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1. Introduction 2. Grape Species and Varieties 3. Grapevine Structure and function 4. Vineyard Practice 5. Site Selection and Climate 6. Chemical Constituents of Grapes and Wine 7. Fermentation [...]-Fermentation Treatments and Related Topics 9. Specific and Distinctive Wine Styles 10. Wine Laws, Authentication and Geography 11. Sensory Perception and Wine Assessment 12. Wine, Food and Health
1. Introduction 2. Grape Species and Varieties 3. Grapevine Structure and function 4. Vineyard Practice 5. Site Selection and Climate 6. Chemical Constituents of Grapes and Wine 7. Fermentation [...]-Fermentation Treatments and Related Topics 9. Specific and Distinctive Wine Styles 10. Wine Laws, Authentication and Geography 11. Sensory Perception and Wine Assessment 12. Wine, Food and Health
| Erscheinungsjahr: | 2020 |
|---|---|
| Medium: | Buch |
| Reihe: | Food Science and Technology |
| Inhalt: | Gebunden |
| ISBN-13: | 9780128161180 |
| ISBN-10: | 0128161183 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Jackson, Ronald S. (Brock University, Cool Climate Oenology and Viticulture Institute, St. Catharine's, Ontario, Canada) |
| Auflage: | 5 ed |
| Hersteller: | Elsevier LTD, Oxford |
| Verantwortliche Person für die EU: | preigu, Ansas Meyer, Lengericher Landstr. 19, D-49078 Osnabrück, mail@preigu.de |
| Maße: | 286 x 228 x 62 mm |
| Von/Mit: | Ronald S. Jackson |
| Erscheinungsdatum: | 02.04.2020 |
| Gewicht: | 2,585 kg |
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