Data/hora: 02/06/2024 13:09:24

Biblioteca(s): 	Embrapa Uva e Vinho.	
Data corrente: 	15/03/2017	
Data da última atualização: 	15/03/2017	
Autoria: 	MORENO-ARRIBAS, M. V.; POLO, M. C. (ed.).	
Título: 	Wine Chemistry and Biochemistry.	
Ano de publicação: 	2010	
Fonte/Imprenta: 	New York: Springer-Science+Business Media, Inc, 2010.	
ISBN: 	978-1-4419-2548-0	
DOI: 	10.1007/978-0-387-74118-5	
Idioma: 	Inglês	
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	
Palavras-Chave: 	Biochemistry general.	
Thesaurus Nal: 	biochemistry; chemistry; food science.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Uva e Vinho (CNPUV)	
Exemplares: 	CNPUV - (17188-1) - ADC - LV - PP - 663.2 - M843w - 17.05995 - DIS