Red wine technology (22 Ergebnisse)

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Zustand: New. In English.

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Zustand: New. In English.

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Zustand: As New. Unread book in perfect condition.

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Paperback. Zustand: new. Paperback. Red Wine Technology Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

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Zustand: New. Winner of the OIV Award 2019 (Category: Enology), International Organization of Vine and Wine Provides innovative technologies to improve maceration and color/tannin extraction, which influences color stability due to the formation of pyra.

Zustand: New. Provides the expertise of a 2019 OIV Award winner (Category: Enology), International Organization of Vine and WineUpdates the previous edition content on innovative technologies for red wine pigmentation, stability, aging, fermentation, sen.

Paperback. Zustand: new. Paperback. Red Wine Technology Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

Buch. Zustand: Neu. Neuware - Red Wine Technology is a solutions-based approach on the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines, and is ideal for anyone who needs a quick reference on novel ways to increase and improve overall red wine production and innovation. The book provides emerging trends in modern enology, including molecular tools for wine quality and analysis. It includes sections on new ways of maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. Recent studies and technological advancements to improve grape maturity and production are also presented, along with tactics to control PH level.This book is an essential resource for wine producers, researchers, practitioners, technologists and students.…

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Paperback. Zustand: Brand New. 2nd edition. 550 pages. 10.87x8.50x1.54 inches. In Stock.

Paperback. Zustand: new. Paperback. Red Wine Technology Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Zustand: New. 2026. 2nd Edition. paperback. . . . . . Books ship from the US and Ireland.

Zustand: New. 2026. 2nd Edition. paperback. . . . . .

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Taschenbuch. Zustand: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The study of contact times and astringency in red wines is unprecedented in Venezuelan oenology, which makes this research unique and a significant challenge, offering a valuable contribution to future studies and representing an innovative step in scientific research. The maceration process involves keeping the grape must in contact with the grape skins to extract color, aroma, and other components. This is one of the most critical phases in the winemaking process, since it determines the sensory quality of the final product. This innovative scientific research was to determine the optimal contact time between the must and the grapes to produce a low-astringency wine from the Tempranillo red grape variety to appeal to a broader audience. The most critical analyzes involved the determination of phenolic compounds, such as Total Polyphenol Index (TPI), Folin-Ciocalteu Index (FCI), and total tannin content. These analyzes help estimate the level of astringency in red wines, followed by a professional tasting to evaluate the astringency through sensory analysis. Therefore, this study combines objective (physicochemical) and subjective (sensory) analyses.…