Download PDF Handbook of Enology: The Microbiology of Wine and Vinifications, Volume 1, 2nd Edition

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  • Denis Dubourdieu (Author of Handbook of Enology, the Microbiology of Wine and Vinifications).
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  • From Holomorphic Functions to Complex Manifolds.
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Newer techniques of white and red wines production in comparison to the older ones: hyper-reduction, micro- and macro-oxygenation. Microbiology of grape, wine and related products: yeasts and bacteria, the action of enzymes, biochemical changes during alcoholic and malolactic fermentation: course, kinetics and completion, secondary metabolic products, aroma compounds produced during fermentation and maturation of wine.

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Chemical nature, origin and consequences of major sensory changes: clarity, the phenomenon of protein and colloidal turbidity, clarification, purification and stabilization of wine filtration, centrifugation. Care of young wines, maturation and aging of wine, barrique technology. Health and nutritional effects of moderate wine drinking: the most important wine antioxidants and their function, maintenance of antioxidant properties of wine. Sensory analysis of wine qualitative and quantitative : organoleptic properties and characteristics impact on the senses and achievement of harmony , the expression of sensory perceptions.

The student must prepare a written report on the work of the laboratory exercises, with the corresponding comments of the results obtained. Cappelle, F. Rodrigues, J. Saraiva, M. Coimbra, Food Chem. Nunes, M. Jourdes, P. Teissedre, A.

Handbook of Enology, Volume 1: The Microbiology of Wine and Vinifications, 2nd Edition

Rodrigues, O. Amado, M. Coimbra, Innov. Food Sci.

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  • Handbook of Enology the Microbiology of Wine and Vinifications.

Rocha, J. Brand-Williams, M. Cuvelier, C.

‘Cerason’ Grape

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Microbiology of Wine Production: VEN217 Lecture2 - Ralph Kunkee

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