| Description |
viii, 311 pages : illustrations ; 24 cm |
| Series |
Advances in chemistry series ; 137 |
|
Advances in chemistry series ; 137
|
| Contents |
Machine derived contents note: Preface -- 1. Winemaking as a Biotechnological Sequence, F. Drawert -- 2. Chemistry of Grapes and Other Fruits as the Raw Materials Involved in Winemaking, James F. Gallander -- 3. The Chemistry of Red Wine Color, Pascal Rib'ereau-Gayon -- 4. Chemistry of Winemaking from Native American Grape Varieties, A.C. Rice -- 5. Chemistry of Wine Stabilization: A Review, George Thoukis -- 6. The Present Status of Methods for Wine Analysis and Possible Future Trends, Maynard A. Amerine -- 7. Malo-Lactic Fermentation and Winemaking, Ralph E. Kunkee -- 8. The Enzymology of Malo-Lactic Fermentation, Richard Morenzoni -- 9. Analytical Fractionation of the Phenolic Substances of Grapes and Wine and Some Practical Uses of Such Analyses, Vernon L. Singleton -- 10. Wine Quality Control and Evaluation, Richard G. Peterson -- 11. Chemical Aspects of Distilling Wines into Brandy, James F. Guymon -- 12. Some Aspects of the Wooden Container as a Factor in Wine Maturation, Vernon L. Singleton -- 13. The Chemistry of Home Winemaking, A. Dinsmoor Webb -- Index |
| Notes |
A symposium sponsored by The Division of Agricultural and Food Chemistry at the 165th Meeting of the American Chemical Society, Dallas, Texas, April 12-13, 1973 |
| Bibliography |
Includes bibliographies |
| Credits |
"A symposium sponsored by the Division of Agricultural and Food Chemistry at the 165th meeting of the American Chemical Society, Dallas, Texas, April 12-13, 1973." |
| Notes |
Also available via the World Wide Web |
|
English |
| Subject |
Wine and wine making -- Congresses.
|
|
Wine and wine making.
|
| Author |
Webb, A. Dinsmoor (Albert Dinsmoor), 1917-2003.
|
|
American Chemical Society.
|
| LC no. |
74019186 |
| ISBN |
0841202087 |
|
