The chemistry and biology of winemaking / Ian Hornsey.
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| Published: |
Cambridge, UK :
Royal Society of Chemistry,
c2007.
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| Format: | Book |
Table of Contents:
- Ch. 1. History of wine
- Ch. 2. The vine
- Ch. 3. The yeast and fermentation
- Ch. 4. Winemaking processes
- Ch. 5. Lactic acid bacteria and malo-lactic fermentation
- Ch. 6. Clarification, stabilisation and preservation
- Ch. 7. Maturation and ageing
- Ch. 8. Fortified wines
- Ch. 9. Other organisms important in oenology
- Ch. 10. Pests and diseases
- App. A. Table of wine composition
- App. B. Density scales.
