Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging
This book, written by experts, aims to provide a detailed overview of recent advances in oenology. Book chapters include the latest progress in the chemistry and biochemistry of winemaking, stabilisation, and ageing, covering the impact of phenolic compounds and their transformation products on wine...
שמור ב:
| פורמט: | Online |
|---|---|
| שפה: | אנגלית |
| יצא לאור: |
IntechOpen
2021
|
| נושאים: | |
| גישה מקוונת: | ONIX_20210420_9781839625763_3211 |
| תגים: |
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!
|
| _version_ | 1869518935778394112 |
|---|---|
| collection | Directory of Open Access Books |
| description | This book, written by experts, aims to provide a detailed overview of recent advances in oenology. Book chapters include the latest progress in the chemistry and biochemistry of winemaking, stabilisation, and ageing, covering the impact of phenolic compounds and their transformation products on wine sensory characteristics, emerging non-thermal technologies, fermentation with non-Saccharomyces yeasts, pathways involved in aroma compound synthesis, the effect of wood chips use on wine quality, the chemical changes occurring during Port wine ageing, sensory mechanisms of astringency, physicochemical wine instabilities and defects, and the role of cork stoppers in wine bottle ageing. It is highly recommended to academic researchers, practitioners in wine industries, as well as graduate and PhD students in oenology and food science. |
| format | Online |
| id | doab-20.500.12854ir-67851 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | IntechOpen |
| publisherStr | IntechOpen |
| record_format | ojs |
| spelling | doab-20.500.12854ir-678512024-04-05T17:30:43Z Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging Cosme, Fernanda Nunes, Fernando M. Filipe-Ribeiro, Luís Biochemistry thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSB Biochemistry This book, written by experts, aims to provide a detailed overview of recent advances in oenology. Book chapters include the latest progress in the chemistry and biochemistry of winemaking, stabilisation, and ageing, covering the impact of phenolic compounds and their transformation products on wine sensory characteristics, emerging non-thermal technologies, fermentation with non-Saccharomyces yeasts, pathways involved in aroma compound synthesis, the effect of wood chips use on wine quality, the chemical changes occurring during Port wine ageing, sensory mechanisms of astringency, physicochemical wine instabilities and defects, and the role of cork stoppers in wine bottle ageing. It is highly recommended to academic researchers, practitioners in wine industries, as well as graduate and PhD students in oenology and food science. 2021-04-20T16:28:06Z 2021-04-20T16:28:06Z 2021 book ONIX_20210420_9781839625763_3211 9781839625763 9781839625756 9781839625770 https://directory.doabooks.org/handle/20.500.12854/67851 eng image/jpeg n/a https://www.intechopen.com/books https://mts.intechopen.com/storage/books/9668/authors_book/authors_book.pdf IntechOpen IntechOpen 10.5772/intechopen.87471 10.5772/intechopen.87471 78a36484-2c0c-47cb-ad67-2b9f5cd4a8f6 9781839625763 9781839625756 9781839625770 IntechOpen 256 open access |
| spellingShingle | Biochemistry thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSB Biochemistry Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging |
| title | Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging |
| title_full | Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging |
| title_fullStr | Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging |
| title_full_unstemmed | Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging |
| title_short | Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging |
| title_sort | chemistry and biochemistry of winemaking wine stabilization and aging |
| topic | Biochemistry thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSB Biochemistry |
| topic_facet | Biochemistry thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSB Biochemistry |
| url | ONIX_20210420_9781839625763_3211 |