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...

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Detalhes bibliográficos

Formato:	Online
Idioma:	inglês
Publicado em:	IntechOpen 2021
Assuntos:	Biochemistry thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSB Biochemistry
Acesso em linha:	ONIX_20210420_9781839625763_3211
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