Download Free PDF book on ” Wine Chemistry and Biochemistry ” by M. Victoria Moreno-Arribas and M. Carmen Polo. chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas. The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety.
|Book Name||Wine Chemistry and Biochemistry|
|Author||M. Victoria Moreno-Arribas and M. Carmen Polo|
|Book Size||11.1 MB|