"Enological Chemistry" is written for the professional enologist tasked with finding the right balance of compounds to create or improve wine products.
WineSkills Library (winemaking)
Far more than a simple update and revision, "The Handbook of Food Spoilage Yeasts, Second Edition" extends and restructures its scope and content to include important advances in the knowledge of microbial ecology, molecular biology, metabolic activity, and strategy for the prohibition and elimination of food borne yeasts.
This book presents the modern applications of hyphenated techniques in the analysis and study of the chemistry of grape, wine, and grape-derivative products.
With the rapid growth of the wine industry, it has become increasingly important for not only the enologist and wine maker, but also cellar and laboratory staff to perform the routine wine making duties. Written by a practitioner with hands-on experience in the field, "Introduction to Wine Laboratory Practices and Procedures" provides a step-by-step guide on performing these essential tasks....
Mass spectrometry (MS) is a crucial method in ensuring the production, quality, and safety of grape, wine, and grape-derivative products. This book concisely presents the applications of mass spectrometry in the analysis of wine, from traditional to more recent developments. These include electrospray ionization, chemical ionization, time-of-flight, fourier transform, and ion trap MS.
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