|
|
|
|
| LEADER |
02451nam a22003135i 4500 |
| 001 |
978-0-387-74118-5 |
| 005 |
20191026152630.0 |
| 007 |
cr nn 008mamaa |
| 008 |
100301s2009 xxu| s |||| 0|eng d |
| 020 |
|
|
|a 9780387741185
|
| 024 |
7 |
|
|a 10.1007/978-0-387-74118-5
|2 doi
|
| 040 |
|
|
|a Sistema de Bibliotecas del Tecnológico de Costa Rica
|
| 245 |
1 |
0 |
|a Wine Chemistry and Biochemistry
|c edited by M. Victoria Moreno-Arribas, Carmen Polo.
|
| 250 |
|
|
|a 1st ed. 2009.
|
| 260 |
# |
# |
|a New York, NY :
|b Springer New York :
|b Imprint: Springer,
|c 2009.
|
| 300 |
|
|
|a XV, 735 p.
|b online resource.
|
| 336 |
|
|
|a text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a computer
|b c
|2 rdamedia
|
| 338 |
|
|
|a online resource
|b cr
|2 rdacarrier
|
| 505 |
0 |
|
|a Chemical and Biochemical Aspects ofWinemaking -- Biochemistry of Alcoholic Fermentation -- Biochemical Transformations Produced by Malolactic Fermentation -- Special Wines Production -- SparklingWines and Yeast Autolysis -- Biologically Aged Wines -- Enzymes in Winemaking -- Use of Enological Additives for Colloid and Tartrate Salt Stabilization in White Wines and for Improvement of Sparkling Wine Foaming Properties -- Wine Chemical Compounds and Biochemical Processes -- Nitrogen Compounds -- Amino Acids and Biogenic Amines -- Peptides -- Proteins -- Carbohydrates -- Volatile and Aroma Compounds -- Wine Aroma Precursors -- Polyfunctional Thiol Compounds -- Volatile Compounds and Wine Aging -- Yeasts and Wine Flavour -- Identification of Impact Odorants of Wines -- Interactions Between Wine Matrix Macro-Components and Aroma Compounds -- Phenolic Compounds -- Anthocyanins and Anthocyanin-Derived Compounds -- Flavanols, Flavonols and Dihydroflavonols -- Non-flavonoid Phenolic Compounds -- Influence of Phenolics on Wine Organoleptic Properties -- Health-Promoting Effects of Wine Phenolics -- Spoilage ofWines -- Aromatic Spoilage of Wines by Raw Materials and Enological Products -- Wine Spoilage by Fungal Metabolites -- Automatic Analysers and Data Processing -- Automatic Analysers in Oenology -- Statistical Techniques for the Interpretation of Analytical Data.
|
| 650 |
|
0 |
|a Food—Biotechnology.
|
| 650 |
|
0 |
|a Biochemistry.
|
| 650 |
1 |
4 |
|a Food Science.
|
| 650 |
2 |
4 |
|a Biochemistry, general.
|
| 700 |
1 |
|
|a Moreno-Arribas, M. Victoria.
|e editor.
|
| 700 |
1 |
|
|a Polo, Carmen.
|e editor.
|
| 710 |
2 |
|
|a SpringerLink (Online service)
|
| 773 |
0 |
|
|t Springer eBooks
|
| 856 |
4 |
0 |
|u https://doi.org/10.1007/978-0-387-74118-5
|