| Description |
xviii, 621 pages : illustrations ; 24 cm |
| Series |
The Chapman & Hall enology library |
|
Chapman & Hall enology library.
|
| Contents |
1. Introduction -- 2. Application of Sensory Evaluation in Wine Making -- 3. Grape Maturity and Quality -- 4. Hydrogen Ion (pH), and Fixed Acids -- 5. Carbohydrates -- 6. Alcohol and Extract -- 7. Phenolic Compounds and Wine Color -- 8. Nitrogen Compounds -- 9. Sulfur-Containing Compounds -- 10. Sulfur Dioxide and Ascorbic Acid -- 11. Volatile Acidity -- 12. Metals, Cations, and Anions -- 13. Sorbic Acid, Benzoic Acid, and Dimethyldicarbonate -- 14. Oxygen, Carbon Dioxide, and Nitrogen -- 15. Tartrates and Instabilities -- 16. Fining and Fining Agents -- 17. Winery Sanitation -- 18. Microbiology of Winemaking -- 19. Cork -- 20. Laboratory Procedures -- Appendix I. Tables of Constants, Conversion Factors -- Appendix II. Laboratory Safety |
| Bibliography |
Includes bibliographical references (pages 541-608) and index |
| Subject |
Wine and wine making -- Analysis.
|
| Author |
Zoecklein, Bruce W.
|
| LC no. |
94017776 |
| ISBN |
0412989212 |
|
