0
Your cart

Your cart is empty

Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > Winemaking technology

Buy Now

Understanding Wine Chemistry (Hardcover) Loot Price: R2,147
Discovery Miles 21 470
Understanding Wine Chemistry (Hardcover): Andrew L. Waterhouse, Gavin L. Sacks, David W. Jeffery

Understanding Wine Chemistry (Hardcover)

Andrew L. Waterhouse, Gavin L. Sacks, David W. Jeffery

 (sign in to rate)
Loot Price R2,147 Discovery Miles 21 470 | Repayment Terms: R196 pm x 12*

Bookmark and Share

Expected to ship within 10 - 15 working days

Wine chemistry inspires and challenges with its complexity, and while this is intriguing, it can also be a barrier to further understanding. The topic is demystified in Understanding Wine Chemistry, which explains the important chemistry of wine at the level of university education, and provides an accessible reference text for scientists and scientifically trained winemakers alike. Understanding Wine Chemistry: * Summarizes the compounds found in wine, their basic chemical properties and their contribution to wine stability and sensory properties * Focuses on chemical and biochemical reaction mechanisms that are critical to wine production processes such as fermentation, aging, physiochemical separations and additions * Includes case studies showing how chemistry can be harnessed to enhance wine color, aroma, flavor, balance, stability and quality. This descriptive text provides an overview of wine components and explains the key chemical reactions they undergo, such as those controlling the transformation of grape components, those that arise during fermentation, and the evolution of wine flavor and color. The book aims to guide the reader, who perhaps only has a basic knowledge of chemistry, to rationally explain or predict the outcomes of chemical reactions that contribute to the diversity observed among wines. This will help students, winemakers and other interested individuals to anticipate the effects of wine treatments and processes, or interpret experimental results based on an understanding of the major chemical reactions that can occur in wine.

General

Imprint: John Wiley & Sons
Country of origin: United States
Release date: August 2016
Authors: Andrew L. Waterhouse • Gavin L. Sacks • David W. Jeffery
Dimensions: 254 x 196 x 23mm (L x W x T)
Format: Hardcover
Pages: 443
ISBN-13: 978-1-118-62780-8
Categories: Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > Winemaking technology
LSN: 1-118-62780-6
Barcode: 9781118627808

Is the information for this product incomplete, wrong or inappropriate? Let us know about it.

Does this product have an incorrect or missing image? Send us a new image.

Is this product missing categories? Add more categories.

Review This Product

No reviews yet - be the first to create one!

Partners