Recent Advances in Wine Stabilization & Conservation Technologies
Seiten
2016
Nova Science Publishers Inc (Verlag)
978-1-63484-883-1 (ISBN)
Nova Science Publishers Inc (Verlag)
978-1-63484-883-1 (ISBN)
This is a book related to the developments in winemaking and mainly in wine stabilisation and conservation technologies. The purpose of this book is to fulfill the need for accurate, state-of-the art information and perspectives regarding the most recent studies on wine stabilisation and conservation technologies. The uses of these technologies have a great impact on wine quality in terms of microbiological, chemical and sensorial characteristics. Thus, this book is composed by nine chapters that provide current research on different topics of recent technologies used for wine stabilisation and conservation, such as developments in wine tartaric and protein stabilisation as well as membrane processes, different kinds of white wine aging, and the use of wood barrels and wood fragments from different sources in the wine aging process. This book also includes recent results about the impact of the different winemaking technologies, different wine stabilisation processes, and conservation technologies on the wine physico-chemical composition and their relationship with wine sensorial properties. Written by a group of international wine researchers, this book provides up-to-date reviews, overviews and summaries of current research on wine stabilisation and conservation process. This new book is an important publication which will be of great use to oenologists, food process engineers, wine scientists and oenology students, and other professionals that might be interested in reading and learning about some fascinating areas of wine research. The authors hope readers will use this compilation to discover the most recent tendencies of wine stabilisation and conservation technologies.
Preface; A Review on Process Parameters for Development of Quality Wines; Recent Developments in Wine Tartaric Stabilization; Winemaking Procedures & Their Influence on Wine Stabilization: Effect on the Chemical Profile; Mannoproteins & Enology: Tartrate & Protein Stabilization; Clarification & Stabilization of Wines using Membrane Processes; Effect of Alternative Options of Tartaric Stabilization on the Colour & Polyphenolic Composition of Young Red Wines; Wine Protein Stabilization by Zirconia; Chemical & Sensory Discrimination of Different Kinds of White Wine Aging & Enological Measures to Improve White Wine Flavor Stability: A Review; Wine Aging Technologies; Index.
Erscheinungsdatum | 13.05.2016 |
---|---|
Verlagsort | New York |
Sprache | englisch |
Maße | 180 x 260 mm |
Gewicht | 654 g |
Themenwelt | Technik ► Lebensmitteltechnologie |
ISBN-10 | 1-63484-883-7 / 1634848837 |
ISBN-13 | 978-1-63484-883-1 / 9781634848831 |
Zustand | Neuware |
Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
Technologie, Chemie, Mikrobiologie, Analytik, Bedeutung, Recht
Buch | Hardcover (2023)
Verlag Eugen Ulmer
140,00 €