Production Wine Analysis
Autor Bruce W. Zoeckleinen Limba Engleză Paperback – 25 noi 2012
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Specificații
ISBN-13: 9781461581482
ISBN-10: 1461581486
Pagini: 492
Ilustrații: XII, 476 p. 33 illus.
Dimensiuni: 152 x 229 x 26 mm
Greutate: 0.65 kg
Ediția:1990
Editura: Springer Us
Colecția Springer
Locul publicării:New York, NY, United States
ISBN-10: 1461581486
Pagini: 492
Ilustrații: XII, 476 p. 33 illus.
Dimensiuni: 152 x 229 x 26 mm
Greutate: 0.65 kg
Ediția:1990
Editura: Springer Us
Colecția Springer
Locul publicării:New York, NY, United States
Public țintă
ResearchCuprins
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.