| 书目名称 | Wine Chemistry and Biochemistry | | 编辑 | M. Victoria Moreno-Arribas,M. Carmen Polo | | 视频video | | | 概述 | Scientifically written including current trends but also in a style that is clear and easy to understand.Useful book for wine researchers and enologists alike, as well as for winemakers and other prof | | 图书封面 |  | | 描述 | .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 withexamples throughout the chapter from enological literature.. | | 出版日期 | Book 2009 | | 关键词 | Amino acid; Polysaccharid; biochemistry; enzymes; food safety; metabolism; microbiology; microorganism | | 版次 | 1 | | doi | https://doi.org/10.1007/978-0-387-74118-5 | | isbn_softcover | 978-1-4419-2548-0 | | isbn_ebook | 978-0-387-74118-5 | | copyright | Springer-Verlag New York 2009 |
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发表于 2025-3-21 19:58:50
