Titlebook: Wine Analysis and Production; Bruce W. Zoecklein,Kenneth C. Fugelsang,Fred S. Nu Book 1995 Springer Science+Business Media Dordrecht 1995

Carbon-Monoxide

Pamphlet

Tartrates and Instabilities,stability. The formation of crystalline deposits is a phenomenon of wine aging, although it generally does not meet with consumer acceptance. Thus, winemakers strive to reduce the potential for bottle precipitation.

過濾

斑駁

Cork,erized outer tissues of the cork oak, .. Commercial stands are limited to the western Mediterranean, where Potugal and Spain produce 55 and 28% of the total, respectively. The balance is produced in France, Italy (Sardinia), Tunisia, Morocco, and Algeria.

平庸的人或物

Introduction Overview of Wine Analysis,Throughout the history of wine production, analytical techniques have became increasingly important with the development of technology and increased governmental regulation. Analyses of grapes and wines are performed for a number of reasons (Table 1-1).

iodides

Lasting

Microbiology of Winemaking,This chapter is intended to highlight microorganisms of importance to the winemaker.

定點

抓住他投降

https://doi.org/10.1007/978-1-4757-6978-4alcohol; biochemistry; carbohydrates; chemistry; food; microbiology

友好

978-1-4757-6980-7Springer Science+Business Media Dordrecht 1995