Zoecklein: Wine Ana-Lysis and Production - Softcover

Inhaltsangabe

1 Introduction.- 2 Application of Sensory Evaluation in Wine Making.- 3 Grape Maturity and Quality.- 4 Hydrogen Ion (pH), and Fixed Acids.- 5 Carbohydrates.- 6 Alcohol and Extract.- 7 Phenolic Compounds and Wine Color.- 8 Nitrogen Compounds.- 9 Sulfur-Containing Compounds.- 10 Sulfur Dioxide and Ascorbic Acid.- 11 Volatile Acidity.- 12 Metals, Cations, and Anions.- 13 Sorbic Acid, Benzoic Acid, and Dimethyldicarbonate.- 14 Oxygen, Carbon Dioxide, and Nitrogen.- 15 Tartrates and Instabilities.- 16 Fining and Fining Agents.- 17 Winery Sanitation.- 18 Microbiology of Winemaking.- 19 Cork.- 20 Laboratory Procedures.- Appendix I. Tables of Constants, Conversion Factors.- Appendix II. Laboratory Safety.

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