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This accessible volume provides practical information on wine analysis and production. It covers the full range of techniques, from quick screening assays to wet chemical and instrumentation analysis, as well as interpretation of results. Emphasizing a step-by-step approach to procedures, the authors: - examine analyses commonly performed in the United States, Europe and Australia: - discuss viticultural considerations as they relate to winemakeing as well as sensory evaluation and the importance of each anolyte in the spectrum of winery operations: - present new procedures including 'quick' qualitative tests for the presence of various constituents: - explore updated information on sensory evaluation of wines, use of enzymes in winemaking, health aspects and more, and - offer a chapter featuring laboratory procedures, listed alphabetically and extensively cross-referenced. International in scope, Wine Analysis and Production is essential for winemakers and laboratory personnel worldwide. Students of enology will find it an incomparable resource.

Introduction
Application of Sensory Evaluation in Winemaking
Grape Maturity and Quality
Hydrogen Ion (PH) and Fixed Acids
Carbohydrates
Alcohol and Extract
Phenolic Compounds and Wine Color
Nitrogen Compounds
Sulfur-containing Compounds
Sulfur Dioxide and Ascorbic Acid
Volatile Acidity
Metals, Cations and Anions
Sorbic Acid, Benzoic Acid, and Dimethyldicarbonate
Oxygen, Carbon Dioxide and Nitrogen
Tartrates and Instabilities
Fining and Fining Agents
Winery Sanitation
Microbiology of Winemaking
Cork
Laboratory Procedures
Appendixes
Bibliobraphy
Index
Table of Contents provided by Publisher. All Rights Reserved.

ISBN: 9780834217010
ISBN-10: 0834217015
Audience: General
Format: Hardcover
Language: English
Published: 31st December 1995
Dimensions (cm): 22.9 x 15.2  x 3.9
Weight (kg): 1.11