Concepts in Wine Chemistry
Concepts in Wine Chemistry

Author: Yair Margalit, Ph.D.

Publisher: Board and Bench Publishing

Published: 2014-06-02

Total Pages: 504

ISBN-13: 1935879529

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More than 150 years after Louis Pasteur attributed fermentation to a living organism, the field of wine microbiology and chemistry is vibrant with discovery. The last decade alone has seen great strides in our understanding of the biochemistry involved in vinification. In this new edition of his classic text, Yair Margalit gives the complete and current picture of the basic and advanced science behind these processes, making the updated Concepts in Wine Chemistry the broadest and most meticulous book on the topic in print. Organized to track the sequence of the winemaking process, chapters cover must and wine composition, fermentation, phenolic compounds, wine oxidation, oak products, sulfur dioxide, cellar processes, and wine defects. Margalit ends with chapters detailing the regulations and legal requirements in the production of wine, and the history of wine chemistry and winemaking practices of old.

Sensory and Instrumental Evaluation of Alcoholic Beverages
Sensory and Instrumental Evaluation of Alcoholic Beverages

Author: Hildegarde Heymann

Publisher: Academic Press

Published: 2016-11-23

Total Pages: 282

ISBN-13: 0128027479

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Sensory and Instrumental Evaluation of Alcoholic Beverages introduces the value of sensory analysis to the alcoholic beverage industry through the detailed lens of sensory analysis techniques. From traditional methods, to the most modern rapid methods, this book presents comprehensive insights and applications. Analytical methods for identifying and assessing the flavor compounds present in the beverages are included that address both volatile and non-volatile techniques, along with rapid methods of assessment. Case studies highlight the testing of different types of alcoholic beverages running the entire gamut of methods and the appropriate subset of methods. Also included is information of data analyses with the appropriate R-codes to allow practitioners to use the book as a handbook to analyze their own data. - Uniquely focused on alcoholic beverages and their assessment - Includes real-world information for practical application - Presents a full range of methodologies, providing key comparative insights

A Hand-book of Industrial Organic Chemistry
A Hand-book of Industrial Organic Chemistry

Author: Samuel Philip Sadtler

Publisher: Рипол Классик

Published: 1891

Total Pages: 536

ISBN-13:

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A hand-book of industrial organic chemistry, adapted for the use of manufacturers, chemists, and all interested in the utilization of organic materials in the industrial arts