Concepts in wine chemistry /

Concepts in wine chemistry /

Guardado en:

Detalles Bibliográficos
Autor principal:	Margalit, Yair.
Formato:	Libro
Lenguaje:	Inglés
Publicado:	San Francisco : The Wine Appreciation Guild, 2004.
Edición:	2a. ed.
Materias:	Enología Vinos Química Mosto de uva Fermentación Aroma Compuestos fenólicos Oxidación Envejecimiento Quercus Corcho Dióxido de azufre Defectos Salud Legislación Roble

Ejemplares similares

Role of oak wood ellagitannins in the oxidation process of red wines during aging
por: Vivas, Nicolas

Kinetics of phenolic extraction during aging of model wine solution and white wine in oak barrels
por: Kadin, D.

Taste Thresholds of Phenolic Extracts of French and American Oakwood the influence of Oak Phenols on Wine Flavor
por: POCOCK, K.F.

The role of corks in oxidative spoilage of white wines
por: WATERS, E.J.

Effects of the time of SO2 addition on phenolic compounds in wine
por: Gómez-Plaza, E.

Evolución de la aromaticidad en la guarda del vino
por: Garde-Cerdán, Teresa

Must hyperoxidation a review
por: SHNEIDER, V.

Reactions involving iron in mediating catechol oxidation in model wine
por: Danilewicz, John C.

Review of oxidative processes in wine and value of reduction potentials in enology
por: Danilewicz, John C.

The use of oak chips during the agening of a red wine in stainless seel tanks or used barrels effect of the contact time and size of the oak chips on aroma compounds

Differences in phenolic profile between oak wood and stainless steel fermentation in white wines

Phenolic compounds in two hungarian red wines matured in Quercus robur and Quercus petrea barrels hPLC analysis and diode array detection

Effect of winemaking practices on color indexes and selected bioactive phenolics of aglianico wine

Mechanism of autoxidation of polyphenols and participation of sulfite in wines kew role of iron
por: Danilewicz, John C.

Mechanism of interaction of plyphenols, oxygen, and sulfur dioxide in model wine and wine
por: Danilewicz, John C.

Modificaciones de los compuestos fenólicos en el vino tinto D.O. Cigales durante su envejecimiento con chips de madera de roble y barricas

Sulfur dioxide treatment alters wine microbial diversity and fermentation progression in a dose-dependent fashion

Fermentations problems, solutions and prevention
por: MORRIS, J.R.

Volatile composition of toased oak chips and staves and of red wine aged with them

Ossidazione dei polifenoli nei mosti d'uva
por: Cheynier, Véronique

4-Ethylphenol, 4-ethylguaiacol and oak lactones in Australian red wines
por: Pollnitz, Alan P.

Evolución de la composición volátil de vinos envejecidos durante 18 meses en barricas de roble
por: Garde Cerdán, Teresa

Differences in the extraction of volatile compounds from oak chips in wine and model solutions
por: Rodríguez-Rodríguez, Pedro

Chemical additives to reduce browning in white wines
por: PANAGIOTAKOPOULOU, Vassiliki

Characterization of (Quercus robur L., Quercus petraea Liebl.) Research of the study group on barrel-aging Burgundy wines

Barrel-to-barrel variation of volatile oak extractives in barrel-fermented Chardonnay
por: TOWEY, John P.

Concentración de SO2 en fermentaciones vínicas
por: Garde-Cerdán, Teresa

Some observations about the correlation between the amino acid content of musts and wines of the Chardonnay variety and their fermentation
por: Guitart, Ana

The extraction of volatile compounds from french and american oak barrels in Chardonnay during three successive vintages
por: TOWEY, John P.

Influence des procédés de tonnellerie et des conditions d'élevage sur la composition et la qualité des vins élevés en fûts de cheêne
por: CHATONNET, P.

Review of reaction mechanisms of oxygen and proposed intermediate reduction products in wine central role of iron and copper
por: Danilewicz, John C.

Características del vino envejecido con roble español

Dióxido de carbono en mostos y vinos
por: Simone, Ramiro A.

Evolution of phenolic compounds in red winemaking as affected by must oxygenation
por: Castellari, M.

Barricas de roble efecto del número de usos en la composición volátil del vino envejecido
por: Garde Cerdán, Teresa

The effect of ascorbic on oxidative browning of white wines and model wines
por: PENG, Z.

Control de los defectos de aroma de azufre en vinos, un plan HACCP
por: Zoecklein, B.

Efecto de la adición de serrín y esencia de roble sobre los aromas de un vino tinto monastrell. Resultados preliminares
por: Salinas, M.R.

Rôle des différents copeaux de bois de chêne dans la libération de composés non volatils en solution modèle

The effect of various vinification parameters on the development of several volatile sulfur compounds in greek white wines of the cultivars Batiki and Muscat of Hamburg
por: Karagiannis, Stelios