasis on the organisms involved. This book is ideal for anyone interested in the process of winemaking and will be of particular use to those with an interest in the chemical and biological sciences.
श्रेणियाँ:
साल:
2007
संस्करण:
1
प्रकाशन:
The Royal Society of Chemistry
भाषा:
english
पृष्ठ:
470
ISBN 10:
0854042660
ISBN 13:
9780854042661
श्रृंखला:
For dummies
फ़ाइल:
PDF, 2.89 MB
IPFS:
,
english, 2007
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