Enological Chemistry

— —

Juan Moreno (University of Cordoba, Cordoba, Spain) Rafael Peinado (University of Cordoba, Cordoba, Spain)

Enological Chemistry

Name: Enological Chemistry
Price: 186.95 AUD
Availability: OutOfStock
ISBN: 9780123884381

Juan Moreno (University of Cordoba, Cordoba, Spain), Rafael Peinado (University of Cordoba, Cordoba, Spain)

$186.95

Hardback

Not in-store but you can order this
How long will it take?

Availability Information

We source books from suppliers in Australia and overseas. For books we don't currently have in stock, the time it takes to get them from our suppliers can vary widely - from a few days to a few months - so we check each book with each supplier to determine the expected time it will take to be supplied to us.

We will update you on expected arrival time to us. If this delay is too long, please let us know within 2 business days and we can give you options regarding cancelling or adjusting your order. More details on cancelling your order can be found in our Terms of Trade.

To find out the anticipated arrival time for specific items prior to ordering, please contact us by phone or email:

Phone +61 2 9264 3111, or 1800 4 BOOKS (1800 4 26657) if outside Sydney:
option 1 Abbey's Bookshop (Crime, History, Science, Kids & more) • info@abbeys.com.au
option 2 Language Book Centre (ESL & Foreign Languages) • language@abbeys.com.au
option 3 Galaxy Bookshop (Sci-fi, Fantasy, Romance, Graphic Novels) • sf@galaxybooks.com.au

QTY:

English

Academic Press Inc
24 April 2012

Winemaking technology

Enological Chemistry

By: Juan Moreno (University of Cordoba Cordoba Spain), Rafael Peinado (University of Cordoba, Cordoba, Spain)
Imprint: Academic Press Inc
Country of Publication: United States
Dimensions: Height: 235mm, Width: 191mm, Spine: 28mm
Weight: 1.070kg
ISBN: 9780123884381
ISBN 10: 0123884381
Pages: 442
Publication Date: 24 April 2012
Audience: Professional and scholarly , Undergraduate
Format: Hardback
Publisher's Status: Active

Chapter 1. The Vine Chapter 2. Composition of Grape Must Chapter 3. Must Aromas Chapter 4. Composition of Wine Chapter 5. Polyphenols Chapter 6. Sugars: Structure and Classification Chapter 7. Sugars in Must Chapter 8. Carboxylic Acids: Structure and Properties Chapter 9. Grape Acids Chapter 10. The Relationship between Must Composition and Quality Chapter 11. The Transformation of Must Into Wine Chapter 12. Nitrogen Compounds Chapter 13. Acid–Base Equilibria in Wine Chapter 14. Buffering Capacity of Wines Chapter 15. Precipitation Equilibria in Wine Chapter 16. Changes in Acidity After Fermentation Chapter 17. Redox phenomena in Must and Wine Chapter 18. The Colloidal State Chapter 19. Wine Colloids Chapter 20. Inorganic Material and Metal Casse Chapter 21. Chemical Aging Chapter 22. Aging Chapter 23. Biological Aging

Reviews for Enological Chemistry

"""Moreno and Peinado draw material from lectures and laboratory sessions in a course on wine chemistry they have taught to enology students for over 10 years. The textbook synthesizes the considerable scientific knowledge that has been acquired about making wine, much of which has not been widely disseminated.""--Reference and Research Book News, December 2012"