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Understanding wine chemistry
Title statement Understanding wine chemistry / by Andrew L. Waterhouse, University of California, Department of Viticulture and Enology, USA, Gavin L. Sacks, Cornell University, Department of Food Science, USA, David W. Jeffery, The University of Adelaide, Department of Wine and Food Science, Australia. Publication Chichester, West Sussex, UK : John Wiley & Sons, Inc., 2016. Phys.des. 1 online resource. ISBN 9781118730713 (online) 1118730712 (online) 9781118730706 (online) 1118730704 (online) Note Includes index. Internal Bibliographies/Indexes Note Includes bibliographical references and index. Notes to Availability Přístup pouze pro oprávněné uživatele Another responsib. Sacks, Gavin L., 1978- Jeffery, David W., 1972- Subj. Headings Wine and wine making - Chemistry. * Wine and wine making - Chemistry. * TECHNOLOGY & ENGINEERING / Food Science Form, Genre elektronické knihy electronic books Country Anglie Language angličtina Document kind Electronic books URL Plný text pro studenty a zaměstnance UPOL 
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Wine chemistry inspires and challenges with its complexity, and while this is intriguing, it can also be a barrier to further understanding. The topic is demystified in Understanding Wine Chemistry, which explains the important chemistry of wine at the level of university education, and provides an accessible reference text for scientists and scientifically trained winemakers alike.
Number of the records: 1