The Chemistry and Biology of Winemaking

- Hornsey, I: The Chemistry and Biology of Winemaking

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The Chemistry and Biology of Winemaking
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  • Forventet levering 16-03-2021
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Format:
Bog, hardback
Udgivelsesdato:
23-05-2007
Sprog:
Engelsk
Sidetal:
470
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Someone once said that 'wine is a mixture of chemistry, biology and psychology'. It has certainly fascinated people over the centuries and without a doubt been enjoyed by many. Indeed, from its serendipitous roots as an attempt to store fruit, wine has been woven into the fabric of society; from its use in religion to today's sophisticated products sampled over a meal. The Chemistry and Biology of Winemaking not only discusses the science of winemaking but also aims to provide the reader with a wider appreciation of the impact of oenology on human society. Beginning with a history of wine the book discusses a wide range of topics, with particular emphasis on the organisms involved. Starting with the role of yeast in fermentation, it goes on to discuss so-called 'killer yeasts', lactic acid bacteria and the role that genetically modified organisms may have in the future. This book is ideal for anyone interested in the process of winemaking and will be of particular use for those with an interest in the chemical and biological sciences.

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Udgivelsesdato:
23-05-2007
ISBN13:
9780854042661
Vægt:
880 g
Dybde:
30 mm
Bredde:
152 mm
Højde:
228 mm
Format:
Hardback
Forfattere
Bibliotekernes beskrivelse This book is ideal for anyone interested in the process of winemaking and will be of particular use for those with an interest in the chemical and biological sciences. No

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