Proceedings of the Tenth Australian Wine Industry Technical Conference, Sydney, New South Wales, 2 5 August 1998 PDF Download
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Author:
Publisher:
ISBN:
Category : Viticulture
Languages : en
Pages : 290
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Book Description
Author:
Publisher:
ISBN:
Category : Viticulture
Languages : en
Pages : 290
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Book Description
Author:
Publisher:
ISBN:
Category : Viticulture
Languages : en
Pages : 300
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Book Description
Author: M. Victoria Moreno-Arribas
Publisher: Springer Science & Business Media
ISBN: 0387741186
Category : Technology & Engineering
Languages : en
Pages : 729
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Book Description
The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas. The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating with examples throughout the chapter from enological literature.
Author: Rae J. Blair
Publisher:
ISBN: 9780958683982
Category : Viticulture
Languages : en
Pages : 290
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Book Description
Author:
Publisher:
ISBN:
Category : Viticulture
Languages : en
Pages : 470
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Book Description
Author: Kym Anderson
Publisher: Edward Elgar Publishing
ISBN: 9781845420765
Category : Business & Economics
Languages : en
Pages : 356
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Book Description
"This work will appeal to students enrolled in wine marketing and business courses, those studying industrial organization, and economists and other social scientists interested in case studies of globalization at work. As well, wine industry participants interested in understanding the reasons behind the recent dramatic developments in the industry will find this book of great value."--BOOK JACKET.
Author: British Library. Document Supply Centre
Publisher:
ISBN:
Category : Conference proceedings
Languages : en
Pages : 836
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Author: Andrew G. Reynolds
Publisher: Woodhead Publishing
ISBN: 0081020686
Category : Technology & Engineering
Languages : en
Pages : 824
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Book Description
Managing Wine Quality, Volume 1: Viticulture and Wine Quality, Second Edition, reviews our current understanding of wine aroma, color, taste and mouthfeel. In addition, it focuses on the measurement of grape and wine properties, the instrumental analysis of sensory evaluation, and wine authenticity and traceability. The effects of viticulture technologies on grape composition and wine quality attributes are also included, with sections on viticultural and vineyard management practices, fungal contaminants, grape processing equipment, and grape harvesting methods for both red and white wines. In addition, there is coverage on the potential impacts of global warming on wine quality. With a focus on recent studies, advanced methods, and a look to future technologies, this fully updated edition is an essential reference for anyone involved in viticulture and oenology who wants to explore new methods, understand different approaches, and refine existing practices. - Reviews our current understanding of wine aroma, color, taste and mouthfeel - Details the measurement of grape and wine properties through instrumental analysis, must and wine, and sensory evaluation - Examines viticulture and vineyard management practices, fungal contaminants and processing equipment
Author: Ilkin Yucel Sengun
Publisher: CRC Press
ISBN: 1498763707
Category : Science
Languages : en
Pages : 359
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Book Description
This book, written by leading international authorities in the field, covers all the basic and applied aspects of acetic acid bacteria. It describes the importance of acetic acid bacteria in food industry by giving information on the microbiological properties of fermented foods as well as production procedures. Special attention is given to vinegar and cocoa, which are the most familiar and extensively used industrial applications of acetic acid bacteria. This book is an essential reference to all scientists, technologists, engineers, students and all those working in the field of food science and technology.
Author:
Publisher:
ISBN:
Category : Wine industry
Languages : en
Pages : 714
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Book Description
