| Description |
xiv, 604 pages : illustrations ; 26 cm |
| Series |
Chapman & Hall food science book |
|
Chapman & Hall food science book.
|
| Contents |
1. Introduction -- 2. Viticulture for Winemakers -- 3. Preparation of Musts and Juice -- 4. Yeast and Biochemistry of Ethanol Fermentation -- 5. Red and White Table Wines -- 6. Malolactic Fermentation -- 7. The Fining and Clarification of Wines -- 8. The Physical and Chemical Stability of Wine -- 9. Microbiological Spoilage of Wine and Its Control -- 10. The Maturation and Aging of Wines -- 11. The Bottling and Storage of Wines -- 12. The Role of Sulfur Dioxide in Wine -- 13. Must, Juice, and Wine Transfer Methods -- 14. Heating and Cooling Applications -- 15. Juice and Wine Acidity -- 16. Preparation, Analysis, and Evaluation of Experimental Wines |
| Notes |
Previously published : Chapman & Hall, 1996 |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Originally published : New York : Chapman & Hall, 1996 |
| Subject |
Wine and wine making.
|
| Author |
Boulton, Roger B., 1949-
|
| LC no. |
00002127 |
| ISBN |
0834212706 |
|
