Deciphering Aroma and Mouthfeel Attributes in Malolactic Fermented Wines PDF Download
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Author: Jill Marie Richardson
Publisher: Ann Arbor, Mich. : University Microfilms International
ISBN:
Category :
Languages : en
Pages : 318
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Book Description
Author: Jill Marie Richardson
Publisher: Ann Arbor, Mich. : University Microfilms International
ISBN:
Category :
Languages : en
Pages : 318
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Book Description
Author:
Publisher:
ISBN: 9782981525505
Category :
Languages : en
Pages : 200
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Book Description
Author: Joni D. Perez
Publisher:
ISBN: 9781536132892
Category :
Languages : en
Pages :
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Book Description
Author:
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 712
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Book Description
Author: DAVID SANDUA
Publisher: David Sandua
ISBN:
Category : Cooking
Languages : en
Pages : 147
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Book Description
"The Chemistry of Wine" is a fascinating exploration of the science behind one of the world's oldest and most cherished beverages. This book reveals how every aspect of wine, from its aroma to its taste, is the result of complex chemical reactions. Delving into the chemistry of aromas, the author uncovers the mysteries behind wine's distinct aromatic profiles, offering a new perspective on how these aromas are created and perceived. Through a captivating narrative, the book demystifies the winemaking process and provides a deeper understanding of the art and science of winemaking, making this an essential read for wine enthusiasts and professionals alike.
Author: Patrick Iland
Publisher:
ISBN:
Category : Grapes
Languages : en
Pages : 124
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Book Description
Presents procedures and guidelines for operations and tests conducted throughout the winemaking process.
Author: Y. H. Hui
Publisher: CRC Press
ISBN: 146650787X
Category : Technology & Engineering
Languages : en
Pages : 3632
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Book Description
Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The
Author: Yiu H. Hui
Publisher: CRC Press
ISBN: 0849398495
Category : Food
Languages : en
Pages : 938
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Book Description
Author:
Publisher: PediaPress
ISBN:
Category :
Languages : en
Pages : 143
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Book Description
Author: Santiago Benito
Publisher: MDPI
ISBN: 3039289470
Category : Science
Languages : en
Pages : 220
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Book Description
During the last few years, industrial fermentation technologies have advanced in order to improve the quality of the final product. Some examples of those modern technologies are the biotechnology developments of microbial materials, such as Saccharomyces and non-Saccharomyces yeasts or lactic bacteria from different genera. Other technologies are related to the use of additives and adjuvants, such as nutrients, enzymes, fining agents, or preservatives and their management, which directly influence the quality and reduce the risks in final fermentation products. Other technologies are based on the management of thermal treatments, filtrations, pressure applications, ultrasounds, UV, and so on, which have also led to improvements in fermentation quality in recent years. The aim of the issue is to study new technologies able to improve the quality parameters of fermentation products, such as aroma, color, turbidity, acidity, or any other parameters related to improving sensory perception by the consumers. Food safety parameters are also included.
