國立虎尾科技大學 |

Oenology in practice = chemistry of wines and winemaking protocols /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Oenology in practice/ by George Z. Kyzas, Fragkiskos Papageorgiou.
Reminder of title:	chemistry of wines and winemaking protocols /
Author:	Kyzas, George.
other author:	Papageorgiou, Fragkiskos.
Published:	Cham :Springer Nature Switzerland : : 2025.,
Description:	xiv, 248 p. :ill. (some col.), digital ; : 24 cm.;
Contained By:	Springer Nature eBook
Subject:	Wine and wine making. -
Online resource:	https://doi.org/10.1007/978-3-031-85531-3
ISBN:	9783031855313

Oenology in practice = chemistry of wines and winemaking protocols /
Kyzas, George.

Oenology in practicechemistry of wines and winemaking protocols /[electronic resource] :by George Z. Kyzas, Fragkiskos Papageorgiou. - Cham :Springer Nature Switzerland :2025. - xiv, 248 p. :ill. (some col.), digital ;24 cm.

Chapter 1 Introduction -- Chapter 2 Chemistry of wine -- Chapter 3 Type of wines -- Chapter 4 Wine analysis methods -- Chapter 5 Enological additives -- Chapter 6 Wine tasting.

This textbook offers a comprehensive and practical guide to oenology, detailing the scientific principles and techniques essential for producing various types of wines. It provides in-depth discussions on the chemistry behind wines and winemaking processes. Starting with an introductory overview, the textbook examines the fundamental components of wine chemistry, such as alcohols, acids, and phenolic compounds. It then explores a range of winemaking methodologies, from traditional approaches to modern innovations, including detailed protocols for producing diverse wine types. Special attention is given to analytical methodologies crucial for assessing wine quality and authenticity, discussing parameters like sugars, acids, and phenolic content, as well as addressing potential adulterations. In the final sections, readers will gain insights into the role of oenological additives in shaping wine characteristics and their application in vinification processes. The last chapter covers the essentials of wine tasting, including setup, steps, sensory evaluation, types of tests, and the science behind flavors and aromas. Tailored for students, researchers, and oenology professionals, this textbook is also ideal for wine enthusiasts seeking to deepen their understanding of the scientific principles behind wine production and tasting.

ISBN: 9783031855313

Standard No.: 10.1007/978-3-031-85531-3doiSubjects--Topical Terms:

583876
Wine and wine making.

LC Class. No.: TP548

Dewey Class. No.: 663.2

Oenology in practice = chemistry of wines and winemaking protocols /
LDR:02544nam a2200325 a 4500 001 1160564
003 DE-He213
005 20250310115246.0
006 m d
007 cr nn 008maaau
008 251029s2025 sz s 0 eng d
020 $a 9783031855313 $q (electronic bk.)
020 $a 9783031855306 $q (paper)
024 7 $a 10.1007/978-3-031-85531-3 $2 doi
035 $a 978-3-031-85531-3
040 $a GP $c GP
041 0 $a eng
050 4 $a TP548
072 7 $a PNF $2 bicssc
072 7 $a TEC012010 $2 bisacsh
072 7 $a PND $2 thema
082 0 4 $a 663.2 $2 23
090 $a TP548 $b .K99 2025
100 1 $a Kyzas, George. $3 1487636
245 1 0 $a Oenology in practice $h [electronic resource] : $b chemistry of wines and winemaking protocols / $c by George Z. Kyzas, Fragkiskos Papageorgiou.
260 $a Cham : $c 2025. $b Springer Nature Switzerland : $b Imprint: Springer,
300 $a xiv, 248 p. : $b ill. (some col.), digital ; $c 24 cm.
505 0 $a Chapter 1 Introduction -- Chapter 2 Chemistry of wine -- Chapter 3 Type of wines -- Chapter 4 Wine analysis methods -- Chapter 5 Enological additives -- Chapter 6 Wine tasting.
520 $a This textbook offers a comprehensive and practical guide to oenology, detailing the scientific principles and techniques essential for producing various types of wines. It provides in-depth discussions on the chemistry behind wines and winemaking processes. Starting with an introductory overview, the textbook examines the fundamental components of wine chemistry, such as alcohols, acids, and phenolic compounds. It then explores a range of winemaking methodologies, from traditional approaches to modern innovations, including detailed protocols for producing diverse wine types. Special attention is given to analytical methodologies crucial for assessing wine quality and authenticity, discussing parameters like sugars, acids, and phenolic content, as well as addressing potential adulterations. In the final sections, readers will gain insights into the role of oenological additives in shaping wine characteristics and their application in vinification processes. The last chapter covers the essentials of wine tasting, including setup, steps, sensory evaluation, types of tests, and the science behind flavors and aromas. Tailored for students, researchers, and oenology professionals, this textbook is also ideal for wine enthusiasts seeking to deepen their understanding of the scientific principles behind wine production and tasting.
650 0 $a Wine and wine making. $3 583876
650 0 $a Wine and wine making $x Chemistry. $3 583877
650 1 4 $a Food Chemistry. $3 1366580
650 2 4 $a Oenology. $3 1487638
650 2 4 $a Food Analysis. $3 582402
650 2 4 $a Chemical Engineering. $3 1387687
650 2 4 $a Analytical Chemistry. $3 668584
650 2 4 $a Biotechnology. $3 554955
700 1 $a Papageorgiou, Fragkiskos. $3 1487637
710 2 $a SpringerLink (Online service) $3 593884
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-3-031-85531-3
950 $a Chemistry and Materials Science (SpringerNature-11644)