Chemistry of Winemaking

Editor A. Dinsmoor Webb

Oxford University Press | November 15, 1974 | Hardcover |

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Thirteen papers discuss all phases of wine production including specific aspects of commercial and home winemaking. Topics include the chemistry of grapes and red wine color, wine from American grapes, wine analysis for stabilization, malo-lactic fermentation; phenolic substances, and quality control; wooden containers; brandy; and the chemistry of grapes.

Format: Hardcover

Dimensions: 322 Pages, 6.3 × 8.66 × 0.79 in

Published: November 15, 1974

Publisher: Oxford University Press

The following ISBNs are associated with this title:

ISBN - 10: 0841202087

ISBN - 13: 9780841202085

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Chemistry of Winemaking

Chemistry of Winemaking

Editor A. Dinsmoor Webb

Format: Hardcover

Dimensions: 322 Pages, 6.3 × 8.66 × 0.79 in

Published: November 15, 1974

Publisher: Oxford University Press

The following ISBNs are associated with this title:

ISBN - 10: 0841202087

ISBN - 13: 9780841202085

Table of Contents

Preface 1. F. Drawert: Winemaking as a Biotechnological Sequence 2. James F. Gallander: Chemistry of Grapes and Other Fruits as the Raw Materials Involved in Winemaking 3. Pascal Ribereau-Gayon: The Chemistry of Red Wine Color 4. A.C. Rice: Chemistry of Winemaking from Native American Grape Varieties 5. George Thoukis: Chemistry of Wine Stabilization: A Review 6. Maynard A. Amerine: The Present Status of Methods for Wine Analysis and Possible Future Trends 7. Ralph E. Kunkee: Malo-Lactic Fermentation and Winemaking 8. Richard Morenzoni: The Enzymology of Malo-Lactic Fermentation 9. Vernon L. Singleton: Analytical Fractionation of the Phenolic Substances of Grapes and Wine and Some Practical Uses of Such Analyses 10. Richard G. Peterson: Wine Quality Control and Evaluation 11. James F. Guymon: Chemical Aspects of Distilling Wines into Brandy 12. Vernon L. Singleton: Some Aspects of the Wooden Container as a Factor in Wine Maturation 13. A. Dinsmoor Webb: The Chemistry of Home Winemaking Index

From the Publisher

Thirteen papers discuss all phases of wine production including specific aspects of commercial and home winemaking. Topics include the chemistry of grapes and red wine color, wine from American grapes, wine analysis for stabilization, malo-lactic fermentation; phenolic substances, and quality control; wooden containers; brandy; and the chemistry of grapes.
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