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Author : Karl M. Herstein
Publisher :
ISBN 13 :
Total Pages : 458 pages
Book Rating : 4.33/5 ( download)
Download or read book Chemistry and Technology of Wines and Liquors written by Karl M. Herstein and published by . This book was released on 1948 with total page 458 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Karl M. Herstein
Publisher :
ISBN 13 :
Total Pages : 436 pages
Book Rating : 4.84/5 ( download)
Download or read book Chemistry and Technology of Wines and Liquors written by Karl M. Herstein and published by . This book was released on 1951 with total page 436 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Karl M Herstein
Publisher : Andesite Press
ISBN 13 : 9781297510830
Total Pages : 380 pages
Book Rating : 4.36/5 ( download)
Download or read book Chemistry and Technology Wines and Liquors written by Karl M Herstein and published by Andesite Press. This book was released on 2015-08-08 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author : Karl M Herstein
Publisher : Hassell Street Press
ISBN 13 : 9781013992063
Total Pages : 384 pages
Book Rating : 4.67/5 ( download)
Download or read book Chemistry And Technology Wines And Liquors written by Karl M Herstein and published by Hassell Street Press. This book was released on 2021-09-09 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author : Karl M. Herstein
Publisher :
ISBN 13 : 9781296022754
Total Pages : 380 pages
Book Rating : 4.57/5 ( download)
Download or read book Chemistry and Technology Wines and Liquors - Scholar's Choice Edition written by Karl M. Herstein and published by . This book was released on 2015-02-14 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author : Ian S Hornsey
Publisher : Royal Society of Chemistry
ISBN 13 : 178262631X
Total Pages : pages
Book Rating : 4.12/5 ( download)
Download or read book The Chemistry and Biology of Winemaking written by Ian S Hornsey and published by Royal Society of Chemistry. This book was released on 2015-10-09 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Someone once said that 'wine is a mixture of chemistry, biology and psychology'. It has certainly fascinated people over the centuries and without a doubt been enjoyed by many. Indeed, from its serendipitous roots as an attempt to store fruit, wine has been woven into the fabric of society; from its use in religion to today's sophisticated products sampled over a meal. The Chemistry and Biology of Winemaking not only discusses the science of winemaking but also aims to provide the reader with a wider appreciation of the impact of oenology on human society. Beginning with a history of wine the book discusses a wide range of topics, with particular emphasis on the organisms involved. Starting with the role of yeast in fermentation, it goes on to discuss so-called 'killer yeasts', lactic acid bacteria and the role that genetically modified organisms may have in the future. This book is ideal for anyone interested in the process of winemaking and will be of particular use for those with an interest in the chemical and biological sciences.
Author : M. Victoria Moreno-Arribas
Publisher : Springer Science & Business Media
ISBN 13 : 0387741186
Total Pages : 729 pages
Book Rating : 4.85/5 ( download)
Download or read book Wine Chemistry and Biochemistry written by M. Victoria Moreno-Arribas and published by Springer Science & Business Media. This book was released on 2008-11-06 with total page 729 pages. Available in PDF, EPUB and Kindle. Book excerpt: The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas. The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating with examples throughout the chapter from enological literature.
Author : Jokie Bakker
Publisher : John Wiley & Sons
ISBN 13 : 144433042X
Total Pages : 453 pages
Book Rating : 4.27/5 ( download)
Download or read book Wine written by Jokie Bakker and published by John Wiley & Sons. This book was released on 2011-11-30 with total page 453 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wine Flavour Chemistry brings together a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste, smell and overall perception. It includes both table wines and fortified wines, such as Sherry, Port and the newly added Madeira, as well as other special wines. This fully revised and updated edition includes new information also on retsina wines, rosés, organic and reduced alcohol wines, and has been expanded with coverage of the latest research. Both EU and non-EU countries are referred to, making this book a truly global reference for academics and enologists worldwide. Wine Flavour Chemistry is essential reading for all those involved in commercial wine making, whether in production, trade or research. The book is of great use and interest to all enologists, and to food and beverage scientists and technologists working in commerce and academia. Upper level students and teachers on enology courses will need to read this book: wherever food and beverage science, technology and chemistry are taught, libraries should have multiple copies of this important book.
Author : John Joseph Griffin
Publisher :
ISBN 13 :
Total Pages : 164 pages
Book Rating : 4.27/5 ( download)
Download or read book The Chemical Testing of Wines and Spirits written by John Joseph Griffin and published by . This book was released on 1866 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Yair Margalit
Publisher :
ISBN 13 : 9781934259481
Total Pages : 0 pages
Book Rating : 4.89/5 ( download)
Download or read book Concepts in Wine Chemistry written by Yair Margalit and published by . This book was released on 2010-08 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yair Margalit, Ph.D, is a world renowned physical chemist, a practicing winemaker, university professor, and the author of the best selling Winery Technology & Operations. This book is the product of his years of research and practical winemaking experience. The state-of-the art in wine chemistry based on the current literature. Contains all aspects of wine production based on the components of grapes and their transformation into wine through fermentation, aging, cellaring and packaging. Emphasis is on the current knowledge of elevating wine quality.
