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Red Wine Technology is a solutions-based approach on the challenges
associated with red wine production. It focuses on the technology
and biotechnology of red wines, and is ideal for anyone who needs a
quick reference on novel ways to increase and improve overall red
wine production and innovation. The book provides emerging trends
in modern enology, including molecular tools for wine quality and
analysis. It includes sections on new ways of maceration
extraction, alternative microorganisms for alcoholic fermentation,
and malolactic fermentation. Recent studies and technological
advancements to improve grape maturity and production are also
presented, along with tactics to control PH level. This book is an
essential resource for wine producers, researchers, practitioners,
technologists and students.
White Wine Technology addresses the challenges surrounding white
wine production. The book explores emerging trends in modern
enology, including molecular tools for wine quality and analysis of
modern approaches to maceration extraction, alternative
microorganisms for alcoholic fermentation, and malolactic
fermentation. The book focuses on the technology and biotechnology
of white wines, providing a quick reference of novel ways to
increase and improve overall wine production and innovation. Its
reviews of recent studies and technological advancements to improve
grape maturity and production and ways to control PH level make
this book essential to wine producers, researchers, practitioners,
technologists and students.
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