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1
Handbook of Enology, The Chemistry of Wine: Stabilization and Treatments (Volume 2, 2)
Wiley
Pascal Ribereau-Gayon
,
Y. Glories
,
A. Maujean
,
Denis Dubourdieu
wine
wines
grapes
aging
compounds
tannins
content
acids
figure
fermentation
ch3
ch2
oxidation
proteins
filtration
concentrations
temperature
grape
enology
protein
solution
total
barrel
chemistry
fining
filter
effect
handbook
volume
ethyl
alcohol
yeast
gayon
anthocyanins
stabilization
ribéreau
acidity
tannin
phenol
particles
volatile
presence
colloidal
reaction
precipitation
reactions
chemical
reduction
molecules
bentonite
Ano:
2006
Idioma:
english
Arquivo:
PDF, 3.38 MB
As suas tags:
0
/
0
english, 2006
2
Handbook of Enology, The Chemistry of Wine: Stabilization and Treatments (Volume 2, 2)
Wiley
Pascal Ribéreau-Gayon
,
Y. Glories
,
A. Maujean
,
Denis Dubourdieu
wine
wines
grapes
aging
compounds
tannins
content
acids
figure
fermentation
ch3
ch2
oxidation
proteins
filtration
concentrations
temperature
grape
enology
protein
solution
total
barrel
chemistry
fining
filter
effect
handbook
volume
ethyl
alcohol
yeast
gayon
anthocyanins
stabilization
ribéreau
acidity
tannin
phenol
particles
volatile
presence
colloidal
reaction
precipitation
reactions
chemical
reduction
molecules
bentonite
Ano:
2006
Idioma:
english
Arquivo:
PDF, 3.41 MB
As suas tags:
0
/
0
english, 2006
3
The chemistry and biology of winemaking
RSC
Ian Hornsey
wine
wines
fermentation
grape
grapes
yeast
growth
first
compounds
sugar
addition
vines
levels
juice
so2
ethanol
lactic
figure
winemaking
species
berry
strains
yeasts
content
period
activity
century
proteins
phylloxera
varieties
acids
flavour
formation
protein
ageing
glucose
lab
temperature
vineyards
viticulture
effect
dna
killer
bacteria
plants
product
formed
vinifera
presence
shown
Ano:
2007
Idioma:
english
Arquivo:
PDF, 2.06 MB
As suas tags:
0
/
0
english, 2007
4
The Chemistry and Biology of Winemaking
The Royal Society of Chemistry
Ian Hornsey
wine
wines
fermentation
grape
grapes
yeast
growth
first
compounds
sugar
addition
vines
levels
juice
so2
ethanol
lactic
figure
winemaking
species
berry
strains
yeasts
content
period
activity
century
proteins
phylloxera
varieties
acids
flavour
formation
protein
ageing
glucose
lab
temperature
vineyards
viticulture
effect
dna
killer
bacteria
plants
product
formed
vinifera
presence
shown
Ano:
2007
Idioma:
english
Arquivo:
PDF, 2.89 MB
As suas tags:
0
/
0
english, 2007
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