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Red Wine Technology

Forfatter: info mangler
Bog
  • Format
  • Bog, hardback
  • Engelsk

Beskrivelse

Red Wine Technology is a solutions-based approach on the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines, and is ideal for anyone who needs a quick reference on novel ways to increase and improve overall red wine production and innovation. The book provides emerging trends in modern enology, including molecular tools for wine quality and analysis. It includes sections on new ways of maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. Recent studies and technological advancements to improve grape maturity and production are also presented, along with tactics to control PH level.This book is an essential resource for wine producers, researchers, practitioners, technologists and students.

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Detaljer
  • SprogEngelsk
  • Sidetal408
  • Udgivelsesdato01-11-2018
  • ISBN139780128143995
  • Forlag Academic Press Inc
  • FormatHardback
Størrelse og vægt
  • Vægt1250 g
  • coffee cup img
    10 cm
    book img
    21,6 cm
    27,6 cm

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    Pl Aging Crystallization. Filtration Flavour Aromatic compounds Contamination Bottling Oxygen Cold regions Acid-base equilibrium Near infrared spectroscopy Lactic acid bacteria Dissociation Chemometrics Grapes Chromatography Color Flavor Oak Packaging Polysaccharides Mechanical properties Anthocyanins Polyphenols Quantitative analysis Quality assessment Irradiation Anthocyanin Emerging technologies Natural compounds Chemical composition Closures Aroma Barrels Condensed tannins Ion-exchangers Phenolic Compounds Maturation Proanthocyanidins Aroma compounds Astringency Berry sorting Buffer capacity Alternative preservatives A-type-vitisins Chemical acidification Aroma profile Aromas Biological acidifications Brettanomyces bruxellensis C13-norisoprenoides Chemical deacidification Bisulfite bleaching Buried viticulture Bottle closure systems Anthocyainins Clarification Microbiological control Aging on lees Colloidal hazes Cool climate Coinoculation Electromembrane treatments Filling systems Chromatic characteristics ellagitannins Fermentation flavors Copigmentation HHP Grape maturity Ethanol decrease Lactobacillus plantarum Ethanol reduction Metabolic impact Low sulfite wines Micro-oxygenation Mannoproteins Microorganism inactivation microbial spoilage Grape juice and wine Natural seasoning organoleptic characteristics Off-odor Protein–tannin complexes Precision viticulture Red grapes Maceration Malolactic fermentation Lees aromatization Mouthfeel Non-Saccharomyces Oenococcus oeni Oak Species Methoxypyrazines Polymeric pigments Product security PEF PH management Proanthocyanidins (PAs)
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