Chemistry and biochemistry of winemaking, wine stabilization and aging
Información General
- Autores: Fernanda Cosme (ed. lit.), Fernando M. Nunes (ed. lit.), Luís Filipe Ribeiro (coord.)
- Editores: IntechOpen
- Año de publicación: 2021
- País: Reino Unido
- Idioma: inglés
- ISBN: 9781839625756, 9781839625763
- Texto completo no disponible (Saber más ...)
Otros catálogos
- Citas a capítulos: 3 Citas
Listado de artículos
-
Phenolic compounds of grapes and wines: Key compounds and implications in sensory perception
Ruth Hornedo Ortega, María Reyes González Centeno, Kleopatra Chira, Michaël Jourdes, Pierre-Louis Teissedre
págs. 1-26
Emerging Technologies to Increase Extraction, Control Microorganisms, and Reduce SO2
Antonio Morata Barrado, Iris Loira, Buenaventura Guamis López, Javier Raso, Juan Manuel del Fresno Flórez, Carlos Escott Pérez, Mª Antonia Bañuelos, Ignacio Álvarez Lanzarote, Wendu Tesfaye, Carmen González, José Antonio Suárez Lepe
págs. 27-46
Management of Wine Aroma Compounds: Principal basis and future perspectives
Antía González Pereira, María Isabel Fraga Vila, Paula García Oliveira, María Carpena Rodríguez, Cecilia Jiménez López, Catarina Lourenço Lopes, Lillian Bouçada de Barros, Isabel Cristina Ferreira Fernandes, Miguel Ángel Prieto Lage, Jesús Simal Gándara
págs. 47-70
Formation of aromatic and flavor compounds in wine: A perspective of positive and negative contributions of non-saccharomyces yeasts
págs. 71-93
Chemistry and Technology of Wine Aging with Oak Chips
Mauricio Petrozziello, Tiziana Nardi, Andriani Asproudi, Maria Carla Cravero, Federica Bonello
págs. 95-119
Port wine: Production and ageing
Juliana Milheiro, Fernanda Cosme, Luís Filipe Ribeiro, Fernando M. Nunes
págs. 121-144
Salivary protein-tannin interaction: the binding behind astringency
págs. 145-171
Wine stabilisation: An overview of defects and treatments
págs. 173-204
págs. 205-222
págs. 223-241
