Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging - Fernanda Cosme - Livros - IntechOpen - 9781839625756 - 10 de fevereiro de 2021
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Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging

Fernanda Cosme

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Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging

This book, written by experts, aims to provide a detailed overview of recent advances in oenology. Book chapters include the latest progress in the chemistry and biochemistry of winemaking, stabilisation, and ageing, covering the impact of phenolic compounds and their transformation products on wine sensory characteristics, emerging non-thermal technologies, fermentation with non-Saccharomyces yeasts, pathways involved in aroma compound synthesis, the effect of wood chips use on wine quality, the chemical changes occurring during Port wine ageing, sensory mechanisms of astringency, physicochemical wine instabilities and defects, and the role of cork stoppers in wine bottle ageing. It is highly recommended to academic researchers, practitioners in wine industries, as well as graduate and PhD students in oenology and food science.


256 pages

Mídia Livros     Hardcover Book   (Livro com lombada e capa dura)
Lançado 10 de fevereiro de 2021
ISBN13 9781839625756
Editoras IntechOpen
Páginas 256
Dimensões 180 × 260 × 16 mm   ·   607 g
Idioma English  
Editor Cosme, Fernanda
Editor Filipe-Ribeiro, Luis
Editor Nunes, Fernando M.

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