The Technology of wine making. 4th ed.
1980
Amerine M. A.
The revolution in the ancient art of wine making really began with Pasteur, whose knowledge of chemistry and microbiology led to the application of scientific principles to the fermentation process. The scientific approach continues to grow in importance, although certain aspects of growing and fermenting grapes, not to mention tasting the wine, defy definition. In an effort to keep abreast of this burgeoning technology, an updated reference work explains commercial production techniques for all types of wine (red, white, sparkling, sherry, port, fruit, and brandy) and processes for avoiding bacterial and non-bacterial spoilage. Winery equipment and design, the molds and yeasts of grapes and wines, and the chemistry of fermentation are discussed in detail. Although the major wine producing areas of the world are described, emphasis is on American varieties, both eastern and western.
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