Read Recent Advances in Wine Stabilization and Conservation Technologies (Food and Science Technology)

Recent Advances in Wine Stabilization and Conservation Technologies (Food and Science Technology)

António Manuel Jordão

4.9/5 (22873 ratings)

Description:This is a book related to the developments in winemaking and mainly in wine stabilisation and conservation technologies. The purpose of this book is to fulfill the need for accurate, state-of-the art information and perspectives regarding the most recent studies on wine stabilisation and conservation technologies. The uses of these technologies have a great impact on wine quality in terms of microbiological, chemical and sensorial characteristics. Thus, this book is composed by nine chapters that provide current research on different topics of recent technologies used for wine stabilisation and conservation, such as developments in wine tartaric and protein stabilisation as well as membrane processes, different kinds of white wine aging, and the use of wood barrels and wood fragments from different sources in the wine aging process. This book also includes recent results about the impact of the different winemaking technologies, different wine stabilisation processes, and conservation technologies on the wine physico-chemical composition and their relationship with wine sensorial properties. Written by a group of international wine researchers, this book provides up-to-date reviews, overviews and summaries of current research on wine stabilisation and conservation process. This new book is an important publication which will be of great use to oenologists, food process engineers, wine scientists and oenology students, and other professionals that might be interested in reading and learning about some fascinating areas of wine research. The authors hope readers will use this compilation to discover the most recent tendencies of wine stabilisation and conservation technologies.We have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with Recent Advances in Wine Stabilization and Conservation Technologies (Food and Science Technology). To get started finding Recent Advances in Wine Stabilization and Conservation Technologies (Food and Science Technology), you are right to find our website which has a comprehensive collection of manuals listed.
Our library is the biggest of these that have literally hundreds of thousands of different products represented.

Pages: —

Format: PDF, EPUB & Kindle Edition

Publisher: —

Release: —

ISBN: 1634848837

Description: This is a book related to the developments in winemaking and mainly in wine stabilisation and conservation technologies. The purpose of this book is to fulfill the need for accurate, state-of-the art information and perspectives regarding the most recent studies on wine stabilisation and conservation technologies. The uses of these technologies have a great impact on wine quality in terms of microbiological, chemical and sensorial characteristics. Thus, this book is composed by nine chapters that provide current research on different topics of recent technologies used for wine stabilisation and conservation, such as developments in wine tartaric and protein stabilisation as well as membrane processes, different kinds of white wine aging, and the use of wood barrels and wood fragments from different sources in the wine aging process. This book also includes recent results about the impact of the different winemaking technologies, different wine stabilisation processes, and conservation technologies on the wine physico-chemical composition and their relationship with wine sensorial properties. Written by a group of international wine researchers, this book provides up-to-date reviews, overviews and summaries of current research on wine stabilisation and conservation process. This new book is an important publication which will be of great use to oenologists, food process engineers, wine scientists and oenology students, and other professionals that might be interested in reading and learning about some fascinating areas of wine research. The authors hope readers will use this compilation to discover the most recent tendencies of wine stabilisation and conservation technologies.We have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with Recent Advances in Wine Stabilization and Conservation Technologies (Food and Science Technology). To get started finding Recent Advances in Wine Stabilization and Conservation Technologies (Food and Science Technology), you are right to find our website which has a comprehensive collection of manuals listed.
Our library is the biggest of these that have literally hundreds of thousands of different products represented.

Special Offer | $0.00

Special Offer! | $0.00

Recent Advances in Wine Stabilization and Conservation Technologies (Food and Science Technology)

Recent Advances in Wine Stabilization and Conservation Technologies (Food and Science Technology)

More Books

Vitis: Biology and Species

Vitis: Biology and Species

Phenolic Compounds in Fruit Beverages

Phenolic Compounds in Fruit Beverages

António Ferro, 120 anos depois : actas

António Ferro, 120 anos depois : actas

Concise Encyclopedia of Science and Technology of Wine

Concise Encyclopedia of Science and Technology of Wine

Science and Technology of Fruit Wine Production

Science and Technology of Fruit Wine Production