Wine Chemistry and Biochemistry

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Wine Chemistry and Biochemistry
Wine Chemistry and Biochemistry
736 pages | Aug 31 2010 |ISBN: 038774116X | PDF | 7.5 Mb
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

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Wine Chemistry and Biochemistry
Wine Chemistry and Biochemistry
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