Chemistry and Biochemistry - Maturation and Improvement of Wines
Description
This book is a continuation of the first volume, "Chemistry and Biochemistry of Wine-Winemaking." The book includes chapters that examine various categories of chemical compounds identified in wine and not included in the first volume. Subsequently, an extensive reference to wine oxidation is made, along with an in-depth study of its mechanisms based on the entirety of knowledge available in this specific thematic area.
This is followed by a description of the changes that wine can undergo after fermentation, during maturation and aging, with an emphasis on the effect of oak barrels. Post-fermentation practices followed by oenologists are a subject of study in this book. The aim is to understand the mechanisms involved in wine stabilization.
The book concludes with the presentation of special topics related to current trends in oenology. These examples aim to highlight some of the challenges and opportunities faced by those interested in this amazing natural product called wine.
Συχνές Ερωτήσεις
This is a description for faqs section.
Κατηγορία
Συχνές ερωτήσεις
Use this text to answer questions in as much detail as possible for your customers.
Συχνές ερωτήσεις
Use this text to answer questions in as much detail as possible for your customers.
Συχνές ερωτήσεις
Use this text to answer questions in as much detail as possible for your customers.
Συχνές ερωτήσεις
Use this text to answer questions in as much detail as possible for your customers.
Κατηγορία
Συχνές ερωτήσεις
Use this text to answer questions in as much detail as possible for your customers.
Συχνές ερωτήσεις
Use this text to answer questions in as much detail as possible for your customers.
Συχνές ερωτήσεις
Use this text to answer questions in as much detail as possible for your customers.
Didn't find your answer?
Do not hesitate to contact us.
