Winemaking problems solved.pdf

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Winemaking problems solved
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Woodhead Publishing Limited, 2010
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Related titles:
Managing wine quality Volume 1: Viticulture and wine quality
(ISBN 978-1-84569-484-5)
Many aspects of both grape production and winemaking influence wine flavour,
aroma, colour and mouthfeel. Factors affecting wine sensory attributes have not always
been properly understood, limiting the ability of winemakers to manage these
variables. In recent years, advances in research have provided new understanding of
the scientific basis of quality variation in wine, promoting developments in viticulture
and oenology. With chapters by leading experts, Volume 1 reviews major wine quality
attributes, such as colour and mouthfeel, the measurement of grape and wine
properties and the effects of viticultural practices on the final product. The focus is on
recent developments, advanced methods and likely future technologies.
Managing wine quality Volume 2: Oenology and wine quality
(ISBN 978-1-84569-798-3)
Experts from major winemaking centres worldwide review oenology and wine quality
in the second volume of this important collection. Chapters in Part I cover advances in
winemaking technologies. Chapters in Part II focus on quality management, with
chapters on flavour modulation, flavour deterioration and common taints among other
topics.
Brewing: Science and practice
(ISBN 978-1-85573-490-6)
Brewing: Science and practice
updates and revises the previous work of this
distinguished team of authors, producing what is the standard work in its field. The
book covers all stages of brewing from raw materials, including the chemistry of hops
and the biology of yeasts, through individual processes such as mashing and wort
separation to packaging, storage and distribution. Key quality issues are discussed such
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Brewing: New technologies
(ISBN 978-1-84569-003-8)
This book comprehensively describes the brewing of beer, from raw materials supply,
through processing, to the final product and its analysis. It does not describe the
fundamental science and technology of brewing (the necessary underpinning
information to set the scene for the non-specialist or student is provided in Chapter 1),
rather, each chapter contains a critical description of current technology and its
applications, an outline of new and emerging technologies and views on how they may
develop in the future. As such the volume can be used by professional brewers (or
those intending to become same) as a source of the latest thinking in brewing
strategies.
Details of these books and a complete list of Woodhead titles can be obtained by:
·
visiting our web site at www.woodheadpublishing.com
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(0) 1223 893694; tel.: +44 (0) 1223 891358 ext. 130; address: Woodhead
Publishing Limited, Abington Hall, Granta Park, Great Abington, Cambridge
CB21 6AH, UK)
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Woodhead Publishing Limited, 2010
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Woodhead Publishing Series in Food Science,Technology and Nutrition:
Number193
Winemaking problems
solved
Edited by
Christian E. Butzke
ß
Woodhead Publishing Limited, 2010
Free ebooks ==> www.Ebook777.com
Published by Woodhead Publishing Limited, Abington Hall, Granta Park,
Great Abington, Cambridge CB21 6AH, UK
www.woodheadpublishing.com
Woodhead Publishing India Private Limited, G-2, Vardaan House, 7/28 Ansari Road,
Daryaganj, New Delhi ± 110002, India
www.woodheadpublishingindia.com
Published in North America by CRC Press LLC, 6000 Broken Sound Parkway, NW,
Suite 300, Boca Raton, FL 33487, USA
First published 2010, Woodhead Publishing Limited and CRC Press LLC
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Woodhead Publishing Limited, 2010
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Woodhead Publishing ISBN 978-1-84569-475-3 (book)
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CRC Press ISBN 978-1-4398-3416-9
CRC Press order number: N10228
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