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Oenology in practice = chemistry of wines and winemaking protocols /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Oenology in practice/ by George Z. Kyzas, Fragkiskos Papageorgiou.
其他題名:	chemistry of wines and winemaking protocols /
作者:	Kyzas, George.
其他作者:	Papageorgiou, Fragkiskos.
出版者:	Cham :Springer Nature Switzerland : : 2025.,
面頁冊數:	xiv, 248 p. :ill. (some col.), digital ; : 24 cm.;
Contained By:	Springer Nature eBook
標題:	Biotechnology. -
電子資源:	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:

554955
Biotechnology.

LC Class. No.: TP548

Dewey Class. No.: 663.2

Oenology in practice = chemistry of wines and winemaking protocols /
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