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Production Wine Analysis
Kluwer Academic Publishers (Verlag)
978-0-442-23463-8 (ISBN)
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Almost immediately, and in many instances simultaneously, chemical and microbiological stability of the young and/or aging wine become important. Finally, problems do occur on occasion, and a number of what may be consid- ered remedial techniques can be employed to produce an acceptable product.
Section I-Sampling, Fermentation, and Production Analysis.- 1 / Fruit Quality and Soluble Solids.- 2 / Alcoholometry.- 3 / Extract.- 4 / Hydrogen Ion (pH) and Fixed Acids.- 5 / Volatile Acids.- 6 / Carbohydrates: Reducing Sugars.- 7 / Phenolic Compounds and Wine Color.- 8 / Oxygen, Carbon Dioxide, and Ascorbic Acid.- Section II-Microbial Stability.- 9 / Sulftir Dioxide.- 10 / Sulfur Containing Compounds.- 11 / Other Preservatives: Sorbic Acid, Benzoic Acid, and Dimethyldicarbonate.- 12 / Wine Microbiology.- Section III-Chemical Stability.- 13 / Tartaric Acid and its Salts.- 14 / Copper.- 15 / Iron and Phosphorus.- 16 / Nitrogenous Compounds.- Section IV-Remedial Actions.- 17 / Fining and Fining Agents.- 18 / Correction of Tartrate Instabilities.- 19 / Removal of Copper and Iron-The Hubach Analysis.- Appendixes.- Appendix I /Chromatographic Techniques.- Appendix II /Laboratory Reagent Preparation.- Appendix III /Laboratory Media and Stains.
Zusatzinfo | 33 black & white illustrations, biography |
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Verlagsort | Dordrecht |
Sprache | englisch |
Maße | 153 x 230 mm |
Gewicht | 1780 g |
Themenwelt | Technik ► Lebensmitteltechnologie |
ISBN-10 | 0-442-23463-5 / 0442234635 |
ISBN-13 | 978-0-442-23463-8 / 9780442234638 |
Zustand | Neuware |
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