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- 2012472563 alternative "Química enológica. English".
- 2012472563 contributor B12636134.
- 2012472563 contributor B12636135.
- 2012472563 created "2012.".
- 2012472563 date "2012".
- 2012472563 date "2012.".
- 2012472563 dateCopyrighted "2012.".
- 2012472563 description "Chapter 1. The vine -- Chapter 2. Composition of grape must -- Chapter 3. Must aromas -- Chapter 4. Composition of wine -- Chapter 5. Polyphenols -- Chapter 6. Sugars: structure and classification -- Chapter 7. Sugars in must -- Chapter 8. Carboxylic acids: structure and properties -- Chapter 9. Grape acids -- Chapter 10. The Relationship between must composition and quality -- Chapter 11. The transformation of must Into wine -- Chapter 12. Nitrogen compounds -- Chapter 13. Acid-base equilibria in wine -- Chapter 14. Buffering capacity of wines -- Chapter 15. Precipitation equilibria in wine -- Chapter 16. Changes in acidity after fermentation -- Chapter 17. Redox phenomena in must and wine -- Chapter 18. The colloidal state -- Chapter 19. Wine colloids -- Chapter 20. Inorganic material and metal casse -- Chapter 21. Chemical aging -- Chapter 22. Aging -- Chapter 23. Biological aging.".
- 2012472563 extent "xi, 429 p. :".
- 2012472563 identifier "0123884381".
- 2012472563 identifier "9780123884381".
- 2012472563 issued "2012".
- 2012472563 issued "2012.".
- 2012472563 language "eng spa".
- 2012472563 language "eng".
- 2012472563 publisher "London ; Waltham, MA : Academic Press,".
- 2012472563 subject "663.2 23".
- 2012472563 subject "Grape products.".
- 2012472563 subject "TP548.5.A5 .M6713 2012".
- 2012472563 subject "Wine and wine making.".
- 2012472563 tableOfContents "Chapter 1. The vine -- Chapter 2. Composition of grape must -- Chapter 3. Must aromas -- Chapter 4. Composition of wine -- Chapter 5. Polyphenols -- Chapter 6. Sugars: structure and classification -- Chapter 7. Sugars in must -- Chapter 8. Carboxylic acids: structure and properties -- Chapter 9. Grape acids -- Chapter 10. The Relationship between must composition and quality -- Chapter 11. The transformation of must Into wine -- Chapter 12. Nitrogen compounds -- Chapter 13. Acid-base equilibria in wine -- Chapter 14. Buffering capacity of wines -- Chapter 15. Precipitation equilibria in wine -- Chapter 16. Changes in acidity after fermentation -- Chapter 17. Redox phenomena in must and wine -- Chapter 18. The colloidal state -- Chapter 19. Wine colloids -- Chapter 20. Inorganic material and metal casse -- Chapter 21. Chemical aging -- Chapter 22. Aging -- Chapter 23. Biological aging.".
- 2012472563 title "Enological chemistry / written and edited by Juan Moreno and Rafael Peinado ; translated by Anne Murray and Iain Patten.".
- 2012472563 title "Química enológica. English".
- 2012472563 type "text".