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책 정보
· 분류 : 외국도서 > 기술공학 > 기술공학 > 식품공학
· ISBN : 9780123884381
· 쪽수 : 442쪽
· 출판일 : 2012-04-24
목차
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
