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Registro Completo |
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Biblioteca(s): |
Embrapa Uva e Vinho. |
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Data corrente: |
15/03/2017 |
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Data da última atualização: |
15/03/2017 |
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Autoria: |
MORENO-ARRIBAS, M. V.; POLO, M. C. (ed.). |
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Título: |
Wine Chemistry and Biochemistry. |
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Ano de publicação: |
2010 |
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Fonte/Imprenta: |
New York: Springer-Science+Business Media, Inc, 2010. |
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ISBN: |
978-1-4419-2548-0 |
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DOI: |
10.1007/978-0-387-74118-5 |
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Idioma: |
Inglês |
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Conteúdo: |
Contents
PArt 1. Chemical and Biochemical aspects of winemaking: 1. Biochemistry of alcoholic fermentation; 2. Biochemical transformations produced by malolactic fermentation; 3. Special WInes production; 4. Enzymes in winemaking; 5. USe of Enological additives for colloid ans tartrate salt stabilization in white wines and for improvement of sparkling wine foaming properties
Part II. Wine chemical compounds and biochemical processes: 6. Nitrogen compounds; 7. Carbohydrates; 8. Volatile and Aroma compounds; 9. Phenolic compounds
Part III spoilage of wines: 10. Aromatic spoilage of wines by raw mzerials and enological products; 11. Wine spoilage by fungal metabolites
Part IV Automatic analysers and Data processing: 12. Automatic analysers in Oenology; 13. Statistical Techniques for the Interpretation of Analytical data |
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Palavras-Chave: |
Biochemistry general. |
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Thesaurus Nal: |
biochemistry; chemistry; food science. |
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Categoria do assunto: |
-- |
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Marc: |
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001 2067116
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008 2010 bl uuuu 00u1 u #d
020 $a978-1-4419-2548-0
024 7 $a10.1007/978-0-387-74118-5$2DOI
100 1 $aMORENO-ARRIBAS, M. V.
245 $aWine Chemistry and Biochemistry.
260 $aNew York: Springer-Science+Business Media, Inc$c2010
520 $aContents PArt 1. Chemical and Biochemical aspects of winemaking: 1. Biochemistry of alcoholic fermentation; 2. Biochemical transformations produced by malolactic fermentation; 3. Special WInes production; 4. Enzymes in winemaking; 5. USe of Enological additives for colloid ans tartrate salt stabilization in white wines and for improvement of sparkling wine foaming properties Part II. Wine chemical compounds and biochemical processes: 6. Nitrogen compounds; 7. Carbohydrates; 8. Volatile and Aroma compounds; 9. Phenolic compounds Part III spoilage of wines: 10. Aromatic spoilage of wines by raw mzerials and enological products; 11. Wine spoilage by fungal metabolites Part IV Automatic analysers and Data processing: 12. Automatic analysers in Oenology; 13. Statistical Techniques for the Interpretation of Analytical data
650 $abiochemistry
650 $achemistry
650 $afood science
653 $aBiochemistry general
700 1 $aPOLO, M. C.
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Registro original: |
Embrapa Uva e Vinho (CNPUV) |
