Wine (ePub)
Flavour Chemistry
(Sprache: Englisch)
Wine Flavour Chemistry brings together a vast wealth
of information describing components of wine, their underlying
chemistry and their possible role in the taste, smell and overall
perception. It includes both table wines and fortified wines, such
as...
of information describing components of wine, their underlying
chemistry and their possible role in the taste, smell and overall
perception. It includes both table wines and fortified wines, such
as...
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Produktinformationen zu „Wine (ePub)“
Wine Flavour Chemistry brings together a vast wealth
of information describing components of wine, their underlying
chemistry and their possible role in the taste, smell and overall
perception. It includes both table wines and fortified wines, such
as Sherry, Port and the newly added Madeira, as well as other
special wines. This fully revised and updated edition includes new
information also on retsina wines, rosés, organic and reduced
alcohol wines, and has been expanded with coverage of the latest
research. Both EU and non-EU countries are referred to, making this
book a truly global reference for academics and enologists
worldwide.
Wine Flavour Chemistry is essential reading for
all those involved in commercial wine making, whether in
production, trade or research. The book is of great use and
interest to all enologists, and to food and beverage scientists and
technologists working in commerce and academia. Upper level
students and teachers on enology courses will need to read this
book: wherever food and beverage science, technology and chemistry
are taught, libraries should have multiple copies of this important
book.
of information describing components of wine, their underlying
chemistry and their possible role in the taste, smell and overall
perception. It includes both table wines and fortified wines, such
as Sherry, Port and the newly added Madeira, as well as other
special wines. This fully revised and updated edition includes new
information also on retsina wines, rosés, organic and reduced
alcohol wines, and has been expanded with coverage of the latest
research. Both EU and non-EU countries are referred to, making this
book a truly global reference for academics and enologists
worldwide.
Wine Flavour Chemistry is essential reading for
all those involved in commercial wine making, whether in
production, trade or research. The book is of great use and
interest to all enologists, and to food and beverage scientists and
technologists working in commerce and academia. Upper level
students and teachers on enology courses will need to read this
book: wherever food and beverage science, technology and chemistry
are taught, libraries should have multiple copies of this important
book.
Autoren-Porträt von Jokie Bakker, Ronald J. Clarke
Dr Jokie Bakker has worked as a university tutor and a wineindustry consultant, and was formerly Principal Researcher in food
flavour and colour at IFR Reading.
Dr Ronald J. Clarke is a writer and food industry
consultant based in Chichester, UK, and is co-editor of Coffee:
Recent Developments.
Bibliographische Angaben
- Autoren: Jokie Bakker , Ronald J. Clarke
- 2011, 2. Auflage, 336 Seiten, Englisch
- Verlag: John Wiley & Sons
- ISBN-10: 1444346008
- ISBN-13: 9781444346008
- Erscheinungsdatum: 13.10.2011
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eBook Informationen
- Dateiformat: ePub
- Größe: 7.13 MB
- Mit Kopierschutz
Sprache:
Englisch
Kopierschutz
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