Enological Chemistry is written for the professional enologist
tasked with finding the right balance of compounds to create or
improve wine products. Related titles lack the appropriate focus
for this audience, according to reviewers, failing either to be as
comprehensive on the topic of chemistry, to include chemistry as
part of the broader science of wine, or targeting a less scientific
audience and including social and historical information not
directly pertinent to the understanding of the role of chemistry in
successful wine production.
The topics in the book have been sequenced identically with the
steps of the winemaking process. Thus, the book describes the most
salient compounds involved in each vinification process, their
properties and their balance; also, theoretical knowledge is
matched with its practical application. The primary aim is to
enable the reader to identify the specific compounds behind
enological properties and processes, their chemical balance and
their influence on the analytical and sensory quality of wine, as
well as the physical, chemical and microbiological factors that
affect their evolution during the winemaking process.
* Organized according to the winemaking process, guiding reader
clearly to application of knowledge
* Describes the most salient compounds involved in each step
enabling readers to identify the specific compounds behind
properties and processes and effectively work with them
* Provides both theoretical knowledge and practical application
providing a strong starting point for further research and
development
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